goat cheese recipe
The Best goat cheese recipe
What I love most about this recipe is how adaptable it is. You can keep it basic with just a little salt and herbs, or dress it up with honey, nuts, or roasted garlic for a more elevated flavor. It’s also packed with protein and healthy fats, making it a great option for quick lunches or light dinners. And since goat cheese is easier to digest than some other dairy options, it’s a hit with my whole family—even the ones who usually turn their noses up at cheese. Whether I’m serving it at a casual brunch or just need a fast, satisfying snack, this recipe never disappoints.
Homemade Goat Cheese
A simple and creamy homemade goat cheese recipe with a tangy flavor. Perfect for spreading on crackers, salads, or incorporating into your favorite dishes.
🥘Ingredients
- 1 gallon fresh goat milk (not ultra-pasteurized)
- 1/4 tsp mesophilic cheese culture (or 1/4 cup buttermilk as a substitute)
- 1/4 tsp liquid rennet (or 1/4 rennet tablet dissolved in 1/4 cup cool water)
- 1 tsp cheese salt (or non-iodized salt)
- 1 tbsp fresh herbs (thyme, rosemary, or chives)
- 1 tsp cracked black pepper
- 1 tbsp honey (for sweetened goat cheese)
👨🍳Directions
-
1
Heat the goat milk in a large pot over medium heat until it reaches 86°F (30°C). Stir gently to ensure even heating. -
2
Remove the pot from heat and sprinkle the mesophilic culture (or stir in buttermilk) over the milk. Let it sit undisturbed for 2 minutes, then stir gently for 1 minute. -
3
Add the rennet (diluted in water if using tablet form) to the milk and stir gently for 30 seconds. Cover the pot and let it sit undisturbed at room temperature for 12-24 hours until a firm curd forms. -
4
Line a colander with cheesecloth or butter muslin and place it over a large bowl. Gently ladle the curds into the colander, allowing the whey to drain. -
5
Tie the corners of the cheesecloth together and hang the curds over a bowl or sink to drain for 6-12 hours, or until the desired consistency is reached. -
6
Transfer the drained curds to a mixing bowl and add salt (and any optional additions like herbs or honey). Mix gently until fully combined. -
7
Shape the cheese into a log or place it in a cheese mold if desired. Refrigerate for at least 2 hours before serving to allow flavors to develop.
🔧Equipment
- Large stainless steel pot
- Thermometer (dairy or candy)
- Slotted spoon or ladle
- Cheesecloth or butter muslin
- Colander
- Mixing bowl
- Cheese mold (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Goat Cheese Works
❓ Frequently Asked Questions About Goat Cheese
1. Can I make goat cheese at home without special equipment?
Yes! You can make simple fresh goat cheese (chèvre) at home with just goat milk, vinegar or lemon juice, salt, and basic kitchen tools like a pot, thermometer, and cheesecloth. While professional cheese-making equipment (like a cheese press or cultures) can refine the process, they aren’t strictly necessary for a basic batch. The key is maintaining the right temperature (around 185°F/85°C) and straining the curds properly.
2. Why did my goat cheese turn out too soft or runny?
A runny or overly soft texture usually happens due to one of these reasons:
– Insufficient draining: The curds need enough time (6–24 hours) to strain in cheesecloth to remove excess whey.
– Low acidity: If you didn’t add enough vinegar/lemon juice or let the milk sit long enough, the curds won’t set firmly.
– Temperature issues: Heating the milk too quickly or unevenly can prevent proper coagulation.
For a firmer cheese, drain longer, use a bit more acid, or press the curds gently under a light weight.
3. How long does homemade goat cheese last, and how should I store it?
Fresh homemade goat cheese typically lasts 5–7 days in the refrigerator when stored in an airtight container. For longer storage (up to 2–3 months), you can freeze it, though the texture may become slightly crumbly. To extend shelf life, cover the cheese in olive oil, herbs, or brine (like in a jar of marinated feta). Always use clean utensils to avoid contamination.
4. Can I use store-bought goat milk for this recipe?
Yes, pasteurized goat milk from the store works fine for homemade cheese, but avoid ultra-pasteurized milk—it won’t coagulate well because the proteins are denatured. Raw goat milk is ideal if you have access to it, as it contains natural cultures that improve flavor and texture. If using store-bought, opt for whole milk (not skim) for a creamier result.
5. What can I do with leftover whey from making goat cheese?
Don’t toss the whey! It’s packed with protein and nutrients and can be used in many ways:
– Baking: Substitute whey for water or milk in bread, pancakes, or muffins.
– Smoothies: Add it to shakes for a protein boost.
– Fermenting: Use it to soak grains, make ricotta, or culture vegetables (like sauerkraut).
– Gardening: Dilute it with water (1:3 ratio) to fertilize plants.
– Soup base: Use it in place of broth for a tangy flavor. Store whey in the fridge for up to 1 week or freeze it for later use.