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Homemade Goats Cheese
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4 from 6 votes

Homemade Goat's Cheese

This particular recipe is for soft (cream) goat's cheese and makes about 1 cup. Specific cheese making ingredients can be found online (in Australia you can get them from Om Nom Cheese Making) or good gourmet delis and cheese making stores. Calcium Chloride is added to rebalance the calcium content of milk as the manufacturing processes of pasteurization, heating and rapidly cooling the milk, and homogenization decreases the amount of calcium in the milk and can affect the clotting properties.You can purchase grass-fed milk powders online, I like to use the Organic Times brand. Note on equipment and measures: You will need a digital kitchen thermometer, a 1m-capacity syringe, cheesecloth or a large suqare of sterile gauze (available from pharmacies). Measurement conversions: If you don't have a 1ml syringe, use regular kitchen measuring spoons where 1 teaspoon is 5ml. For 0.3ml calcium chloride use a quarter of an 1/8 (5ml) teaspoon, for 0.5ml rennet use just under half of an 1/8 teaspoon. For 1/4 drop spoon (1/64th of a teaspoon) use the amount equivalent to about 2 sesame seeds.
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Servings: 1 cup

Ingredients

  • 1 litre goat's milk
  • 2 tablespoons skim milk powder optional
  • 0.3 ml calcium chloride see note above if you don't have a 1ml-capacity syringe
  • 1/4 drop spoon mesophilic culture see notes above if you don't have a drop spoon
  • 0.5 ml liquid rennet or 1/16th tablet rennet (diluted in 1 tablespoon cool non-chlorinated water), see note above if you don't have a 1ml-capacity syringe
  • Flavoured salt and herbs to taste, optional

Instructions

  • Place milk and skim milk powder, if using, in a heavy-based saucepan. Stir in calcium chloride.
  • Heat the milk, stirring, to 22C (71.5F). Add the mesophilic culrure, rennet and stir through the milk for 30-60 seconds. Set aside at room temperature for 16-24 hours until the curds have visibly separated from the whey into a block.
  • Line a sieve with the cheesecloth and strain the mixture into the cloth. Add flavoured salt and herbs, if using. Gather the edges and hang to strain over a bowl, in the fridge, for 6-12 hours (similar to this method here).
  • Transfer to a cheese basket if using, pressing in and unmould before serving. Store the cheese in an air-tight container in the fridge for 5-7 days.
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