Goat Cheese Recipe – Chèvre
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.
- 1 quart goat milk
- ⅓ cups lemon juice (fresh)
- 2 vinegar (white)
- ½ teaspoons salt
- Dried herbs of your choice (optional)
- 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.
- 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.