Ingredients
Scale
- 1/2 gallon of goat milk (preferably non-ultra-pasteurized for best results)
- 1 teaspoon citric acid
- 1/4 cup water
- 1 teaspoon kosher salt
- Optional flavorings: herbs, honey, garlic, or spices
Instructions
- Prepare the Goat Milk: Pour the goat milk into a large, non-reactive pot and heat it slowly over medium heat. Attach a candy thermometer to monitor the temperature, making sure the milk reaches 185°F. Stir occasionally to prevent scorching.
- Add Citric Acid: While the milk heats, dissolve the citric acid in 1/4 cup of water. Once the milk has reached 185°F, stir the citric acid solution into the milk. This will cause the milk to curdle, separating into curds and whey.
- Form the Curds: After adding the citric acid, the curds will begin to form within minutes. Stir the milk gently as it curdles, then remove the pot from the heat and let it sit for 10-15 minutes, allowing the curds to form fully.
- Strain the Curds: Line a colander with cheesecloth and place it over a large mixing bowl or straining bucket to catch the whey. Slowly pour the curds and whey into the colander. Let the mixture drain for about 1-2 hours, depending on the desired consistency of your cheese. For a creamier cheese, strain for less time; for a firmer cheese, strain for longer.
- Season the Cheese: Once the curds have drained, transfer the cheese to a bowl and mix in the kosher salt. This is also the time to add any optional flavorings like herbs or garlic. For example, you can stir in chopped rosemary, thyme, or even a bit of honey for a sweet twist.
- Shape the Cheese: If you want to make a Chèvre cheese log, gently shape the cheese into a log on a clean surface. You can also roll the log in chopped herbs, nuts, or cracked pepper for added texture and flavor.
Notes
Save the whey! The leftover liquid after straining the curds can be used in baking. Whey adds moisture and depth to bread, pancakes, and other baked goods.