Goat cheese or chevre, no matter what you call it; is go-o-o-o-o-o-d! Sorry, I couldn’t resist. It’s unbelievably easy to make, not to mention inexpensive compared to the cost of a store-bought portion. Seriously, it’s about half the cost. If you’ve ever wanted to learn how to make goat’s milk cheese, you’ve come to the right place.
Where do I find goat milk?
Your local store carries goat milk in their organic food section, also at your local Walmart in the dairy section. Goat milk purchased in the store is pasteurized, as well as most cheeses, including goat cheese. This is the process of heating the product to kill harmful pathogens.
The oldest cheesemaking in the world
Goat cheese is made by a process known as acid/heat coagulation. It is the oldest method of cheese making in the world. Lemon juice (malic and citric acid) and vinegar (acetic acid) break apart the protein structure of the milk once it has reached a certain temperature. The most specialized equipment you will need is a digital thermometer. You need the exact digital temperature so don’t use an analog candy thermometer. The other way to coagulate the curds is with drops of rennet or rennet tablets. This an enzyme and works in a similar manner as the acid. Different kinds of cheese call for a different coagulation method or curdling process. I hope this gives you a better understanding of the cheesemaking process. Goat cheese is a very simple soft cheese that can be made quickly.
Goat cheese and goat milk production date back to around the 5th millennium when goat herding was increasing along the plains of the Euphrates river. Goats were a mobile food supply which made pastoralism easier for shepherds and herders. As a result, milk production increased during this time and consequently cheese-making too.
Goat cheese makes an appearance in Greek mythology. In Homer’s epic tale The Odyssey the Cyclops Polyphemus is found molding goat cheese into rush molds. There is also evidence of cheese-making from drawings found in Egyptians tombs. By the time of the Roman Empire cheese-making was already an established art.
Notes on the curds
When making homemade goat cheese you need to be aware of the fact that the curds and whey will not separate in the same manner as they do with whole milk. The texture of goat cheese will not contain the larger curds like ricotta made from cow’s milk. I have a recipe for ricotta and queso fresco you can check out.
In order to improve the separation I use two types of acids: lemon juice and vinegar. You should make sure that you have double or triple layers of cheesecloth so the tiny curds don’t go through.
Feel free to add herbs
I like to add herbs to my goat cheese. My choice is tarragon, because of its sweet taste. I think it adds a nice contrast the slightly acidic taste of the goat cheese. Some find goat cheese to taste slightly tart or earthy. It pairs well with so many different and satisfying dishes. Contrary to popular belief, feta cheese and goat cheese are quite different! Goat cheese is a creamy, spreadable cheese compared to the crumbly feta. And, not to mention feta is made from sheep milk, we want the freshest goat milk we can find for this yummy recipe.
I am actually very proud to say that I recently taught a French student and friend, Hélène how to make goat cheese. Goat cheese or chèvre as it is known in France is her favorite cheese. She was amazed. “I am going to teach my dad.” she said. She started to rattle off all the wonderful dishes one can make with goat cheese including a tomato tart with goat cheese and basil that sounds positively fabulous.
Yes, I will extract the recipe from her and post it. Hélène also likes to drizzle honey over her goat cheese. She advises the use of a honey without a distinctive flavor. I haven’t tried this yet, but you can bet the goat farm I will! The steps to make this are pretty easy.
Recipe Card
Goat Cheese Recipe РCh̬vre
Description
When making homemade goat cheese you need to be aware of the fact that the curds and whey will not separate in the same manner as they do with whole milk. The texture of goat cheese will not contain the larger curds like ricotta made from cow’s milk.
Ingredients
Instructions
-
Line your colander with 2-3 layers of fine cheese cloth.
Line your colander with 2-3 layers of fine cheese cloth. Place your goat milk in a heavy bottom pan and heat SLOWLY until it reaches 185°F. Use low medium heat and use a good digital thermometer
. Stir frequently while heating to be sure to evenly heat of all the milk. Remove from the heat when it hits the temperature, add the lemon juice and stir then add the vinegar and stir. Then allow to sit for 30 minutes. Tip: You can shorten the heating time ff you set the goat milk out until it comes to room temperature.
-
Heat the goat milk until it reaches 185°F
In a heavy bottom sauce pan heat the goat milk until it reaches 185°F. Stir frequently to ensure even heat throughou.
-
Remove from heat
Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
-
Add the vinegar
Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.
-
The curds will not be large
The curds will not be large, on the contrary they will be like tiny specks.
-
Add the salt and stir lightly
Slowly ladle into the cheesecloth. Add the salt and stir lightly.
-
Gather the ends of the cheesecloth.
Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
-
Allow it to hang.
Allow it to hang and drip for about 1 hour.
-
Place on a cutting board.
Place on a cutting board and shape. Sprinkle with died herbs of your choice.
-
Refrigerate
Refrigerate and serve when set.
Servings 8
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Cholesterol 13mg5%
- Potassium 252mg8%
- Total Carbohydrate 6g2%
- Dietary Fiber 0.03g1%
- Sugars 6g
- Protein 4g8%
- Vitamin A 235 IU
- Vitamin C 5 mg
- Calcium 159 mg
- Iron 0.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- One quart of goat milk will yield about 6-8 ounces of finished cheese. A gallon of milk would yield about 24 to 32 ounces of fresh cheese.
NOTE: This content may be subject to copyright. Copying content or any part of this website is prohibited. Printing content of this website for reading and personal use is allowed. More information on this can be found in the Terms and Conditions section. © 2024, magentaspirit.com. All Rights Reserved!
