How to Make Goat Cheese

goat's milk

🥗Healthier: sheep's milk

💰Cheaper: cow's milk

Cow's milk is more accessible and less expensive.

rennet

🥗Healthier: vegetable rennet

💰Cheaper: lemon juice

Lemon juice can be used as a natural coagulant.

herbs

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Dried herbs are often cheaper and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is widely available and less expensive.

Strain the goat milk to remove impurities like hay, feed, dust, or hair.

Pasteurize the goat milk.

Mix in the specific bacteria and rennet into the pasteurized milk.

Let the mixture sit for 24 hours to coagulate.

After 24 hours, scoop out the curds with a slotted spoon and fill the molds.

Let the cheese drain in the molds for one day.

The next day, flip the cheese in the mold to ensure uniformity on both sides.

After another day, remove the cheese from the molds and salt it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens