Published: • Modified: • by Author: Analida • Word count:2233 words. • About 12 minutes to read this article. • This post may contain affiliate links.
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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.
Jump to:
- Where do I find goat milk?
- The oldest cheesemaking in the world
- Notes on the curds
- Feel free to add herbs
- Steps to make goat cheese:
- Frequently Asked Goat Cheese Questions:
- How to Make Goat Cheese Recipe - Chèvre
Where do I find goat milk?
My local Wegmans store carries goat milk in their organic food section. I also buy it at my local Walmart in the dairy section. I was fortunate enough once to have had access to fresh goat milk to make really fresh goat cheese. My daughter had a college friend whose family had a farm with goats. She graciously gave me a gallon of raw milk. Aahhh, that was fabulous! 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 timeand 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.
Steps to make goat cheese:
- Step 1: 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. - Step 2: Pour or ladle the curdled milk into the cheesecloth lined colander and allow to drain. Add the cheese salt or kosher salt and stir in.
. 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. 
- Step 3: Gather the ends of the cheesecloth, tie them and hang over your sink for 1 hour while the whey drips out. Place the ball of cheese on a cutting board or cheese mold and shape. Chill in the refrigerator in a sealed container. Tip: If you want a creamy goat cheese, stir in a little heavy cream.
- Step 4: I like to form a long cylinder with plastic wrap and sprinkle with some dried herbs when serving.
Frequently Asked Goat Cheese Questions:
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. Avoid ultra pasteurized because it will not curdle the same way.
Can you freeze goat cheese?
Absolutely! Freeze your goat cheese in small packages, tightly wrapped in plastic wrap and in an airtight container. We want to stay away from freezing large portions as it may lose moisture, we want to keep the cheese integrity. Use within a few months of freezing. The thawed cheese will have a more crumbly texture and will loose some flavor but will be very good for cooked dishes like casseroles, soups or stews.
How long does goat cheese last?
I typically recommend eating this freshly made goat cheese within a week, making sure to keep it refrigerated and properly sealed. Goat cheese may last up to 2 weeks, just be sure to discard if there is an off smell or mold starting to form at the end of the 2nd week!
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.
What kind of vinegar do I use?
Use white vinegar.
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. Sweet herbs or flavors pair well the with slightly acidic, earthy taste of the goat cheese
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 a slightly salty and tangy cheese. Stir in the salt and herbs after rinsing.
How can I make the goat cheese softer or more spreadable?
You can add a small amount of heavy cream to the cheese to get the desired creaminess. You only need a small amount so add a teaspoon at time and mash it into the cheese.
Can I remove the slightly acidic or tangy flavor?
Sure, you can gently rinse the curds with water after you have placed them in the cheese cloth to drain.
What is cheese salt?
Any type of non-iodized salt, like Kosher salt.
How much cheese does the recipe yield?
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.
If you want to try our some other recipes for cheese lovers here are a couple that I love:
Guinness and cheddar cheese fondue is a super fun dish to eat with a group!
Lebanese cheese fatayer is a popular cheese filled bread and comes together quickly.
Want to enjoy your goat cheese with delicious homemade bread? You can try my rustic Moroccan Country Bread if you're serving it as an app or if tartines are more your thing, then I recommend my Sweet Olive Oil Bread or Irish Soda Bread.
How to Make Goat Cheese Recipe - Chèvre
Here is a recipe to make goat cheese at home with a few simple steps! Goat milk has been available in my local grocery store for some time and this cheese is so easy to make.
4.69 from 38 votes
Print Pin Rate
Course: Appetizer/Snack
Cuisine: French
Keyword: cheese, cheese making, homemade
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 8 servings
Calories: 85kcal
Author: Analida Braeger
Equipment
1 Cooking pot, 3-4 quart Use a nonreactive pot like stainless steel or enamel.
1 colander
1 cheese cloth or kitchen towel Use a smooth fabric towel, butter muslin, not terry cloth.
Ingredients
- 1 qt goat milk
- ⅓ cup lemon juice fresh
- 2 Tbsp vinegar white
- ½ tsp salt
- Dried herbs of your choice optional
Instructions
Line a colander with two or three layers of fine cheesecloth.
In a heavy bottom sauce pan heat the goat milk until it reaches 185°F. Stir frequently to ensure even heat throughout.
Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.
The curds will not be large, on the contrary they will be like tiny specks.
Slowly ladle into the cheesecloth. Add the salt and stir lightly.
Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
Allow it to hang and drip for about 1 hour.
Place on a cutting board and shape. Sprinkle with died herbs of your choice.
Refrigerate and serve when set.
Notes
- 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.
- What kind of vinegar do I use? Use white vinegar.
- 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.
- How much cheese will this recipe yield? One quart of goat milk will yield about 6-8 ounces of finished cheese.
Nutrition
Calories: 85kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 205mg | Potassium: 252mg | Fiber: 0.03g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 5mg | Calcium: 159mg | Iron: 0.1mg
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If you want to venture further down the road of cheese making here are some kits you can order on Amazon. (affiliate links below) These are very reasonable and I will get paid a small commission if you order them to help me maintain my site.
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