A
B
C
D
E
Fig. A: We used goat milk, organic buttermilk, and vegetarian rennet for our cheese. Fig. B: To separate the curds
and whey, ladle the mixture into a sterilized handkerchief
in a colander. Fig. C: Much of the whey will run out through
INGREDIENTS AND TOOLS
1gal goat milk
¼c buttermilk
Rennet traditional or vegetarian
1½tsp salt
Dried herbs
Clean handkerchief
Large stainless steel pot with lid
Colander, and thermometer
1. Warm the milks.
Sterilize a pot by boiling a ¼ cup of water for 5 minutes with the lid on, then discard the water. Combine
the milk and buttermilk in the pot, and heat the milks
to room temperature ( 65°F) over a low flame.
2. Add rennet and let sit.
Prepare the rennet, following the directions on the
package (typically you add ¼ tablet of traditional or
20 drops of vegetarian), and then add it to the pot.
Stir well to combine.
Let the mixture sit undisturbed at room temperature overnight. If you jiggle it, the milk won’t form a
curd. In about 12 hours the milk should have formed
a curd (you should be able to slice it with a knife).
If not, let it sit for up to 18 hours until the curd is well
F
the bottom of the colander. Fig. D: Gather the corners of
the handkerchief with a rubber band. Fig. E: Suspending
the handkerchief from your kitchen sink faucet is a good
option. Fig. F: Add salt and herbs, and enjoy!
formed. If you rush this step, you’ll have a hard time
separating the curds and whey.
3. Separate the curds and whey.
Boil the handkerchief to sterilize it, and spread it out
in a colander. Cut the curd into 1" cubes with a long
knife. Ladle them into the handkerchief (Figure B).
Take the handkerchief by the corners, and gather
the corners together with a rubber band (Figures
C and D). Hang the curd-filled kerchief somewhere
that it can drain overnight. Try in your fridge over a
bowl, or suspended from your sink faucet (Figure E).
4. Add seasonings and enjoy.
When the cheese is done draining, it will be moist
but hold its shape. Add salt and herbs of your choice
(Figure F). We used garlic and dill for this cheese.
Resources
» The Cheese Page:
makezine.com/go/fankhauser
» Libby Reinish’s site:
whittleddown.com
Wendy is an event producer, artist, and yoga teacher. Her
latest project, Swap-O-Rama-Rama, is a clothing swap she
created as an alternative to consumerism. Wendy lives in
Truth or Consequences, N.M.
gaiatreehouse.com
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