Andy Montoya
Goat milk cheese is an ancient food, dating back to around the 5th millennium when goat herding was common along the Euphrates river. It is also mentioned in Greek mythology: in Homer's Odyssey, the Cyclops Polyphemus is found moulding goat cheese into rush moulds. The process for making goat milk cheese is simple and requires few ingredients. It involves heating goat's milk to a specific temperature, combining it with an acid (such as lemon juice or vinegar) or a starter culture, and allowing it to coagulate and separate into curds and whey. The curds are then collected, drained, and moulded into the desired shape. The cheese can be flavoured with herbs, spices, or nuts, and served in a variety of ways.
How to Make Goat Cheese
| Characteristics | Values |
|---|---|
| Milk Type | Goat's milk |
| Milk Temperature | 85-88°C/185°F |
| Milk State | Homogenized and pasteurized |
| Coagulation Method | Heat and acid |
| Curdling Agent | Citric acid, lemon juice, vinegar, or rennet |
| Culture | C20G chèvre starter, M4002, or animal rennet |
| Salt | Cheese salt, kosher salt, or sea salt |
| Herbs | Tarragon, chives, thyme, rosemary, dill, etc. |
| Ripening Period | 60-90 days |
| Ripening Temperature | 70-75°F/21-24°C |
| Equipment | Heavy-bottomed pot, colander, cheesecloth, thermometer, sieve, bowl, knife, mold |
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What You'll Learn
Choosing the right milk
When it comes to choosing the right milk for making goat cheese, there are a few important considerations to keep in mind. Firstly, always opt for fresh, full-fat goat milk, as this will ensure the best flavour and texture for your cheese. Avoid low-fat goat milk if possible, as the higher fat content of full-fat milk is essential for successful cheese-making.
It is also important to consider the pasteurization process when selecting your milk. Go for pasteurized or fresh goat milk, which can often be sourced directly from a farmer. It is best to avoid ultra-pasteurized milk, as this type of milk does not form curds in the same way and can hinder the cheese-making process. If you are able to source raw goat milk, this can also be used, but be aware that the amount of rennet needed may vary depending on the season and the goats' feed.
Additionally, keep in mind that goat milk does not curdle in the same way as cow's milk. The curds in goat milk tend to be smaller and less formed, which can impact the separation of curds and whey during the cheese-making process. This means that you may need to adjust your techniques and equipment accordingly, such as using a fine cheesecloth to capture the smaller curds.
Finally, consider the desired flavour and texture of your goat cheese. Goat milk naturally produces a creamy, spreadable cheese with a slightly acidic taste. If you plan to add herbs, spices, or other flavourings, choose milk that will complement these additions.
By carefully considering these factors when choosing your milk, you'll be well on your way to creating delicious, high-quality goat cheese.
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Heating the milk
The ideal temperature for heating the milk depends on the type of cheese being made. For some recipes, the milk should be heated to 86°F (30°C) or 88°F. However, other recipes call for higher temperatures of up to 185°F. It is important to follow the specific temperature guidelines for the particular type of goat cheese being made.
Once the desired temperature is reached, the heat source should be removed, and the milk should be allowed to sit for a few minutes. This is when the acid (usually lemon juice or vinegar) is added, which will cause the milk to begin curdling. The milk will start to thicken after about 15 minutes, but it is important to wait at least 30 minutes before proceeding to the next step.
For some recipes, the milk is heated to a lower temperature of around 86°F (30°C) and then a starter culture is added. The milk is then covered and allowed to ripen at room temperature for 12 to 18 hours. During this time, the milk will develop a solid mass of curds with a thick yoghurt-like consistency.
The process of heating the milk is a critical step in cheese-making as it prepares the milk for the coagulation and curdling process. The specific temperature and duration of heating will determine the texture and consistency of the final cheese product.
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Adding a starter culture
Firstly, it is important to use the right type of milk. For making goat's milk cheese, you should opt for full-fat or pasteurized goat's milk. Avoid using ultra-pasteurized milk, as it will not curdle properly. If you can get your hands on some raw goat's milk, that can also be used.
Next, prepare your equipment. Use non-reactive cookware and utensils made from stainless steel, ceramic, glass, or plastic. Take your goat's milk and remove it from the refrigerator, allowing it to stand at room temperature for about an hour. This step helps to bring the milk to a temperature that is more suitable for the starter culture to work effectively.
Now, it's time to heat the milk. Place the milk in a heavy-bottomed pot and heat it over medium-low heat. Stir the milk gently as it warms to ensure even heating. You want to heat the milk to a specific temperature—around 85-88°F (29-31°C). This temperature range is ideal for the starter culture to work optimally.
Once your milk has reached the desired temperature, it's time to add the starter culture. Remove the pan from the heat source and sprinkle the starter culture over the surface of the milk. A common type of starter culture used for goat's milk cheese is C20G chèvre starter, but there are other options available as well. Use a scant 1/8 teaspoon for a 1/2 gallon of milk.
After adding the starter culture, let it stand for a few minutes to rehydrate. Then, whisk the milk gently for about 20 seconds to distribute the starter evenly throughout the milk. Cover the pan and let it stand undisturbed at room temperature for 12 to 18 hours. During this time, the starter culture will work its magic, and the milk will begin to transform into cheese.
The ideal room temperature for this process is between 70-75°F (21-24°C). At this temperature range, the cheese will ripen and develop its unique flavour and texture. After 12 to 18 hours, you should see that the curds have formed a solid mass, resembling thick yogurt.
In conclusion, adding a starter culture is a crucial step in making goat's milk cheese. By following these steps and paying attention to temperature and timing, you'll be well on your way to creating delicious, creamy goat's milk cheese.
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Draining the cheese
To begin the draining process, place a cheesecloth inside a sieve and pour the goat's milk into it. Allow the milk to drain for around an hour. The whey can be collected in a large bowl underneath the sieve and saved for use in other recipes. Alternatively, the cheesecloth can be bundled up and hung from a faucet to drain.
During the draining process, the curds will slowly lose moisture and the whey will be expelled. It is important to maintain the curds at a temperature of 88°F during this process. The total stirring time will be about 35-45 minutes, but it may be extended by another 10-15 minutes if the curds are still soft.
Once the curds are ready, they can be transferred to a form lined with a draining cloth. A light hand pressure can be applied to even out the surface curds, and then the cloth can be folded over the top. The weight can be slowly increased to moderate levels, with one hour at 15 lbs being a good starting point.
The rate of whey removal should be slow, with only a few drops released at a time rather than a stream. As the whey release slows down, the weight can be increased gradually. The cheese should be removed from the press, unwrapped, turned, rewrapped, and put back into the press at regular intervals to ensure even consolidation.
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Flavouring and moulding
Next, you can add dried herbs such as chives, thyme, rosemary, tarragon, za'atar, or basil to your cheese. You can also cover the cheese in fresh herbs, such as chives or dill, once it has been moulded. For a sweet variation, you can drizzle honey and cinnamon over the cheese. If you are making logs or disks, you can roll them in chopped nuts (raw or toasted).
Now it's time to mould the cheese. You can place it in a mould or roll it into a log. To easily roll it into a log, place the cheese over a piece of beeswax wrap, plastic wrap, or wax paper and use it to help you roll. Twist and fold the ends to secure the cheese. If you are making a more complex shape, you can use a cheese press to help you.
Finally, you can age your cheese. The ageing process will affect the flavour and texture of the cheese, with older cheeses tending to be more approachable and mellow. Age the cheese at 50° to 55°F for 4 to 12 weeks. When the surface of the cheese is dry, you can wax it.
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Frequently asked questions
You will need goat's milk, preferably full-fat and pasteurized, a coagulation agent such as lemon juice, vinegar, or citric acid, and cheese salt (kosher salt). You will also need a starter culture, such as C20G chèvre starter, and a good digital thermometer.
You will need a heavy-bottomed non-reactive pot, a colander, cheesecloth, a cutting board or cheese mold, and a sealed container for storage.
First, heat the milk to 86-88°F (30-31°C). Then, add your starter culture and let it rehydrate for 5 minutes. Next, whisk the milk for 20 seconds and let it stand at room temperature for 12-18 hours until curds form. Line a colander with cheesecloth and carefully ladle the curds into it. Let it drain for 2 hours, then sprinkle with salt and gently mix. Finally, hang the cheese in a muslin cloth over a bowl for 4-8 hours, depending on your desired thickness.
Goat milk cheese has a short ripening period of 60 to 90 days.
Yes, you can add dried herbs such as chives, thyme, or rosemary, or cover the cheese in fresh herbs once it has been molded. You can also add chopped nuts or drizzle with honey and cinnamon for a sweet variation.
