Many villagers make cheese from their own goats. The milk is taken once the young kids are not so dependent.
First milk the goat. Grab the goat by the hind leg and then crouch behind and squeeze the teats.....how difficult can it be? I was surprised at how still they stand but its only for a few seconds. You have to squeeze quite firmly...I was afraid of hurting her but realised nothing was going into the bucket at first......a little more practice is needed I think.....best to let the professional goat herder do it.
Gently heat the milk in a pan until it separates into curds and whey.
Ladle into muslin.
Let it strain.
Squeeze out all the fluid. Place in an airtight container and refrigerate.
The longer the cheese is left to mature the stronger the flavour.
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