Garlic and Basil Goat Cheese
- salt to taste
- 3 large cloves garlic, minced
- 2 tablespoons minced fresh basil
- ½ cup distilled white vinegar
- 1 gallon goat's milk
1. Pour the goat's milk into a large pot. Cook over medium-high heat until small bubbles form, and the milk becomes foamy. Do not bring to a boil. Remove from the heat, and stir in the vinegar; let stand 10 minutes to curdle. 2. Line a colander with a double layer of cheesecloth. Pour the curdle...