How Do You Make A Simple Goat Cheese?

“I’ve been raising goats on my little farm in Vermont and decided it’s time to start making my own goat cheese. There’s just something about homemade cheese that sounds so rewarding. How do you make a simple goat cheese at home, and what tools and ingredients do I need?” Thanks a bunch, Edward, Burlington, USA.

How Do You Make A Simple Goat Cheese?

Hey Edward! That’s fantastic to hear you’re diving into the world of homemade goat cheese. Making cheese at home can indeed be incredibly rewarding, not only for the tasty end product but also for the process itself. Let’s break down how you can make a simple, delicious goat cheese right on your farm in Vermont.

Why Goat Cheese?

First things first, let’s talk about why goat cheese is such a great choice. Goat cheese, or chèvre, boasts a tangy, creamy profile that’s versatile and pairs well with many dishes. It’s also easier to digest for those who are lactose intolerant compared to cow’s milk cheeses. Plus, if you’ve got your own goats, you’re halfway there!

What You Need: Ingredients and Tools

Before you start, gather your ingredients and tools. Having everything ready ahead of time will make the process smoother.

Ingredients:

• Fresh Goat Milk: You’ll need about 1 gallon of fresh goat milk. The fresher, the better. If you’re milking your own goats, use the milk within a few hours if possible.
• Cultures: For a basic goat cheese, you’ll need a mesophilic starter culture. These cultures help convert the lactose in the milk into lactic acid, setting the stage for cheese formation.
• Rennet: This is an enzyme that helps coagulate the milk, forming curds and whey. You can use either liquid or tablet rennet.
• Salt: Non-iodized salt is best as it won’t affect the culturing process.

Tools:

• Large Pot: Make sure it’s big enough to hold a gallon of milk with some room to spare.
• Thermometer: A good dairy thermometer is essential for accuracy.
• Cheesecloth: This will be used to drain the curds.
• Colander: For straining the curds and whey.
• Slotted Spoon: For stirring and separating the curds.

Step-by-Step Process

1. Prepare the Milk

First, pour your gallon of fresh goat milk into the large pot. Gradually heat the milk to around 86°F (30°C) while stirring gently. This is where your thermometer comes in handy. Maintaining the right temperature is key to ensuring the cultures work their magic.

2. Add the Cultures

Once the milk reaches the required temperature, sprinkle the mesophilic starter culture over the surface of the milk. Let it sit for about 1-2 minutes to rehydrate, and then gently stir it in to disperse the culture evenly throughout the milk. Cover the pot and let it sit undisturbed for about an hour to allow the culture to develop.

3. Add the Rennet

Next, dilute the rennet in a small amount of cool, non-chlorinated water (about ¼ cup). The exact amount of rennet can vary, so check the instructions on your rennet package, but generally, about ¼ teaspoon of liquid rennet or ¼ of a rennet tablet will do the trick.

Pour the diluted rennet into the milk, mixing very gently with an up-and-down motion for about 30 seconds. The goal here is to distribute the rennet without disturbing the milk too much. Cover the pot again and let it sit for another hour, or until a firm curd has formed.

4. Cut the Curds

After the curd has set, it’s time to cut it. Take a long knife and make vertical cuts about ½-inch apart through the curd, cutting all the way to the bottom. Turn the pot and make similar cuts at a right angle to the first set, creating a grid pattern of curds.

Let the curds rest for 5-10 minutes to firm up slightly. This step is essential for the separation of curds and whey.

5. Gently Heat and Stir the Curds

Slowly raise the temperature of the curds to around 105°F (40°C), doing so over 30 minutes. Stir gently and continuously with your slotted spoon to ensure even heating. This step helps the curds to firm up and expel more whey.

Once the desired temperature is reached, maintain it for another 20-30 minutes, continuing to stir gently. This additional time allows the curds to reach the right texture.

6. Drain the Whey

Line your colander with cheesecloth and place it over a bowl or sink. Carefully ladle the curds into the cheesecloth. Gather the corners of the cheesecloth and tie them into a knot. Hang the bundle over the sink or a bowl to drain for about 6 hours, or until the cheese reaches your desired consistency.

7. Salt and Store

After draining, transfer the cheese to a bowl and gently mix in your desired amount of non-iodized salt. Salt not only enhances flavor but also acts as a preservative. You can enjoy your fresh goat cheese immediately or mold it into a log or disc shape and refrigerate it. Homemade goat cheese can last in the fridge for about a week.

Tips for Perfect Goat Cheese

Edward, here are some handy tips to ensure you end up with the best goat cheese possible:

• Quality of Milk: Start with the freshest goat milk you can. The quality of your milk directly impacts the end product. Your own farm-fresh milk should be perfect!
• Sanitation: Always make sure your tools and workspace are clean to avoid any unwanted bacteria in your cheese.
• Temperature Control: Keep a close eye on your thermometer. Small variations in temperature can affect the texture and flavor.
• Patience: Cheese making is as much about patience as it is about technique. Let the cultures and rennet do their work without rushing the process.

Flavors and Variations

Goat cheese is quite versatile, and once you’ve mastered the basic recipe, you can experiment with flavors.

• Herbs: Fresh herbs like chives, dill, or basil can be mixed into the cheese for an added flavor punch.
• Spices: Try adding black pepper, garlic, or even a touch of smoked paprika for a unique twist.
• Sweet Additions: Honey and dried fruit like figs or cranberries can transform your cheese into a delightful dessert.

Final Thoughts…

Edward, thanks for reaching out! Making goat cheese at home can be an incredibly fulfilling experience, especially when you have your own goats supplying fresh milk. Remember, the key points are to use fresh, high-quality ingredients, maintain proper hygiene, and be patient with the process. Enjoy the journey and the delicious results!

Happy Cheese Making!