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Print this Recipe    Goatmilk Cheese

Goat Milk Cheese

nettles and water to make 1/4 cup nettle juice (or use 1 rennet tablet)
1 gallon of fresh goat's milk

Cover a pot of nettles with water, boil and reduce liquid to half.
Warm 1 gallon of fresh goat's milk to 90F. Add 1/4 cup nettle
juice (or 1 rennet tablet) to milk. When the first clabber forms,
about 30 minutes, pour into a cheesecloth bag and hang the curd up
to drain. After the liquid has drained for a few minutes squeeze
the bag to form a block and drain off excess moisture. Store in
cheesecloth in a cool place.

I remember as a child this cheese had a consistency similar to
"feta" cheese.

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