Garlic and Basil Goat Cheese

Garlic and Basil Goat Cheese
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  • 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...

View full recipe at SpringPad


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