Crumbly, tangy feta cheese can be made in the comfort of your kitchen.
1 gallon pasteurized whole goat milk
Cover and allow to sit at 86° F for one hour. Once your curds solidify and the whey has floated to the top, cut the curds into cubes. Let sit for 10 more minutes at 86° F. Line a strainer with dampened cheesecloth or butter muslin, leaving excess cloth hanging over the sides of the strainer. Using a slotted spoon, spoon the curds into the prepared strainer.
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