Homemade Goat Cheese

• 1 gallon goat milk
• 2 teaspoons citric acid, rounded
• 2 teaspoons salt (or to taste)

1. Mix the citric acid with 1/2 cup of water. In a heavy-bottomed, nonreactivernpot, combine the goat milk and citric acid to 185 degrees over medium heat, stirring continuously.
2. Once it reaches this temperature, turn off the heat and allow to sit for 15 minutes.
3. Lay out a towel or several layers of cheesecloth in a bowl. Pour in the milk mixture. The curds simply resemble curdled milk at this point.
4. Tie the ends of the towel together so it becomes a bag. Hang it on a wooden spoon and let the bag hang free. The whey should strain for at least two hours, but for best results you can leave half a day. This makes forming easierrnand results in a denser cheese.
5. Before taking the cheese out of therncloth, squeeze the cloth to extract more liquid from the cheese. Transfer the cheese from the cloth to a bowl and season it with cheese salt to taste. To shape into a log, simply place on a clean smooth surface and begin to roll out gently, like a playdoh snake.

gallon goat milk, citric acid, salt

Taken from food52.com/recipes/20092-homemade-goat-cheese (may not work)