Homemade Herbed Goat’s Cheese

1-Homemade-Herbed-Goats-Cheese

I was having serious doubts about this one…it just seemed too good to be true.

3-Fresh-Goats-Milk

While watching television a while back, I came across a recipe for Homemade Goat’s Cheese. I was instantly torn between two states of mind. First, I was excited. Was it possible that I could actually make my own goat’s cheese at home? I sat shocked as I watched the recipe being demonstrated, “Wow! That’s so cool.”

4-Homemade-Herbed-Goats-Cheese

I was so excited that almost I immediately put on my coat and headed out of the door to the grocery store. I only had to pick up two ingredients: goat’s milk and lemons. All was fine until I started looking for the goat’s milk.

There was none in sight.

5-Juiced-Lemons

How could this be? The chef on television proclaimed that goat’s milk “is now readily available in most supermarkets.” I asked a stockperson who was working around the diary section if he knew where I could find the goat’s milk. He was puzzled and confused.

6-Cooking-Milk-Adding-Lemon-Juice

7-Curdled-Milk

Ultimately, I went to three stores before I finally came across a local specialty food store that carried goat’s milk. Ugh!

9-Straining-Curdled-Milk

Was it worth it? Yes! Making the cheese was fun. And more importantly, it was actually very delish. The goat’s milk gives the cheese a rich, deep and earth flavor. The lemon juice adds a nice counter – a bright acidity that hangs around in the background.

10-Goats-Cheese-in-Cheesecloth

11-Unmixed-Goats-Cheese

Definitely a dish that would be a hit at a party or with your kids.

NOTE: I originally made this cheese using goat’s milk. Since then I’ve tried the recipe using regular old whole cow’s milk from the grocery store. I think that I may like the cow’s milk cheese even better – it’s more subtle than goat’s milk and blends well with the lemon juice.

12-Goats-Cheese-on-a-Cracker

13-Homemade-Herbed-Goats-Cheese

HOMEMADE GOAT CHEESE

Ingredients:

  • 1 quart goats’ or regular cow’s milk
  • juice of 2 lemons
  • coarse salt (1/4 TSP or to taste)
  • 2 TSP dill, finely chopped
  • Freshly ground pepper (1/8 TSP or to taste)

Recipe:

  1. Gently heat milk in a heavy medium sized saucepan until it reaches 180 degrees on an instant-read thermometer. Remove from heat and stir in lemon juice. Let stand until set, about 15-30 minutes. If milk does not set, add a little more lemon juice.
  2. Line a colander with several layers of cheesecloth. Ladle set milk into colander. Tie the four corners of cheesecloth together; hang on the handle of a wooden spoon set over a deep bowl and let drain until it is the consistency of slightly dry cottage cheese, 1 to 2 hours (depending on the consistency that you are looking for. Shorter drain time means gives you a creamier texture, longer draining gives the cheese a crumbly texture). Transfer to a bowl and fold in salt, pepper and herbs. Store in an airtight container, refrigerated, up to 1 week.
  3. Makes 8 to 10 ounces.

Add Comment