20 oz. cow milk
1 (12 oz.) can evaporated goat milk (Meyenberg)
1/2 cup dry nonfat milk
1/2 cup yogurt (your choice)
candy thermometer
whisk
double boiler or heavy bottom pan
glass pan or mason jars

Add regular cows milk to goat milk to make 1 quart. Whisk liquids and dry milk together in double boiler or heavy bottom pan. Heat mixture to 190°F slowly while mixing to ensure bottom does not burn. When mixture has reached 190°F remove from heat and allow to cool about 20 minutes to 110°F.

Whisk in 1/2 cup yogurt and pour into sterile glass pan or mason jars. Place containers in warmed (about 100°F) oven. Oven should be off, pilot light on. Allow to sit overnight.

Remove from oven, pour thickened mixture into sterile dish towel or several layers of cheese cloth. Hang in refrigerator for 24 hours.

Check consistency, remove or continue to hang. The end result should be a soft mild goat cheese.

Submitted by: Amber