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Traditional Easter Sweet Cheese

By: Dawn Robnett, Mesquite Valley Farm

This month’s recipe comes from a great little cookbook I had been eyeing at Caprine Supply by the name of Kaw Valley Dairy Goat Club Cookbook. I’m not usually one to buy cookbooks because they so often disappoint but Caprine Supply had it on sale and I decided to give it a try. To my surprise, this little book has quite a few recipes I’m looking forward to trying. It reminds me of a potluck cookbook. Most of the recipes are centered around goat milk or chevon but there are a few that have nothing to do with the topic of the cookbook but just look plain delicious. For the price, I highly recommend it.


1 ½ quarts goat milk

1 dozen eggs

4 tablespoons honey

½ to 1 teaspoon salt Handful of golden raisins (optional)

Beat the eggs, honey, and salt together until they’re well blended. Heat the milk in a large pan, stirring constantly. When it comes to a boil, add the egg mixture and continue to boil and stir for 8 to 10 minutes or until the mixture curdles like yellow cottage cheese. Remove the pan from heat and mix in raisins. Take a folded cheesecloth and place it in a large colander. Pour the curdled milk into the lined strainer and pull the corners of the cheesecloth together, twisting tightly and squeezing out as much liquid as you can while forming the curds into a ball. Tie the bag shut with a piece of string and hang it overnight to drain. When you unwrap the cheese the following morning, store it in the refrigerator in an airtight container to keep it fresh, moist, and ready to eat.

Recipe by: Cimaron Meadow of the Kaw Valley Dairy Goat Club

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