Kamil Perry
Goat cheese is made by a process known as acid/heat coagulation, which is the oldest method of cheese-making in the world. Goat's milk can be used to make any kind of cheese, although the end product will differ from cheese made with cow's milk. To make goat cheese, you will need full-fat goat's milk, cheese salt (or kosher salt), and a curdling agent such as lemon juice, vinegar, or citric acid. The milk is heated slowly to 185°F, then the curdling agent and salt are added, and the mixture is left to sit for 30 minutes. The curdled milk is then poured into a cheesecloth-lined colander to drain, and the cheese is shaped and chilled.
Characteristics and their values to make cheese using goat milk
| Characteristics | Values |
|---|---|
| Milk | Use full-fat goat milk, preferably pasteurized and not ultra-pasteurized. |
| Curdling agent | Lemon juice, vinegar, citric acid, or rennet. |
| Salt | Cheese salt or kosher salt (non-iodized). |
| Temperature | Heat milk to 86°F or 185°F. |
| Cheesecloth | Use a fine cheesecloth to line the colander. |
| Draining | Allow the curdled milk to drain for about an hour. |
| Flavors | Herbs (chives, thyme, rosemary), nuts, honey, cinnamon, or dried spice blends. |
| Storage | Refrigerate and consume within a week or freeze for a few months. |
| Coagulation | Combine goat's milk with heat and acid to break down the milk into curds and whey. |
| Culture | Add cultures or bacteria to regulate the timing and quality of the cheese. |
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What You'll Learn
Use full-fat goat milk
When making cheese with goat's milk, it is best to use full-fat goat's milk. Avoid low-fat goat's milk if available, as you will want full-fat milk for cheese-making. It is recommended to use pasteurized milk, as it is heated to only 86°F during the cheese-making process. It is also important to avoid ultra-pasteurized milk, as the high heat affects the proteins and the curds will not form as well.
Goat's milk can be sourced directly from a farmer, but it is recommended to pasteurize it before making cheese. It is also possible to use raw goat's milk if you are able to source it. The milk should be heated slowly until it reaches 185°F. Use low to medium heat and stir frequently to ensure even heating. A digital thermometer is required to get the exact temperature.
Once the milk reaches the desired temperature, remove it from the heat and add lemon juice and vinegar, which will act as a curdling agent. The acid in the lemon juice and vinegar will break apart the protein structure of the milk. Goat's milk does not curdle in the same way as cow's milk, and the curds can be smaller and less formed. After adding the lemon juice and vinegar, allow the mixture to sit for 30 minutes.
The next step is to pour the curdled milk into a cheesecloth-lined colander and allow it to drain. Add cheese salt or kosher salt, which is non-iodized and perfect for cheese-making as it does not inhibit the needed cultures and bacteria. Stir the salt into the mixture and then gather the ends of the cheesecloth, tie them, and hang them over the sink for about an hour to allow the whey to drip out.
Finally, place the ball of cheese on a cutting board or cheese mold and shape it as desired. Chill the cheese in the refrigerator in a sealed container. You can also add heavy cream to make the goat's cheese creamier. It is best to consume the cheese within a week, ensuring it is properly sealed and refrigerated.
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Pasteurise the milk
Pasteurising milk is an important step in the cheese-making process, as it kills any harmful bacteria that may be present. It is especially important when using goat's milk, as it is only heated to 86°F (30°C) during the cheese-making process, which is not hot enough to kill bacteria.
To pasteurise goat's milk, start by heating the milk slowly. Use a heavy-bottomed pan and a digital thermometer to ensure an accurate temperature reading. Stir frequently to ensure the heat is distributed evenly throughout the milk. Heat the milk to 145°F (63°C) and hold it at this temperature for 30 minutes. This is known as the "high-temperature" method of pasteurisation. Alternatively, you can heat the milk to 161°F (72°C) for just 15 seconds; this is called the "ultra-high temperature" method.
It is important to note that ultra-pasteurised milk is not suitable for making goat's cheese, as it will not curdle in the same way as unpasteurised or pasteurised milk. This is because the high heat of ultra-pasteurisation affects the proteins in the milk, making it more difficult for the milk to form curds.
Once the milk has been pasteurised, it can be used in the cheese-making process. However, it is important to cool the milk to the temperature specified in your recipe before adding any cultures or coagulants, as high temperatures can kill these beneficial bacteria and enzymes.
If you are unable to source pasteurised goat's milk, you can pasteurise it yourself at home by following these simple steps. This will ensure that your milk is safe to use in cheese making and reduce the risk of any harmful bacteria being present in your final product.
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Add lemon juice and vinegar
To make goat cheese, you'll need to slowly heat your goat's milk to 185°F. Stir frequently to ensure the milk is heated evenly. Once it reaches the target temperature, remove it from the heat and add lemon juice, stirring as you do so. Then, add vinegar and stir once more. Allow the mixture to sit for 30 minutes.
Lemon juice and vinegar are used in the cheese-making process because they introduce acid to the milk, causing acid/heat coagulation. This breaks down the protein structure of the milk, separating it into curds and whey. The curds are what become the cheese. Goat's milk curdles differently from cow's milk, with the curds being smaller and less "formed". This means that the mixture may still look fairly liquid even after 10 minutes.
It's important to use full-fat goat's milk, as low-fat milk will not form curds as well. You should also avoid ultra-pasteurized milk, as this also won't curdle properly. Instead, opt for fresh, pasteurized milk, or raw milk if you can source it.
After adding the lemon juice and vinegar to the heated milk, you'll need to pour the mixture into a cheesecloth-lined colander and allow it to drain. You can then add salt, which will draw out more whey from the curds and add flavor.
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Stir in salt
Once you've made your goat cheese, it's time to add salt. This is an important step in the cheese-making process, as it helps to flavour the cheese and draw out excess moisture. It's best to use a non-iodized salt, such as kosher salt, cheese salt, or sea salt.
To stir in the salt, start by sprinkling it over the curds. Use a small silicone spatula or a fork to gently incorporate the salt into the cheese. Be careful not to stir too vigorously, as this can affect the texture of your cheese. The salt will help draw out some of the moisture from the curds, so it's important to give the cheese enough time to rest and drain after salting.
If you're making a soft and spreadable goat cheese, you can add a spoonful or two of milk or cream to the mixture after salting. This will help to soften the cheese and make it easier to spread. You can also add in fresh herbs or spices at this stage to create a flavoured cheese.
Finally, transfer the salted cheese to a mould or container. Cover it with plastic wrap and place it in the fridge to cool and harden. The salt will continue to dissolve and season the cheese as it rests. Depending on your preference, you can leave the cheese in the fridge overnight or for a few hours until it reaches your desired texture.
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Drain the cheese
Draining the cheese is a crucial step in the goat cheese-making process. Goat's milk doesn't curdle in the same way as cow's milk, so you'll need to follow these steps carefully to ensure proper drainage.
First, prepare your setup. Line a colander with 2-3 layers of fine cheesecloth. Place this setup over a large bowl to collect the whey, which you can use in other recipes. Alternatively, you can bundle up the cheesecloth and hang it over your sink to allow for drainage.
Now, it's time to drain the cheese. Pour or ladle the curdled milk into the cheesecloth-lined colander and let it drain. This process should take around an hour. The whey will drip out, leaving you with the curds that will form your cheese.
After an hour, your cheese should be mostly drained. At this point, you can add salt to the cheese and mix it well. The salt will help draw out more whey and add flavour to your cheese.
Finally, gather the ends of the cheesecloth and hang it over your sink for an additional hour to ensure all excess whey has dripped out. This step is crucial in ensuring your cheese has the correct texture and consistency.
Once the cheese is fully drained, it's time to shape and chill it. Place the ball of cheese on a cutting board or cheese mold and shape it to your desired form. Then, transfer it to a sealed container and chill it in the refrigerator.
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Frequently asked questions
It's best to use full-fat goat milk, avoiding anything ultra-pasteurized as it won't curdle in the same way. You can use raw goat milk if you're able to source some.
Aside from goat milk, you will need a curdling agent such as lemon juice, vinegar, or citric acid. You will also need cheese salt (kosher salt) or sea salt, and a cheesecloth.
You will need a heavy-bottomed pan, a digital thermometer, a colander, and a cheesecloth.
First, heat the goat milk slowly until it reaches 185°F. Stir frequently to ensure even heating. Then, add lemon juice and vinegar, and let it sit for 30 minutes. Pour the mixture into a cheesecloth-lined colander and allow it to drain. Add salt and stir. Gather the ends of the cheesecloth, tie them, and hang them over your sink for an hour. Finally, place the cheese on a cutting board or mold and shape it, then chill it in the refrigerator.
