Made our first batch of cheese today. More of a Queso Blanco than a Farmer Cheese. By that I guess it just refers to how much cider vinegar. Blanco uses half as much as the Farmer Cheese in my goat book.
if you’re curious, the recipe is as follows
1 gallon fresh goat milk
1/4 cup vinegar.
heat milk to 185 dec F DO NOT BOIL!!! stir constantly.
stir in the vinegar slowly
once curds form, ladle(or pour) them off into a loose mesh bag or cloth
for firmer cheese, compress blob with a weighted plate to express more water/whey
then eat it
or mash it into your belly button if you have an inny
WOOO HOOOOOO cheese