Homemade Goat Cheese
Learn how to make creamy, fresh goat cheese with just 3 ingredients in 35 minutes.
Equipment
- large pot
- thermometer
- colander
- cheesecloth
- large bowl
- mixing bowl
- plastic wrap
- measuring cups
- measuring spoons
Ingredients
Cheese Ingredients
- 1 gallon whole goat milk
- 1/4 cup distilled white vinegar
- 1 tsp kosher salt
- cheesecloth for draining
Instructions
- Pour the goat milk into a large pot and heat it over medium heat until it reaches 180°F, stirring occasionally to prevent scorching. Use a thermometer to monitor the temperature.
- Remove the pot from the heat and gently stir in the distilled white vinegar. Let the mixture sit undisturbed for 10 minutes until the milk separates into curds and whey.
- Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curdled milk into the colander to separate the curds from the whey.
- Let the curds drain for 1 hour, gently pressing occasionally to remove excess liquid. The curds should be soft but hold together.
- Transfer the drained curds to a mixing bowl and sprinkle with kosher salt. Gently mix until the salt is evenly distributed throughout the cheese.
- Shape the cheese into a small log or round disk using your hands. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to firm up before serving.
Notes
Gently pressing the curds helps create a firmer cheese. Save the whey for use in smoothies or baking.