How Do You Make Goat Cheese?

“Hey, I’ve got a few goats on my small farm here in Limerick, Ireland, and I’m keen to start making my own goat cheese. I’ve read a bit about it, but I’m not sure where to begin. What are the steps involved in making goat cheese, and do you have any tips for someone just starting out?” thanks, Jack, Limerick, Ireland.

How Do You Make Goat Cheese?

Hey Jack! It sounds like you’re in for a fun and rewarding experience making goat cheese from your very own goats. Crafting cheese is a bit of an art, but once you get the hang of it, you’ll be turning out delicious, homemade cheese like a pro. Let’s get started!

What You’ll Need

First things first, let’s gather your tools and ingredients. For basic goat cheese, you’ll need the following:

• Fresh goat milk: The fresher, the better. Raw milk works best, but pasteurized milk will do in a pinch.
• Cheese culture: Mesophilic culture is typically used for goat cheese.
• Rennet: Either animal or vegetable rennet will work fine.
• Salt: Fine sea salt is preferred.
• Calcium chloride: (only if you’re using pasteurized milk).
• Copper or stainless steel pot.
• Thermometer.
• Cheesecloth or butter muslin.
• Colander.
• Large spoon or ladle.
• Mold (optional): Depends on the type of cheese you want to make.

Step-by-Step Goat Cheese Making Process

Here’s a detailed process to help guide you through making your cheese:

1. Pasteurize (If Using Raw Milk)

If you’re using raw goat milk, make sure you heat it to 72°C (162°F) for 15 seconds to kill any potential harmful bacteria. Cool it down to about 30°C (86°F) before moving on to the next step.

2. Preparing the Milk

In your large pot, pour in the fresh goat milk. Slowly warm it to 30°C (86°F). Use your thermometer to maintain accuracy; temperature control is key, Jack!

3. Adding Culture and Setting the Milk

Sprinkle the mesophilic culture evenly over the surface of the milk. Let it rehydrate for about a minute before gently stirring it into the milk. Allow the milk to rest for about an hour at room temperature.

4. Adding Rennet

Once your culture is added, it’s time for the rennet. Dilute the rennet in a small amount of water and gently stir it into the milk. Let the milk sit undisturbed for 1-2 hours to coagulate. You’ll know it’s ready when it has a custard-like consistency and pulls away from the sides of the pot.

5. Cutting the Curds

Now comes the fun part! Use a long knife to cut the curds into small cubes about 1 cm in size. This process helps release whey from the curds. Let the curds rest for another 10 minutes after cutting.

6. Cooking the Curds

Slowly heat the curds to about 40°C (104°F), stirring gently every few minutes. This helps the curds become firmer. Once they reach temperature, maintain this for about 20-30 minutes.

7. Draining the Whey

Line your colander with cheesecloth or butter muslin and place it over a large bowl or sink. Gently ladle the curds into the lined colander, letting the whey drain off naturally. Jack, this might take a bit of patience, so grab a cup of tea while you wait!

8. Adding Salt

After the whey has drained for a bit, sprinkle a bit of salt over the curds and gently mix it in. Salt acts as a preservative and enhances the flavor of your cheese.

9. Forming and Aging

At this point, you can either mold your cheese or leave it in its natural form. If you’re using a mold, place the curds into the mold and let them drain further. Let the cheese sit in a cool place for around 24 hours to develop its flavor. Turn the cheese a few times during this process to ensure even draining and forming.

Different Varieties of Goat Cheese

Once you’ve got the basics down, there are many types of goat cheese you can experiment with:

• Fresh Chevre: Soft, creamy, and best when fresh. Ready to eat in just a few days.
• Aged Goat Cheese: Firmer, with a stronger flavor. Aging can take several weeks to months.
• Herb-Crusted: Roll your fresh cheese in various herbs for a savory touch.
• Ash-Coated: Coating your cheese in ash gives it a unique flavor and texture.

Tips for Beginners

Starting out, there are a few tips that can help set you up for success:

• Keep it Clean: Sterilize all your tools and equipment to prevent unwanted bacteria from spoiling the milk.
• Stay Patient: Cheese making is a slow process, but the results are worth the wait.
• Record Your Process: Keep a cheese journal where you note down each step and any adjustments. It helps refine your technique over time.

Common Mistakes and Troubleshooting

Here are some common issues you might encounter and how to fix them:

• Curds Not Forming: This could be due to the temperature being off or the rennet being old. Always check your tools and ingredients.
• Sour Taste: Could be due to improper fermentation temperatures or dirty equipment.
• Crumbly Cheese: This often happens from over-drying curds or insufficient stirring. Ensure curds remain moist throughout the process.

Final Thoughts…

Jack, making goat cheese is a delightful experience that brings together patience, precision, and a bit of creativity. Thanks for reaching out and sharing your journey in cheese making. Remember, each batch is a learning opportunity, and before you know it, you’ll have developed your very own perfected cheese recipe. Enjoy the process and the delicious reward that comes from it!