Kamil Perry
Making goat cheese with vinegar is a simple process that can be done at home. The key steps are as follows: heat goat's milk in a non-reactive pot to around 185°F, add vinegar and stir, allow the mixture to curdle, separate the curds from the whey using a cheesecloth, shape the curds, and then chill the cheese in the refrigerator. The type of vinegar used can vary, with options including white vinegar, apple cider vinegar, and lemon juice. The cheese can be enjoyed fresh and should be consumed within a week.
How to make goat cheese using vinegar
| Characteristics | Values |
|---|---|
| Milk | Goat's milk (full fat, raw, organic, not ultra-pasteurized) |
| Milk quantity | 1 quart |
| Vinegar | 1/4 cup of white vinegar or apple cider vinegar |
| Salt | Unrefined sea salt (to taste) |
| Pot | Non-reactive, stainless steel or glass |
| Strainer | Colander or canning strainer |
| Cheesecloth | Fine cheesecloth |
| Thermometer | Digital thermometer |
| Temperature | 180-185°F |
| Time | 10 minutes |
| Refrigeration | 2-3 hours |
| Storage | Sealed container, consume within a week |
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What You'll Learn
Heat goat's milk to 180-185°F
To make goat cheese, you'll need to slowly heat the goat's milk to 180-185°F. Place the goat's milk in a non-reactive pot on the stove over medium-low or low heat. A non-reactive pot is important because certain metals, such as aluminium, will leach into the milk. Use a stainless steel pot to avoid this.
Slowly heat the milk until it reaches around 180-185°F. The milk should not reach a full boil, nor do you want the milk to burn at the bottom of the pot, so keep the heat low and be patient. Use a thermometer to check the temperature. You can get away without one if you know what the milk looks like at this temperature: it will be nearing a simmer, with gentle bubbles forming and the surface looking foamy.
Once the milk hits the right temperature, turn off the heat and add the vinegar. Give the milk a quick stir, then let it sit undisturbed for 10 minutes.
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Add vinegar and stir
When making goat cheese, the addition of vinegar is a crucial step that kickstarts the coagulation process. Here is a detailed guide on the "add vinegar and stir" step of making goat cheese:
Choosing the Right Vinegar
It is essential to select the appropriate type of vinegar for optimal results. While various kinds of vinegar can be used, white vinegar and apple cider vinegar are the most commonly recommended options for making goat cheese. These varieties of vinegar are easily accessible and pair well with the goat milk's flavour profile.
Heating the Milk
Before adding vinegar, it is imperative to heat the goat's milk to the right temperature. Place the goat's milk in a non-reactive pot, preferably made of stainless steel, over medium-low to low heat. Slowly heat the milk until it reaches a temperature of approximately 180°F to 185°F. Be cautious not to let the milk reach a full boil or burn at the bottom of the pot. This step is crucial as it prepares the milk for the coagulation process initiated by the vinegar.
Adding Vinegar and Stirring
Once the milk has reached the desired temperature, turn off the heat and carefully add the vinegar. The amount of vinegar to be added depends on the quantity of milk used, typically ranging from 1/4 cup to a few teaspoons. Gently stir the mixture to ensure the vinegar is evenly distributed throughout the milk. The vinegar will begin to break apart the protein structure of the milk, causing it to curdle and separate into curds and whey.
Allowing Coagulation
After adding the vinegar and stirring, let the mixture sit undisturbed for a period of time, typically ranging from 10 to 30 minutes. During this time, you will observe the formation of loose curds on the surface, giving the milk a curdled appearance. This step is crucial as it allows the vinegar to complete the coagulation process, transforming the milk into the desired curds and whey.
Draining and Straining
Following the coagulation period, it's time to drain and strain the mixture. Line a colander or a strainer with multiple layers of fine cheesecloth. Carefully pour or ladle the curdled milk into the prepared colander or strainer. This step separates the curds (solids) from the whey (liquid). You can choose to save the whey for other culinary or nutritional purposes, such as baking, boiling, or even watering plants.
Shaping and Refrigerating
After draining, gather the sides of the cheesecloth around the curds, forming a pouch. Hang this pouch over a pot or a tall jar to allow any remaining whey to drip out. This step ensures that the curds solidify into a cohesive mass. Once sufficiently drained, place the curds in a desired mould or shape them by hand, a cookie cutter, or a ramekin. Cover the cheese and refrigerate for a few hours to set completely.
The "add vinegar and stir" step is a pivotal moment in the goat cheese-making process, initiating the transformation of milk into cheese. By following these detailed steps, you will be well on your way to crafting delicious, homemade goat cheese.
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Line a colander with cheesecloth
To make goat cheese, you'll need to line a colander with cheesecloth. This process requires 2-3 layers of fine cheesecloth. Drape the cheesecloth over a strainer, ensuring that it is large enough to pull up around the curds. You can use a canning strainer or a yogurt strainer. The latter is specifically designed to strain yogurt into a cream cheese-like substance.
The cheesecloth should be secured in place, either by pulling the sides up and around the curds, forming a pouch, or by using a rubber band or string to tie it in place. This will ensure that the cheese doesn't fall out during the straining process.
The cheesecloth-lined colander will be used to catch the solids, or curds, from the goat's milk. By setting the strainer over a sink or a large bowl, you can collect the whey that drains out and use it for other purposes, such as adding protein to smoothies or watering plants.
Once the curds are in the cheesecloth, you can gather the ends and hang the pouch to allow the whey to drip out. This can be done by securing the pouch to a long spoon handle or a similar hanging apparatus.
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Hang curds to drain
Once the goat's milk has reached around 185°F, turn off the heat and add the vinegar. Give the milk a quick stir, then let it sit undisturbed for 10 minutes. Loose curds will form on the surface, making the milk look curdled.
Line a strainer with several layers of cheesecloth. The cheesecloth should be large enough to pull up around the curds. Pour the pot of goat's milk into the strainer, catching the solids, or curds, in the cheesecloth. Pull the sides of the cheesecloth up and around the curds, forming a pouch. Hang the pouch from the long handle of a spoon or ladle by tying the cheesecloth to the handle or by securing it with a rubber band. Balance the spoon handle over a pot or over a tall jar so that the cheesecloth pouch full of curds is hanging.
Hang the pouch over your sink for an hour while the whey drips out. You can also set the strainer over a large bowl and save the whey for other uses, such as baking or boiling in place of water to add protein and vitamins.
After hanging, you can mash the curds and add salt and fresh herbs for flavour. If you want a creamier texture, add a spoonful of heavy cream and stir it in. You can also rinse the curds with water after you have placed them in the cheesecloth to reduce the tangy flavour of the acid.
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Add salt and flavourings
Once you've made your goat cheese, you can add salt and flavourings to taste. It is recommended to use kosher salt or cheese salt, as these are non-iodized salts that work well in cheese-making. The salt will draw out more whey from the curds and add flavour. You can also add fresh herbs for flavour. If you want your goat cheese to be creamier, you can add a spoonful of heavy cream and stir it in. You can also marinate the cheese in flavoured olive oil.
Some herbs that pair well with goat cheese include basil, tarragon, and lavender with honey. Za'atar is another flavour that goes well with goat cheese. You can also sprinkle salt and lemon juice, replacing half the vinegar, for a nice bright flavour.
If you want to shape your goat cheese, you can use your hands to pat and roll the curds into your desired shape. You can also use a round cookie cutter to shape the cheese.
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Frequently asked questions
You will need goat's milk, vinegar (apple cider vinegar or white vinegar), and salt. Lemon juice can be substituted for vinegar.
You will need a non-reactive pot (stainless steel or glass), a thermometer, a strainer, cheesecloth, and a spoon.
First, heat the goat's milk to 180-185°F. Then, stir in the vinegar and let it sit for 10-30 minutes. Next, pour the mixture into a strainer lined with cheesecloth to separate the curds and whey. Gather the ends of the cheesecloth and hang it to drip for about an hour. Finally, shape the cheese and chill it in the refrigerator.
Homemade goat cheese can be enjoyed fresh and should be refrigerated and properly sealed. It will last about one to two weeks, but be sure to discard it if there is an off smell or mold starting to form.
