- 4 quarts goat’s milk
- Dried minced onion, to taste
- 1 pinch salt (optional)
- 1/3 cup distilled white vinegar
In a large sauce pot over medium heat, bring the milk to a slow boil; be careful not to scorch. Add dried onion and salt, if desired. As the milk really bubbles up, turn off the heat and pour in the vinegar; wait for the milk to curdle, then pour it through a cheesecloth-lined colander. Let cool, and enjoy!