Cooking With Goat Products
A Cook Book
by Linda Rigsbee
Caprine Culinary
A collection of simple recipies for goat milk and meat. Includes information not commonly known about goats, goat milk and meat. An excellent booklet for the new goat owner.
I have used all these recipes.
Comb-bound only. Lays open flat for hands-free reading.
See sample recipe below.
Easy Cider Vinegar Cheese
1 Gallon Goat Milk
1/2 Cup Cider Vinegar
Salt and/or seasoning to taste
Cheese Cloth
Stainless Steel, Stovetop glass, or Enamelware Pan
(Do not use iron or aluminum!)
Slowly heat milk to 185 degrees F. Add Vinegar, keeping the temperature at 185 degrees F, while stirring occasionally.
After 10 to 15 minutes, a soft curd should form.
Line a colander with cheese cloth. Pour the curd into it. Sprinkle with salt and seasoning if you wish, and mix with a wooden spoon. Tie the corners of the cloth together and hang for a few hours to drain.
Refrigerate. Ready to eat immediately, and will keep about a week.
.
