Guest guest Posted May 23, 2004 Report Share Posted May 23, 2004 I make cheese this way using a store bought goat's milk (canned or carton). It is quite easy and has a very different taste and texture that the usual semi-soft cheeses or commercial cheeses. I find that it may take quite a bit more lemmon juice than the recipe calls for. This may have to do with the lemmons or the milk. So keep adding lemmon juice slowly and stiring until it curdles. Yehudah > > If you haven't got anything at home, you can also make a quick > version with just milk and lemon juice. > Heat the milk almost to boiling, add lemon juice (1/2 to 1 lemon), > and stir until it curdles. > Allow to stand until cool, and drain through a cheesecloth overnight. > _______________ Learn to simplify your finances and your life in Streamline Your Life from MSN Money. http://special.msn.com/money/0405streamline.armx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2004 Report Share Posted May 24, 2004 Thank you very much for the hint with the goat's milk, Yehudah! I haven't thought of that yet, and will try it out as soon as possible. I love goat's cheese anyway. Shalom! Gabriella , " Yehudah Duwell " <koltov613@h...> wrote: > I make cheese this way using a store bought goat's milk (canned or carton). > It is quite easy and has a very different taste and texture that the usual > semi-soft cheeses or commercial cheeses. I find that it may take quite a bit > more lemmon juice than the recipe calls for. This may have to do with the > lemmons or the milk. So keep adding lemmon juice slowly and stiring until > it curdles. > > Yehudah > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.