Friday, September 23, 2011

Goat Cheese, the simple way

We get a gallon of raw goats milk every week.  Sometimes we don't get it gone quickly enough, due to also having 3 gallons of raw cows milk to consume.  When that happens I make goat cheese with the excess.  

I am ordering a chevre culture and cheese salt to make this process smoother, and more yummy.  But for now, this is the poor mans' method of making goat cheese.

Put the milk in a large saucepan on a medium high heat

Heat milk to 180 degrees and then remove from heat
 Prepare the straining method - a large bowl, a strainer and a cheesecloth

 Measure some lemon juice (or some sort of acid...I think you can use lime juice or vinegar) - about 1/2 cup per quart of milk

Pour lemon juice into milk

It will start to separate into curds

Check on kids....they're good?  Move on then....

Pour heated and curdled milk into strainer

It will take a while to drain

When you're finished, you'll have a lemon'y flavored whey leftover.  I use this in breads, pancakes, etc...
When you're done, you'll have a goat cheese that tastes a lot like ricotta cheese when it's unflavored.  You can add any sort of herb or spice that you want to get your desired flavor of cheese.  I love my plain stuff on an english muffin with homemade jam.  Delicious!

Linking to:


  1. This post is being featured at Katies language cafe! please stop by, link up a new recipe to this weeks link up and grab an "I was featured" button for your sidebar! ~~katie

  2. Do you think this would work with pasteurized goat's milk? I don't have a source for raw goat's milk, but I'd love to try this! BTW, I found your link on Katie's French Language Cafe. :-)

  3. Ellen, I'm not sure if it would work or not, but I think it's totally worth a try. It's always fun to experiment with things like this. Good luck!


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