Ingredients
2 cups whole goat’s milk
2 cups (1 pint) heavy cream
1/2 cup plain yogurt with live cultures
1/4 cup chopped fresh basil
1 sprig fresh parsley
1 sprig fresh thyme
1/2 teaspoon liquid rennet
1/4 cup cool water (55 to 60 degrees F)
1/2 teaspoon salt
Preparation
Pour the milk and cream into a large pot. Stir in the yogurt, basil, parsley, and thyme, and cook over low heat for 30 minutes, stirring occasionally.
Pour the mixture through a strainer; discard the herbs and return the milk mixture to the pot. Bring the mixture to 100 degrees F. Check the temperature with a thermometer.
In a small cup, dissolve the rennet in the water. Add this mixture to the milk and stir for 30 seconds. Remove the pot from the heat, cover, and let stand for 2 hours longer to form curds.
Cut the curds into 1 inch cubes and gently stir. Pour or spoon the curds carefully into a butter muslin-lined colander set over a large bowl and let drain about 1 hour. Turn the cheese out into a medium bowl and stir in the salt.
Line 1-cup cheese molds with butter muslin. Fill molds with cheese, fold cloth over top, and place a weight on each, such as a plate and a can (a total of about 2 pounds). Refrigerate under the weight overnight or up to 2 days.
To serve, unmold cheese an remove butter muslin. Cheese will keep up to 1 week, tightly wrapped and refrigerated.
