This homemade goat cheese recipe guides you through the simple steps to create creamy and fresh chèvre in your own kitchen. With just a few ingredients and minimal equipment, you can produce a delightful cheese perfect for spreading on crackers, enhancing salads, or elevating various dishes.
In a small bowl, combine the lemon juice and white vinegar. Set aside.
Pour the goat milk into a large saucepan. Heat over medium heat until the temperature reaches 185°F (85°C), stirring occasionally to prevent scorching.
Remove the saucepan from heat. Slowly add the prepared acid mixture to the heated milk, stirring gently. You should notice curds beginning to form as the milk curdles.
Cover the saucepan with a clean towel and let it sit undisturbed for about 10 minutes to allow the curds to fully develop.
Line a colander with fine cheesecloth or a clean tea towel. Carefully pour the curdled milk into the colander, allowing the whey to drain away. Let it drain for approximately 1 hour, or until the desired cheese consistency is achieved.
Transfer the drained curds to a mixing bowl. Add salt and any desired herbs, stirring gently to combine.
Shape the cheese into a log or press it into a mold, if desired. Wrap in wax paper or plastic wrap and refrigerate. The cheese can be enjoyed immediately or stored in the refrigerator for up to one week.
Servings 8
Serving Size 28g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Homemade goat cheese offers a canvas for creativity. Experiment with various herbs and spices to tailor the flavor to your liking. Freshly chopped chives, dill, or cracked black pepper can add delightful nuances. Enjoy your chèvre spread on warm baguette slices, crumbled over salads, or as a creamy addition to your favorite dishes