Goat cheese, also known as Chèvre, is a soft, fairly creamy cheese that's similar to feta. It's delicious by itself, but you can easily mix it with fruits or herbs to turn it into a real gourmet treat. As luck would have it, it's also one of the easiest cheeses to make. Just follow this simple recipe.
Goat Milk Cheese Recipe
When finished, this recipe yields about 2 pounds of goat cheese.
- Large, stainless steel or ceramic saucepan (Both surfaces are non-reactive.)
- Wooden spoon
- Dairy thermometer
- Large ladle, slotted preferred
- Large colander
- Storage container
- In a sterile, non-reactive saucepan, use the wooden spoon to slowly stir the milk over medium heat until it reaches 77° F, and then take it off the burner.
- Sprinkle the mesophilic culture over the milk, and let it stand for about six minutes.
- Gently mix the culture into the milk.
- Add the rennet to the tablespoon of water, and then pour it into the milk, and stir slowly to mix.
- Cover the pot, and let the mixture stand at room temperature for 24 hours.
- Lay a cheesecloth in a large colander, and place it where you can let liquid drain from it.
- Begin ladling all the cheese curds from the saucepan into the colander, and then let them drain for seven to eight hours.
- Pour the cheese curds into a storage bowl, sprinkle with the Kosher salt to taste, and toss.
- Seal the container with its lid, and store the cheese in the refrigerator for up to two weeks.
Create gourmet flavors by tossing in any of the following ingredients before refrigerating a fresh batch. Alternatively, you can press the curds together to form a log or round, and then roll it in some of the pepper or herbs mentioned below before wrapping it in plastic wrap and storing it in the fridge.
- 1/2 cup fresh raspberries or raspberry preserves.
- 1/2 cup cranberry jelly
- 1/2 cup fresh blueberries
- 1/2 cup real bacon crumbles
- 2 tablespoons cracked black pepper
- 1 tablespoon dried oregano
- 1 tablespoon basil
- 1 tablespoon dried thyme leaves
- 1 tablespoon crushed, dried sage leaves
Suit Your Taste
Making cheese is a science, but that doesn't mean that you can't play around with the recipe a little and still get great results. If you prefer a firmer texture, let the curds drain a little longer. If you like softer cheese, don't drain them quite as long. Whether or not you add salt is up to you, and you can add more or less of the suggested flavor ingredients to suit your personal taste. The goal is to produce cheese that you love and want to make again and again.