Mild Feta Cheese

Mild Feta

Sherry Hicklin, Oh

5 qt sweet goat milk, 2 days old
5 drops liquid rennet in little warm bottle
2Tablespoons non-iodized salt

Warm milk to 72-75 degrees, If uncertain of the quality of your milk, pasteurize first and cool to 72 to 75 degrees.
Place rennet in water and stir this into milk. Allow to set undisturbed.
In 1 hour, firm curd should have formed. Cut curd into 1/2 inch cubes.
Allow to rest 5 minutes. Pour curds into cheesecloth lined colander.
Draw corners together, forming a bag. Let hang undisturbed.
When dripping has stopped, place curds in cheese press. Weight it down slightly.
Press for 12 hours. Cut into cubes about 3 inches square.
Add 2 Tablespoons of non-iodized salt to 2 quarts of water. Bring to boil, then let cool. Put cubes of cheese into crock, glass jar or stainless steel or non-chipped enamel ware.
Cover with cooled salt solution. Brine cheese for 3 days, longer for saltier product. Then remove and rinse with cold water and refrigerate for up to 2 weeks.
Freeze for long term storage.


Feta Cheese


Carol Kiser of the Volunteer Sate Goat Breeders Assoc, Tn, and Hazel Mc Teer, Mo

2 1/2 junket rennet tablets or 10 drops liquid rennet
1/2 gallon goat milk

Brine Solution:
2 c water
1 Tablespoon salt

Dissolve rennet in 1 Tablespoon warm water. In a 3 qt stainless steel or enamel pan, heat milk and rennet mix together over medium heat about 8 to 10 minutes, or until coagulates and whey separates,
stirring frequently. DO NOT LET TEMPERATURE GO OVER 212 degrees.

Pour curds into cheesecloth-lined colander. Drain well. When curds are cool enough to handle, form into 3 or 4 balls. If desired wrap each ball in cheesecloth square, twisting ends of cloth together to drain.
Cover cheese; set aside.

When completely cool, dissolve salt in cool water. Place cheese balls in earth ware crock or glass container and cover with brine solution.

Refrigerate overnight before serving. Change brine solution weekly. Keeps about 3 weeks, using raw milk, longer with pasteurized. Drain and slice to serve. Makes 3/4 pound of cheese.

Basic Vinegar Cheese

Basic Vinegar Cheese

1 gallon goat milk
¼ cup vinegar – different vinegars will have a different flavor cheese
(Distilled, apple, red wine)

In a double boiler (so the milk won’t burn) heat the milk to 185 Degrees. Add vinegar and stir briefly. Let it sit for about 10 minutes and strain through cheese cloth-lined colander. Hang to drain. This
will make about 1 ½ pounds of cheese. The draining takes roughly 2 hours. Can be stored in refrigerator for about 2 weeks.

Options you can add:

Salt -without salt a bit bland but sweet

Borusin: place basic cheese in a blender and add garlic, thyme and salt

Cream Cheese: place in a blender and add cream or milk

Ricotta: place in a blender and add a pinch of nutmeg and a little cream or milk

Desert Topping: place in a blender and add a pinch of nutmeg, cream, sugar, vanilla

Pie Filling: Same as above adjust ingredients to taste; add chocolate, fruit, or use your imagination

Cheesecake: add ½ cup of Amaretto to milk and proceed with basic vinegar cheese recipe

Herb Cheese: add spices and herbs to milk then proceed with basic vinegar cheese recipe

The following can be added after the cheese has drained- great with crackers

Jalapeno cheese: Jalapeno peppers, garlic or onions, salt

Onion cheese: 1 T. minced garlic, 1 T. parsley flakes, 1 T. chopped onion, ½ t. garlic salt, ½ t. onion salt, ½ t. celery salt

Hidden Valley Cheese: add a package of Hidden Valley Ranch Dressing-variations; add 1 t. lemon pepper, 1 t. dill weed, ½ t. garlic salt

Smokey Bacon Cheese: ½ cup bacon crumbled, ½ t. liquid smoke, ½ t., celery salt, ½ t. garlic salt

Taco Flavored: 1 package dry taco seasoning mix – variations; 1 t. lemon pepper, 1 t. dill weed, ½ t. garlic salt

Lemon Cheese

5 quarts goats milk – fresh or frozen
1 cup lemon juice concentrate or fresh
salt optional

Heat milk to 165 degrees to 200 degrees. Add lemon juice a little at a time and let the curd set for 1 hour. Pour into cheesecloth lined colander and then hang to drain for about 2 hours. Crumble the curds with your fingers and add salt.

Mexican Cheese Queso

1 gallon milk
3/8 cup vinegar or lemon juice or a combination of both or lemon juice and Jalapeno juice together

Heat milk to 180 degrees, slowly add vinegar. Let sit until curds form and drain in cheese cloth lined colander, hand to dry. This makes a great recipe for fried cheese sticks: roll into sticks, and roll in
beaten egg, cornmeal and seasonings. Deep fry until golden brown.

Recipe: Cheese Tip

If you raise the milk over 150 degrees the cheese will not melt. So if you want a melting cheese keep this in mind.

Have fun! experiment, try new flavors! great with crackers

Mozzarella Cheese

Mozzarella Cheese

1 1/2 teaspoon citric acid (health food stores)
1/4 cup water
1 1/4 gallons milk
1/8 to 1/4 teaspoon liquid rennet (1/4 tab rennet = 1/2 teaspoon liquid)
1/8 cup of water
1/2 teaspoon salt

Stir citric acid into 1/4 cup water and add to the milk.
Warm in a double boiler the milk to 88^ degrees. Dilute liquid rennet in 1/8 cup of water. Stir into the milk gentely for 15 seconds.
Cover and let set for 15 minutes or until it coagulates. Cut curd into 2 inch cubes slowly, taking about 5 minutes to do so.
Let curds rest for 5 minutes. Raise the temperature to 98^ degrees over a 15 minute period.
Continue to stir gently. Keep the curds at 98^ for 15 more minutes stiring gently, trying to keep the curds from matting.
Curds should be firm.
Heat the curds in whey until it is very hot and curds are shinny and look like they are starting to melt. Drain off whey (save).
Knead as if it were taffy. Work in salt to taste.

Optional – at kneading stage you can add dried hot pepper flakes which
makes a wonder Jalapano Mozzerella Cheese.

Original All-Bran Muffins

Original All-Bran Muffins

1-1/4 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups All-Bran Cereal
1-1/4 cup milk (low fat)
1 egg
1/4 cup vegetable oil

Stir together the first 4 ingredients (flour, sugar, baking powder, salt) and set aside
In a large bowl combine All-Bran cereal and milk and let stand 2 minutes then add egg and oil and dry mixture and beat well.

Grease muffin tins – 12 muffins at 400 degrees for 15 – 20 minutes

To make even more healthy:

Use whole wheat flour, oat bran flour, or flax seed meal in place of regular flour – use 1/2 cup white flour.
Use 1/2 cup of chunky applesauce instead of oil.
Add 2 teaspoons of cinnamon
Add 1 cup chopped nuts either almonds or walnuts
Add 1/2 – 3/4 cup of raisins or other dried fruit.

Pumpkin Bundt Cake

Pumpkin Bundt Cake

Makes 1 – 10 inch bundt cake, 3 tin cans size 15 oz, or any other baking dish or foil pan.


1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
Optional 1/4-1/2 cup chopped nuts Pecans or Walnuts and a add raisins-white


Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt pan, but this will work in any size pan, and can be made in a tin can.

Cream oil, beaten eggs, pumpkin and vanilla together.

Sift the flour, sugar, baking soda, ground nutmeg, ground allspice,
ground cinnamon, ground cloves and salt together.

Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan (I use Pam and then sprinkle it with sugar inside rather
then flour).

Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate ( use a spatula or butter knife and
go around the cake to help release it from the pan) and sprinkle with confectioners’ sugar (put powdered sugar in a fine strainer and tap gently).

I made a stencil out of a plastic lid from a coffee can. I cut out flowers and leaves and placed it on top of the cake before sprinkling the powdered sugar on the cake. It ca,e out really pretty. I did a heavy dusting for the flowers and leaves, then went over it again with a light dusting so it covers the entire top.

If you would rather use a Glaze, a Glaze made with 1 cup powdered sugar, 1 teaspoon flavoring – Vanilla or Pumpkin, 3 Tablespoons water, blend. Thin to consistency desired.

See’s Fudge Candy

My Grandmother was given this recipe in 1943. I have no idea where she got it from and can’t ask her now. Some of the measurements like 1 tall can of milk… I have no idea how many ounces that meant… I had to call my dear Mother… MOM???? LOL! ok I have it.

See’s Fudge Candy cira 1943

1 Tall Can Milk – condensed milk = 12-13 ounces or 1-1/2 cups (two small cans)
4-1/2 cups sugar
3 – 6 ounce packages of chocolate chips (18oz)
1 – 14 ounce (aprox.) cream marshmallow in the jar
1/2 cup butter = 1 cube – cut up
2 Tablespoons Vanilla
3 cups walnuts chopped

Step I
Put Marshmallow cream, butter, walnuts, chocolate chips, vanilla into a large bowl and set aside

Step II
In a large sauce pan, mix milk, sugar and bring to a boil. When at a rolling boil – cook 9-12 minutes, stirring constantly/

Step III
Remove from stove and pour over bowl (step I) and mix until all the chocolate chips melt and blend. (may need help -1 pour and 1 mix)

Pour into 9″x13″ buttered baking dish and cool. Can set in refrigerator for 1/2 hour or longer until hard.

Remove and cut into small squares. Very Rich!

Makes 4-1/2 pounds

If you cook longer it tends to be a bit drier and cuts better, cooks less it is softer.