How toYes, You Should Make Your Own Goat Cheese
18 steps
What you’ll need
1/2 gallon
Goat Milk
5 qt or bigger
Dutch Oven
Buy
Cambro Bucket
1/4 cup
Water
1 tsp
Kosher salt
Flour Sack Towel
Honey (Optional)
2 tsp
Citric Acid
Large Colander
Candy Thermometer
Combine citric acid with water and stir to dissolve.
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Pour goat milk into large, non-reactive pot or cast iron enameled Dutch oven.
2
Attach candy thermometer to side of pan and increase heat to medium. Stir frequently.
3
Continue stirring until temperature reaches 185F degrees.
4
When 185F is reached, remove from heat and let sit 15 mins without stirring.
5
Meanwhile... set up your straining system. Line a colander w/a dish cloth inside a bucket.
6
Pour goat milk mixture through dish cloth and colander to strain the whey into the bucket.
7
For softer, creamier cheese let strain for 2-4 hours. For harder, rollable cheese, 4-6 hours.
8
Use chip clips to hold towel tight and form a β€œbag” shape within the colander for straining.
9
Sometimes it helps to tilt the colander and let gravity do its thing.
10
When done straining, unclip one side of the towel & fold it to the other. Gently twist & squeeze.
11
Release the towel! You have goat cheese! (Almost!) Scrape down the sides of the towel.
12
Transfer cheese to a small bowl. Add salt & stir to combine. Adjust salt to taste.
13
I wanted honey goat cheese so I took a portion of the cheese in a small bowl and mixed in honey.
14
Transfer finished cheese(s) to airtight containers and refrigerate. It’ll firm up in the fridge.
15
If you strained your cheese to a firmer consistency, you can roll it into a log with your hands.
16
We did it! We made our own goat cheese!
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Get the recipe at ThePracticalKitchen.com πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘
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