Recipe for Soft Cheese

This is an easy recipe that only requires 1/2 gallon raw goat milk, the strained juice of 2 medium lemons, a thermometer capable of the 180-200°F range, some “cheesecloth” (many cotton cloths will work for straining), and some coarse salt (kosher or sea salt). This recipe will not work well with pasteurized milk.

• Heat milk on medium heat (in a stainless steel pot) to 185°F
• Remove from heat and stir in the lemon juice
• Stir for several minutes until milk has curdled
• Add 1/2 tablespoon of coarse salt (optional)
• Pour milk through cheesecloth
• Wrap curds in cheesecloth and hang (using a rubber band works well) in the refrigerator to drain
• Drain for 4-8 hours, depending on how dry you want the curds
• Scrape curds off cloth into bowl and stir

That’s all there is to it! Use on toast, in salads, with pancakes – whatever you wish. Experiment using herbs (added at the end when you stir the cheese). For larger curds, heat the milk well into the 190’s before curdling. Experiment with curdling temperature and drying time to get the cheese that meets your needs.

Goat Milk Baby Formula

Here is one formula gathered by nutritionist Carolyn Marocco, ND:

1 Quart Goat’s milk
1 Quart aloe vera juice, pure water, carrot juice or a blend
2 Tbsp – blackstrap molasses
2 tsp – Cod liver oil
2 tsp – flax oil
1 cap – vitamin A (one drop of the oil)
1 cap – vitamin E
2 tsp – liquid children’s multivitamin/mineral
2 tbsp – liquid or powder children’s probiotics
1 tbsp – chlorophyll
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