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Vinegar Cheese
Source of Recipe
from Storey's Guide to Raising Dairy Goats
Recipe Introduction
Okay, this is from Storey's Guide to Raising Dairy Goats. The
recipe says the vinegar cheese is bland tasting -- I guess I like
bland them. I love the rich cheesy taste of this kind of cheese.
Whenever I've let someone try it, they always say it's the
traditional "goat cheese" that everyone raves about, only there
is no goaty flavor to it. Starlene
[Milk that is several days old often works best with this recipe]
2 quarts milk
1/4 cup vinegar, lemon, or lime juice
Heat the milk to 185°F or close to boiling.
Add the vinegar very slowly, while stirring. The milk will start
to coagulate as soon as you add the vinegar, seaparing into curds
and whey.
When curds appear, skim them off into a cheesecloth-lined
colander. Or pour the curds and whey into a colander. (This is
easier, but skimming results in better flavor and texture.)
Tie the corners of the cheesecloth together, and hang the cheese
where it can drain for several hours, or until it stops dripping.
Slice or cube, or eatit as is, although it's rather flavorless.
Or make into queso blanco.
Queso Blanco
[Bland vinegar cheese become Mexican queso blanco (white cheese).
Since it doesn't melt when cooked, you can use it in stir-fry
dishes in place of tofu, or fry 1-inch cubes in hot oil, and
serve with a yogurt dip for a special snack.
Vinegar cheese
Your choice of herbed olive oil, spiced wine, or soy sauce
or chopped pimentos, green chilies, jalapenos, pitted ripe olive
and salt
Make vinegar cheese.
Marinate cheese in olive oil, wine, soy sauce, or any concoction
that pleases your palate or imagination. Or mix in pimentos,
green chilies, jalapenos, olives and salt to taste.
For a product firm enough to slice, press cheese for 8-10 hours.
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