Ingredients
1/2 gallon goat's milk (I used raw from a friend of a friend's farm)
2 (10 g) packages yogourmet yogurt starter
Method
Sources
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Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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In a large saucepan, heat milk to 110°, stirring constantly. Pour milk into a blender, then add yogurt starter and blend on high for 10 seconds. Blending the milk removes any clumps that the yogurt starter may form. Pour milk into yogourmet yogurt maker and turn machine on. Leave yogurt in machine for 12 hours, longer is ok too. Line a colander with cheese cloth and place the colander on a bowl. Pour yogurt into cheesecloth lined colander and allow to drain for 8 hours in refrigerator. Lift cheese cloth off of colander and scrape creamy cheese off onto a plate. Transfer creamy cheese into a 2 cup mason jar. Serve with crackers.