Thursday, August 19, 2010

Whoops! Cheese Making Notes

Oh good grief! I'm sorry!!!!


I take the gallon of milk, heat and stir periodically up to 185-186 and hold the temp for about 10 mins.
**then I add in 1/4-1/2 cup VINEGAR**
And it immediately separates into, well, curds and whey :)

Can't believe I left that out. What a dolt! And lest anyone think I'm skimming a copyright or some other due credit, there are tons of this recipe for Panir online. My particular first find was via where I have gleaned so much great information on handling our goats.

From what I have bookmarked, Panir is Panir...the ratio of milk top vinegar and the temps used are all the same. Use any particular source you choose :)

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Jeremiah 6:16
Thus saith the LORD, Stand ye in the ways, and see, and ask for the old paths, where is the good way, and walk therein, and ye shall find rest for your souls.

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