Easy Herb-y Goat [if you want] Cheese

Dear Turkey,

Kind of like Boursin

Meets fresh feta, but in the

Best possible way

Easy Herb-y Goat [if you want] Cheese

(adapted from One Hour Cheese's Chivo Fresco)

Ingredients:

- 1 gallon whole milk, not ultra-pasturized (you can use cow, goat, or a combo, but I would use at least half cow)

- 1/2 c cider vinegar

- 2 t salt

- 2 t dried herbs of your choice (I used Italian Seasoning)

Instructions:

- In a big pot, heat the milk to 200 F. Stir often to make sure it doesn't burn and stick to the bottom. If you don't have a thermometer, heat it until it's just boiling but not a true rolling boil. 

- Gently stir in the vinegar. It should coagulate immediately. (If it doesn't, heat it up a little more. If that doesn't work, add more vinegar.) Remove from heat and stir very gently for one minute.

- Line a colander with cheese cloth (or a bandana or an old t-shirt if you don't have any) and drain the curds and whey into it (save the whey for future baking projects, or to use instead of broth!). 

- Let it drip and cool for 5 or 10 minutes and then use your hands to mix in the salt and herbs. 

- Squeeze out as much whey as you can. You can place it in a cheese mold or just wrapped up on a plate in the cheese cloth and put a can or a full water bottle on top of it for 10 or 20 more minutes to squeeze out more whey, but this is totally optional. If you don't want to press or squeeze it at all, you can serve it crumbly, like feta. If you press it a bit, it should be roughly sliceable. Store in the fridge.

Enjoy,

Tofu