Home Made Goat Cheese


As soon as I read about making home made goat cheese in the “Malibu Farm Cookbook” pages 126-129, I put making goat cheese on my short list of things to do.  Previously, the thought of making goat cheese never crossed my mind, but after reading about the simple process I could not stop thinking about purchasing goat milk and making the cheese until I finally did. Only two ingredients are necessary for a very simple cheese. The process of making the cheese (and even the taste) is similar to home made fresh ricotta. The taste is quite different from a tangy creamy Chevre you will buy in a log.  This cheese is fresh, and mild and not so easily spreadable or as flavorful on day one, have a little patience and wait till the next day or so and you will be rewarded, this keeps for up to 5 days in the refrigerator if it will last that long. Pictured above is the cheese, just after taking it out of the cheesecloth spread on a toasted slice of date and walnut bread from Larder Bakery in California, and a drizzle of Bloom Organic Raw Avocado Honey from Thousand Oaks, Ca.  The cheese more easily spreadable after refrigeration the next day.  Here are the items you will need:

Makes 4 servings, recipe from Malibu Farm Cookbook pages, 126-129

  • 1 quart goat milk (unpasteurized or pasteurized NOT Ultra Pasteurized-it won’t curdle)
  • 1/3 cup fresh lemon juice (not Meyer lemon-not enough acid) or distilled vinegar
  • supplies: Cheesecloth, medium to large strainer/colander, bowl, thermometer


Directions:  Slowly heat the milk to 180-185 degrees F. over medium-high heat. Turn off heat. Stir in lemon juice of vinegar (I chose vinegar) and let sit for 10 minutes. Line a large colander or strainer with at least a 12 x 12 square of double layered cheesecloth, Place the colander over a bowl and strain the curds. Gather up the ends of the cheesecloth and hang on something (I used my kitchen faucet) to drain for at least 1 1/2 hours. Scrape the cheese into a bowl and add salt or herbs to taste.


This is very different from the Chevre you find in the market which has a lot of tang and is creamier, I think a lot of the taste difference has to do with not using any type of culture in this process.  The taste is more subtle and fresh, not as much tang and it becomes creamier with a one to two day age.  The picture above shows the cheese spread on toast immediately after making the cheese.  A day or two later the cheese spread much better when stored in the fridge.


Viola…goat cheese!  This should keep in the fridge covered in an airtight container for 5 days.





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