Randy Chandler
Soft goat cheese is a versatile ingredient that can be used in a variety of dishes, from salads to pasta. It is also a great option for beginners as it is easy and affordable to make at home. With just three ingredients and a simple coagulation method, you can create a batch of creamy and tangy goat cheese that can be customized with various flavours and ingredients. One popular way to serve soft goat cheese is as a starter, where it can be dressed up with herbs, spices, or sweet toppings like honey. Preparing a starter with soft goat cheese is a simple and impressive way to begin a meal, whether it's a casual get-together or a fancy dinner party.
Characteristics and Values of a Prepared Starter for Soft Goat Cheese
| Characteristics | Values |
|---|---|
| Ingredients | Goat's milk, citric acid (or lemon juice/vinegar), butter muslin or cheesecloth, salt, fresh herbs, dried spices |
| Equipment | Large saucepan, colander, bowl, wooden spoon, biscuit/cookie cutter |
| Temperature | Heat milk to 76°F (24°C) or 85°C/185°F; culture milk at 73°F (close to room temperature) |
| Timing | Culture milk for 12-18 hours; hang cheese to drain for 24 hours |
| Storage | Refrigerate in an airtight container for up to 1-3 weeks; freeze for up to 6 months |
| Serving Suggestions | Salad, crepes, pizza, sandwiches, crackers, baguette slices |
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What You'll Learn
Goat cheese is easy to make at home
To make goat cheese, you will need goat's milk, water, and an acid such as citric acid, lemon juice, or vinegar. You can also add salt to your cheese, which will help to preserve it. It's best to use full-fat, pasteurized goat's milk, as ultra-pasteurized milk will not curdle in the same way. You can use raw goat's milk if you are able to source it.
The process of making goat cheese is simple and involves combining the goat's milk with heat and acid, a method known as "coagulation." Start by dissolving the citric acid in the water, then gently heat the goat's milk in a large saucepan over medium heat until it reaches 85ºC/185ºF. If using lemon juice or vinegar, add the acid after the milk has reached this temperature and you've turned off the heat. Remove the milk from the heat and allow it to rest, covered, for about 10 minutes until it curdles.
Once the milk has curdled, you can drain it and add salt and any desired flavors or herbs. You can stir in dried herbs with the salt or add flavors on top of the cheese. The cheese can then be formed into a log or disk and wrapped in plastic wrap before being stored in the fridge. The more liquid you remove from the cheese, the firmer it will be and the easier it will be to roll into a log. Goat cheese can also be frozen for up to 6 months and thawed slowly in the fridge before using.
Goat cheese is a versatile ingredient that can be used in a variety of dishes, including salads, crepes, pizza, sandwiches, and more. It can be spread on toast, bagels, or croissants, or served as part of a cheese platter with crackers. It can also be crumbled over salads, mixed into pasta sauces, or used as a topping for pizza or baked potatoes.
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Soft goat cheese can be made with any type of mesophilic culture
Soft goat cheese is a great option for beginners as it is easy and delicious. It is also affordable and can be made with just three ingredients. The creamy texture of goat cheese makes it perfect for spreading on crackers or bagels. It is a wonderful addition to salads, crepes, pizza, and sandwiches.
To make soft goat cheese, you can use any type of mesophilic culture. Chèvre, for example, has its own specific mesophilic culture. However, you can also use two tablespoons of milk kefir or mesophilic yogurt to make soft goat cheese. Milk kefir will give you a stronger-flavoured cheese. If you want a mild-tasting cheese, simply omit the culture. Calcium chloride is not traditionally added to chèvre, but it does improve the yield of goat cheese.
When making soft goat cheese, you will need to heat the milk to 76°F (24°C). Stir in the calcium chloride, mixing thoroughly. Next, add the rennet and the mesophilic culture simultaneously. Stir with an up-and-down motion to ensure even mixing. Maintain the mixture at 72°F (22°C) for 12 hours to set the curd. After 12 hours, it will have formed a thick curd. Line a strainer with two layers of butter muslin. Butter muslin is preferable to cheesecloth when making soft, fresh cheeses like cream cheese because it has a tighter weave, resulting in less moisture loss and ultimately more cheese. It can also be washed and reused.
Once the cheese is finished draining, place it in a bowl and add salt. Additional flavours, such as herbs, can be stirred in with the salt or added on top of the cheese. Soft goat cheese can be stored in an airtight container in the fridge for up to three weeks or frozen for up to six months.
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Flavouring goat cheese
Soft goat cheese is an easy and delicious option for beginners, and it can be flavoured in many ways. The process of making goat cheese is simple and cost-effective, requiring just three ingredients. The key to a soft and spreadable goat cheese is mixing it with milk or cream. The ratio of 2:1 for goat cheese and cream cheese can be blended for a creamy consistency.
There are several ways to flavour goat cheese. Firstly, you can add herbs such as basil, chives, dill, tarragon, or rosemary. You can also add spices like za'atar, pepper, or cinnamon. For a sweet touch, drizzle honey on the cheese. Another option is to add garlic, either fresh or dried, for extra flavour. Toasted walnuts are also a great addition to the cheese, providing a crunchy texture.
When it comes to serving, you can simply stir in the additional flavours with salt for an evenly distributed taste. If you want to get creative with the presentation, pack the cheese into a glass dish and add toppings such as olive oil or tapenade. Alternatively, you can form a cheese log by sprinkling toppings over wax paper and then rolling the paper around the cheese.
Goat cheese can be stored in an airtight container in the fridge for up to three weeks or frozen for up to six months. It is best to consume it within this timeframe to maintain its texture and moisture content.
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Storing goat cheese
When storing goat cheese, it is crucial to consider the packaging, storage location, and shelf life. Firstly, fresh, unopened, and vacuum-sealed goat cheese can be stored in the refrigerator for about two months or longer. However, once the package is opened, the cheese should be removed from its original packaging and stored in a lidded glass or plastic container in the refrigerator. This helps maintain humidity and provides the cheese with some room to breathe, preventing it from drying out. Additionally, wrapping the cheese in wax or parchment paper before placing it in the container can provide extra protection.
For aged goat cheeses, the storage location within the refrigerator may vary depending on your taste preferences. Well-aged cheeses can be stored in the middle of the refrigerator, where the temperature is slightly cooler, ranging from 4°C to 6°C. On the other hand, to stop the ripening process of fresh cheese, it should be stored in the top of the refrigerator, where the temperature is closer to 0°C to 4°C. The vegetable drawer in the refrigerator is also an ideal location for storing cheese, as it provides a similar atmosphere to a cave, with temperatures between 8°C and 10°C.
It is worth noting that goat cheese has a shorter shelf life than other cheeses due to its delicate flavour. Therefore, it is recommended to purchase only the amount of cheese needed for an upcoming occasion or recipe, avoiding bulk shopping. With proper wrapping and storage, goat cheese can last for about 2 to 3 weeks. If you have leftover cheese, freezing is an option for dry and semi-hard goat cheeses, as they can withstand freezing and thawing. However, freezing is not recommended for fresh and ripened goat cheeses, as it can alter their texture and flavour.
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Goat cheese recipes
Soft goat cheese is a versatile ingredient that can be used in a variety of recipes. Here are some ideas for starters and mains that utilise soft goat cheese:
Starters
- Salads: Goat cheese can be crumbled over a bed of greens and vegetables, or used as a creamy dressing when whisked with vinegar and oil.
- Crostini: Top toasted bread slices with goat cheese and chhundo, a pickled marmalade made with green mangoes, for a tangy and sweet appetiser.
- Deviled eggs: For an upscale twist on a classic, stuff hard-boiled egg halves with a filling of mango, goat cheese, and pecans.
- Soufflés: For a fancy starter, try making a French cheese soufflé, with layers of tangy goat cheese, cayenne, thyme, and nutmeg.
Mains
- Pizza: Goat cheese can be used as a topping for a flavourful vegetarian pizza, along with vegetables like broccoli, courgette, red chilli, and onion.
- Pasta: Combine goat cheese with meaty mushrooms and sweet caramelised onions for a hearty pasta dish.
- Vegetable tarts: Use goat cheese to top a vegetable tart, or swirl it into a vegetable soup for a creamy texture.
- Omelettes: For a simple yet tasty meal, make an omelette with a sweet onion base, dotted with creamy goat cheese, and served with salad.
- Quiche: Try a spinach and goat cheese quiche, with added onion, bacon, or other vegetables.
- Grits: Add chopped garlic and fresh goat cheese to grits for a creamy and tangy side dish.
Goat cheese can also be used in desserts, like a savoury cheesecake, or blended with vanilla custard and lemon juice for a tangy pudding.
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Frequently asked questions
A prepared starter for soft goat cheese is a dish that is ready to be served as an appetizer. It can be served with crackers or sliced baguette.
To make a soft goat cheese starter, you will need a log of goat cheese and some fresh parsley. You can whisk up a dressing with extra virgin olive oil, minced garlic, crushed red pepper flakes, sea salt, and chopped parsley. Set the goat cheese log on a platter and score it a few times. Pour the dressing over the goat cheese and let it sit for half an hour before serving.
Some other easy soft goat cheese starters include a grilled goat's cheese and honey sandwich, a goat's cheese and beetroot salad, and a goat's cheese and spinach pasta.
To make soft goat cheese, you will need goat's milk, citric acid, and butter muslin or cheesecloth. Dissolve the citric acid in water and gently heat the goat's milk with the dissolved citric acid until it reaches 85°C/185°F. Remove from heat and let the milk curdle for 10 minutes. Then, drape the butter muslin or cheesecloth over a colander and pour the curdled milk into it. Pull the cloth up around the cheese and hang it up so that it can drain.
