Equipment:
~ clean white t-shirt (the cheese muslin is in the rennet order, the one I am too anxious to wait for)
~ 1 quart milk
~ 1/3 cup lemon juice
~ fresh herbs from garden
~ salt
~ large pot
~ large stainless steel bowl
~ colander
~ wooden spoon
~ 2 rubber bands
~ 2 small containers
First I made a double boiler of sorts with the big pot and big bowl. After slowly heating the fresh goat milk to 180*F, I added lemon juice and let it set for 10 minutes. While that was curdling, I lined a colander with my make-shift cheese muslin t-shirt, and placed it in the big bowl. I then poured the cheese mixture into the cloth, wrapped the wooden spoon in and tied the ends with rubber bands. Since it needed to drip for at least an hour and a half, I hung my concoction from the cupboards. When the time was up, I opened up my package and 'Viola!', there was cheese. Separating it in half, I mixed just salt into one half, and salted fresh chopped herbs in the other. Using a plastic jar lid I shaped the cheese ball into a circle and refrigerated it in a container until dinner. First attempt at cheese- success!
In the end we had no whey, but beautiful soft goat cheese- one plain, one made with herbs from the garden (dill, basil, oregano, thyme, chives, etc). Even though I lost the whey, next time there will be a whey. I will use it all.