Microwave Mozzarella 1 gallon goat milk 1 & 1/4 tsp. citric acid powder 1/4 tsp. liquid rennet 1/2 c. cool water Dissolve 171/4 tsp. citric acid into 1/4 c cool water. Add milk and stir well. Heat milk to 88 degrees. Add 1/4 tsp. liquid rennet to 1/4 c. cool water. Stir milk mixture for 15 seconds. Let set 15 min. to coagulate. Cut curds into 1/2 inch cubes and let rest for 5 min. Using low heat stir gently to separate curds. slowly bring temp to 108 degrees, stir often to separate curds and hold at 108 degrees for 35 min. You do this part on stovetop. Put into colander and let drain for 15 min. Discard whey unless you choose to save it. Break up 1 cupful curds into microsafe bowl. Mix in 1/4 tsp. salt. Place bowl in microwave and heat for 50 sec.. Stir and knead, using the back of a spoon. Place back in microwave and heat on high again for 25 seconds. Knead and stretch to distribute heat evenly, shape into a soft ball. Suzy's Cheese Had a wild hair and extra milk the other day and figured if it didn't turn out, the barn cats would benefit from it. I made a basic vinegar cheese (1 gal milk, heat to boiling, add 1/4 cup vinegar and gently stir until curdled.) After I had curd formed, while it was still plenty hot I added a small package of lime Jell-O and dissolved it in the cheese, then added a small can of crushed, drained, pineapple, stirred and poured into a cheesecloth lined colander. Hung for about 4 hours. It tastes great cut in small cubes and thrown on top of a salad. You need a vinaigrette type dressing or the traditional dressings (thousand island, etc.) will overpower the delicate taste of the cheese. Should work with any type of Jell-O. Blue raspberry would make a startling effect! Suzy Hassler Sutton NE AD Space Here

Easy Cottage Cheese 1. Heat 1 gallon of Goat milk to 165 degrees. Cool immediately to 80 degrees. 2. Dilute 3 drops of liquid rennet in 1 T of cool water, add to milk and mix well. 3. cover and leave at room temp for 12-18 hrs. 4. cut curds into 1/2 inch cubes 5. Place container into a larger container of water and raise temp to 110-120 degrees. Hold for 30 min. stirring occasionally to keep curds from sticking together. 6. Remove from heat, let curds settle to bottom so you can pour off whey. Dump remaining curds and whey into cheesecloth lined colander to drain. Pick up cloth and dump curds into bowl of cold water, stir a bit and drain again in cheesecloth lined colander. 7. pour curds into bowl, season. St. Indian Camp Sables & Saanens Patty Calhoun PO Bx 246 Luthersville, GA 30251 770-927-6743 AD Space Here