How to Make Goat Cheese

Goats are such wonderful homestead animals, for many reasons, but of course, at the top that list is plenty of fresh, raw, delicious goat cheese!

Goat cheese is great not only because it is delicious and nutritious, but if you do have goats, you probably also have lots of extra milk. Making your own cheese can be a great way to use it up, and you can even sell it at the farmer’s market or right out of your homestead-goat cheese has gotten very popular in recent years and many folks are willing to pay top dollar for fresh, local, homemade goat cheese right from the farmer.

There are fancier ways to make goat cheese than the following recipe, but this is just by far the simplest and doesn’t require anything special at all. Let’s begin!

Farmer’s Cheese

*2 quarts of milk

* ¼ cup vinegar, lemon juice, lime juice, or citric acid

  • Heat the milk on low on a skillet, carefully, until the milk is about 185 degrees or almost boiling, then quickly remove from heat
  • Add your acidic medium, and cover for about fifteen minutes. The milk should start to separate, meaning you will see a distinct difference between the yellowish “whey” and the “curds” which are, well, curdled chunks.
  • Slowly ladle the curds into a colander (you can set aside the whey and use for other cooking or fermenting projects) that has been lined with cheesecloth
  • Tie the corners of the cloth together and hang; and easy way to do this is to secure the bundle with a string, tie to a wooden spoon, and suspend over a bowl in the refrigerator.
  • Let the additional whey strain for about 12-24 hours in the refrigerator, occasionally checking the consistency of the cheese until it is to your liking. Then place in an airtight container and use over the next five to seven days.

And that’s it! Super simple delicious goat cheese made right at home! Have you ever made goat cheese?


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6 thoughts on “How to Make Goat Cheese

  1. This was confusing. Are you using the curds in a cheesecloth in the refrigerator as stated in #3, #4 or the whey as stated in #5?

    1. #5 could possibly read better as – Additional whey will strain out during the next 12-24 hours from the cheesecloth bundle of curds. Check the consistency of the cheese . . . etc.

  2. Very confusing what do we really do with the cheese cloth and when?Whey left behind?Extra whey seepig through in the fridge???

  3. Seriously? I think the instructions are very clear if you just read.
    Thank you for this recipe! Now I am on a search for goat milk!

  4. I’d like to try this recipe with “Bragg’s Organic Apple Cider vinegar.” Mmm, I could taste it now.
    Also there are sites on the net that are dedicated to the craft of cheese making. Some cheeses
    are made with natural “rennet.” This is the acid of the cow’s stomach or goat’s stomach, and there are
    vegetarian rennet. These sites offer links for you to visit and purchase these ingredients.

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