Goat cheese or chevre, no matter what you call it; is go-o-o-o-o-o-d! Sorry, I couldn't resist. It's unbelievably easy to make, not to mention inexpensive compared to the cost of a store-bought portion. Seriously, it's about half the cost. If you've ever wanted to learn how to make goat's milk cheese, you've come to the right place.
Jump to:
Where do I find goat milk?
My local Wegmans and Walmart stores carry goat milk in the dairy section. I was fortunate enough once to have had access to fresh goat milk to make really fresh goat cheese. My daughter had a college friend whose family had a farm with goats. She graciously gave me a gallon of raw milk. Aahhh, that was fabulous! Goat milk purchased in the store is pasteurized, as well as most cheeses, including goat cheese. This is the process of heating the product to kill harmful pathogens. Contrary to popular belief, feta cheese and goat cheese are quite different! Goat cheese is a creamy, spreadable cheese compared to the crumbly feta. And, not to mention feta is made from sheep milk, we want the freshest goat milk we can find for this yummy recipe.
The method and a short history of cheese making.
Goat cheese is made by a process known as acid/heat coagulation. It is the oldest method of cheese making in the world. Lemon juice (malic and citric acid) and vinegar (acetic acid) break apart the protein structure of the milk once it has reached a certain temperature. The most specialized equipment you will need is a digital thermometer. You need the exact digital temperature so don't use an analog candy thermometer. The other way to coagulate the curds is with drops of rennet or rennet tablets. This an enzyme and works in a similar manner as the acid. Different kinds of cheese call for a different coagulation method or curdling process. I hope this gives you a better understanding of the cheesemaking process. Goat cheese is a very simple soft cheese that can be made quickly.
Goat cheese and goat milk production date back to around the 5th millennium when goat herding was increasing along the plains of the Euphrates river. Goats were a mobile food supply which made pastoralism easier for shepherds and herders. As a result, milk production increased during this time and consequently cheese-making too.
Goat cheese makes an appearance in Greek mythology. In Homer's epic tale The Odyssey the Cyclops Polyphemus is found molding goat cheese into rush molds. There is also evidence of cheese-making from drawings found in Egyptians tombs. By the time of the Roman Empire cheese-making was already an established art.
Ingredients
- Fresh goat milk: Avoid low fat goat milk if available, you will want a full fat milk fro cheese making. I use pasteurized or fresh got milk from a farmer. Don't use ultra-pasteurized and it does not form curds as well.
- Lemon juice and white vinegar: These work well and are easy to find.
- Salt: Use kosher salt or cheese salt. Both of these are non-iodized salt that work well in cheese making. The salt will draw out more whey from the curds and also adds flavor.
Tips and notes on the curds
When making homemade goat cheese you need to be aware of the fact that the curds and whey will not separate in the same manner as they do with whole milk. The texture of goat cheese will not contain the larger curds like ricotta made from cow's milk. I have a recipe for ricotta and queso fresco you can check out.
In order to improve the separation I use two types of acids: lemon juice and vinegar. You should make sure that you have double or triple the layers of cheesecloth so the tiny curds don't go through.
Flavor additions for goat cheese
I like to add herbs to my goat cheese. My choice is tarragon, because of its sweet taste. I think it adds a nice contrast the slightly acidic taste of the goat cheese. Some find goat cheese to taste slightly tart or earthy. It pairs well with so many different and satisfying dishes. Here are some flavors to try:
- Add in flavors: Mix a small amount of the herbs into the cheese before molding. Some herbs to try would be oregano, tarragon, parsley, rosemary, basil, chives or dill.
- Outer coating flavors: If you are molding into a log or ball you can coat the outside of the cheese. Here are some options: Za'atar, roasted chopped nuts, toasted sesame seeds, drizzled honey or the herbs listed above.
Steps to make goat cheese:
- Step 1: Line your colander with 2-3 layers of fine cheese cloth. Place your goat milk in a heavy bottom pan and heat SLOWLY until it reaches 185°F. Use low medium heat and use a good digital thermometer
. Stir frequently while heating to be sure to evenly heat of all the milk. Remove from the heat when it hits the temperature, add the lemon juice and stir then add the vinegar and stir. Then allow to sit for 30 minutes. Tip: You can shorten the heating time ff you set the goat milk out until it comes to room temperature. - Step 2: Pour or ladle the curdled milk into the cheesecloth lined colander and allow to drain. Add the cheese salt or kosher salt and stir in.
- Step 3: Gather the ends of the cheesecloth, tie them and hang over your sink for 1 hour while the whey drips out. Place the ball of cheese on a cutting board or cheese mold and shape. Chill in the refrigerator in a sealed container. Tip: If you want a creamy goat cheese, stir in a little heavy cream.
- Step 4: I like to form a long cylinder with plastic wrap and sprinkle with some dried herbs when serving.
Frequently Asked Goat Cheese Questions:
You should use a full fat type milk and avoid ultra-pasteurized as the high heat affects the proteins and curds will not form as well. Use the freshest milk possible. Avoid ultra pasteurized because it will not curdle the same way.
Absolutely! Freeze your goat cheese in small packages, tightly wrapped in plastic wrap and in an airtight container. We want to stay away from freezing large portions as it may lose moisture, we want to keep the cheese integrity. Use within a few months of freezing. The thawed cheese will have a more crumbly texture and will loose some flavor but will be very good for cooked dishes like casseroles, soups or stews.
I typically recommend eating this freshly made goat cheese within a week, making sure to keep it refrigerated and properly sealed. Goat cheese may last up to 2 weeks, just be sure to discard if there is an off smell or mold starting to form at the end of the 2nd week!
You may have heated the milk too quickly. Consider heating slower. As an example, heating from a refrigerated temperature of 38°F to 88°F should take about 12 minutes. Slow heating is key. You can mash the curds after hanging then add salt, fresh herbs for flavor. If you want it creamier add a spoonful of heavy cream and stir it in.
Use white vinegar.
Sure! I have had many readers email me and say they have tried lavender with honey or even Za’atar sprinkled on the cheese. I like to stir in some dried herbs like tarragon or basil. Sweet herbs or flavors pair well the with slightly acidic, earthy taste of the goat cheese
A reader Helen writes: I’ve made this a few times now, with a few changes. I’ve replaced the lemon juice with lime juice. For my altitude, I’ve taken it to 187° degrees. Additionally, as the cheese is dripping out, I save ¼ C of it in a bowl, add Italian Herbs (not Italian Seasoning) in equal amounts to fine sea salt. When the cheese is drained, I add it to the bowl and mix well.
Yes, you can gently rinse the curds and it will remove some of the tangy flavor of the acid used to coagulate the milk. I like a slightly salty and tangy cheese. Stir in the salt and herbs after rinsing.
You can add a small amount of heavy cream to the cheese to get the desired creaminess. You only need a small amount so add a teaspoon at time and mash it into the cheese.
Sure, you can gently rinse the curds with water after you have placed them in the cheese cloth to drain.
Any type of non-iodized salt, like Kosher salt.
One quart of goat milk will yield about 6-8 ounces of finished cheese. A gallon of milk would yield about 24 to 32 ounces of fresh cheese.
If you want to try our some other recipes for cheese lovers here are a couple that I love:
Guinness and cheddar cheese fondue is a super fun dish to eat with a group!
Lebanese cheese fatayer is a popular cheese filled bread and comes together quickly.
Want to enjoy your goat cheese with delicious homemade bread? You can try my rustic Moroccan Country Bread if you're serving it as an app or if tartines are more your thing, then I recommend my Sweet Olive Oil Bread or Irish Soda Bread.
How to Make Goat Cheese Recipe - Chèvre
Equipment
- 1 Cooking pot, 3-4 quart Use a nonreactive pot like stainless steel or enamel.
- 1 colander
- 1 cheese cloth or kitchen towel Use a smooth fabric towel, butter muslin, not terry cloth.
Ingredients
- 1 qt goat milk
- ⅓ cup lemon juice fresh
- 2 Tbsp vinegar white
- ½ tsp salt Kosher
- Dried herbs of your choice optional
Instructions
- Line a colander with two or three layers of fine cheesecloth.
- In a heavy bottom sauce pan slowly heat the goat milk until it reaches 185°F. Stir frequently to ensure even heat throughout.
- Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
- Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.
- The curds will not be large, on the contrary they will be like tiny specks.
- Slowly ladle into the cheesecloth. Add the salt and stir lightly.
- Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
- Allow it to hang and drip for about 1 hour.
- Place on a cutting board and shape. Sprinkle with died herbs of your choice.
- Refrigerate and serve when set.
Notes
- What type of milk can I use? You should use a full fat type milk and avoid ultra-pasteurized as the high heat affects the proteins and curds will not form as well. Use the freshest milk possible.
- What type of thermometer can I use? Use a digital thermometer. You need the exact digital temperature so don't use an analog candy thermometer.
- Why did my cheese turn out crumbly? You may have heated the milk too quickly. Consider heating slower. As an example, heating from a refrigerated temperature of 38°F to 88°F should take about 12 minutes. Slow heating is key. You can mash the curds after hanging then add salt, fresh herbs for flavor. If you want it creamier add a spoonful of heavy cream and stir it in.
- What kind of vinegar do I use? Use white vinegar.
- Are there other variations of this recipe? A reader Helen writes: I’ve made this a few times now, with a few changes. I’ve replaced the lemon juice with lime juice. For my altitude, I’ve taken it to 187° degrees. Additionally, as the cheese is dripping out, I save ¼ C of it in a bowl, add Italian Herbs (not Italian Seasoning) in equal amounts to fine sea salt. When the cheese is drained, I add it to the bowl and mix well.
- Can I rinse the curds before storing? Yes, you can gently rinse the curds and it will remove some of the tangy flavor of the acid used to coagulate the milk. I like mine slightly salty and tangy. Stir in the salt and herbs after rinsing.
- How much cheese will this recipe yield? One quart of goat milk will yield about 6-8 ounces of finished cheese.
- Can I add other flavors to the cheese? Sure, I like herbs. Mix a small amount of the herbs into the cheese before molding. Some herbs to try would be oregano, tarragon, parsley, rosemary, basil, chives or dill. Outer coating flavors: If you are molding into a log or ball you can coat the outside of the cheese. Here are some options: Za'atar, roasted chopped nuts, toasted sesame seeds, drizzled honey or the herbs listed above.
Thalia @ butter and brioche
I never thought to make my own goats cheese before. What a fantastic idea - thanks for the inspiration!
Analida
Thanks Thalia. It is so easy!!!!! My next culinary endeavor is learning how to make feta. BTW... I always admire your baked goods. They are so beautiful and look so yummy!!!
Matt
I'm trying this recipe. What do you do with the salt?
Analida
Matt! so sorry I did not include that. I add in the salt once I have placed the heated goat milk in the cheesecloth.
Karen Giebel
Please update the instructions for adding the salt.
Than you,
Karen
Analida
Hi Karen, the salt is added after the cheese is poured into the cheesecloth.
Linda
I've used this recipe three times, the first time was perfect, but the last two times my cheeks came out really dry and crumbly. The first time I drained it for an hour, the second time only 30. What might I be doing wrong?
Analida
Hi Linda. Sorry you had issues with the goat cheese the second and third time. I don't think you are doing anything wrong. What I would probably do next time is check it a few times while it is dripping. You can touch the dripping cheesecloth to gauge for moisture. I am puzzled, since I have not had this happen to me. Can I ask what kind of goat milk you are using?
Cher
Analida - same thing happened to me last night. The cheese came out dry and crumbly. I used fresh milk that came straight from my neighbor's goat. I made mozzarella last night as well from whole, pasteurized but not UP milk and it too came out a bit dry. Wonder what I'm doing wrong.. It's really delicious, especially with the basil I added from my garden but just not the texture I was hoping for.
Analida
Cher, I can't imagine what you are doing wrong. One thought is temperature. The mozzarella should not go above 90'F and the goat cheese should not exceed 180'F. Another thought is the acid used to coagulate the milk. The size of the lemons can influence the amount of lemon juice added which can affect the texture.Other than that I really cannot think of anything. I am so sorry you are having such trouble.
Penny
Hi all- I want to try this soon- white vinegar or cider vinegar is best to use?
Thanks Penny
Analida
Penny, I have not used cider vinegar to make goat cheese, just the regular vinegar.
Wendy
Add it when you pour into cheese cloth and gently stir.. From recipe instructions. 🙂
Analida
🙂
Heidi A Robinson
Stir in the salt, if you want a slightly salty flavor. But be careful not to overdo it. Use the "pinch" method. Put the salt in the palm of your hand. With the other hand use two fingers to grab a pich, and sprinkle the pinch over the mixture. Mixing in well.
Analida
Thanks Heidi for the tips! I am so glad you like the recipe.
Hannah
What kids of salt do you use?
Analida
Hannah, I use Kosher salt.
John
Goat Cheese from Europerathes but it is French 😄It doesn't make sense. If Goat cheese is French then perfume is French, too! I am sorry but marketing-France and origin/the country of product is different things.
Leslie Mandic
your point?
She didn't name it.
All Cheese made from goats milk is goat cheese really, Chèvre is French for goat. Feminine.
Maybe this will help you. https://www.youtube.com/watch?v=N6r_eVibxD0
Basically Chèvre is thought of as a simple roll cheese typically made with Goats milk. But I am not sure what your point is here
Julie is HostessAtHeart
I love goat cheese and love it with honey too.
Analida
Julie, I am so glad you like goat cheese. As a matter of fact I just made some this morning. 🙂
Peggy Nolan
Hi there! I found you on Motivational Mondays...all I can say is Thank YOU! I LOVE goat cheese. It's my favorite appetizer...who needs dinner or dessert afterwards 😉 !!
Analida
Hi Peggy! You are so welcome. It is so easy. You're right, who needs dinner or dessert. I am working on a post for fresh ricotta and also for "queso fresco" a Latin American farmer's cheese. 🙂
dee
I prefer to eat it as part of a meal, not the meal itself. Variety!
Analida
🙂 yes variety is great! One of the local restaurants here has an awesome goat cheese salad.
Suzanne Delfin
I say goat cheese for breakfast, lunch and dinner!!!! I love it and can't wait to make it with my friend!!!
Dena Wilson
Loved this post, and I can't wait to see how to make queso fresco too, one of my favorite cheeses.
Analida
Thanks Dena. I am working on the queso fresco! 🙂
Cyrus
This is so cool.. and I didn't know it could be so easy! I'm going to give this a try over the weekend 🙂
Analida
Cyrus, please do. It is so easy. If you have access to fresh goat milk, even better.
Rachel
I just introduced my husband to goat cheese - literally last night - & I do believe he is forever changed! How fun to try & make our own. Thanks for sharing 🙂
Analida
Rachel, it is fun to make. If you can purchase the cheesecloth in bulk you will save a lot of money.
🙂
Laura @MotherWouldKnow
Thalia - Duh!! (As my kids would say.) I've been making homemade ricotta with cow's milk and never thought to do the same and make my own goat cheese. Can't wait to try it.
Analida
Go for it!!
I make ricotta too. It is so yummy.
I also make queso fresco (fresh cheese). It's like a farmer's cheese. I put it on my toast in the morning.
Kari
Goat cheese is my favorite cheese. There is a great local place near me called Harley Farms that makes the most amazing goat cheese! I love to stop by and pick it up fresh.
Kari
http://www.sweetteasweetie.com
Analida
Cool, now you can make it. Are you able to get fresh goat milk?
Sharon Rowe
I have never tried goat's cheese before! Thanks for sharing on Monday Madness link party 🙂
Analida
Sharon, goat cheese rocks. It is so easy to make too. 🙂
Carol
I tried this recipe today. I went right by the instructions. No curds formed. Stayed just like the thin milk. What could have gone wrong? When you say Vinegar , do you mean Apple Cider Vinegar? I used white. I love goat cheese and have a store close that puts the milk on sale close to date for a great price. Just don't know what went wrong 🙁
LeVar
Pasteurized milk doesn't curdle the same way as fresh, but it will usually curdle at least a bit.
chedly Khalek
Hi I am reading Carol's comments of Dec 4/2015 about the making of goat cheese and the problem that you are having and compares with Cow Milk, I am having the same problem Now ,using the same amount of vinagr as for the Cow Milk and the same temperature ,final result ,No curds is forming.
Analida
Hi! I am so sorry you are having trouble with curds forming. You could try this: heat to 175'F maintain that temperature for about 10 minutes. Add the vinegar, and stir until curds begin to form. Remove from heat and allow it to sit for about 10 minutes. Curds should form. I truly hope this works for you.
Sinziana
Hello! This is great...and tasty! We use to do cheese at home from usual cow milk but I need to try this one too. I will feature this post on Bloggers Brags Pinterest Party. Visit my website starting Monday to share the good news!
sparklingshoesgirl.wordpress.com
Analida
Thanks so much for featuring our post.
I will definitely visit your website. Have a great week. 🙂
Richa
This looks sooo easy. Now I can't wait to try it. Pinned and stumbled!
Analida
Try it Richa! It is very easy. 🙂
Shelley
Very easy recipe! And so nicely laid out with your photographs of the steps...Thank you!
We just got our little milk goats...Can't wait for FULL production.
Have you tried goat yogurt?
Cheers!
Analida
Hi Shelley!
No I haven't tried goat milk yogurt. I will look for it in my grocery store.
Melissa
I made this cheese today and probably let it hang too long because it was a bit crumbly but still delicious. Maybe I missed it but the recipe doesn't tell us when to add the salt. I threw it in after heating and before lemon juice. Thanks for the recipe!
Analida
Melissa, I usually add the salt right before I hang it. Sorry it didn't turn out the way it was supposed to. however I am glad that it tasted good.
Beverly
Hey, I also made this today, and it wound up really crumbly, as well. It's fine, though, because it tasted so absolutely awesome that I'm devouring it "as is" with just a bit of sea salt mixed in! No herbs, no nothing besides the sea salt! It's actually my very first attempt at making any kind of cheese, and I'm so thrilled at how tasty it is that I'm grateful for your guidelines! However, I do wish I knew how to make it creamy/spreadable/soft in the future, instead of dry-cottage-cheese crumbly texture? My Dad has 4 nannies in milk right now, so we're getting way more milk than our three families can handle! Any advice would be very appreciated:D
Analida
Beverly, I am so sorry it did not turn out spreadable. I have never had any problems. Next time, let the milk sit a little longer after you add the vinegar, perhaps 10 minutes. I will make a change in the recipe. Thanks for letting me know. I am glad you enjoyed it anyhow.
Lynn
This sounds so temptingly easy to make! I can't wait! A local place I know makes delicious pineapple chevre but it's about half a day's travel away from where I'm staying now so it's become a bit of a luxury. I just have a few questions though: on step 3 - 4, should the milk be cooled down to a certain temp before I add in the lemon juice? and on step 5 - 6, what would happen if I let it sit for longer than 2 minutes before pouring out into the cheesecloth?
Analida
Hi Lynn!!
You do not have to cool the milk to add the lemon. As for waiting longer than 2 minutes, I really don't know if anything would happen. I did it this way and it worked out for me. Nevertheless, you have given me some "food for thought" for lack of a better phrase. Perhaps I need to revise my recipe instructions.
I've never heard of pineapple chevre, it sounds delicious.
Mimi
Can't wait to try this & see if I can duplicate my favorite chèvre from a goat farm in NY (that we bought at a Farmers' Market by the Museum of Natural History on Columbus Ave in NYC one Sunday in September) -- Lavender & Honey Chèvre. It was heavenly!
Analida
Wow! lavender and honey chevre sound amazing. I might need to try making that next!
Kristin
This goat cheese recipe is the best! I used Meyenberg Ultra Pasteurized Goat Milk and it turned out perfect. I also let my goat cheese drain overnight! Better than store bought goat cheese! One thing I'd also like to add, is I rinsed the cheese gently with cold water before I hung it to drain to wash out the tangy vinegar taste. I used raw apple cider vinegar.
Analida
Kristin, I am so glad it turned out well! I also use Meyenberg Goat milk. I will try rinsing mine next time. I will also try the raw apple cider vinegar. Thanks for the tip. 🙂
Jennifer
I tried this today, and it did not work. I used Meyenberg low fat goats milk. I also had trouble heating up the milk, my thermometer had erratic readings, when the milk started to boil is when I decided enough was enough, and took it off the heat and added the acids.
I looked around for other recipes and they all include rennet, and a purchased culture packet. I liked this recipe as I did not need to purchase anything extra, just use what I had at home already.
I am going to try again with whole goat milk.
Analida
Jennifer, sorry you had trouble. A couple of things stick out: do not use low fat goat milk, it will not work. Also, I would get a digital thermometer since they are very accurate. You do not want to let the milk go above 180'F. When you boiled the milk, it caused the proteins to break down.
Do no use rennet, it is normally used for mozzarella. If you use the whole fat goat milk and get a new thermometer, I am sure it will work.
Jennifer
Thanks for the response Analida. I will try it again.
Analida
you are welcome Jennifer. I hope it turns out. I've never had a problem.
Daniel
This recipe doesn't work. Full fat goat's milk won't set correctly at 180°F with lemon juice and vinegar. You need a chevre culture to make this happen.... well worth the extra $4.
Analida
I've made this recipe numerous times and it always works.
Barbara
Jive made this recipe several times. It has worked every time. Great & easy recipe!
Analida
Thanks Barbara! It is easy indeed. 🙂
Glad to hear it has always worked for you.
Lisa
Can I use it straight from my goat for my recipe
Analida
Yes! I once made it from fresh goat milk. My daughter used to know a girl who had a goat farm. it turned out great!!!
Mary
I made this today directly after milking my goats & it came out perfect! Sprinkled it woth fresh grown herbs right from my garden! Perfecto
Analida
Thanks for sharing Mary! I am so glad you like cheese making!
Stacie Campbell
This is the only recipe I've used so far with my goat's milk, and it's worked every time.
Sarah Foultner
I just made this recipe with fresh whole milk from my goat- it worked fine.😃
Laurie-anne
Just found your recipe today after I had been to store and noticed the addition of goats milk. Next trip to town I will have what I need. Am anxious to try this. I am all for everything "farmy".
Analida
Great! Let me know how it turns out.
Cindyjean
I made the yogurt and incubated it for 9 hours. It was quite runny. I made it again and incubated it for about 15 hours. The texture turned out great. But the yogurt is strong. Almost a soured flavor. I like the taste of the first batch and the texture of the second. Any suggestions for me? Will the second batch harm us since it was left longer? Meaning is it safe to eat?
Analida
Cindy. I have never made this recipe this way. It is not a yogurt, so it is not supposed to sit out for longer than an hour or so while it drips. Whenever I make it I always place it in the refrigerator as soon as it is done dripping. I would definitely not eat if it has incubated for 15 hours.
Maria Koveikis
I made this and it was good, but very lemony. Hints?
Analida
Hi Maria, you can rinse the curds with water to remove any residual lemon still in the curds. I usually add some salt and herbs like dried herbs like thyme or tarragon.
Sylvie
I must try this, goat cheese is one of my favorite things!
Analida
do try it out and let me know how it turns out!
Louise
Hi there. Thanks for recipe. I noticed one reader said theirs came out crumbly and not spreadable. I eat chevre in the UK and it's always crumbly and creamy but very firm with a rind and definitely no spreadable - perhaps that's not how it should be but I prefer goats cheese when it's more like this. Do you know how I'd adapt the recipe for this kind of result? Thanks!
Analida
Louise, frankly I don't know. I've always made it so it turns out to be spreadable. Perhaps there are some websites out there that might explain how to obtain the results you want. The rind I am afraid is part of the aging process, and you might need more sophisticated processes than can be performed at home.
Janet Paula
Can this be stored in the freezer and for how long? Thanks.
`
Analida
Janet, I have never stored it in the freeze. I think it would change the texture, so I probably would not.
Dot
Fresh goat cheese can be frozen so long as you do not add the salt or herbs.
Analida
Dot, thanks for your input. I've actually never frozen it since we eat it rather quickly, but it's good to know that it can frozen.
Mickey
How can this date backn to the fifth millennium when we are smack dab at the beginning of the second millennium?
Analida
It's all in the wording, and yours was a good catch. What I meant to say was that it dates back to about 5,000 years. However, we are at the beginning of the third millennium.
matt
What does this recipe yield?
Analida
Matt, I would have to say about 6-8 ounces of cheese.
Danielle
What type of vinegar do you use for this recipe?
Analida
Danielle, I use the regular white vinegar.
Chris
Hello! Can you add the herbs in when you mis in the salt so that they will be evenly distributed throughout the cheese?
Thanks!
Chris
Analida
Sure! I like to add some dried herbs also!
Iain Davey
Thank you for the recipe. I have two milking goats at the moment so am making cheese quite regulalry. The first time I used your recipe, the cheese ended up rubbery like mozzarella. Since then though it has been more powedery, like cottage cheese. Unfortunately I cannot identify what I'm doing differently. Might you hve any suggestions so I can get back to the mozzarella type consistency again.
Analida
Hi, be sure you get the temp to 180f or 82c. If you like a firmer curd you may want to experiment and add some rennet which will give you a firmer curd like mozzarella.
Krista
Thanks for the recipe! When I make it my cheese tastes lemony.. I use bottled lemon juice. I use 4 tbsp per batch. Is this too much?
Analida
Hi Krista, I always use fresh lemon juice and it's about 1/4 cup. I always let it drip for at least 1 hour and I check it periodically to see how soft and moist it is by giving it a slight squeeze. Let me know how this works.
Carole
Can you still make goat cheese after separating the cream for butter? Also, what breed of goat do you believe produces the best tasting cheese?
Carole
Is there a reason you use dried herbs and not fresh herbs? And how long will this cheese recipe stay fresh in the fridge?
Analida
Hi Carole, I don't know if you can make goat cheese after separating the cream for butter. I have not tried this before. As regards to what goat produces the best cheese... I don't really know, since I am not well versed on the various breeds of goats out there. I have heard a lot has to do with their diet.
Penny
Hello! Great recipe! Do you use pasteurized goats milk or unpasteurized?thx a bunch!
Analida
Hi there! I have used both. Once I was lucky to get fresh goat milk. My daughter had a friend from college whose family had a goat farm. Alas, that was the only time! Since then I have used pasteurized goat milk from the grocery store; it works well.
Leona
how can I make cheese from Cultured Goat Milk Kefir
Analida
Hi Leona! I have never made goat cheese this way. I would probably google it. I am sure you can find some instructions. It sounds like a very interesting way to make goat cheese. I was actually thinking about buying some kefir at the store. I am sorry I could not be of more help.
angela troxel
I My store did not have goat milk so I tried buttermilk. It turned out great.
Analida
Angela, that is really cool! I have never made cheese with buttermilk. What a wonderful idea! Thanks. 🙂
Carol
Can you double this recipe? I've made mozzarella cheese many times as well as other cheeses. It will be odd not to use rennet but I'm going to try the recipe as written. Can you tell me how it would change if I were to add the chevre culture? Does the recipe change?
Analida
Hi Carol! Thanks for reaching out. I am pretty sure that you can double the recipe. I have never used chevre culture, but have seen it used in other recipes. Sorry, this is not an answer per se. I am curious, what other cheeses have you made?
Ash
Hi, can I use fresh cow milk instead of goat milk? I don't have goat milk available here.
Analida
Hi Ash, you can probably use cow's milk, but the taste will be different. You might want to do a little research first. My guess is that you will end up with more of a ricotta cheese taste. Hope this helps.
Johanna Ellen
When you make this, how long does the milk usually take to get up to 180°f? I made this today and mine also came out really crumbly. Which is okay, I put it in a spaghetti squash meal which it is perfect for, but it would be nice to be able to get it more how you have yours pictured. Mine isn't spreadable at all.
Analida
Hi Johanna! Sorry yours turned out crumbly. I have a suggestion. You can try saving a tablespoon or so of the goat milk, to stir it in if you end up with a crumbly texture. Another option is to allow the curds to set for a longer period of time before you run them through the cheese cloth. My recipe calls for 10 minutes of set time. Perhaps try 20 next time. Hope these suggestions help.
Johanna Ellen
I will try that. Thanks! I also couldn't help but wonder if it had to do with how long it took to heat up, maybe it cooked too much? I thought it seemed to take a very long time, but maybe that's normal for it...
Analida
You are welcome! I don't think it has to do with how long it takes to heat up. I know this is a silly question, but did you use a thermometer?
How long did it take for it to get to that temperature?
Johanna Ellen
I did use a thermometer. I didn't keep track of exactly how long, but I'd say somewhere near an hour. I did have it on a fairly low heat because I didn't want the milk to burn. It hovered around 160°f for a while.
Analida
Johanna, try to let the milk heat up to 180'F next time. Also perhaps you want to turn up the heat to medium. All the while the milk up I was right there stirring, so the milk would not burn. Also if you are using an electric stove, make sure you completely remove the pan from the heat once it reaches temperature.
Johanna Ellen
I did all of these except the medium heat. Mine did eventually reach 180. I will try a higher stove temp as well as letting it set longer. Thanks!
Analida
You are welcome!
B Brown
I'm glad to know I'm not the only person having trouble with the goat cheese consistency. I followed your recipe to the letter using goat milk straight from the goat and after draining it had the consistency of sand. Totally unusable.
Analida
I am so sorry it did not turn for you. I don't know what could have gone wrong. I have made it several times without incident. The first time around I was fortunate to have fresh goat milk from my daughter's friend's farm. Again, I am so sorry.
Kaaren
Greetings! Just tried this with great success. Only had low-fat goat milk, but couldn't wait, so mixed half goat milk and half and half (assuming the fat content was important). Not as tart as all goat milk would be, but mild flavor and creamy consistency. Thanks Analida and all who took the time to add their comments.
Analida
Kaaren, I am so glad it turned out well. Yes, fat content is important indeed. I have never thought of using half and half in the recipe, but now I will!!! Thank you for taking the time to comment.
Krystel
What do you put it in after the cheesecloth?
Analida
Krystel, you can put it in a glass or ceramic bowl.
Krystel
Ok, it just finished and when I took it out of the cheesecloth it was like ricotta. Maybe it will change once refrigerated? I just got two dairy goats, so I'm excited to try new recipes! Thanks for responding!
Analida
Hi Krystel! A ricotta consistency is fine. Wow, two dairy goats!!! That is so cool! Let me know what other recipes you make with goat milk/cheese.
Amaranthim
I am curious if this would work with store bought, ultra pasteurized goat milk.. I have made ricotta and yogurt from store bought cow's milk and will be doing mozzarella soon. I tried to make yogurt from goat's milk before, but the ultra-pasteurized variety will not work for yogurt.
Analida
Hi there!
I have used the ultra-pasteurized goat milk in the past. The first time it did not work out, but the other times it did. I found that I had to be very watchful of the temperature. Once it reaches temperature, move it to another burner. One of my readers added heavy cream to the mixture since ultra pasteurized milk can produce drier curds. You can adjust the creaminess by tweaking dripping time. Hope this helps.
Laken
Can i use citric acid instead of lemon juice. I have the citric acid on had but not the lemons. Thanks
Analida
Hi there!
Great question. I have never used citric acid when making goat cheese.I don't see why it could not be used though. I would probably do a bit of research before I go ahead and substitute. There are some very good sources out there on cheesemaking.
Terry Ann
Helip! My milk didn't curd...?
Analida
Hi, if you don't see a curd forming after 5 minutes I would add a little more vinegar. Also be sure to use a digital thermometer to get the temp to exactly 180 degrees. I have had great results with Meyenburg Goat Milk when making this cheese. I hope this help. Let me know.
Charlie
I made this following your recipe exactly and it turned out so good. I've tried to make goat cheese before but the recipe I was using used only vinegar. It turned out as others mentioned very crumbly. I believe it is because the milk got too hot. It had huge curds.
I'm glad you really stressed that the temperature cannot exceed 180 degrees farenheit.
The flavor of the cheese using your recipe was very lemony and creamy. I was so excited to finally have nice spreadable cheese.
Thank you so much. I am going to make another batch today.
Charlie
By the way, I have my own Nigerian Goats so I use very fresh milk. Milk from Nigerian Dwarf Goats has a high butterfat content so it makes sweeter milk. Just thought you'd like to know that.
Analida
Wow! that sounds amazing Charlie. How cool to have your own goats. Thanks for sharing this. 🙂
Analida
Wow Charlie! I am glad that my instructions were good. Yes, a lot of vinegar will make it very crumbly. I actually just bought some goat milk this yesterday, and will be making some goat cheese today. I can't wait. It's been a few months since I have made some. 🙂
Sophie
Hi! I love fresh goat cheese and our landlords left us some of their fresh goats milk so I am making Za'atar rolled chevre for Thanksgiving. But my question is when my landlords made cheese last they made it with cultures for Chevre and Rennet...is the vinegar and lemon juice just a substitute for these? or are the lemon and vinegar the better way to make Chevre if you want it to be soft and spreadable?
Analida
Sophie! You are so lucky to have received goat milk. I am so jealous. A long time ago my daughter's friend gave us some goat milk from her farm.
You can certainly use cultures for Chevre and rennet. I opted for vinegar and lemon because at the time I did not have the culture and rennet handy. You can use either one. Rolling chevre in za'atar sounds wonderful! 🙂
Sophie
I know! So lucky! And my dogs lovee it too! They get a doggie cereal every morning 🙂
Does it usually come out the same consistency or can one method make the cheese a little softer than the other? We have lemon trees and vinegar already, but im thinking of getting cultures just to try it out.
I know it is wonderful! I was inspired by a Za'atar Chevre our friends had the other night from Trader Joes.
Analida
I think depending on what you use you will obtain a different texture. I've only made the soft kind. Let me know how it turns out with the cultures.
Paula
Followed your instructions exactly. Cheese did to coagulate at all. The only thing that was not exact was the juice from two lemons, which are varying sizes. You should measure the juice and update the recipe. What can I do now with the liquid?
Please advise
Analida
Hello Paula! Thanks for reaching out. I will take your advice and measure the lemon quantity, and update the recipe. You do raise a good point.
I am so sorry it did not turn out. As far as the liquid is concerned, I am not quite sure what you can do with it. I did find this article which I hope is helpful. Again, thanks for your suggestion regarding the use of lemon. I will work on that this weekend.
http://www.theprairiehomestead.com/2011/06/16-ways-to-use-your-whey.html
Cynthia
The salt instruction is at two different places in the recipe. Which one is correct? Is it added with the vinegar, or after it's drained into the cheesecloth?
4. Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes. Add salt.
5. The curds will not be large, on the contrary they will be like tiny specks.
6. Slowly ladle into the cheesecloth. Add the salt and stir lightly.
Analida
Hi Cynthia, thanks for bringing this to my attention. The salt goes in when the curds are in the cheesecloth. My apologies.
Karen Moore
I LOVE this. Both batches were made with store-bought pasteurized goats milk. Batch 1 was 3%, and batch 2 was 2%. I used half apple cider vinegar with the first batch and half lime juice. Delish, but slightly grainy, powdery, I don't know how to describe the texture. it wasn't creamy but still tasted amazing. 2Nd batch, half rice wine vinegar and half lemon juice. I also added a packet of stevia sweetener and lemon zest to the pot just before I poured it into the cheese-cloth. What an INCREDIBLE flavour. but this batch is more fine-grained than the first batch. Neither turned out creamy, but more, almost like wet chalk. The taste is great, but I don't think everyone would enjoy the texture.
Analida
Hi Karen, thanks for your detailed explanation. I am glad you enjoyed the flavor of the end result. I am sorry it did not turn out creamy though. I have never experimented with other acidic substances. In any case, I am glad you enjoyed it.
Maria
Can you double or triple the ingredients to make s larger quantity?
Analida
I've never done that with goat cheese. However, in the recipe card, there is a way to increase the servings and it will automatically increase the ingredient amounts.
Cindy
Ok here is how I do it. 1 gallon Fresh goat milk with the fat content left in it, pour in double bottom stainless steel pot. Heat to 180 degrees or what I do is watch and stir and when the top is solid little tiny bubbles and looks like it will soon come to full boil, but before it does, turn off the burner and quickly add the vinegar. Stir very gently for just a second to stir through the vinegar. Let sit 10 to 15 minutes. I watch for it to look clumpy on top and watery yellow, separated. I use a flour sack towel instead of cheesecloth, either will work fine. Line the collander with the towel and pour the mixture into the towel lined collander, tie the corners, hang to drip for about 20 minutes. Squeeze out just a little more of the liquid. Put the cheese in a bowl and add salt, herbs, etc, what ever you want the flavor to be, or leave plain. To get the consistency I like, I use a potato masher. After mashing to get a creamy consistency, put in a container with a lid. You should have a totally spreadable, delicious cheese!!
Analida
Thanks for sharing your expertise Cindy. Only once was i able to get fresh goat milk. My daughter had a college classmate with a goat farm. Your method sounds good and very straightforward. I might have to give it a try. Thanks again.
Colleen
I just discovered this recipe. I have made this recipe twice. The first time was fabulous. The second time i fell asleep while the milk was heating in the crockpot! It worked okay. But I will try again and stay awake this time! Thanks for this!
Analida
Hi Colleen! I am so glad you like this!
Colleen
I Tried it again for the third time. It turned out great! Here's a couple of things I noticed: first your directions say that the curds are very small and that is sooo true. But I went ahead and strained it anyway and got some wonderful smooth creamy cheese. Second the crockpot takes about two hours for the milk ( I used one quart of Meyerbergs from Whole Foods) to finally reach 180 degrees. This time I was carefully monitoring it after about 90 minutes. The result is fantastic. I thank you so much for sharing this recipe!!
Analida
Hi Colleen, I am so glad you enjoy the cheese! I like to sprinkle some dried thyme in mine and roll it into a log in plastic wrap after is has chilled a bit. So good!
Nancy
Game changer! I soaked leeks in the goat milk overnight before making the cheese. I removed them, followed the recipe and it is irresistibly delicious. I finely chopped fresh leeks on top for presentation and texture.
Analida
That sounds lovely! Thanks for sharing!
Jo
Can I make this cheese without salt? I am on a strict low-sodium diet and wonder if the salt is just for flavoring or is it required.
Analida
Hi Jo, The salt is just for flavor and you can certainly leave it out if you need to. Enjoy!
Valerie
We were trying this for a 4-h project, using our own fresh goat milk & had a few issues. Perhaps you can help? We tried a batch with white vinegar & then apple cider vinegar. Both resulted is a very vinegar taste so we will try rinsing next time. Regarding the lemon juice— the recipe calls for one-third cup but in your comments you refer to using one-fourth. Is it trial & error? We had no trouble with curds but the batch using a higher fat milk (Nubian) resulted in much larger curds, & the cheese was much more crumbly. Opinion!
Also, I’ve read that the cheese also turns out using either just lemon juice or vinegar rather than both. I hate to waste more precious goat milk experimenting with this so I’d appreciate the benefit of your experience. Thanks!
Analida
Hi Valerie,
You can certainly taste and then rinse the curds gently. If they are crumbly you may have lost some of the butterfat on top so I would try stirring a bit before draining into the cheese cloth. I hope this helps. Enjoy!
Sharon
I haven’t tried this yet but am looking forward to it. Love reading all the comments. Question..... instead of fresh lemon juice may I use lemon juice from a bottle?
Analida
I have only used fresh lemon juice. I would stick with that. Enjoy!
Helen Ettlin
I’ve made this a few times now, with a few changes. I’ve replaced the lemon juice with lime juice. For my altitude, I’ve taken it to 187 degrees. Additionally, as the cheese is dripping out, I save 1/4C of it in a bowl, add Italian Herbs (not Italian Seasoning) in equal amounts to fine sea salt. When the cheese is drained, I add it to the bowl and mix well.
Analida
Thanks so much for sharing your great adaptation to the recipe! I will be posting this in my added FAQ section above.
Alix @A Hedgehog in the Kitchen.com
We love goat cheese and eat it here in Paris all the time. Looks delicious!
P Lazzell
I want to try the recipe. But not sure what temperature. Your picture shows 107.8 degrees, but in the directions it says 180 degrees. Please help?
Analida
Hi, You have to heat until it reaches 180°F. The photo is there as an example of using a digital thermometer as I would avoid an analog one.
Enjoy!
Sweetu
Wish the “leave comment” box was at the top, not bottom of all the comments! With that being said, my cheese came out great! I added the salt after adding the lime juice and vinegar. Thanks for writing “ The curds will not be large, on the contrary they will be like tiny specks,” that gave me a lot more assurance when I was straining the liquid. Thanks for sharing this recipe!
Analida
Thank you so much! I am thrilled you liked the cheese recipe!
Elisa
Maybe I missed it, but what can you do with the goat milk liquid you strained? Is there a way to repurpose it?
Analida
Hi Elisa
Thanks for the question.
The liquid leftover is whey and there are lots of uses and this
page has a ton of ways:
https://www.culturesforhealth.com/learn/general/ways-to-use-whey/
Enjoy!
Tom and Analida Braeger
Tracy S
I just made this goat cheese and it came out awesome! It looks like you have no curds but when you pour it into cheesecloth, magic happens! I heated the milk gently whisking and then added the acids. It held together nicely did have a crumbly ricotta like texture but I reserved a teaspoon of the milk and added a pinch of salt and a dash of the reserved milk before forming it and it came back to a creamy texture. Nice and mild with a little tang.
Analida
Thanks Tracy! I am so glad you liked the recipe!
Faith
Silly question... we just milked the goats... do I need to pasteurize the milk before starting the recipe or just strain it and get right into it?
Thank you,
Faith
Analida
I have used fresh milk from a friend. Just strain it and use it straight from the goat. Enjoy!
Miss Adelle
Hey, I haven't made it quite yet. I may answer my own question but will post it anyway. I plan to make it today regardless of an answer. However I wish I had a bit more information about serving size and how many ounces this recipe makes. I am assuming it is about 4-8 ounces based on the fact I make it with a gallon of cows milk and get about a pound of cheese, or at least 12 ounces, I never weighed it but would make a small bet it was 12-16 ounces. But perhaps the two milks do not behave similarly. The other info I have is that you said it serves 8 and a serving size of most all cheese is an ounce, except very strong hard cheeses. BTW, I can pretty much rate you before making it as I make Farmer's cheese myself, which is the same recipe mostly but using Cow's milk. I have been making Farmer's Cheese for years. I like Chevre much better than plain Farmer's cheese so was delighted to find (after stumbling upon your recipe) that it is made exactly the same as fresh Farmer's cheese and can easily be made at home. I have one last $10 good sized log of store-bought Chevre which will be the last of this type of goat cheese I will ever purchase. I love your blog. I hate reading food blogs and most homesteader blogs..all blogs, as they generally include way more personal information than I care to toss into my already scrambled brain. You do a good job making it readable for those who really just want a good set of instructions without a bunch of personal stories and bringing in the kids and hubby etc.
Blessings to you and those dear to you and in your home. I will be bookmarking your site and will check out other recipes for making cheese and yogurt and other nice things. Very simple to read and understand instructions. Thanks again.
Ameerah
Tried this with fresh unrefrigerated milk from my Nigerian Dwarf goats (which contains 10% fat) I used my insta-pot to heat the milk (using yogurt setting) it heats it to a perfect 180° and I don't need to fuss over it so much. I doubled the recipe with the lemon juice and white vinegar, followed the rest of the directions and once formed I sprinkled Za'atar on top.... absolutely delicious, family favorite now 😊
Analida
I would love to have my own goats to milk! I am so happy you loved the recipe!
Karen
We tried this tonight from fresh goats milk from a local farmer in Va. Turned out great!!!! Rolled it in Herbs de Provemce. So good! Thanks so much for the recipe
Analida
Thanks so much for letting me know! I am so happy you enjoyed the goat cheese.
Jacob And Emily
Loved the recipe. Way too easy. Made several vetches today went through about three gallons of goat milk from the ladies out back. Made a couple different types today from sweet to savory and am enjoying all of it as I’m trying it every batch. I did use fresh lemon juice and gotta say it was well worth the extra couple bucks and effort to squeeze them. Cheese was perfect snd I would say for the temperature, as long as you can hit anywhere between 180-190 you’re gonna be spot on. After that the patience is key. Waiting that 30 minutes or so to let your vinegar and lemon juice or whatever you decide to use to do the work.
Jacob & Emily
Analida
Thanks so much for sharing your experience! I am so happy you liked the recipe!
Dacia Johnson
Thank you so much for sharing this recipe! I have my own goats and wanted to make cheese. My first try came out dry and crumbly. Second batch, I added lemon juice, but not vinegar. I used salt and some basil. It is SOOOOOOOO good!!!!! I really like the honey on it, too. Great recipe!!!
Ginni
I tried this yesterday as I had a litre of goats milk in the fridge that was at it's use by date. Slowly heated the milk (this is something I haven't done before when I make cheese from cows milk). Cheese was amazing! Thank you Analida. I usually don't 'follow 'blogs' or read through anything and just jump to the recipe, but you have so many aspiring dishes that I can't wait to try (dolmas, and the Poğaças are on my list) and I have subscribed (another thing I don't generally do)
Analida
Thank you Ginni! I am so glad you enjoyed the goat cheese!
Gabe Antonelli
i used ultra pasteurised meyenberg goat milk, added 3 parts marjoram, 2 parts oregano, and 1 part garlic powder and stirred it in when i finished adding it to the cloth, then i waited for most of the whey to drain and squeezed it really hard, and the cheese came out almost identical to the monchevre or roth brand, only difference is in the homemade is you can taste the lemon, but if you dont want to taste it you can use bottled lemon juice.
Analida
The herb mix sounds great! Thanks for sharing!
Stephanie
I absolutely love this recipe!! 3rd time using it and It is still my favorite one so far!! Is there any use for the strained milk? Instead of just discarding it?
Analida
Thanks Stephanie. Check this page for what you can do with the whey:
https://www.theprairiehomestead.com/2011/06/16-ways-to-use-your-whey.html
Catherine O'Neal
I have made this cheese three times already and I just LOVE how easy this is! It is a great Summer AND Winter project when you want something special. I make this for Christmas and give it a "Red and Green theme with re-hydrated green and red peppers, parsley and crushed red pepper for herb and spice. YUMMY!!
Analida
Hi Catherine! I love the Christmas themed cheese idea! Thanks for sharing!
Nat Z.
Thanks for the super simple recipe and easy-to-follow instructions! I’ve been making my own goat cheese for awhile but was looking for a reliable recipe to reference to ensure consistency (my last few batches admittedly didn’t turn out as well as I’d hoped). The combination of the lemon juice and vinegar did the trick! And the ratios you used seem to have yielded MORE curds from the same amount of goat milk? I don’t know if this is even possible but either way, I’m a huge fan of this recipe. Thanks!
Alex @ Cheese origin
The step-by-step instructions were easy to follow, and the suggestion to slowly heat the milk to 185°F before adding lemon juice and vinegar was a game changer - my homemade chevre turned out perfect!
Thank you,
Alex
Analida
Thanks Alex, I am glad you liked the recipe!
Jolie
Just tasted the cheese. It made about half the amount and was very tangy. Still tastes good. Should I have doubled the cheesecloth ?
Analida
Hi Jolie,
Doubling the cheesecloth can help retain more curds.
Goat milk can vary quite a bit with the amount of curds it
yields. You can gently rinse the curds to remove the tangy flavor.
Enjoy!