- 1 quart pasteurized goat’s milk (avoid ‘ultra’-pasteurized)
- 1/4 cup freshly squeezed lemon juice
- 1/2 clove freshly grated garlic
- a few pinches herbs de provence
- freshly chopped parsley
- coarse salt, to taste
- In a medium saucepan, slowly heat milk until it reaches 180 degrees on a candy thermometer. Remove from heat and stir in lemon juice. Let stand until milk starts to curdle, about 15-20 seconds. If milk does not curdle, add a little more lemon juice.
- Line a colander with several layers of cheesecloth and place over a large bowl. Ladle milk into colander. Pull up and tie the four corners of cheesecloth together and hang on the handle of a wooden spoon, set over a stockpot or very deep bowl. Allow to drain until the consistency of slightly dry cottage cheese is reached, about 1-1.5 hours. Transfer to a bowl and fold in salt, herbs and garlic. Serve immediately atop warm crostinis. Can be stored in an airtight container, refrigerated, up to 1 week.