Homemade Goat Cheese

Of all cheese, Chèvre is my favorite – hands down. Although I have a lactose intolerance, there is just something about goat cheese that makes me say “yes please” to any recipe or restaurant menu item that has it as an ingredient. It’s just that good and to hell with bloating. When I stumbled upon a DIY Goat Cheese making kit (in under 1 hour), I couldn’t resist.

The only ingredient you need to add with this kit is the goat milk (unpasteurized preferred, but I used Grade A pasteurized and it turned out just fine).

Everything you need, except goat milk, to make chèvre cheese.

The directions were simple to follow, and the process was as quick as advertised. From start to eating, it was about 45 minutes worth of work.

Easy To Follow Directions
Easy-to-follow cheese making directions.

How has it taken me until now to make this yummy goodness that is goat cheese?!

The only slight hiccup was that I only grabbed 1 Quart of goat milk, not realizing the directions called for a half gallon (or 2 quarts). So I cut the rest of the ingredient measurements in half. The longest wait was for the milk to reach 190 degrees Fahrenheit. I stirred too much and too often, which kept the temperature down. Once I stopped stirring, the temperature rose fairly quickly.

Once at 190, I added the citric acid dissolved in water mixture and it immediately started curdling. The directions said to let it stay at 190 for a minute, but the temperature immediately dropped to 140 and after two minutes it still hadn’t raised. Fearing leaving it too long to cook, I opted to follow the remaining directions.

Curdling goat milk.

I took the curdled milk off the burner, covered it and let sit for 10 minutes. From there, I poured it into the cheese-cloth covered strainer over a bowl and let it drain for another 10 minutes.

Draining The Whey
Draining the whey from the curdles.

Once it resembled thickened oatmeal, I added cheese salt and rosemary, which is one of my favorite herbs to use in cooking and tastes delicious with goat cheese.

Remaining cheese curds.

Once mixed, I spooned it into the mould and slightly compacted it without squeezing it out of the holes. I moved the cheese to the fridge for 10 minutes of chilling.

Molded Cheese
Cheese formed and slightly compacted.

That’s it! With a simple tapping upside down, the cheese block easily came out and it was ready to eat.

Finished Cheese Block
Completed cheese block.

By the way, it was delicious. Oh-so-yummy, fresh made cheese is a whole new experience for me. I couldn’t believe how flavorful it was (even before I put it in the fridge). I don’t believe I’ve ever had cheese this fresh before.

The directions advised saving the remaining whey to use in other dishes such as: risotto, soup, baked goods in place of liquid ingredients, beans, rice, smoothies, hot cocoa and essentially anything that you want to add creaminess to. So I poured the whey into a Tupperware container and put in the freezer for use later.

Goat's Whey
Goat’s Whey

This was one of the most fun and satiating outcomes of the cooked dishes I’ve made so far in this elation exploration exercise. O-M-G, so good. I can’t wait to make another batch, which by the way, will be easy to do because the kit includes more ingredients than is necessary for just one batch. There’s enough to make batches upon batches.

If you like cheese and get a chance to make your own chèvre, do it!

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