The best, easiest recipe to make homemade goat's cheese! Wahoo! I am by no means a cheese-maker, but I've been dabbling lately and having some fun (this recipe) and some frustration (mozzarella, I am determined to find a way to make it reliably/consistently soon). What do you need if you want to make sure this works out for you? A thermometer, a pot that doesn't have any sort of non-stick coating on it, and plain pasteurized goat's milk. If you like, you can add a little whipping/heavy/whole cream (totally a-okay to leave out), and it's fine if that is ultra-pasteurized. The coolest thing about this recipe is you'll literally be finished in under an hour (A huge thank you to Claudia Lucero who wrote a great book called, "One Hour Cheese"). This goat's cheese is creamy and fresh. Your flavor will vary depending on your goat's milk. I find some varieties have a sharper taste than others. We love eating this goat's cheese with crackers, but I've used it on sandwiches, too. Enjoy!
*Keep your goat milk container to store the leftover "whey" that is produced after the cheese curds separate out. You can use the whey to cook in any recipe that calls for milk, or in place of water in a bread recipe.*
In a medium saucepan (use a metal pan, not a non-stick) mix together:
1 quart goat milk (not ultra-pasteurized, regular pasteurized is fine)
1/2 cup whipping/whole/heavy cream (optional, you can leave out, but it adds an extra bit of creaminess, if desired. Obviously makes it not 100% goat's milk cheese, too, if you add this.)
fresh basil leaves (optional - other fresh herbs will work, too, or you can just leave them out)
Heat over medium-low heat, stirring regularly to make sure the milk doesn't stick to your pan. Heat to 185 F. Immediately remove herbs and add:
1/8 cup apple cider vinegar
Stir in the apple cider vinegar with only a handful of strokes through the saucepan.
Lower the heat to the lowest possible setting. Stir gently through the mixture every few seconds for about 2 minutes, no longer than 3 minutes.
Remove pot from heat. Let sit untouched for 10 minutes.
Scoop goat cheese curds into a bowl. Add and mix in thoroughly, but gently with either your hands or a spoon:
1/4 - 1/2 tsp salt (I recommend using either fresh ground or a high quality salt)
Now, you can shape your goat cheese into mounds. Scoop a little into your hand. You can add fresh minced herbs (basil (my favorite!), chives, thyme, parsley, etc), or a dollop of fresh honey or dried fruit (currants, cranberries) into your scoops. Place on plates to cool.
You can eat these right away! Leftovers can be covered and stored in the refrigerator. I like to try to eat fresh cheese within a few days of making. Enjoy!
Fresh homemade goat cheese. Mix-ins included basil (left), honey (bottom front), dried cranberries (top back), and a couple plain goat cheeses.
Easy Homemade Goat Cheese
Based on a recipe from "One Hour Cheese" by Claudia Lucero p.s. Her book is awesome!*Keep your goat milk container to store the leftover "whey" that is produced after the cheese curds separate out. You can use the whey to cook in any recipe that calls for milk, or in place of water in a bread recipe.*
In a medium saucepan (use a metal pan, not a non-stick) mix together:
1 quart goat milk (not ultra-pasteurized, regular pasteurized is fine)
1/2 cup whipping/whole/heavy cream (optional, you can leave out, but it adds an extra bit of creaminess, if desired. Obviously makes it not 100% goat's milk cheese, too, if you add this.)
fresh basil leaves (optional - other fresh herbs will work, too, or you can just leave them out)
Heat over medium-low heat, stirring regularly to make sure the milk doesn't stick to your pan. Heat to 185 F. Immediately remove herbs and add:
1/8 cup apple cider vinegar
Stir in the apple cider vinegar with only a handful of strokes through the saucepan.
Lower the heat to the lowest possible setting. Stir gently through the mixture every few seconds for about 2 minutes, no longer than 3 minutes.
Remove pot from heat. Let sit untouched for 10 minutes.
Letting the curds rest for 10 minutes off the heat.
Draining curds in tight mesh cheesecloth over a bowl for 10 minutes. I saved the liquid for using later in bread - worked great.
Line a colander with tight mesh cheesecloth (grade #90) over a large bowl or liquid measuring cup. Pour curds into colander and let sit and drain untouched for 10 minutes. (You may have to pour some of the liquid (also known as whey) back into your milk container if the colander base is sitting in the liquid).Scoop goat cheese curds into a bowl. Add and mix in thoroughly, but gently with either your hands or a spoon:
1/4 - 1/2 tsp salt (I recommend using either fresh ground or a high quality salt)
Now, you can shape your goat cheese into mounds. Scoop a little into your hand. You can add fresh minced herbs (basil (my favorite!), chives, thyme, parsley, etc), or a dollop of fresh honey or dried fruit (currants, cranberries) into your scoops. Place on plates to cool.
Basil-filled and honey-swirled fresh goat's cheese. Yum!
You can eat these right away! Leftovers can be covered and stored in the refrigerator. I like to try to eat fresh cheese within a few days of making. Enjoy!
I am confused. I was very excited to see a goat cheese recipe, as cow dairy makes me ill, but see that is has cream. Goat whole/whipping cream/heavy cream? I did not know that existed. If they do where do you get them?
ReplyDeleteIf they don't exist, then it isn't goat cheese and should not be called goat cheese.
Clarification would be much appreciated. Thank you.
A good point. You can leave it out (I have half the time I've made this) or add it in for a little extra creaminess (but not if cow dairy makes you ill). Actually, not all goat's cheese is strictly cow dairy-free, so it's best to check. Often it is, however. Just leave it out and it'll work perfectly well! I added that clarification to the recipe. Thanks.
DeleteThank you so much for answering my question. I will leave it out! Yummy!
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