Homemade Goat Cheese

THE FINISHED PRODUCT

Here's my first batch of homemade organic goat cheese. Made with my own organic goat milk (compliments of Dixie). It's a firm cheese, a little bland because I haven't had time to practice with the seasonings yet, but, basically really yummy. I can't believe how quick and easy it was to make.

Here's the recipe...

Equipment:

Long Wooden Spoon

Large Non-Reactive Pot (do not use aluminum)

Large Bowl (for draining)

Large Strainer (that fits on top of bowl for draining)

3 to 4 Sheets of Cheesecloth (to line the strainer for draining)

Candy Thermometer (if you have one, but not really necessary)

Ingredients:

4 Cups Fresh Organic Goats Milk

1/4 Cup Organic (Raw ~ Unfiltered) Apple Cider Vinegar .. I use Bragg's (With The 'Mother')

Organic Seasonings to your taste ... salt, basil, whatever you want

Line your strainer with cheesecloth, leaving enough hanging over the edges to gather cheese up into a pouch when it's finished draining. Place cheesecloth lined strainer on top of large bowl, there should be enough space left under the strainer for the liquid (whey) to drain through and not touch the bottom of the strainer. Measure your apple cider vinegar now because you won't have time later.

Over a medium high heat bring goats milk to a slight boil (185 degrees) in a large non-reactive pot. Keep stirring so it doesn't burn to the bottom of the pot. Slowly add the apple cider vinegar while stirring constantly. The milk should start to curdle almost immediately. Simmer milk and curds for approximately 2 minutes. The longer you simmer the harder (more rubbery) the cheese gets. Carefully pour curds and liquid (whey) into prepared strainer. Wait for all the liquid (whey) to drain out. If you have to, use the spoon to move the curds around to help it drain. When it has completely drained add your seasonings and stir into curds with wooden spoon, carefully grab the corners of the cheesecloth and twist into a tight bundle, this is very hot so use clean oven mitts or something to protect your hands. Keep twisting and squeezing until almost all the liquid is gone. Keep cheese tightly wrapped in cheesecloth and refrigerate until cold. TA-DA ... You have homemade goat cheese!!!

I get about 10 ounces of cheese with this recipe. It should keep for about a week in the refrigerator.

 This is what it looks like when the curds form.

This is how it should look when it's drained.