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MINUTES
    2.
    Hold the temperature at 175 to 180°F for about 10 minutes. Reduce the heat, if necessary. (Once milk reaches high temperatures, it can gain heat surprisingly quickly.) Stir in the vinegar slowly until curds begin to form.
    3.
    Remove the pot from heat. Pour or ladle the curds into a butter muslin–lined colander. Tie the corners of the cloth into a knot, forming a bag from which to drain off the whey. Slide a long-handled spoon beneath the knot and hang the bag inside the empty pot to drain for 2 to 5 hours or until desired consistency.
    4.
    Transfer the cheese from the muslin to a bowl and use right away or cover and refrigerate up to 2 days.
GOAT’S MILK LEGEND
Legend has it that Cleopatra bathed in goat’s milk to keep her skin silky smooth, and pharaohs had goat’s milk and cheese placed in their burial chambers for the afterlife.

HERBED GOAT CHEESE
    INGREDIENTS
    2 cups whole goat’s milk
    2 cups (1 pint) heavy cream
    ½ cup plain yogurt with live cultures
    ¼ cup chopped fresh basil
    1 sprig fresh parsley
    1 sprig fresh thyme
    ½ teaspoon liquid rennet
    ¼ cup cool water (55 to 60°F)
    ½ teaspoon salt
    This cheese is made with a combination of goat’s milk and cow’s milk. The practice of blending these milks is common, especially in European countries such as France and Greece. After the cheese has been unmolded, it can be rolled in coarsely cracked peppercorns or dried herbs if desired.
MAKES ABOUT ½ POUND
PREP TIME: 40 MINUTES
    1.
    Pour the milk and cream into a large pot. Stir in the yogurt, basil, parsley, and thyme, and cook over low heat for 30 minutes, stirring occasionally.
    2.
    Pour the mixture through a strainer; discard the herbs and return the milk mixture to the pot. Bring the mixture to 100°F. Check the temperature with a thermometer.
    3.
    In a small cup, dissolve the rennet in the water. Add this mixture to the milk and stir for 30 seconds. Remove the pot from heat, cover, and let stand for 2 hours longer to form curds.
    4.
    Cut the curds into 1-inch cubes and gently stir. Pour or spoon the curds carefully into a butter muslin–lined colander set over a large bowl and let drain about 1 hour. Turn the cheese out into a medium bowl and stir in the salt.
    5.
    Line 1-cup cheese molds with butter muslin. Fill molds with cheese, fold cloth over top, and place a weight on each, such as a plate and a can (a total of about 2 pounds). Refrigerate under the weight overnight or up to 2 days.

    6.
    To serve, unmold cheese and remove butter muslin. Cheese will keep up to 1 week, tightly wrapped and refrigerated.

GOAT’S MILK FETA CHEESE
    INGREDIENTS
    1 gallon goat’s milk
    ¼ cup cultured buttermilk
    ½ teaspoon liquid rennet
    ¼ cup cool water (55 to 60°F)
    Coarse salt
    Feta is best known for its salty, tangy flavor and versatility. Once you’ve tasted freshly made feta, you might want to have it on hand all the time to add to salads and Greek-style dishes. Use the cheese right away or refrigerate, covered in salted water, up to 4 weeks.
    1.
    Warm the milk to 88°F over low heat in a large, heavy-bottomed pot. Check the temperature with a thermometer. Stir in the buttermilk. Cover and let stand for 1 hour.
MAKES ABOUT 1 POUND
PREP TIME: 40 MINUTES
    2.
    In a small cup, dissolve the rennet in the water. Add this mixture to the milk and stir for 30 seconds. Remove the pot from the heat, cover, and let stand for 1 hour longer to coagulate.
    3.
    Using a knife, cut the curds into 1-inch cubes. Stir gently for 15 minutes, keeping the curds at 88°F.
    4.
    Pour the curds carefully into a butter muslin-lined colander, tie together the ends of the muslin to make a bag, and hang in a cool room or in the refrigerator to drain for 4 to 6 hours.
    5.
    Remove the cheese from the muslin, slice the cheese ball in half, and lay the slabs of cheese in a dish that can be covered. Sprinkle all the surfaces with coarse salt, cover, and allow to set at room temperature for 24 hours. After 24 hours, salt all the