Goat cheese, or as the French say it, Chèvre (shev) is a deliciously tangy addition to almost any dish and is perfect eaten simply with crusty bread or fruit.
You can now whip it up in less than an hour (plus some optional wait time) and customize it with herbs and spices for endless variations. This tangy cheese makes a wonderful treat to take to a dinner party but be careful, you’ll start getting requests!
Simple Creamy Goat Cheese
half gallon of goat milk (2 quarts)
1 tsp citric acid (to purchase citric acid or a complete goat cheese kit visit our SHOP.)
1 tsp Cheese salt (to taste)
1 tsp Herbs de Provence (optional)
Large pot- at least 4 quart
Butter Muslin (fine cheesecloth)
Large Slotted spoon
YIELD- About ¾ lb
Step 1- Measure the citric acid into ½ cup of water and stir.
Step 2- Pour your milk into the pot, pour the citric acid solution and salt into the milk and mix thoroughly.
Step 3- Heat the milk to 180°F-185°F (do not allow to boil). Stir often to prevent scorching. You will see coagulation (white and yellowish separations), turn off the heat.
Step 4- Allow to set undisturbed and off the heat for 10-15 minutes. Line a colander with your fine cheesecloth and gently pour or scoop your curds into the colander to drain out the whey. Once most of the whey has drained out, sprinkle in your salt and blend in gently.
Step 5- Mix in your herbs (or you can coat the shaped wheels later instead) and stir minimally.
Step 6- Spoon your curds into the cheese molds. Press just enough to evenly fill the molds. Place the molds on a flat pan so any extra whey can drain. Drain 10-30 minutes or to your desired consistency. If you have more cheese, drain in it the cloth for a “bag cheese.“
Step 7- Gently but firmly unmold (hold upside down and tap out) your cheeses and enjoy! If the cheese sticks, you can cut small pieces of your cloth and line the molds next time. If you don’t have molds, you can alternately just shape the cheese into a log with the help of wax paper. Cover and store in the refrigerator up to a week.