Kamil Perry
Goat cheese, or Chevre cheese, is a simple and cost-effective cheese to make at home. It requires just a few ingredients, including full-fat goat's milk, culture, and rennet, and some basic equipment such as a pot, thermometer, and cheesecloth. The process involves bringing the milk to room temperature, adding the culture and rennet, stirring, and then setting it aside for 18-24 hours. Once set, the curds are drained and flavoured with salt, resulting in a creamy and delicious homemade goat cheese that can be enjoyed in a variety of dishes.
How to Make Goat Cheese
| Characteristics | Values |
|---|---|
| Ingredients | Goat's milk, cheese salt (kosher salt), culture, rennet, herbs, honey, garlic, jam, nuts, etc. |
| Equipment | Cheesecloth, thermometer, non-reactive cookware and utensils (stainless steel, ceramic, glass or plastic), 3-6 quart pot, colander |
| Milk Type | Full-fat goat's milk (pasteurized or raw), not ultra-pasteurized or ultra-homogenized |
| Temperature | Bring milk to room temperature, then heat to 68-86°F (20-30°C) |
| Time | Set aside for 18-24 hours, then drain curd for 6-12 hours at room temperature |
| Flavour | Plain or flavoured with herbs, honey, garlic, jam, nuts, etc. |
| Storage | Store in a covered bowl in the fridge for up to 2 weeks |
| Serving Suggestions | Spread on toast, bagels, or croissants, serve with crackers, crumble over salads, mix into pasta or lasagne, use on baked potatoes, make a pizza or a tart |
| Benefits | Lower in fat, calories, and cholesterol than cow's milk cheese, easier on the stomach |
| Cost | Half the cost of store-bought goat cheese |
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What You'll Learn
Goat Cheese Ingredients
Making goat cheese at home is simple and cost-effective. It requires only a few basic ingredients, which can be easily sourced, and some kitchen equipment.
The first ingredient you will need is, of course, goat's milk. It is best to use full-fat goat's milk, avoiding anything ultra-pasteurized or ultra-homogenized, as it won't curdle in the same way. You can use raw goat's milk if you can source it, or pasteurize it yourself.
The second ingredient is a starter culture. This is a special type of bacteria that helps convert lactose to lactic acid, giving the cheese its characteristic flavour. You can buy these cultures online or from speciality stores.
The third ingredient is rennet. Rennet is used to set the milk and form curds. It is available in liquid or powder form and can be purchased online or from cheese-making suppliers.
The fourth ingredient is salt. Cheese salt, or kosher salt, is a non-iodized salt that is perfect for cheese as it won't inhibit the needed cultures and bacteria. You can also use sea salt, but only add it after the cheese has curdled and drained.
Finally, you can add a variety of optional flavourings to your goat cheese. This includes herbs such as chives, thyme, rosemary, tarragon, or dill, spices such as za'atar or basil, or other additions like honey, garlic, jam, or nuts.
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Heating and Combining
To make goat cheese, you will need to heat and combine fresh goat's milk, culture, and rennet. You can purchase these ingredients separately or opt for a ready-made kit, although some sources warn against the latter option.
Start by bringing the goat's milk to room temperature. You can do this by placing the milk in a pot or sink of warm water, or by allowing it to cool naturally to 68-72°F (20-22°C) for an hour or so. If you are using milk fresh from the herd, the latter option may be preferable as it slows down acid production and curd formation, resulting in a more even-textured curd. Once your milk has reached the desired temperature, add the culture and a few drops of rennet, and give it a quick stir. Cover the pot and set it aside for 18-24 hours.
After this time, your mixture should be set. You can then drain the curd in a butter muslin-lined colander. It is important to use double or triple layers of cheesecloth to ensure that the tiny curds don't escape. Flavor the curd with salt, and you've made goat cheese!
If you want to add flavorings such as herbs, honey, garlic, or jam, you can mix them into the goat cheese or roll it into a log shape and cover it with your chosen flavorings. You can also cover the goat cheese in fresh herbs such as chives or dill, or dried herbs and spice blends such as tarragon, za'atar, or basil.
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Draining and Shaping
Draining:
After adding the culture and rennet to the goat's milk and allowing it to set, it's time to drain the curds. Use a butter muslin or cheesecloth to line a colander, and gently pour the curds into it. Allow the curds to drain at room temperature for 6-12 hours, or until the desired consistency is achieved. The longer it drains, the drier and firmer the cheese will become. If you prefer a softer, creamier cheese, drain for a shorter period.
Shaping:
Once the cheese has drained sufficiently, it's time to shape it. Using your hands or a spoon, gently gather the cheese from the cheesecloth and place it into a mould or container. You can use various types of moulds, such as rush moulds, or even simple containers like small bowls or tubs. Cover the mould with plastic wrap or a lid, and refrigerate for a few hours to allow the cheese to firm up and retain its shape.
For a more rustic approach, you can simply form the cheese into a log or disk shape using your hands, and then roll it in herbs, spices, or nuts to add flavour and enhance presentation. This method is ideal for those who prefer a more immediate result and a less uniform shape.
Flavouring:
Goat cheese pairs well with various flavourings, such as herbs, honey, garlic, jam, or nuts. You can mix these ingredients into the cheese before moulding, creating a more integrated flavour profile. Alternatively, you can coat the moulded cheese in herbs or nuts for a more pronounced flavour and an attractive presentation.
Aging:
If you wish to create a ripened goat cheese, similar to Brie or Camembert, you can age the cheese for about four weeks. During this time, a skin will develop, and moisture will evaporate, resulting in a pleasantly chalky texture and a tangier, more concentrated flavour. For an even lower-moisture, more intense flavour, age the cheese for six months or more.
Remember, the beauty of making your own goat cheese is the ability to customise it to your taste preferences. Experiment with different draining times, shaping methods, and flavour combinations to find your perfect goat cheese!
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Storing and Consuming
Storing
Goat cheese is available in fresh, aged, or ripened varieties. Fresh goat cheese is soft, moist, and white in colour. It can be creamy or crumbly in texture. Aged goat cheese is ripened over a longer period and has a firmer texture and a stronger flavour. Ripened goat cheese is aged for about four weeks, allowing a skin to develop and giving the cheese a chalky texture and tangier flavour. Even more aged goat cheese is left for six months or more and has an even lower moisture content and more concentrated flavour.
When shopping for goat cheese, always check the colour and texture. Avoid cheese with off colours like yellow or pink, or a mushy texture. Confirm that the cheese producer uses all-natural, fresh milk. If you are buying a sealed, unopened package of fresh goat cheese, it can be stored in the fridge for up to two months. Once opened, however, goat cheese has a shorter shelf life than other cheeses. It is best to consume it within a week to ten days. To preserve freshness, flavour, and texture, ensure the cheese is resealed correctly after opening. If you are not planning to use it within 3-4 days, you can cut the cheese into rounds, separate them with wax or parchment paper, and store them in a deli container or a ziplock bag in the freezer.
Consuming
Goat cheese has a creamy, distinct, tangy flavour and a versatile nature. It can be used as a spread, topping, or side in many dishes. It is a great alternative to cow's milk cheese, as it is lower in fat, calories, and cholesterol, and easier to digest. It is also higher in calcium and suitable for those with lactose intolerance.
Goat cheese can be crumbled over salads, stuffed into roasted tomatoes, or spread on toast, bagels, or croissants. It can be served as part of a cheese platter, crumbled over baked potatoes, or mixed into pasta sauces. It can also be used as a topping for pizza or to make a goat cheese and caramelised onion tart. Fresh goat cheese can be served straight from the fridge, but aged goat cheese should be brought to room temperature before serving to ensure maximum flavour.
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Serving Suggestions
Goat cheese is a versatile ingredient that can be used in a variety of dishes, from appetizers to mains and even desserts. Here are some serving suggestions to showcase this tangy and creamy cheese:
Salads
Goat cheese can be a delicious addition to a simple salad, adding a creamy texture and a tangy flavour. Try crumbling it over a mix of bitter arugula, sweet Asian pear or green apples, crunchy pumpkin seeds, and a lemon dressing. Alternatively, pair it with roasted beets, carrots, and beet greens, or warm roasted butternut squash and cranberry jam. For a heartier salad, toss goat cheese with roasted vegetables, or swirl it into a soup or risotto.
Appetizers
Goat cheese is a perfect choice for appetizers, whether served warm or cold. Bake it into a dip with cream cheese, parmesan, and black pepper, and serve it with crackers, fruits, and vegetables. You can also shape it into balls and coat them in egg batter and panko crumbs, or stuff them into corn husks with corn kernels, scallions, chile, lime juice, cilantro, and basil. For a simpler option, serve goat cheese with a garlicky dressing and crackers or sliced baguette.
Main Courses
Goat cheese can be used to add flavour to a variety of main courses. Stuff chicken breasts with goat cheese, tarragon, and chilli, or slather it on grilled chicken with a herbed sauce. For a vegetarian option, spread it on toasted sourdough with honey-roasted pears and walnuts, or use it to top a vegetable tart or pizza. It can also be stirred into pasta, paired with sun-dried tomatoes and olives, or used as a filling for quesadillas.
Desserts
Goat cheese can even be used in desserts, adding a savoury twist. Spread it on toasted bread with a fruit sauce and mint, or use it in a cheesecake with a berry sauce and fresh berries.
With its unique flavour and creamy texture, goat cheese is a versatile ingredient that can enhance a variety of dishes. These serving suggestions provide just a glimpse of the many ways to enjoy this delicious cheese.
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Frequently asked questions
You will need goat's milk, cheese salt (kosher salt), and a culture and a few drops of rennet.
It is best to use full-fat goat's milk, and to avoid ultra-pasteurized milk as it won't curdle in the same way.
You will need cheesecloth, a thermometer, a 3-6 quart pot, and a butter muslin-lined colander.
It takes 18-24 hours for the cheese to set, and then it should be refrigerated and consumed within a week.
