Homemade Goat Cheese

10256992_10204868274364792_3275975497486350751_oI did. It’s true. I made goat cheese. I bought some goat milk because I saw some recipe for a warm milk drink with tumeric and honey. Then I decided that I didn’t want to make it because, in spite of all the information about how great tumeric is for you, I just don’t like it enough to put it in my milk.

So there was a quart of goat milk in my fridge. I plugged some words into Google. Goat cheese from goat milk. Ta da! KissMySpatula.com had what looked like a really easy recipe for Homemade Goat Cheese.

Once again, someone else’s recipe so I’m going to let you click over to that site to see it. There are great pictures of the different steps in the process. I followed it to the letter. It was pretty easy. There are a couple things that you’ll want to know, though.

When you add the lemon juice, the recipe says the milk will begin to curdle. This will not be obvious. You’re not going to suddenly see cottage cheese. You may see almost nothing at all except that maybe the top of the milk will look thicker. You may be tempted to add more lemon juice but don’t.

When you pour the milk through the cheese cloth, you are going to wonder if the milk is just going to go right through the cheese cloth and leave you with a soggy piece of fabric that smells like a baby who has just had a bottle. It will not. Carefully gather up the corners of the cloth and gather them together and tie them together. Then hang the bundle from something, with a bowl under it.

As the instructions say, in an hour and half, all the whey which will be kind of clear, will drain out leaving you with a lovely little ball of cheese. I stirred in some herbs de provence. You can add whatever you like. Dill, chives, basil, garlic, dried fruit and nuts. Maybe nothing at all.

I was pretty happy with my goat cheese. I will definitely make it again very soon. And I’m excited because there are so many things I can do with it.


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