ksacres
Chillin' In The Garden
I have made the "vinegar" cheese before when I had goats. It really is super super simple, and of course, vinegar is very cheap, so it is the most economical cheese. It will be somewhat soft, and you can mix in any herbs or spices you like. You can even spin it in a blender or food processor and make a very spreadable cheese-though you want to use it right away, as whenever you agitate goats' milk, you release capriolic acid which gives it a GOAT flavor that is unappealing to many.
We always used fresh milk, as stored milk (of any natural kind, really) will absorb odors out of your fridge, plus, when I say fresh, I mean still warm from the goat-no point in chilling it if you are just going to heat it. lol
We fed the leftover whey to my pig Tina, who loved it. But I'm sure there are other good uses as well.
We always used fresh milk, as stored milk (of any natural kind, really) will absorb odors out of your fridge, plus, when I say fresh, I mean still warm from the goat-no point in chilling it if you are just going to heat it. lol
We fed the leftover whey to my pig Tina, who loved it. But I'm sure there are other good uses as well.