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Goat Milk Cheese


nettles and water to make 1/4 cup nettle juice (or use 1 rennet tablet)
1 gallon of fresh goat's milk

Cover a pot of nettles with water, boil and reduce liquid to half. Warm 1 gallon of fresh goat's milk to 90:. Add 1/4 cup nettle juice (or 1 rennet tablet) to milk. When the first clabber forms, about 30 minutes, pour into a cheesecloth bag and hang the curd up to drain. After the liquid has drained for a few minutes squeeze the bag to form a block and drain off excess moisture. Store in cheesecloth in a cool place.

This cheese had a consistence similar to "feta" cheese.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.