Homemade cultured goat cheese is so easy to make. When cheese is made from goat’s milk, it is called Chevre. Find out how you can make this delicious homemade goat cheese by following just a few steps.
Homemade Goat Cheese Recipe
Cheese Making Has Never Been This Easy
Goat cheese is so simple to make and can be substituted in all ways for cream cheese. Use it in cooking, baking, or spread it on crackers. Season and flavor it any way you like – the possibilities are endless!
- Large stock pot
- Digital thermometer
- Slotted spoon
Ingredients to make homemade goat cheese:
- 1 gallon of milk – personally, I use raw goats milk from my farm
- Liquid rennet – 3 drops dissolved in 1/4 cup of cool water
- 1/8tsp Chevre culture
Heat your milk to 80 degrees Fahrenheit. Do not over heat!
Sprinkle your dried culture on top of the milk. Allow it to sit for a couple of minutes and then stir thoroughly.
Try making this next!
Take 2 tbsp of your prepared diluted rennet and add it to the milk. Stir well.
Now leave the milk to sit somewhere for 8-12 hours. I usually do this step before I go to bed and let it sit overnight. You can leave the pot on the countertop with a dish towel over it, and then drain the curds in the morning.
You will find, after 8-12 hours, that the curds have set and are ready to be drained.
With a slotted spoon, carefully scoop the curds out into a colander lined with cheesecloth.
Take the corners of the cheesecloth, and hang the cheese in a bundle somewhere it can drain for the rest of the day. If your house is warm, hang it in the fridge to drain. It may take longer to drain when it is chilled.
That’s it! You have Chevre / cultured soft cheese! Transfer into a container and refrigerate. You can also make soft cheese with cow’s milk if you do not want to use goat’s milk.
Want to see how it’s made? Then watch this video from WholeFoodies:
Start milking those goats and let’s get started on making this homemade goat cheese. Don’t forget to tell me how it went in the comments below!
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