Goat cheese features a soft consistency similar to that of cream cheese, and it sometimes appears crumbly like feta cheese. The taste of goat cheese ranges from mild to tangy, depending on the texture. Goat cheese pairs well with crackers, salads, fruit and other appetizer recipes.
Method 1 of 2: Purchase the Ingredients
1Buy chevre culture powder. Basic goat cheese recipes require packets of chevre culture powder or a similar acidifier, which you can find at cheese-making supply stores. These contain the rennet and bacterial cultures needed to form the cheese.
- Bacterial cultures give the cheese its texture and flavor. Rennet is the enzyme extracted from a calf's stomach that curdles and coagulates the milk.
2Purchase 1 gallon (3.79 liters) of pasteurized goat's milk. You can locate the goat's milk at most dairies or farm stores. Make sure you buy pasteurized milk to prevent bacterial growth, which can spoil the cheese.
3Take inventory of your herbs and salt and purchase any you want to add to the cheese.
Method 2 of 2: Make Your Own Goat Cheese
1Add up to 1 gallon (3.79 liters) of pasteurized goat's milk into a large stainless steel pot or double boiler. Heat the milk on a stove until it reaches a temperature of 86 degrees Fahrenheit (approximately 30 degrees Celsius).
2Stir in the chevre culture powder by using a slotted milk skimmer, which looks similar to a soup ladle. The skimmer works best for mixing the cultures and milk together for goat cheese.
3Close the lid of the pot. Set it aside at room temperature for a half day, or 12 hours. The room temperature should be at least 72 degrees Fahrenheit (approximately 22 degrees Celsius). This gives the milk and culture mixture a chance to form curds.
4Find a colander and line the inside with cheesecloth or muslin. Place the muslin- or cheesecloth-lined colander in the sink. Use the milk skimmer or a ladle to transfer the goat's milk curds from the pot to the colander.
5Tie the ends of the cheesecloth or muslin after filling it with the curds. Let the cloth sit in the colander to drain in the sink. Allow the whey to drain from the curds at room temperature for at least 6 hours, but no more than 12 hours. Remove the curds from the cheesecloth bag after the whey drains.
6Dump the curds into a stainless steel mixing bowl. Mix in just enough kosher or sea salt to give the goat cheese some flavor.
7Mold the goat cheese into a log, wheel or wedge. Wrap it in wax paper and allow it to sit at room temperature overnight to develop its spreadable consistency. Let it sit for a few hours longer if you prefer a crumbly texture.
- Roll the cheese onto herbs such as basil, cloves or thyme if you do not want plain goat cheese. Wrap the finished product in clean wax paper or plastic wrap for storage.
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Things You'll Need
- 1 packet chevre culture powder
- 1 gallon (3.79 liters) pasteurized goat's milk
- Kosher or sea salt
- 1 large stainless steel pot or double boiler with lid
- Slotted milk skimmer
- Cheesecloth or muslin
- Stainless steel mixing bowl
- Wax paper or plastic wrap
In other languages:
Español: Cómo hacer queso de cabra, Deutsch: Ziegenkäse herstellen, Italiano: Come Preparare il Formaggio di Capra, Português: Como Fazer Queijo de Cabra, Français: Comment faire du fromage de chèvre, Nederlands: Zachte geitenkaas maken
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