The Worlds Easiest Goat Cheese:

The Worlds Easiest Cheese
(Vinegar Cheese)
1. With frequent stirring, heat one gallon of milk to 185 degrees F.
2. Add 1/4 cup vinegar, stir briefly.
3. After 10 minutes, strain through a cheesecloth-lined colander.
4. Hang to drain.

(The following text is not mine, it comes from a recipe article that has been in my files & I have used for at least 15 years. The author is unknown to me)
VOILA!! One and 1/2 pounds of cheese in about two hours!

Ah, I see your lip, curling with scorn. Yes, this is that bland, boring vinegar cheese that you've seen in every cheesemaking book. Bland ? Definitely, but that blandness means incredible versatility. Boring?! A cheese that can be quickly transformed into, CREAM CHEESE, RICOTTA, FETA, a DESSERT TOPPING, TOFU, and CHEESECAKE could never be boring!

Au natural, the taste is clean and slightly sweet. The texture is dense and creamy. For storage beyond two weeks refrigeration, the cheese can be frozen, stored in brine (feta) or in herbs and wine (ziegerkase). It will melt when heated so it can be sliced for use as a meat in soups, stir-fry sautés or deep-fries. Your food processor further expands the range of uses for vinegar cheese.

TO MAKE BOURSIN: process cheese, garlic cloves, thyme and salt to taste.
FOR CREAM CHEESE: process cheese with a bit of milk or cream until very smooth.
FOR RICOTTA: briefly process cheese with a few grains of nutmeg and milk to moisten. More milk plus sugar and a drop of vanilla, thoroughly processed, yields a dessert topping. A no-cook filling for pies, tortes, cakes, etc., is made by the addition of fruits, chocolate and/or liqueurs.

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NATURAL COTTAGE CHEESE
1 GALLON MILK
JUICE OF 2 LEMONS
6 TABLESPOONS CREAM (OPTIONAL)

Heat milk to 186 degrees. Slowly add the juice of two lemons, or about 1/2 cup. Cool until it can be handled. Drain, rinse and salt if desired and add cream. Use fresh as any cottage cheese.

There is no limit for the creative cook!
1. HERB CHEESE: Add 1/2 cup of dry sherry and spices (oregano, thyme and basil)to the milk, plus salt to taste, and proceed with cheesemaking. Rather than hang-draining it, you might wish to press to form an attractive, compact shape. Roll in minced parsley, ground pepper, chopped nuts, etc.

2. NACHOS: Into food processor or blender add eight ounces cheese, one or two seeded jalapeno peppers, 1 small garlic clove or a small onion, and salt to taste. Arrange large taco chips on cookie sheet and top each with spoonful of cheese. Bake at 350 degrees for about 10 minutes, serve hot.

3. DILL DIP: Into food processor or blender add eight ounces cheese, one garlic clove, 1/2 cucumber (seeded but not peeled), one tablespoon dry dill and salt to taste. Process, and serve with raw vegetable dippers.

4.CHEESECAKE: Au natural vinegar cheese is ok, but for more flavor, add 1/2 cup of a liqueur - amaretto or kirsch, etc. to the milk, then proceed with cheesemaking. And use cheese in your favorite cheesecake recipe.

5. PECAN COFFEE ROLL: Make yeast dough with one package yeast, one teaspoon sugar, 7/8 cup warm water. Mix and proof. Add three cups flour, 1/3 cup sugar, one egg and two tablespoons butter. Mix, knead and let rise twice.

For filling: into the food processor or blender add eight ounces vinegar cheese, two eggs, 1/4 cup milk, 1/2 teaspoon cinnamon. Process until smooth.

For topping: into the food processor or blender add 1/2 cup sugar, 1/2 cup flour, 1/2 cup butter and 1/2 cup pecans. Process briefly.

To assemble: roll dough into rectangle with the short side matching the length of your pan. Spread the cheese filling and roll up, pinching the sides and ends to seal. Place in a greased pan, oil the top, cover with damp cloth and let rise a third time.

To bake: slash top and gently pull to expose the filling. Sprinkle topping over the roll and bake at 375 degrees F for one hour. Serve hot with butter.

Are you a believer? Vinegar cheese is an easy and speedy method to process your girls' generous gifts of milk, and can be transformed into an amazing array of tasty dishes.