Appetizer/Snack Cheese

Goat Cheese Recipe – Chèvre

Name: Goat Cheese Recipe – Chèvre
Prep time: 5 min
Cook time: 35 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 1 quart goat milk; ⅓ cups lemon juice; 2 vinegar; ½ teaspoons salt; Dried herbs of your choice

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Goat Cheese Recipe - Chèvre

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Goat Cheese Recipe – Chèvre

Author: Magenta Spirit Cuisine: French Courses: Appetizer/Snack, Cheese

Difficulty: Intermediate Prep Time 5 mins Cook Time 35 mins Rest Time 60 mins Total Time 1 hr 40 mins

Cooking Temp: 185 °F Servings: 8 Calories: 85 kcal

Best Season: Suitable throughout the year

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

Servings

1 qt goat milk

⅓ cup lemon juice (fresh)

2 vinegar (white)

½ tsp salt

Dried herbs of your choice (optional)

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.

Nutrition Facts

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.

Keywords: goat cheese, chevre, goat milk

Frequently Asked Questions

Expand All:

What type of milk can I use?

You should use a full fat type milk and avoid ultra-pasteurized as the high heat affects the proteins and curds will not form as well. Use the freshest milk possible.

What type of thermometer can I use?

Use a digital thermometer. You need the exact digital temperature so don't use an analog candy thermometer.

Why did my cheese turn out crumbly?

You may have heated the milk too quickly. Consider heating slower. As an example, heating from a refrigerated temperature of 38°F to 88°F should take about 12 minutes. Slow heating is key. You can mash the curds after hanging then add salt, fresh herbs for flavor. If you want it creamier add a spoonful of heavy cream and stir it in.

Can I experiment with flavors?

Sure! I have had many readers email me and say they have tried lavender with honey or even Za’atar sprinkled on the cheese. I like to stir in some dried herbs like tarragon or basil.

Are there other variations of this recipe?

A reader Helen writes: I’ve made this a few times now, with a few changes. I’ve replaced the lemon juice with lime juice. For my altitude, I’ve taken it to 187° degrees. Additionally, as the cheese is dripping out, I save ¼ C of it in a bowl, add Italian Herbs (not Italian Seasoning) in equal amounts to fine sea salt. When the cheese is drained, I add it to the bowl and mix well.

Can I rinse the curds before storing?

Yes, you can gently rinse the curds and it will remove some of the tangy flavor of the acid used to coagulate the milk. I like mine slightly salty and tangy. Stir in the salt and herbs after rinsing

File under Chèvre Goat Cheese Goat milk homemade

Goat Cheese Recipe – Chèvre