I made this cheese tonight from our last 1/2 gallon of raw goat milk:
I only used 1/2 gallon of milk, so 1/4 cup vinegar, and I did not use 1tsp of salt. I just sprinkled salt into my palm and then sprinkled it on (so, about a "pinch" of salt). I did use a thermometer, and it helps to keep stirring the milk continuously as it nears 190 degrees to keep it from scorching.
This makes yummy ricotta-like cheese that is good to just eat, or to add to salads or onto crackers with tomatoes and/or other veggies. YUM!
the recipe came from Cheese Making.
The following recipe represents the ultimate in simplicity in cheese making. It will produce a delicious cottage cheese that resembles ricotta and is excellent fresh or used in cooking Italian dishes such as lasagna. We recommend that beginners start with a cottage cheese to get the feel for the basics and for the instant gratification of being able to enjoy the product immediately.
1 gallon 2% milk
1/2 cup vinegar
1 tsp salt
1. Heat the milk to 190F. You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.
2. Add the vinegar and allow the mixture to cool.
3. When cool, pour the mixture, (which now consists of curds and whey as in Miss Muffet food) into a colander and drain off the whey.
4. Pour the curds into a bowl and sprinkle on the salt and mix well. You may wish to use less salt or more. It is simply a matter of taste which is the next step. You can add a little cream for a silky texture.