How to Make Fresh Goat Cheese
For those lucky enough to have access to fresh goat milk, it is possible to make great-tasting cheese. A simple soft cheese, perfect for spreading crackers, can be made in very little time and without any special equipment or ingredients. Rennet, an ingredient in cheese-making, is found at most grocery stores in the flour aisle or can be ordered inexpensively online. Goat cheese is also known as chevre and is well-liked in European countries. Does this Spark an idea?
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Things You'll Need
- Rennet
- 8 quart stock pot
- 5 quarts fresh goat milk
- 1/2 cup cultured buttermilk
- Wire mesh colander
- Cheese cloth or cotton sheet
Instructions
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1
Dissolve three drops of rennet into 1/3 cup of cool water. Set aside.
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2
Pour the goat milk and buttermilk into an 8-quart stock pot and heat over medium-low heat to 80 degrees. Remove from the heat and add the rennet solution and stir well. The milk will feel just warm to the touch if you do not have a thermometer to test the temperature.
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3
Allow the milk to sit at room temperature for 12 hours.
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4
Line a wire mesh colander with cheesecloth. If cheesecloth isn't available, use a piece of a clean cotton sheet or a pillowcase.
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5
Pour the curds gently into the colander. Bring up the four corners of the cheesecloth and tie them together. Hang the cheese ball from the faucet and let the cheese drip for 6 hours or until you no longer see signs of dripping.
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6
Unwrap the cheese ball and place in a bowl. If desired, season the cheese with a mixture of herbs such as salt, garlic, onion, chives and dill.
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Tips & Warnings
This cheese will keep up to two weeks in the refrigerator. Use this cheese as a substitute for cream cheese in recipes. If you need to freeze the cheese for later use, freeze the ball unseasoned. Season the ball after it thaws.
