Servings
Font
Back
How to Make Goat Cheese Recipe - Chèvre
4.7 from 78 votes

How to Make Goat Cheese Recipe - Chèvre

This chèvre recipe uses fresh goat milk heated carefully with lemon juice and white vinegar to form delicate curds. The curds are drained and salted, then shaped and optionally mixed with herbs. The result is a soft, tangy goat cheese that can be flavored as desired. Slow heating and accurate temperature control are critical to proper curd formation and avoiding a crumbly texture.

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 8 servings
Calories: 85 kcal
Course: Appetizer
Cuisine: French

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

    Cup of Yum
  1. Line a colander with two or three layers of fine cheesecloth.
  2. In a heavy bottom sauce pan slowly heat the goat milk until it reaches 185°F. Stir frequently to ensure even heat throughout.
  3. Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
  4. Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes. 
  5. The curds will not be large, on the contrary they will be like tiny specks. 
  6. Slowly ladle into the cheesecloth. Add the salt and stir lightly.
  7. Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
  8. Allow it to hang and drip for about 1 hour.
  9. Place on a cutting board and shape. Sprinkle with died herbs of your choice.
  10. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 85

% 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.