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Delicious cheese is easier to make at home than you might think. Try this recipe from Lisa Schwartz's "Over the Rainbeau" book -- it's surprisingly simple, and wonderful to make with kids.

Source: The Martha Stewart Show



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How would you rate this recipe?
  • caquilla
    7 DEC, 2010
    I made that mistake the 1st time I made it too, but I kept going with the project anyway. It doesn't look like it will work when it's in the pan, but after straining through quad thickness cheesecloth, I had cheese. It was a little finer in texture and there was less of it than when I used cow's milk, but I wouldn't call it a failure. And it was delicious!
  • jnnelson0
    28 NOV, 2010
    You need to use fresh raw goats milk for better bought milk has had all the useful bacteria removed through pasturization..the fresh raw milk will has give a better flavor to your cheese
  • lbullock
    9 AUG, 2010
    Sure wish I'd known about the ultra-pasturized milk . Who knew that there is pasturized AND unpasturized milk?!!! Any suggestions as to what to do ith a quart of lemony goats milk? I was doing this as a project with my granddaugher and hate to just throw it out.
  • retired50
    9 AUG, 2010
    Went to the market and bought a quart of goats milk off the shelf and fresh lemons. Came home broke out a pot and brought the goat milk to 180F and removed it from the heat and added the juice of tow large lemons and nothing. Added the juice of another lemon and nothing. I am left with a pot of warm lemon flavored goat milk. This recipe needs to be addressed and updated indicating if you should use raw goat milk, pasteurized or double pasteurized goat milk. Such a waste of food : (
  • writercook
    18 MAR, 2010
    Regarding ultra-pasturized milk: only use "pasturized" milk. The high heat from "ultra-pasturization" kills the helpful bacteria that aids the cheese-making process. Check out the cheesemaking book by by Ricki Carroll.
  • acermann
    14 MAR, 2010
    Delicious but having a problem with texture. Very small crumbles that will not spread on a cracker. Using pasturized goat milk (not ultra) Any ideas??
  • luckyncharms222
    24 JAN, 2010
    I also used Ultra Pastereurized Goats Milk and it did not curdle. I have made cow's milk cheese a few times without issue. What a waste :(
  • ravenbishop
    31 DEC, 2009
    This was a hit at my New Year's Eve dinner with my friends! I made a second batch of sweet cheese using apple cider vinegar and Merlot in place of the lemon. When fully strained I folded in honey and nutmeg (and a little fresh micro-planed garlic--sounds strange, but was just what it needed). We served this with sweet apple bread and Moscato wine. Thanks Martha and Rainbeau!
  • jackiesiegrist
    30 DEC, 2009
    If I use cows milk, what will it taste like? Jacqueline
  • KaylinMichelle
    16 NOV, 2009
    I tried it and had wonderful results as well! I seasoned mine with parsley and garlic salt. Great on butter crackers! I will be serving this at Thankgsiving as one of a few small appetizers prior to the main meal.

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