Goat Cheese

This recipe is so easy and so good! So lucky to have neighbors with goats to milk!

  • 1 qt goat milk
  • 1/3 cup lemon juice
  • 2  tbsp white vinegar
  • 1/2 tsp salt
  • Dried herbs of your choice optional

Line a fine mesh sieve with 3 layers of cheesecloth.

In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.

Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.

Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.

The curds will not be large, on the contrary they will be like tiny specks. 

Slowly ladle into the cheesecloth. Add the salt and stir lightly.

Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.

Allow it to hang and drip for about 1 hour.

Place on a cutting board and shape. Sprinkle with died herbs of your choice

Refrigerate and serve when set.

Sausage and Cabbage

I found this wonderful French sausage at Market of Choice cooked it with some cabbage and onions for the perfect fall meal!

  • 1 lb sausage
  • Olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic minced
  • 1 medium head of cabbage, shredded
  • Salt and pepper
  • 1 tbsp red wine vinegar

Heat 1 tbsp of olive oil in a 12 inch skillet over medium low heat, cook until browned then flip and repeat. Remove from pan, add onions, cabbage, garlic and cover, stirring occasionally until wilted, about 10 min, stir in vinegar, season with salt and pepper. Return sausage to the pan, cover and cook for 5 minutes.

Serves 4.