paper towel, coffee filter, or cheesecloth for dripping the moisture from the yogurt
Ingredients
4cupsgoat milk
yogurt starterYogourmet or other yogurt
Instructions
Pour the goat milk into a saucepan.
Slowly heat the goat milk until it reaches a low, steady simmer. Heat to 180 degrees F. If you don't have a thermometer, you can tell it is ready when the milk develops a foam layer on top. It shouldn't be boiling - just simmering.
Cool the milk to about 100 degrees F, or a bit warmer than room temperature.
In a separate jar or container, add some yogurt starter. Stir a few tablespoons of milk in with the starter, and then add the remaining milk and stir until blended.
Place the milk in a warm location, such as a dehydrator, warm oven, or yogurt maker, at between 105 and 110 degrees F. Leave it warming for at least 4 hours, or up to 24 hours to remove all lactose.
Place in the refrigerator for at about 8 hours.
Take the yogurt out, and using a saucepan or bowl, place a strainer on top of the bowl, then a paper towel (or coffee filter or cheesecloth), and then place the yogurt in the towel.
Cover the yogurt, place it in the refrigerator, and let it drip water through the strainer for at least several hours. I usually let it drip for at least 8 hours. The longer it drips, the firmer the cheese. For a shortcut, you can wrap the yogurt in multiple paper towels to more quickly absorb the moisture in the cheese.