Originally published 4/7/2007:
This is the one I use:
1 quart goat's milk
4 lemons or juice to equal for lemons
Salt
Cheesecloth (can be found in the sewing section of Walmart)
Heat milk gently to to 100ºF. Maintain 100ºF for 15 minutes to sterilize milk. Do not let milk get hotter..it will make the curd smaller. While the milk is heating, spread a piece of cheesecloth about the size of a dishrag inside a bowl or colander. Remove milk from heat and add lemon juice. Stir. Within seconds, the milk should start to curdle. If milk doesn't curdle, add a little more lemon juice. When the milk has fully curdled, strain it through the cheesecloth. Reserve whey for baking biscuits or feed to animals. It's so good for you health food stores now sell it! Tie the ends of the cheesecloth to form bag and hang the curds to drain for 30 minutes to one hour depending on texture you prefer. Longer time gives a harder cheese. Place curds into bowl and add salt to taste and enjoy! If you plan on keeping some in the fridge, keep in mind the salt flavor will intensify. The cheese flavor will also intensify.
