Making your own goat cheese is incredibly easy and delicious. When making it at home you have the option of using any herb or seasoning to make a perfect cheese for any occasion.
What you’ll need:
- Cheese cloth.
- 1/8 cup of acid for every 1 liter of milk. I prefer lemon juice, but you can substitute apple cider vinegar.
- 1 liter of goat milk. Avoid ultra-pasteurized.
- Herbs & spices.
- 1 pot for heating milk.
- A large colander.
- A bowl for draining cheese (the colander should fit in it).
- Heat milk on medium-high to high heat. Stir constantly to avoid burning milk as this will give it an off taste.
- When the milk begins to foam and large bubble form, turn off the heat and slowly add your acid. Stir constantly. You will beging to see the curds separate.
- Stir for several more minutes to help the curds cool. Then poor mixture into a colander lined with cheese cloth. Be sure to have your colander placed in a bowl to catch the whey.
- Using a wooden spoon, press the moisture out of the curds.
- Add herbs and spices. You can add sea salt, parsley, pepper, basil, oregano or any others you desire. The salt will dry your cheese out further, so be cautious in adding if you don’t want a dry cheese.
- Gather the cheese cloth together and “wring” out your cheese. Place the finished product in a bowl or hang it for 1 1/2 hours to create a dry, hard cheese.
- Enjoy! This will keep for about a week in the refrigerator.
Note: The more water you remove, the harder your cheese will be. You may have to play with removal of moisture to get the exact consistency you prefer.