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.
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 tablespoon vinegar white
- ½ teaspoon 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.
Nutrition
Calories: 85kcalCarbohydrates: 6gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 205mgPotassium: 252mgFiber: 0.03gSugar: 6gVitamin A: 235IUVitamin C: 5mgCalcium: 159mgIron: 0.1mg
Tried this recipe?Let us know how it was!
