I don't post my recipes very often, but thought I'd share this one. It's a very simple cheese to make and tastes best with goat milk, though I've used cow's too.
FINNISH SQUEAKY CHEESE
Warm 1 gallon of milk to 86 degrees. Use rennet according to package directions. Once the curd is set, break it up with your hands til it is like cottage cheese. Heat this gently over low heat to 110, stirring all the time. This seperates the curd from the whey. Pour all into a colander to collect the curds. Add salt and/or herbs that you desire. Turn into a oven-proof bowl that is buttered. Bake at about 325 until top is brown. Drain off extra whey. Turn over and bake on other side til brown. Watch it. It can burn easily. Turn on to a dinner plate to cool. This can be frozen, cooked with, eaten plain, etc.
Also, I have back issues of Countryside magazine. These are duplicates and I don't need them, but I won't throw these away. They are issues-May-Dec. 2003 and March-Aug. 2004.
If anyone is interested, I will mail them out media mail. I'll even pay the postage. I just want them to find a good home. There are so many good articles in them. ie.growing naturally colored wool, sourdough, crafts, harvesting wild plants, homeschooling, goats, braided rugs, etc.
Well, we have a 4-H meeting tonight. We're dissecting owl scat. I think it'll be quite the learning experience.