Fresh Goat Cheese Recipe

This simple recipe treats you to the creamy goodness of homemade goat cheese. Freshly crafted from farm fresh goat milk, this spreadable delight is perfect for adding a tangy twist to your favorite bread, dappled into a salad, or enjoying on its own with a sprinkle of fresh herbs.

Ingredients:

• 1 quart (1 liter) fresh goat’s milk (preferably unpasteurized)

• 2 tablespoons fresh lemon juice or white vinegar

• ¼ teaspoon sea salt (optional)

• *Optional: Fresh herbs like dill, parsley, or chives for extra flavor

Instructions:

1. Pour the goat’s milk into a large saucepan and gently heat over medium heat until it reaches about 180°F (82°C). If you don’t have a thermometer, heat until the milk is about to simmer but not boiling.
2. Remove the saucepan from heat and slowly stir in the lemon juice or vinegar. The milk will start to curdle, separating into curds and whey. Let it sit undisturbed for 10–15 minutes.
3. Line a colander with cheesecloth or place a fine-mesh strainer over a large bowl. Carefully pour the curdled mixture into the cheesecloth, allowing the whey to drain. Leave it to strain for 1-2 hours, depending on how thick you want your cheese. The longer it drains, the denser the cheese.
4. After draining, transfer the cheese curds to a bowl and stir in sea salt and any fresh herbs* if desired.
5. Refrigerate the cheese for about 1 hour to firm it up before serving.
6. *For added flavor, mix in finely chopped dill, parsley, chives, or other favorite herbs before refrigerating

Explore the recipe further with this video from Chef Reyna.