Cheesecake Recipe

 

Buy cute goats because you’ll have to wait a while to breed them.

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Take out every book in the library on cheese making, scoffing at the idea that cheese making is difficult.

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After many, many failures at mozzarella go back to the beginning of the book and try your hand at garden cheese you can make by heating a half gallon of milk to 71 degrees and adding1 ounce of mesophilic starter culture along with 1 drop (diluted in 1/4 cup cool water) rennet. Pour it gently into a mason jar and cover for 24 hours.

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It should look like yogurt when you pour it out into a sieve lined with cheesecloth. I screwed this recipe up 3 times so far by heating the milk to high, but it came out fine each time.

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Hang it on a door knob until your husband makes a cool wooden thing.

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You have to hang it for 24 hours which we never do. As soon as it stops dripping we either eat it or run to get some eggs from the chickens.

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Cheesecake recipe:

preheat oven 350 F

CRUST:

1 1/2 cups graham cracker crumbs

1/4 cup white sugar

1/3 cup butter melted

FILLING:

Mix together cheese and sugar until smooth:

24 oz  mason jar goat cheese

1 cup white sugar

Blend in 4 eggs,

1 tablespoon vanilla and

1 teaspoon cream of tartar.

BAKE FOR 55 MINUTES. Allow to cool on counter until room temperature and put in fridge for 6 hours (if you can handle that–we couldn’t).

 

 

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