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Goat Milk Cheese
Scrub hands and arms very well. To just-milked, warm goat milk, add fresh buttermilk or kefir and the amount of vegetable rennet that clings to a clean spoon. Stir well. Cover and set aside in a slightly warm place, preferably the top of a woodburning kitchen stove. The next day, strain through very clean cheesecloth or linen napkin kept for this purpose only. Set sieve on bowl and refrigerate.
Next day, put cheese in a clean bowl. Add salt. Crush garlic cloves and add. Mix well with clean hands. Form into logs. Wrap logs in clean cheesecloth and place on plate. Refrigerate.
Next day, remove cheesecloth and place each log in a separate sealed plastic bag. Freezes very well. If desired, roll log in herbs before serving. Or, top with hot pepper jelly or hickory smoke sauce. Delicious!
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