Garlic and Basil Goat Cheese

"This was my first time making any kind of cheese, and it turned out wonderfully! I will definitely be making this again. I followed another review that said to bring the milk to 195 degrees. I coul..." See moredn't find any cheesecloth at my local grocery store so I used coffee filters lined in a metal strainer and that worked perfectly. Can't wait to try some more herb varieties."

"I had access to a thermometer and based on some previous cheese making experience warmed the goat milk up to 195 degrees Fahrenheit. I had never worked with Basil before and as I was cutting it up I ..." See morewas surprised at the strong aroma. I cut back a bit, but upon reflection, the creaminess of the cheese really does subdue the basil and now wish I had added all the Basil that was called for. Garlic added a nice touch!! Super easy to make!!! I used about 6 pinches of course salt (without additives; like the kind used for pickling). Thanks a bunch for sharing!! Next time I will try with different herb combinations!!"

"This is absolutely devine! I scaled the recipe down to 2 servings as a trial, but next time I will make the entire recipe. I did 4-1/2 cups (1 L) goat's milk, 2 tbsp (30 ml) distilled white vinegar, 2..." See more heaping tsp fresh chopped basil, and 1 large minced garlic. I let it drain too long (became distracted by kids) and it was a little dry. To moisten it up again, I added a few teaspoons of whey back into the curd until it had a 'spreadable' consistancy again. This is great with salted crackers. My two year old couldn't get enough of them. Thanks for sharing such a wonderful recipe, Ranchgurl! This is going into my Keeper File."