1 can Meyenberg Powdered Goat Milk, reconstituted according to directions on can with 12 cups water
1 package Fromage Blanc Starter Culture
Place milk in a stainless steel pot and heat to 175° F (scalding stage). Remove from heat and place in a sink or large bowl filled with ice cubes and water and cool to 72° F. Pour milk into a glass or stainless steel bowl and add 1 package of Fromage Blanc Starter Culture. Cover and set in a warm place overnight. The cheese is ready to drain when it looks like thickened yogurt (it sometimes will have a thin layer of whey floating on top).
Ladle the curd into a clean, muslin pillow slip, tie with string and hang over a bowl or sink for 8 hours or overnight. Clean, old sheeting, cut into a large square, can also be used. Place sheeting in colander, pour in the curds and whey, and gather the fabric around the cheese and tie with heavy string or a shoelace. As the cheese drains you can speed up the process if you take the bag of curds down from time to time and scrape the sides of the bag towards the center.
When the bag of curds has stopped dripping, take down and place bag in refrigerator to firm up cheese. The cheese should be the consistency of cream cheese. Open pillow slip and remove cheese. Salt to taste. Use as is or add herbs or other ingredients. Cheese will keep in the refrigerator for up to 4 weeks. This cheese also freezes well. Cheese becomes more piquant the longer it “ages” in the refrigerator.
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