This goat milk cheese is a soft, tangy chèvre-style cheese made by culturing pasteurized goat milk, setting it with a little rennet, and draining the curds until creamy. The method needs only a few ingredients and simple equipment, though the culture and draining take time; the result is delicious plain or seasoned for a cheese board.
Ingredients
- 1 gallon (3.8 L) pasteurized goat milk, not ultra-pasteurized
- 1/8 teaspoon (about 0.3 g) mesophilic cheese starter culture, or the amount specified on the culture package for 1 gallon (3.8 L) of milk
- 1/8 teaspoon (0.6 mL) single-strength liquid rennet
- 1/4 cup (60 mL) cool, chlorine-free water, for diluting the rennet
- 1/4 teaspoon (1.2 mL) 30% calcium chloride solution, optional, diluted in 1/4 cup (60 mL) cool, chlorine-free water; follow the product directions if its concentration differs
- 1 teaspoon (6 g) fine salt, or to taste
- 1 tablespoon (3 g) finely chopped fresh thyme or chives, optional
Instructions
- Clean the equipment. Wash your pot, thermometer, spoon, measuring spoons, colander, and draining cloth thoroughly with hot soapy water, then rinse well. Use a clean, food-grade cheesecloth or butter muslin. Set a colander over a deep bowl so the whey can drain away without the curds sitting in it.
- Warm the milk. Pour the goat milk into a heavy-bottomed stainless-steel pot. If using calcium chloride, stir the diluted solution into the cold milk now. Heat slowly over low to medium-low heat, stirring gently, until the milk reaches 86°F (30°C), about 15 minutes. Check with a clean thermometer and avoid heating the milk past the target temperature.
- Add the culture and let it ripen. Sprinkle the mesophilic culture evenly over the milk and let it hydrate for 2 minutes. Stir gently for about 1 minute, using an up-and-down motion so the culture is distributed without splashing. Cover the pot and leave it in a draft-free place at roughly 68–72°F (20–22°C) for 1 hour.
- Add the rennet. Dilute the liquid rennet in its measured cool water immediately before using it. Pour it into the milk and stir gently for about 30 seconds, then stop. Cover the pot and leave it undisturbed at room temperature for 12 hours. The curd should look like a soft, set custard, with some clear or pale whey around the edges.
- Transfer the curds. Line the colander with the clean draining cloth. Use a large spoon or ladle to transfer the delicate curds gently; avoid cutting or stirring them, which can make the cheese grainy and cause it to lose moisture too quickly. Let the whey drain into the bowl, then cover the colander loosely and refrigerate the curds for 10 hours.
- Season and finish. When the cheese is thick enough to hold its shape but still soft, transfer it to a clean bowl. Mix in the salt and, if you like, the thyme or chives. Taste and adjust the salt gradually. For a firmer cheese, return it to the cloth and refrigerate for another hour or two; for a spreadable cheese, stop draining when it reaches your preferred consistency.
- Shape and serve. Spoon the cheese into a small container or shape it into a log with clean hands. Serve right away, or cover and chill it until needed. One gallon of milk typically yields about 1 to 1 1/4 pounds (450–570 g) of cheese, depending on the milk and how long it drains.
Tips
- Choose the right milk. Pasteurized milk is the dependable choice for this fresh home cheese. Ultra-pasteurized or UHT milk may not form a reliable curd, even with rennet. Goat milk naturally has a fine texture, so expect a softer, more delicate curd than a firm block cheese.
- Use a thermometer and gentle heat. Heating too quickly can scorch milk on the bottom of the pot, while a temperature far above 86°F (30°C) can change how the culture and rennet perform. If the milk goes a few degrees over, take it off the heat and let it cool to the target before adding culture.
- Keep the curd undisturbed. The long setting time is important; moving the pot can break the developing curd and leave you with a thinner cheese. If the curd seems very soft when the 12 hours are up, give it another hour or two before draining rather than stirring it.
- Salt after draining. Draining first makes it easier to judge the cheese’s final texture and season it evenly. Fine salt mixes in readily; if using a coarser salt, dissolve it in a teaspoon of the drained whey before stirring it into the cheese.
Serving Suggestions
Serve the cheese chilled or let it sit at room temperature for about 15 minutes so it is easier to spread. It pairs well with toasted baguette, crackers, crisp apples, pears, grapes, or sliced radishes. For a simple appetizer, spoon it into a shallow bowl, make a small well in the center, and add olive oil, black pepper, and chopped herbs just before serving.
It also works as a creamy accent rather than the main event. Crumble it over roasted beets, grilled vegetables, or a green salad, or spread a thin layer inside a sandwich with greens and roasted peppers. If serving it on a cheese board, add something sweet, such as honey or dried fruit, and something crisp for contrast. Keep the cheese refrigerated until close to serving time and return leftovers to the fridge promptly.
Variations
Herb chèvre: Stir in finely chopped chives, thyme, parsley, or dill after draining. Start with about 1 tablespoon (3 g) of fresh herbs per batch; strong herbs such as rosemary can overwhelm the mild cheese, so use less. A little lemon zest adds a bright, fragrant note without changing the cheese-making process.
Garlic and pepper: Add 1/4 teaspoon (1 g) freshly ground black pepper and a small, finely grated garlic clove to the finished cheese. Let it chill for an hour before serving so the seasoning can spread through the batch. Use garlic sparingly because its flavor becomes more noticeable as the cheese sits.
Richer texture: For a softer, more spreadable result, drain for less time and mix in 1–2 tablespoons (15–30 mL) of reserved whey. Whey loosens the cheese without adding a different flavor. For a firmer, sliceable log, continue draining in the refrigerator and shape the cheese once it is thick enough to handle.
Rennet-free option: This recipe relies on starter culture and rennet for its particular set and texture. You can make a simpler acid-set goat cheese by heating milk and adding lemon juice or vinegar, but that is a different method: it produces a more crumbly curd and will not have the same cultured chèvre flavor. Do not substitute acid in this recipe while keeping the rest of the steps unchanged.
Storage and Reheating
Transfer the finished cheese to a clean, airtight container and refrigerate it at 40°F (4°C) or colder. Keep it chilled during draining, and refrigerate the finished cheese within 2 hours of seasoning or serving. For best quality, use homemade fresh goat cheese within 5 days. Discard it if it develops an unusual odor, visible mold, or a texture that seems abnormal; do not scrape mold off soft cheese and eat the rest.
Fresh chèvre is served cold or lightly softened, so it does not need reheating. If you want it easier to spread, set out only the amount you plan to eat for about 15 minutes, then return any remaining cheese to the refrigerator. Freezing is possible for up to 2 months in a tightly sealed container, but thawed cheese may be crumbly or watery; stir it well and use it in a cooked filling or sauce rather than expecting the original smooth texture.
Frequently Asked Questions
Can I make goat milk cheese with raw milk?
For this home recipe, use pasteurized goat milk. Raw milk can carry harmful bacteria, and this process is designed for pasteurized milk rather than for making raw-milk cheese. Avoid ultra-pasteurized milk as well, since it may not set properly.
What can I use if I do not have rennet?
Rennet is important for the soft, cohesive curd in this recipe. You can make an acid-set cheese with lemon juice or vinegar instead, but the method and texture differ, so follow a recipe specifically written for acid-set goat cheese. Vegetable rennet can replace animal rennet when used at the amount specified by its manufacturer.
What should I do with the leftover whey?
Strain out any curd particles and refrigerate the whey in a clean, covered container. Use it within a few days in place of some of the water in bread dough, or add a small amount to a soup or smoothie if its tangy flavor suits the recipe. Discard it if it smells off or shows signs of spoilage.
Why is my cheese too soft or too dry?
Drain time is the main adjustment. A shorter drain leaves more moisture and gives a softer spread, while a longer refrigerated drain makes a drier, firmer cheese. Milk composition and curd strength also vary, so judge the texture directly rather than expecting every batch to drain identically.
Can I double the recipe?
Yes, provided your pot and draining setup are large enough for twice the milk and the curds. Keep the culture and rennet proportional to the milk volume, following package directions for the starter and rennet. A larger batch may take longer to warm, and its curds can be harder to transfer, so work gently and allow enough room in the refrigerator for the draining bowl.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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