Creating Delicious Goat Cheese: A Quick and Easy Guide

Introduction to Goat Cheese Making

Have you ever wondered if you can make cheese out of goat milk? If you're looking for a quick, easy, and delicious way to transform fresh milk into a homemade cheese, then you're in the right place. In this article, we will guide you through the process of making fresh, herb-infused chevre cheese from either goat's milk or cow's milk, in as little as 30 minutes.

Ingredients and Equipment Needed

Before we dive into the recipe, let's take a look at the essential ingredients and equipment you'll need:

Raw goat's milk (or cow's milk) Cheese cultures or rennet Herbs (optional) Salt A slotted spoon A small bowl A smaller spoon for mixing and testing Parchment paper or cheese mold

Why Goat Cheese?

Goat cheese is an excellent choice for cheese making because it has a distinct flavor that pairs well with a variety of herbs and fruits. It is also a healthier option compared to some other cheeses, as it is lower in fat and cholesterol. Additionally, goat milk is easier to digest than cow's milk, making it suitable for those who are lactose intolerant.

How to Make Goat Cheese

The following recipe provides a step-by-step guide to making delicious herb-infused chevre cheese.

Step 1: Prepare the Milk

Begin by heating the milk to 86°F (30°C). You can use a double boiler or a heat-safe bowl placed over a pot of simmering water to achieve the desired temperature. Make sure the milk is evenly heated without boiling.

Step 2: Add Cheese Cultures or Rennet

Add the cheese cultures or rennet to the milk and gently stir for about 5 minutes. Allow the milk to sit undisturbed for 10-15 minutes, ensuring a good reaction between the milk and the cultures/rennet.

Step 3: Cut the Curds

Using a slotted spoon, cut the curds into small, uniform cubes. Stir the curds gently with a long wooden spoon to help the whey separate from the curds.

Step 4: Allow the Curds to Set

Let the curds set for about 10-15 minutes, then gently stir them again. This will help to further separate the curds from the whey.

Step 5: Drain the Whey

Using a cheesecloth or a fine-mesh strainer, strain the curds from the whey. You can use a slotted spoon to assist in this process.

Step 6: Mix in Herbs (Optional)

If you're using herbs, now is the time to mix them in with the cheese. Toss the curds with your chosen herbs to infuse the cheese with flavor.

Step 7: Salt the Cheese

Transfer the herb-infused cheese to a smaller bowl and mix in the salt. The amount of salt can be adjusted to your taste preferences.

Step 8: Shape and Store the Cheese

Once the cheese is well salted, you can shape it into a log or use a cheese mold. Wrap the cheese in parchment paper and store it in the refrigerator for best results.

Other Varieties of Goat Cheese

While chevre cheese (soft goat cheese) is a popular choice, there are many other types of goat cheese available, including:

Camembert Livarot Murrieta Elderflower cheese

These can be made in small batches and are perfect for specialty cheese shops and home enthusiasts.

FAQs

Can All Milk Be Used for Making Cheese?

Yes, any mammal's milk, such as cow's milk, goat's milk, or even sheep's milk, can be used to make cheese. However, the quantity of milk from certain species needs to be sufficient for economic viability. Goat milk, for example, is suitable for making cheese in small batches and is often found in specialty stores or small-scale farming operations.

Does Goat Cheese Have a High Moisture Content?

Yes, goat cheese is typically high in moisture content, which makes it soft and spreadable. This feature also means that these cheeses should be consumed fresh or within a short timeframe. Due to the lower yield of hard cheese from goat milk, it does not make practical sense to produce large quantities of hard cheese varieties.