Cheese making

The farm I currently work on has not only a model goat farm with goats and sheep but an own creamery where the milk from goats bred and reaised here is used to produce dairy products like cheese, fudge, icecream or soap. Today I had the opportunity to support the cheese making. There are three different types we usually produce: hard cheese, ricotta, chevre and feta. But today we tried a new recipe of cream cheese, and I am surprised how easy that is. Definitely worth trying at home!!

Wanna try? Here is the recipe:

Ingredients
1000 ml (4 cups) of full fat milk
2-3 tablespoons lemon juice (alternatively lime juice or vinegar)
1/2 teaspoon salt
Herbs, e.g. pepper, rosemary, thyme, garlic, chili

Preparation
In a heavy-bottomed saucepan (or pot) heat the milk on medium-high.
Stir constantly until it starts to a rolling simmer (close to boiling).
Reduce the heat to medium.
Add the lemon juice 1 tablespoon at a time, in 1-minute intervals (if you are doing a higher amount, pour the whole amount in at once).
Stir constantly and continue until the mixture curdles.
Do not stop stirring until the mixture has separated completely, which should take just a few minutes. There will be a greenish liquid on the bottom and thick curdles on top.
Remove from the heat.
Lay a sieve with cheesecloth (alternatively a linen sheet) over a large bowl and pour the curd mixture into the sieve.
Let it strain and cool for about 15 minutes.
Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy (around 3-4 minutes).
Add salt and herbs.

This cream cheese must be stored in the fridge and used within 7-14 days.

Enjoy!