How to Make Goat Cheese Recipe - Chèvre
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4.7
How to Make Goat Cheese Recipe - Chèvre
Description
How to Make Goat Cheese - Chèvre involves heating one quart of fresh goat milk to 185°F while stirring to keep even temperature, then adding fresh lemon juice and white vinegar to coagulate the milk proteins into tiny curds. After a rest period, the mixture is poured into cheesecloth-lined colander, salted lightly, and tied to hang and drain for about an hour. Once drained, the cheese is shaped and can be sprinkled or mixed with dried herbs for flavor.
The cheese has a soft and creamy texture with a tangy flavor from the acid coagulation method. Adjustments like mashing the curds, adding heavy cream, or mixing in herbs provide options for different consistencies and taste profiles. The recipe emphasizes using full-fat, fresh goat milk that is not ultra-pasteurized for best results.
This goat cheese is suitable for spreading on bread, adding to salads, or incorporating into recipes needing soft cheese. It yields about 6-8 ounces of cheese from one quart of milk. Variations can include swapping lemon juice with lime juice or coating shaped cheese with nuts or herbs for presentation and added flavor dimension.
Using a digital thermometer ensures accurate heating temperature, which is crucial to avoid crumbly curds. Rinsing curds before storing can reduce acidity if a milder taste is preferred. Leftovers keep refrigerated and can be enhanced with additional ingredients as desired.
Ingredients
- 1 qt goat milk
- ⅓ cup lemon juice fresh
- 2 Tbsp vinegar white
- ½ tsp salt Kosher
- dried herbs optional, of your choice
Instructions
- Line a colander with two or three layers of fine cheesecloth.
- In a heavy bottom sauce pan slowly heat the goat milk until it reaches 185°F. Stir frequently to ensure even heat throughout.
- Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
- Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.
- The curds will not be large, on the contrary they will be like tiny specks.
- Slowly ladle into the cheesecloth. Add the salt and stir lightly.
- Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
- Allow it to hang and drip for about 1 hour.
- Place on a cutting board and shape. Sprinkle with died herbs of your choice.
- Refrigerate and serve when set.
Notes
- Use fresh, full-fat goat milk and avoid ultra-pasteurized to ensure proper curd formation.
- Heat milk slowly and accurately to 185°F using a digital thermometer to prevent crumbly cheese.
- You can add heavy cream after draining for a creamier texture or mix in herbs for added flavor.
- Rinsing curds before storing reduces tartness if preferred; always salt and season after rinsing.
- The recipe yields about 6-8 ounces of cheese per quart of goat milk.
- Variations include using lime juice or coating cheese logs with nuts, herbs, or honey for additional flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 205mg | 9% |
| Potassium | 252mg | 5% |
| Fiber | 0.03g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 159mg | 16% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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