Community Garden at Howe Farm

A local farmer recently put out a sign offering goat's milk for sale. Learning how to make cheese has been on my bucket list, so I stopped in and purchased a half gallon. Having ordered some reusable cheesecloth, I set to work making some soft goat cheese.  The milk was slowly heated to 85℃ (185℉), stirring every few minutes to prevent a skim from forming.  Immediately upon reaching the desired temperature, the milk was removed from the stove and 1/4 cup freshly squeezed lemon juice was added, then the mixture left to sit for 30 minutes. At the end of the 30 minutes, the curds were strained from the mixture and ladled into a colander lined with cheesecloth.   After adding 1/2 teaspoon of kosher salt, the corners of the cheesecloth were gathered together and the curds allowed to drain for one hour. At the end of the hour, the soft cheese was removed and formed into a small log, which was wrapped in waxed paper and refrigerated.  The cheese is very mild - not as s...