How to Make Goat Cheese Recipe - Chèvre

How to Make Goat Cheese Recipe - Chèvre

Here is a recipe to make goat cheese at home with a few simple steps! Goat milk has been available in my local grocery store for some time and this cheese is so easy to make.

4.67 from 39 votes

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Course: Appetizer/Snack

Cuisine: French

Keyword: cheese, cheese making, homemade

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: servings

Calories: 85kcal

Author: Analida Braeger

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.
1 digital thermometer

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.

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