Patrick Oconnell
Goat cheese, or Chevre cheese, is a simple, cost-effective, and delicious treat that can be made at home with just a few ingredients. With a history dating back to the 5th millennium, goat cheese has been a staple in various cultures and cuisines worldwide. Making goat cheese at home is a fun and rewarding process that allows you to experiment with different flavours and textures. Whether you're spreading it on toast, crumbling it over a salad, or enjoying it as part of a cheese platter, knowing how to make your own goat cheese will elevate your culinary creations and impress your family and friends.
| Characteristics | Values |
|---|---|
| Ingredients | Goat's milk, culture, rennet, salt |
| Equipment | Cheesecloth, thermometer, non-reactive cookware and utensils (stainless steel, ceramic, glass or plastic), 3-6 quart pot |
| Milk Type | Full-fat, pasteurized, not ultra-pasteurized or ultra-homogenized |
| Temperature | 68-86°F (20-30°C) |
| Time | 18-24 hours |
| Flavorings | Herbs, honey, garlic, jam, nuts, etc. |
| Storage | Store in a bowl with a cover, best consumed within a week |
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What You'll Learn
Goat cheese-making kits vs homemade ingredients
Goat cheese, or Chevre cheese, is simple to make at home and requires just three ingredients. The process is also cost-effective and allows you to flavour the cheese as you like.
Goat Cheese-Making Kits
There are several goat cheese-making kits available online that are perfect for beginners. These kits provide you with almost everything you need to make your own goat cheese at home. The kits usually include:
- A metal cooking thermometer
- Fine cheesecloth
- Citric acid
- Cheese salt
- Vegetarian rennet
- Instruction/recipe books
- Cheese moulds
All you need to do is add milk and cultures, let the mixture set and drain, and then you can enjoy your homemade goat cheese.
Homemade Ingredients
If you don't want to buy a kit, you can source the ingredients individually. The ingredients and equipment you will need are:
- Full-fat goat's milk (pasteurized, not ultra-pasteurized)
- Cheese salt (kosher salt) or sea salt
- Rennet
- Culture
- Butter muslin or cheesecloth
- A thermometer
You can also add flavourings such as dried herbs (chives, thyme, rosemary, tarragon, za'atar, basil), fresh herbs (chives, dill), or chopped nuts.
Goat cheese is usually made using a coagulation' method, which combines goat's milk with heat and acid. You can use citric acid, lemon juice, or vinegar as your curdling agent. The milk is heated to a specific temperature, and then the culture and rennet are added. The mixture is then left to set for 18-24 hours. Once set, the curd is drained in a butter muslin-lined colander and flavoured with salt.
Ripened goat cheese is aged for about four weeks, allowing a skin to develop and giving the cheese a chalky texture and tangier flavour.
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Pasteurized vs raw goat's milk
Pasteurized vs. raw goat's milk:
Pasteurization is a process that involves heating milk to a certain temperature to kill germs and bacteria that can cause foodborne illnesses and other dangerous diseases, such as bovine tuberculosis and listeriosis. While pasteurization does not alter the nutritional value of milk, it does extend its expiration date. In the United States, most milk is pasteurized, and health agencies like the FDA recommend consuming only pasteurized milk. Raw milk is illegal in nearly half of the U.S. states, and even in states where it is legal, there are strict laws and regulations surrounding its production and sale.
On the other hand, raw goat's milk is milk that has not undergone pasteurization. Proponents of raw milk argue that it has health benefits, such as being an excellent source of vitamin A and protein. However, health agencies advise against consuming raw milk due to the risk of dangerous bacteria, and there are no scientifically proven benefits to drinking it. Raw goat's milk also has a shorter shelf life than pasteurized milk, as it can develop a strong "goaty" taste if not consumed or processed within a few days.
When it comes to cheese-making, both pasteurized and raw goat's milk can be used. Some people prefer using raw milk as they believe it makes the cheese tastier. However, working with raw milk can be more challenging due to its shorter shelf life and the potential for contamination, which can affect the success of cheese-making cultures. Freezing raw milk or using it fresh can help extend its usability.
To pasteurize milk at home, one can use a slow cooker or a microwave to heat the milk to the required temperature for a specified duration. This process kills pathogens and makes the milk safer for consumption and dairy crafting projects, such as cheese-making.
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Flavouring goat cheese
Goat cheese, or Chevre cheese, is easy to make at home and can be flavoured in a variety of ways. The basic process involves combining goat's milk with heat and acid, and there are several ways to adapt this method to create different flavours.
Firstly, it is important to use full-fat goat's milk, as low-fat milk will not form curds in the same way. The milk should be brought to room temperature before adding culture and a few drops of rennet, and then left to set for 18-24 hours. After this, the curd can be drained and flavoured.
One option for flavouring is to add herbs such as chives, thyme, rosemary, tarragon, dill, or basil. These can be mixed into the cheese before moulding, or the cheese can be covered in fresh herbs once moulded. Another option is to use dried herbs and spice blends, or to roll the goat cheese into a log and coat it in chopped nuts.
Other flavour additions could include honey, garlic, jam, or dried fruit. These can be mixed into the cheese or used as a coating for a goat cheese log.
Ripened goat cheese is aged for around four weeks, which gives it a chalky texture and tangier flavour. This can be done at home to create a stronger-flavoured cheese.
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Serving suggestions
Goat cheese is a versatile ingredient that can be served in a variety of ways. Here are some serving suggestions to get you started:
Spread or Crumbled Over Toast, Bagels, or Croissants
Spread goat cheese over whole wheat or multigrain toast, bagels, or even croissants. You can also sprinkle some dried or fresh herbs on top, such as chives, thyme, or dill, for added flavour.
Cheese Platter with Crackers and Jam
Arrange a cheese platter with goat cheese, crackers, and homemade jam. Goat cheese pairs well with fig jam, providing a sweet and savoury contrast.
Crumbled Over Salads
Add a creamy and tangy twist to your salads by crumbling goat cheese over them. It goes well with a variety of salad combinations, such as beet salad, quinoa salad, or blackberry spinach salad.
Mixed into Pasta Sauces and Baked Dishes
Goat cheese can be a delicious addition to pasta sauces, lasagne, and baked dishes. Try mixing it into your favourite pasta sauce or using it as a filling for dishes like agnolotti with butternut squash.
Topping for Pizza and Baked Potatoes
Sprinkle goat cheese on top of your pizza for a creamy and flavourful twist. You can also use it as a topping for baked potatoes, including sweet potatoes.
Marinated in Olive Oil and Herbs
For a more intense flavour, marinate goat cheese in olive oil and herbs of your choice. This can be a great way to enhance the flavour of the cheese and make it even more delicious.
Tarts and Bruschetta
Goat cheese is a perfect ingredient for tarts and bruschetta. Try making a goat cheese and caramelized onion tart or shaved asparagus and goat cheese bruschetta with chive-infused oil.
Feel free to experiment with different combinations and add your own twist to these suggestions!
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Storing goat cheese
When storing goat cheese, it is essential to maintain humidity and allow the cheese to breathe. Avoid using plastic wrap as it can cause unwanted mould and suffocate the cheese. Instead, opt for wax paper, parchment paper, or aluminium foil for wrapping. If the goat cheese has a rind, wrap it first in wax paper and then in plastic before storing it in the refrigerator drawer.
For unopened, vacuum-sealed fresh goat cheese, it can be stored in the refrigerator for about two months or even longer. Once opened, remove the cheese from its original packaging and store it in a lidded glass or plastic container in the refrigerator. Alternatively, wrap the cheese in wax or parchment paper and place it in an airtight container for extra protection.
If you have more leftover cheese than expected, you can consider freezing it to extend its shelf life. However, freezing is not recommended for fresh or ripened goat cheeses as their texture and flavour can be altered during the thawing process. Dry goat cheeses and semi-hard cheeses are better suited for freezing and can withstand thawing without significant changes.
Additionally, the temperature at which you store your goat cheese matters. The ideal temperature range for cheese storage is between 8°C and 10°C, similar to the conditions in a cave. Aged cheeses can be stored at slightly lower temperatures, between 4°C and 6°C, while fresh cheeses should be stored at even colder temperatures between 0°C and 4°C to halt the ripening process.
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Frequently asked questions
You will need goat's milk, cheese salt (kosher salt), and a culture. You can also add flavourings such as herbs, honey, garlic, jam, or nuts.
No special equipment is required, but you will need a thermometer and cheesecloth. It is also recommended to use a non-reactive pot made from a non-reactive metal (not copper or aluminium).
It is best to use full-fat goat's milk, and to avoid ultra-pasteurized milk as it does not curdle in the same way. You can use raw goat's milk if you can source it, or pasteurize it yourself.
The process of setting the milk and draining the curds takes 18-24 hours. The cheese will then be ready to eat or cook with, but it is best consumed within a week to ten days.
Goat cheese can be served in a variety of ways, including on toast, bagels, or crackers; as part of a cheese platter; crumbled over salads; mixed into pasta sauces; or used as a pizza topping.
