Queso Blanco

Sounds fancy, right? Well, fancy it isn't...but it sure was fun to make and yummy to eat! Yesterday, my friend invited me over to teach me how to make a basic farm cheese with her fresh goat milk. I've been so excited at each opportunity to learn that I gladly accepted!

Fresh goat milk from this week.

Here's me~week 28~stirring vinegar into the milk once it reached 185 degrees.

We made two batches, using 2 gallons of milk.

The strainer shows the cheese...the mason jars on the left contain the leftover whey (being saved for Italian feather bread).

The final product after being seasoned and spiced. It came out great, and I enjoyed sharing it with my family. This was a very basic recipe and a perfect place to start for first timers.