Using a gallon of our precious lamancha goat's milk, I made a new cheese.
Thanks to Candy's instructions on making this cheese, I acquired the culture and made a batch of Fromage Blanc cheese.
I let it sit over night and drained it in cheese cloth the next day. By dinner time, I was able to taste it.
I'm thrilled with the results, and the bounty it makes. I was inspired to make this cheese, because it freezes well. And I can stock up for winter. But, does anyone know how long this cheese will last in the freezer?
We tried it on crackers, and yesterday we tried it on a veggie omelet. It's a drier cheese, and crumbles somewhat like feta.
I think I may try this cheese for our homemade crock pot mac n' cheese.
What's next? I'm thinking it's hot enough for a batch of homemade goat's milk ice cream, with homemade vanilla. That actually sounds wonderful right now.
I could use some ice cold ice cream after a very long gardening/yard work 83°F day. And it's only May.