Andy Montoya
Goat cheese, or chèvre, is made from goat's milk. The process of making goat cheese is called coagulation, which involves combining goat's milk with heat and acid. The first step in making goat cheese is to ensure that the equipment is clean and sanitised. Next, the milk is sourced and pasteurised to remove harmful bacteria. The milk is then heated and combined with an acid such as lemon juice or vinegar, which breaks down the protein structure of the milk. After this, the milk is left to curdle and is then drained and placed in a bowl. Salt is added to the cheese, along with any additional flavours or herbs. The cheese is then formed into a desired shape and chilled in the fridge.
How is Goat Cheese Made?
| Characteristics | Values |
|---|---|
| Goat treatment | Goats are fed a mix of corn silage, hay silage, cracked corn, soy hulls, molasses, etc. by a team of nutritionists and feeders. They are also given space to walk and exercise. |
| Milking | The goats are milked twice daily, using machines. |
| Milk treatment | The milk is sent through a pasteurizer to remove harmful bacteria. |
| Coagulation | Goat's milk is combined with heat and acid (citric acid or lemon juice/vinegar) to break apart the protein structure of the milk. |
| Curdling | The milk is allowed to curdle by being left to rest, covered, for 10 minutes. |
| Flavouring | Salt is added to the drained cheese. Other flavourings like herbs, garlic, or fruit can also be added. |
| Molding | The cheese is formed by placing it in a mold or rolling it into a log. |
| Storage | The cheese is stored in an airtight container in the fridge for up to 3 weeks or frozen for up to 6 months. |
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What You'll Learn
Goat milk is sourced and sanitized
Goat milk is sourced from goats that are raised in an environment that promotes their health and happiness. The goats are allowed to roam freely in pastures, providing them with ample space to exercise naturally. The goats are routinely milked twice daily, using machines that extract the milk from each teat. This process can take anywhere from one to five minutes, and the farmers may massage the goats and repeat the process if necessary.
Once all the milk has been extracted, the teats are sanitized by dipping them in a sanitizing solution to remove any unwanted bacteria. The milk is then tested for quality by squeezing a small amount and sent to a pasteurizer, which heats the milk to eliminate harmful bacteria. This step is crucial for food safety and sets the stage for the cheese-making process.
The pasteurization process involves heating the milk to a specific temperature for a set duration. At Portland Creamery, for example, the milk is heated to at least 145°F for 30 minutes, which can take up to three hours depending on the volume of milk. This step ensures that any remaining bacteria are eliminated, making the milk safe for consumption and subsequent cheese production.
The specific temperature and duration of the pasteurization process can vary depending on the cheese manufacturer's standards and local regulations. Some sources recommend heating the milk to 85°C/185°F, while others heat it to at least 145°F for a longer period. This variation in temperature and time ensures that harmful bacteria are destroyed while preserving the milk's nutritional value and quality.
After pasteurization, the milk is ready to be transformed into cheese. This involves introducing bacterial cultures and rennet, an enzyme that helps coagulate the milk and initiate the cheese-forming process. The milk is then allowed to curdle and separate into curds and whey, which are further processed to create the desired cheese consistency and flavor.
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Milk is heated and coagulated
Milk is heated to at least 145°F for 30 minutes, which can take up to three hours depending on the volume of milk. This process, known as pasteurization, eliminates harmful bacteria.
The milk is then heated again, this time to 85°C/185°F. At this temperature, lemon juice (malic and citric acid) and vinegar (acetic acid) can be added to break apart the protein structure of the milk. The milk is then left to curdle for about 10 minutes. This is the coagulation step, where the milk proteins coagulate and separate into solid curds and liquid whey.
Coagulation can also be achieved by adding rennet or rennet tablets. Rennet is an enzyme that works similarly to the acids mentioned above. Different types of cheese may require different coagulation methods or curdling processes.
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Milk is left to curdle
The curdling process can also be done with drops of rennet or rennet tablets, which are enzymes that work similarly to the acid. Different types of cheese require different coagulation methods or curdling processes. For example, if using lemon juice or vinegar, it is important to add the acid only after the milk has reached the desired temperature and the heat has been turned off.
The milk used for making goat cheese should be full-fat goat milk, and it is best to avoid ultra-pasteurized milk as it will not curdle in the same way. Pasteurization is a process where milk is heated to zap away harmful bacteria and prepare it for the cheese-making process.
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Salt and flavourings are added
Once the cheese has finished draining, it's time to add the salt. Place the cheese in a bowl and add salt to it. You can use kosher salt or cheese salt, which are both non-iodized salts that work well in cheese-making.
At this stage, you can also add additional flavours, such as herbs, by stirring them into the cheese along with the salt or adding them on top. Fresh herbs like basil, chives, dill, or tarragon can be used, or dried herbs and spice blends. For a sweet variation, you can also drizzle honey and cinnamon on top. If you want to add some spice, you can include roasted garlic with a drizzle of olive oil. For a fruity twist, add some blueberry or cherry jam.
If you want to add some extra texture to your goat cheese, you can roll it into a log and cover it with chopped nuts, either raw or toasted. You can also cover the cheese in fresh herbs like chives or dill once it's been moulded.
Once you've added your salt and flavourings, simply place your homemade goat cheese in an airtight container in the fridge, where it will last for up to 3 weeks. Alternatively, you can freeze it for up to 6 months.
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Cheese is moulded and chilled
Once the cheese has been drained, place it in a bowl and add salt. You can also add additional flavours, such as herbs, by stirring them into the cheese with the salt or sprinkling them on top.
Now it's time to mould the cheese. You can place it in a mould, or roll it into a log by placing it on a sheet of beeswax wrap, plastic wrap, or wax paper and using it to roll the cheese into the desired shape. If you're making logs or disks, you can roll the outside in chopped nuts, or cover with fresh herbs such as chives or dill. For a sweet option, drizzle the cheese with honey and cinnamon. Twist or fold the ends of the wrap to secure the cheese parcel, then place it in the fridge to chill and set.
Your homemade goat cheese will keep in an airtight container in the fridge for up to three weeks, or in the freezer for up to six months.
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Frequently asked questions
You will need goat's milk, preferably full-fat and pasteurized, citric acid or lemon juice, water, and salt.
You will need a digital thermometer, a large saucepan, a lid or tea towel, a cheesecloth, and a mold.
First, dissolve the citric acid in water. Then, heat the goat's milk in a saucepan over medium heat until it reaches 85ºC/185ºF. Add the dissolved citric acid and remove from heat. Cover and leave the milk to curdle for 10 minutes. Drain the cheese and place it in a bowl. Add salt and any additional flavors, such as herbs or spices. Finally, form the cheese by placing it in a mold or rolling it into a log. Chill the cheese in the fridge.
