Freedom's Phoenix – "Uncovering the Secrets and Exposing the Lies"


Bitcoin Average: $26323.15 Gold: $1924.8 Change: $5.3 Silver: $23.52 Change: $0.14

Freedom's Phoenix

Contribute BCH to
Freedom's Phoenix

Contribute Funding by
PayPal or Credit Card

Sign-up for FREE
Daily Newsletter

See Complete Menu

Special Editions
Translate Page
RSS Feeds

Declare Your

with Ernest Hancock

Front Page
Page Two

Freedom's Phoenix
Online Magazine

Freedom Forum
Letters to the Editor
Report The News




Search by Keyword

    Contents by Subject
    Radio/TV Shows
    Feature Articles
    Opinion Columns
    News Stories
    Newsletters List
    Reference Links
Agorist Hosting



Sign up to receive the Freedom's Phoenix Headlines by Email.

Make a one-time or periodic contribution.
Use your credit card or PayPal account.

Join us on our
Social Networks

Share this page with your friends
on your favorite social network:


HOMEMADE GOAT CHEESE (re posting this just for fun)

HOMEMADE GOAT CHEESE (re posting this just for fun)

By: Special K

1. Take fresh, filtered goats milk and pour into large, heavy pot.

2. Heat goats milk SLOWLY to about 190-200 degrees F (DO NOT STIR). May take about an hour.

3. Remove from heat. Pour regular, distilled vinegar into heated milk to make it curdle. (Use ½ cup vinegar per gallon of goats milk).

4. Stir well (if you think the goats milk has burned a little bit on the bottom, do not scrape spoon on bottom of pan).

5. Cover and let sit for a couple minutes, then strain out curds and put into colander to drain. Get as much liquid out as you can (liquid is the ‘whey’ as in whey protein, which it has a lot of).

6. There are two options available at this point to make two different type of cheese.


7. Leave curds in colander and cover. Let sit undisturbed in a cool, dry place for 24 hours.

8. After 24 hours, remove curds from colander and chop into pea sized pieces.

9. Mix in seasoning of choice and sea salt thoroughly (4 tsp. salt per 2 ½ gal milk used)

10. Put seasoned cheese in freezer bags and label with date. Can store in freezer for several months, or in fridge up to 2 weeks.


7. Put hot curds in a bowl and mix in whatever seasonings you wish with a spoon.

8. Spoon warm, seasoned curds into CLEAN, OILED cheese press (so that it is easier for cheese to be removed from press when finished). Press curds down with hands to get it tightly packed, especially around the sides.

9. Put top on cheese press and tighten screw onto frame. Twist handle crank so that it squeezes out excess whey. Rinse press with water to wash away any excess whey.

10. Place cheese press into pan/dish so excess whey has a place to drain out.

11. Cover cheese press with clean cloth or tea towel and put in a cool, dry place for 24 hours.

12. Will need to twist handle crank on press several times so that you will squeeze as much whey out as you can.

13. After 24 hours, remove cheese from press.

14. Elevate cheese round on dish or wooden platform set on clean plate.


14. Cover cheese with lid (leaving a space so that air can circulate around cheese). Put in fridge for 1 week, turning cheese round over several times during the week.

14. Remove cheese from fridge after on week, cut, and package as needed. You can use freezer bags and store in freezer for several months, or in fridge for several weeks. If vacuum packed, cheese can last in fridge for several months until opened.


There are other coagulants other than vinegar that will curdle the cheese, such as rennet. If using rennet, the temperature that you will want to heat the goats milk to is 110 degrees. There are animal and vegetable rennets.

Invest in a good thermometer that can be stuck down into the pot while milk is being heated so you will get a more correct temperature (if you use a food thermometer that you stick in liquid near the top, you may not get a correct temperature). Having the correct temperature is very important for getting the cheese to curdle for the specific coagulant used.

Make sure you operation is CLEAN. If doing this at home, it isn’t necessary to sterilize everything (although it doesn’t hurt). Just make sure everything is washed well in hot, soapy water, and that your hands are kept clean throughout the process.

You can use plastic if necessary (bowls, spoons, colanders), but germs can hide in the small scrapes and cracks that plastic can sometimes get and you will be more prone to having problems. If using plastic is your only option, use bleach to sterilize first.



Additional related items you might find interesting:
News Link  •  How To
How to SAFELY Transport Propane Tanks for Your RV
09-12-2023  • 
News Link  •  How To
Plumbers Are Going To Hate Me For This
08-27-2023  • by HAXMAN  
News Link  •  How To
The method of growing watermelon the whole world does not know, the fruit is too big and sweet
08-18-2023  • by Terrace garden ideas 
  Magazine / Newspaper
   Magazine Subscription Info
   Online Magazine List
   Newspaper Subscription Info
   Newspaper Issue List
RSS Feeds
   Articles RSS Feed
   Opinions RSS Feed
   Media RSS Feed
   Newsletter RSS Feed
   Smartphone Feed
   Podcast Feed
Radio / TV
   Declare Your Independence
      with Ernest Hancock

   Search by Keyword
   Contents Listed by Subject
   Radio / TV Show Archives
   Newsletter Archives
   News Links
   Feature Articles
   Opinion Columns
   Reference Links

Letters to the Editor
   List of Letters
   Write a Letter

Join Us
   Subscribe to Magazine
   Membership Sign-Up
   Be a Writer
   Be a Reporter
   Link to Us

   Buy Stuff – Sell Stuff

   Store on
More News
   Page Two
   Current News
   Freedom Forum
   Intro to Advertising with Us
   Magazine Advertising Rates
   Radio Advertising Rates
   Website Advertising Rates
Funding Center
   Support or Promote a Project
About Freedom's Phoenix
   About Us
   Contact Us
   Terms of Use
   Privacy Policy
   Writers List

Tutorials – Using This Site
   List of Tutorials
Media Resources
   News References
   Blog References
   Government References
The domain and name of this website are servicemarks of Ernest Hancock.
Website is Copyright © 2023 by Ernest Hancock.  All rights reserved worldwide.
4886 W Port Au Prince Ln, Glendale, AZ 85306 USA.
Website Designed by

Phoenix, Arizona
Time to display page: 0.030 Seconds -- Dynamic Page

Page Views:

free web stats

Stats by StatCounter