After the surprising success of my mozzarella cheese, I thought I would try my hand at making goat cheese. The cooking process wasn’t much different than the mozzarella, with the only difference being the addition of a goat cheese culture. The final result was a tart, crumbly, creamy white chunk of yummy goodness that was quickly devoured.
Goat Cheese Recipe
- Large stainless steel pot
- Stainless steel slotted spoon
- Butter muslin cloth
- 1 gallon goat’s milk
- 1/4 tablet rennet dissolved in 1/4 cup water
- 1 packet chevre (goat) culture
- Herbs if desired
- Cleanliness is of utmost important. Sterilize everything that will come into contact with your milk and cheese.
- Heat the goat’s milk on low until it reaches 86 deg
- Once the milk hits 86 deg (and not any higher), add the rennet solution and culture packet. Stir well and take off of the heat.
- Cover and allow to set undisturbed at room temperature for 12-24 hrs. I waited approximately 16 hrs.
- At this point, the curds should have separated from the whey. Spoon the curds into the butter muslin which is laying on the colander. It is probably better to cut them in cubes before placing them in the colander, instead of doing what I did.
- Once all the curds have been strained into the muslin, bring all 4 corners together and hang with a string to allow the curds to strain further. Place a bowl underneath it to catch all the whey.
- After 6-8 hrs, the cheese will have a creamy consistency and should be spreadable. I preferred a crumbly cheese, so I waited a total of 24 hrs before taking my cheese down.
- I added salt and some herbes de Provence to some of my cheese. It was delicious.