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Instant Cottage Cheese By Jenny Theveny Bring 1 gal. fresh goat milk almost to a boil, add 1/4 c. cider vinegar & remove from heat. Add 1 tsp. baking soda & 1 tsp. salt. Stir gently a few times. Allow to cool in room temperature. Strain through cheesecloth-lined collander (save the whey for use in punch,breadmaking, soup or stew). Chill. Yields about 1 lb. cheese. May be kept in refrigerator for about 1 week or frozen for later use. The uses of this cheese are limited only by your imagination! -Found in October '78 Dairy Goat Journal
Ingredients: 2 Quarts of Goat's Milk, or a combination of Goat's Milk and Cow's Milk (Use whole milk in all cases) 2 Cups of Sugar 1 2-inch piece of cinnamon stick 1/2 teaspoon baking soda, dissolved in 1 Tablespoon of water Directions: In a medium-large Dutch Pot or Mexican Copper cazo, (6-quart for a single size batch). Combine the milk, sugar,and sinnamon stick and set voer medium-heat.Stir regularly until the milk come to a simmer (all the sugar should be dissolved at this point). Remove the Dutch pot from the heat and stir in the dissolved baking soda. **Caution** it will foam up if the goat's milk is acidic.** When the bubbles subside return the pot to the heat. Adjust the heat to maintain the mixtur at a brisk simmer. (To high, and the mixture will boil over, too low and the cooking time will seem like an eternity). Cool, stirring regularly, until the mixture turns a pale golden color. (More or less than 1-hour) Begin stirring frequently as the misture colors to a carame-brown and thickens to the consistency of Maple Syrup. (you will notice the bubbles becoming larger and glassier) Stir regularly so nothing sticks to the bottom of the Pot. Test a couple of drops on a cold plate. When cool, the cajeta should be the consistency of a medium-thick caramel sauce. If the cooled cjajeta is thicker (almost like caramel candy), stir in a Tablespoon or so of water and remove from the heat. If too runny...keep cooking and stirring. Pour the cajeta through a fine-mesh strainer set over a bowl or Wide Mouth Storage jar. When cool, cover and refrigerate until you are ready to serve. Warming before serving (a micro-wave works great here) makes it taste even Better. Cajeta keeps for a month or more in the refrigerator. Keep it covered tightly, to keep it from absorbing other flavors. Some refinements: Corn syrup is found in many commerical cajetas. It will be a bit glossier and more corn syrupy in taste, but will 'increase yield', The final flavor is a bit lighter, but the overtones of Corn is there. Cajeta in Big Batches here works the BEST....since it takes longer to reduce, ensuring plenty of time to develop the BEST flavor and color. It is very easy to double, triple, quadruple, or multiply this recipe, simply by multiplication of the single batch. But, adjust, change, and CHOOSE the appropiately sized Pot or Vessel.
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