Frederic Melton
Goat cheese, or Chevre, is a simple soft cheese that can be made at home with goat's milk, lemon juice, and vinegar or rennet. The process is called acid/heat coagulation, where the milk is heated to a certain temperature and then combined with an acid to separate the curds and whey. The curds are then drained and molded into a log or disk shape. While goat cheese can be made without rennet, some recipes do include it as an ingredient.
| Characteristics | Values |
|---|---|
| Goat cheese made with rennet | Yes, but it can also be made without rennet |
| Goat cheese made with vinegar or lemon juice | Yes, as an alternative to rennet |
| Goat cheese made with animal-based rennet | Yes, but vegetarian alternatives are available |
| Goat cheese made with cow's milk | Yes, but goat milk is preferred |
| Goat cheese made with pasteurized milk | Yes, but it may require an additive |
| Goat cheese made with raw milk | Yes |
| Goat cheese made with ultra-pasteurized milk | Not recommended |
| Goat cheese made with buttermilk | Yes |
| Goat cheese made with cultures for Chevre | Yes |
| Goat cheese made with a kit | Yes, but it may be more complicated |
| Goat cheese made with a colander-over-a-bucket system | Yes, and it's easier and cheaper than a kit |
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What You'll Learn
- Goat cheese can be made with vinegar or lemon juice instead of rennet
- Rennet is not always necessary when making goat cheese
- Goat cheese is made through the process of acid/heat coagulation
- Goat cheese is not always vegetarian due to the use of animal-based rennet
- Goat cheese can be made with goat or cow's milk
Goat cheese can be made with vinegar or lemon juice instead of rennet
Goat cheese is typically made through a process called acid/heat coagulation, which is the oldest method of cheese-making in the world. Goat cheese can be made with vinegar or lemon juice instead of rennet. The acid in the vinegar or lemon juice breaks apart the protein structure of the milk once it has reached a certain temperature.
Goat cheese can be made with just two ingredients: goat's milk and lemon juice. The milk is slowly heated to a temperature of around 180-185°F. Gentle bubbles will form and the surface will look foamy. The heat is then turned off, and lemon juice is stirred in. The mixture is left to sit for 10 minutes, during which time the milk will curdle and become slightly thicker. The liquid, or whey, is then drained away from the curds, leaving you with a basic homemade goat cheese.
The same process can be done with vinegar instead of lemon juice. The amount of vinegar or lemon juice required depends on the acidity of the goat's milk, which changes throughout the year. The key to soft and spreadable goat cheese is to mix it with a spoonful or two of milk or cream.
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Rennet is not always necessary when making goat cheese
Goat cheese, or Chevre, is a simple soft cheese that can be made quickly and easily at home. The process for making goat cheese is called "coagulation", which involves combining goat's milk with heat and acid. Lemon juice (malic and citric acid) and vinegar (acetic acid) are used to break apart the protein structure of the milk once it has reached a certain temperature. The hotter the milk, the firmer the curd. However, if the milk is not hot enough, it may not separate into curd and whey.
Rennet is an enzyme that can also be used in the coagulation process. It comes in liquid or tablet form. However, rennet is not always necessary when making goat cheese. There are several recipes for making goat cheese that do not require rennet. Some recipes call for vinegar or lemon juice to be used in place of rennet to encourage the curds and whey to separate. These recipes are ideal for those who want to make vegetarian or preservative-free goat cheese, as most goat cheeses are made with animal-based rennet.
To make goat cheese without rennet, you will need the following ingredients:
- Goat milk (preferably full-fat and pasteurized, not ultra-pasteurized)
- Lemon juice or vinegar
- Salt (preferably cheese salt or kosher salt)
You will also need the following equipment:
- A non-reactive pot (such as stainless steel)
- A thermometer
- A large flour-sack-style dish towel
- A colander and bucket for straining
- Cheesecloth
The process for making goat cheese without rennet is as follows:
- Heat the goat milk slowly over low heat until it reaches about 180 to 195 degrees Fahrenheit.
- Stir in the lemon juice or vinegar and continue stirring until the curd separates.
- If the milk doesn't separate, add more lemon juice or vinegar a little at a time until it does.
- Let the mixture sit off the heat for 10 minutes.
- Place a cheesecloth inside a sieve and pour the milk into the cheesecloth to drain for about an hour.
- Add salt to the drained cheese and mix well.
- Form the cheese into a log or place it into a mold.
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Goat cheese is made through the process of acid/heat coagulation
Goat cheese, or Chevre cheese, is made through the process of acid/heat coagulation. This is the oldest method of cheese-making in the world. Goat cheese is a very simple soft cheese that can be made quickly with just three ingredients. The process involves combining goat's milk with heat and acid, which causes the protein structure of the milk to break apart once it reaches a certain temperature. The required equipment for this process is minimal, with a digital thermometer being the most specialised tool needed. A non-reactive pot, such as stainless steel, is recommended to heat the milk, and a cheesecloth is used for straining the cheese.
The milk is heated slowly over low heat to a temperature of around 180 to 195 degrees Fahrenheit. Gentle bubbles will form, and the surface will become foamy. At this point, the heat is turned off, and lemon juice or vinegar is stirred in. The mixture is allowed to sit for about 10 minutes, during which time the milk will start to curdle and separate into curds and whey. If using cow's milk, a slightly lower temperature is recommended, as the curds will be firmer.
Once the mixture has separated, it is drained using a cheesecloth placed inside a sieve. This can be done over a large bowl to collect the whey, which can be used in other recipes. The draining process takes around an hour. After draining, salt is added to the cheese and mixed well. At this stage, the cheese can be flavoured with herbs such as chives, thyme, or rosemary, or covered with fresh herbs like chives or dill. The cheese can then be formed into a desired shape, such as a log or disk, and covered with chopped nuts if desired.
The acid/heat coagulation method for making goat cheese is a simple and cost-effective way to create delicious, homemade cheese. It is a great option for those who want to know exactly what ingredients are in their cheese and allows for customisation in terms of flavour and texture.
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Goat cheese is not always vegetarian due to the use of animal-based rennet
Goat cheese, or Chevre, is a simple soft cheese that can be made quickly and cheaply at home. It is made by a process known as acid/heat coagulation, which is the oldest method of cheese-making in the world. Lemon juice (malic and citric acid) and vinegar (acetic acid) break apart the protein structure of the milk once it has reached a certain temperature. The hotter the milk, the firmer the curd. However, if the milk isn't hot enough, it may not separate into curd and whey.
Goat cheese can also be made using rennet, which is an animal enzyme that works in a similar way to acid. Rennet is usually made from the stomach lining of calves, kids, or lambs, and as such, it is not vegetarian. Many store-bought goat cheeses are made with rennet, so they are not always vegetarian.
Some recipes for homemade goat cheese use vinegar or lemon juice instead of rennet, making them suitable for vegetarians. However, it is worth noting that goat cheese made with vinegar or lemon juice may have a softer, spreadable texture.
When making goat cheese at home, it is important to use full-fat goat's milk, as ultra-pasteurized milk does not curdle in the same way. The milk should be heated slowly over low heat to between 180 and 195 degrees Fahrenheit. A digital thermometer is useful for checking the temperature. Once the milk reaches the correct temperature, it should be removed from the heat and lemon juice or vinegar should be stirred in. The mixture should then be left to sit for around 10 minutes.
After 10 minutes, the mixture should still look fairly liquid, with small, less "formed" curds. This is because goat's milk does not curdle in the same way as cow's milk. The mixture can then be drained through a cheesecloth and allowed to sit for around an hour. Finally, salt is added to the drained cheese, and it is formed into a mold or rolled into a log.
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Goat cheese can be made with goat or cow's milk
Goat cheese, or chèvre, can be made with goat or cow's milk. The process of making goat cheese is known as acid/heat coagulation, which is the oldest method of cheese-making. Lemon juice (malic and citric acid) and vinegar (acetic acid) are used to break apart the protein structure of the milk once it has reached a certain temperature. The hotter the milk, the firmer the curd. However, if the milk is not hot enough, it may not separate into curd and whey.
Goat's milk has less of a protein called casein, which causes many goat cheeses to be drier and crumblier than cow's milk cheeses. Goat's milk cheeses generally fall into one of two categories: limestone-y and citrusy or musky and barnyardy. Common tasting notes in cow's milk cheeses are sweet cream, butterscotch, mushroom, and nuts.
Nutritionally, goat cheese has slightly more protein, carbohydrates, calcium, and vitamin A content compared to cow's milk cheese. However, the answer to which type of cheese is healthier is not a one-size-fits-all answer and depends on individual dietary needs.
When making goat cheese at home, it is important to use a non-reactive pot, as milk can leach into the pot. Stainless steel is recommended. Additionally, a digital thermometer is required to ensure the milk reaches the exact temperature needed for coagulation.
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Frequently asked questions
Yes, goat cheese can be made with rennet. Rennet is an animal-based enzyme that can be used to coagulate the curds. However, there are vegetarian alternatives to making goat cheese, such as using lemon juice or vinegar.
To make goat cheese, you will need goat's milk, lemon juice or vinegar, and salt. Some recipes also call for additional ingredients such as baking soda, herbs, and nuts.
The essential equipment for making goat cheese includes a non-reactive pot, a thermometer, and a cheesecloth. You may also need a colander, a bucket, and a mold for shaping the cheese.
The process for making goat cheese involves heating the goat's milk to a specific temperature, adding lemon juice or vinegar to coagulate the curds, draining the cheese, and then adding salt and any desired flavorings. The cheese can be molded into a log or rolled into a ball.
