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DIY home-made goat cheese with tarragon
4.63 from 32 votes

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. 

Course Goat Cheese
Cuisine French
Keyword cheese, cheese making, goat milk, homemade, how to make cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: Change to adjust-> 8 servings
Calories 120 kcal


  • 1 qt goat milk
  • cup lemon juice
  • 2 Tbsp vinegar white
  • ½ tsp salt
  • Dried herbs of your choice optional


  1. Line a colander with two or three layers of fine cheesecloth.
  2. In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.

  3. Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.

  4. Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes. 

  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.

  7. Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
  8. Allow it to hang and drip for about 1 hour.
  9. Place on a cutting board and shape. Sprinkle with died herbs of your choice.

  10. Refrigerate and serve when set.

Recipe Notes

Frequently Asked Questions:

  • 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.
  • 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.
  • Can I experiment with flavors? 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.
  • 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.


Nutrition Facts
How to Make Goat Cheese Recipe - Chèvre
Amount Per Serving
Calories 120 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 273mg12%
Potassium 371mg11%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 7g8%
Protein 6g12%
Vitamin A 310IU6%
Vitamin C 21.1mg26%
Calcium 221mg22%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.