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How to Make Goat Cheese | Goat Cheese Recipes [Chapter 10] Raising Goats

A benefit of raising goats is you get to make goat cheese from all the fresh goat milk! Learn how to make goat cheese from dairy goats with this homesteading guide.

Check out How to Make Goat Cheese | Goat Cheese Recipes [Chapter 10] Raising Goats at are reading Chapter 10 of our Homestead Handbook:

Raising Backyard Goats

Chapter 10:

How to Make Goat Cheese

Nothing beats home cooking, especially when you can make meals from scratch. One of the benefits of owning goats is you get to milk it for fresh dairy every morning. And you can use this fresh dairy to make goat cheese! Goat cheese is the best cheese in the entire world (yes, I might be bias) but it really is delicious, and so easy to make. Give it a try!

Goat Milk 101:

There are a lot of recipes you can try out when you have your goats’ milk; experimenting is so fun! There are a lot of foods that uses some form of cheese or milk as an ingredient, and now you will have the freshest and most delicious supply at hand all the time. Chances are you are going to have more milk than you or your family can stomach so you will want to know how to preserve your milk for future purposes. It is nice to have milk during times you know there are times you will run out on it, such as at certain times during your goats’ pregnancy even if it is only a few days. You can freeze your milk (obviously thought of that right?) in jars, containers or any other items that are safe freezing. You may also can your milk although this is a controversial option as economists’ state canning milk home is not safe. Regardless of which side of the fence you are on if you want to try it, purchase a pressure canner, canning jars, lids, and rings. The pressure canner comes with instructions that will guide you step by step.

Goat Cheese Recipe

We recommend making cheese that is acid ripened as your first project. This one is simple because it does not require any special ingredients. You’ll ripen it by adding an acid product such as vinegar, lemon or lime juice, or citric acid. Here is our recipe for Farmer’s Cheese.

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Farmer’s Cheese

*2 quarts of milk

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

  • Warm up the milk to about 185 degrees or near boiling then move it away from the heat
  • Add the vinegar, acid or juice of your picking while you keep the milk separated and covered for fifteen minutes. You will begin to see a film of curd forming separate from the greenish whey.
  • Slowly ladle the curd in a colander and coat it with butter muslin. Alternatively you can pour the curd and whey in the colander, which it easier, but skimming yields a nicer texture and flavor.
  • Knot the corners of the cloth together and hang the cheese somewhere it can drain a few hours, or the leaking stops.
  • You can slice or cube the cheese for later or eat it as is although it is kind of tasteless that way. You can use this cheese to make lovely queso blanco.

NOTE: If you want to make ricotta, use fresh whey as the substitute for milk and heat it at around 200 degrees Fahrenheit. The whey is what was left over from making your other cheese. Talk about hitting two birds with one stone!

Check out How to Make Goat Cheese | Goat Cheese Recipes [Chapter 10] Raising Goats at

Check out How to Make Goat Cheese | Goat Cheese Recipes [Chapter 10] Raising Goats at

Queso Blanco:

  • 1 Gallon of fresh goat milk
  • ¼ cup white vinegar

This Mexican white cheese is slightly similar to vinegar cheese, but it is food that does not melt. It is nice stir fried in sun oil until it is a nice golden brown.

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  • Place the milk in a pot and warm it to about 190 degrees Fahrenheit and stir it often.
  • Add the vinegar and stir until the curd and whey begin to separate.
  • Ladle the curd in a colander that has been lined with butter muslin then hang it until the whey no longer drips. (there will be a greenish tint)

This cheese can be eaten after it no longer drains or chilled for a couple of hours to make it easier to cut. Try and eat it within a few days to retain optimal flavor, but you may store it up for a week.

Don’t toss the whey in the garbage, it is still of use! Whey is liquid filled with nutrition like proteins, vitamins and mineral. It can serve as the liquid needed in any bread recipe. It also gives a lift to while grains, and it is an excellent source for pigs, turkeys, and chicken. You can also use this sucker as a fertilizer in your garden or your pasture.



Feta Cheese

Feta cheese is a salty tasting cheese from Greece that you can serve crumbled on top of salads, pasta dishes or as pizza topping.

*2 gallons of goat milk

* one packet of direct-set mesophilic starter

* ¼ rennet tablet crushed and dissolved in ¼ cup cool water

  • Warm up the milk until it reaches 80-85 degrees Fahrenheit and stir occasionally. Let it sit for 30 minutes, covered.
  • Add rennet solution and continue to stir. Keep the temperature around 80-85 degrees Fahrenheit for an hour or until you see curd forming
  • Slice the curds in ½ inch cubes, and let it sit there for ten minutes
  • Stir cheese for about 20 minutes set at 86 degrees Fahrenheit
  • Add curd into the colander and coat it with butter muslin. Knot the corners and hang it to dry for a few hours
  • Untie the bag and dice them into 1-inch cubes. You can sprinkle them with salt for taste.

Check out How to Make Goat Cheese | Goat Cheese Recipes [Chapter 10] Raising Goats at

Check out How to Make Goat Cheese | Goat Cheese Recipes [Chapter 10] Raising Goats at

That was Chapter 10: How to Make Goat Cheese | Goat Cheese Recipes from our Homestead Handbook: Raising Goats

Click Here to Read The Next Chapter >>

<< Click Here to Go Back to the Table of Contents

Like Goat Milk Products? You’ll Also Like:

Soft & Soothing Goat Milk Soap

Make the Best Chevre Ever

Goat Milk Soap Bar Ideas

How to Make Ricotta Cheese

Originally posted on July 17, 2015 @ 2:00 AM



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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!


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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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