I took this recipe from here, which he took from Ricki:
This was an extremely simple recipe. This is what I used:
- 1/4 gallon of goat’s milk from TJ’s
- 1/16 cup of apple cider vinegar
- Less than 1 tbsp of butter
- 1/8 tsp of baking soda
- Light salting
I heated the milk to about 195° (just before boiling) and stirred constantly to make sure it didn’t scald. Once it hit 195° I added (slowly) the vinegar and then turned off the heat. I stirred for a few more minutes and then let cool for a bit. I drained the curds into a colander, and although it said to use muslin cloth – I didn’t have one so I just drained it in the colander. This seemed to work just fine. After it drained, I added the butter (melted) and then the baking soda and salted to taste.
We added this to a salad and ravioli and spaghetti/alfredo sauce mix. Was amazing!