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- 2 gallons goat milk
- 1/2 tablet rennet or two drops of liquid rennet
- 1/4 cup cultured buttermilk
Warm milk to room temperature (68 to 70 degrees Fahrenheit). Dissolve rennet in 1/4 cup lukewarm water. Stir buttermilk into goat milk, mix thoroughly. Stir in rennet, mix thoroughly, cover and let stand for 24 hours. Check that curds are firm; cut into 1/2-inch cubes, making it easier to separate curds and whey. Ladle curds into sterile cheesecloth placed in colander and suspend in a cool place or refrigerator. Allow whey to drain for 24 hours.
Salt to taste (usually about 1 to 2 teaspoons). Store covered in the refrigerator for no longer than two weeks.
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Excerpt from the Popular Farming Series magabook Goats.