1 L full fat, organic goats milk (or cows) heated while stirring until nearly simmering (sort of unnecessary with pasteurized milk but with fresh milk this is needed to kill any bad bacteria).
Let it cool off until about 70-80° and add a generous pinch of salt.
Add the juice of a freshly squeezed large organic lemon and watch the milk “turn sour” whilst stirring, i.e. lumpy bits separating from watery bits. Don’t add more lemon juice than necessary or the cheese will just taste of lemon and not goats milk.
Let it cool off to about 35º and then stir in a cup of natural organic yogurt containing live probiotics (goat or cow). Cooling off is necessary to avoid killing the live culture from the yogurt. Leave it untouched for 1-2h to let the cheese get thicker and creamier. It will sink to the bottom and separate from the “water” (whey) which will float on top.
Chop up some herbs, garlic or chili or just leave it plain and gently mix into the cheese.
Place a double layered cheesecloth (muslin cloth) over a pot or bowl (you will need a string or elastic band to hold it in place or place the cloth in a sieve). Tip in the cheese and let all the water drain out over night or speed up the process by twisting the cloth and squeezing out any excess water – be careful not to rip the cloth. The longer it drips the drier and more crumbly the cheese. If you like it creamy and gooey in the middle don’t squeeze the water out too much. The cheese will end up like a hand sized, creamy ball in your cloth and the water in the pot can be discarded.
Store in a container in the fridge for up to a week. The goats cheese aroma intensifies as it gets a few days older.
This cheese is lovely sprinkled onto salad, on toast, and it even melts into a gorgeous cheesy pasta sauce. Enjoy!