40 responses

  1. Mama Kelly aka Jia
    December 6, 2010

    I have yet to try my hand at making any kind of cheese … but you make it look so easy I may just have to break down and give it a shot.
    Mama Kelly aka Jia recently posted..Late to the Party- and a Bit UnderdressedMy Profile

  2. Chandelle
    December 6, 2010

    I get a half-gallon of raw goat milk every week from a friend. I love goat cheese more than almost anything on earth and I so wish I could make my own. Do you have any ideas on a buttermilk substitute, though?

    • Elizabeth
      December 6, 2010

      Chandelle, you can actually leave the buttermilk out entirely. I just add it for a creamier texture.

  3. Steph (The Cheapskate Cook)
    December 6, 2010

    oh, man, I adore goat cheese! And you really do make it looks so easy. Thanks for the inspiration!
    What kind of herbs are in herbes de provence? I love that herb blend but I’m not sure I can find it here.
    Steph (The Cheapskate Cook) recently posted..Pumpkin Spice OatmealMy Profile

    • Elizabeth
      December 6, 2010

      It is savory, fennel, basil, and thyme and sometimes rosemary and lavendar. You could add whatever you want!

  4. Starla
    December 6, 2010

    I love these back to basic posts! I’m always wondering what the next one will be. I’m a huge goat cheese fan and usually have at least one type in my fridge to add to salads or spread on fresh baguettes with roasted tomatoes. I’d love to try to make my own, but I need to find a source for fresh milk.
    Starla recently posted..Cyclocross Race WeekendMy Profile

  5. LimeCake
    December 7, 2010

    I love goat cheese but it isn’t cheap in supermarkets. This looks simple enough to try at home!
    LimeCake recently posted..Steamed Banana CakeMy Profile

  6. Irina@PastryPal
    December 7, 2010

    Yes, please. Freshly made goat cheese is a conversation starter and a half! And thanks for a glimpse into your living room. Now I have a more rounded picture of your Canadian life, filled with Insanity (and I do know of that workout, and how’s it working out? I just started something called CrossFit.)
    Irina@PastryPal recently posted..The Best Holiday Gifts for the Pastry EnthusiastMy Profile

    • Elizabeth
      December 7, 2010

      I’m a bit embarrassed of the picture, but at the same time…why try to hide the truth, right?

      As for Insanity, it is going amazing! 8 inches off my body so far, 4 lbs. down and 6 to go. I’m going to be beyond buff at the end of this. Bikini, here I come!

      And yay for you for starting CrossFit. Let me know how it all goes!

  7. JenniferA
    December 7, 2010

    Um, wow! What a great idea – I just started seeing goat’s milk in my grocery store too and never thought I could do this. I just might have to try.
    JenniferA recently posted..Pecan Crusted Lamb ChopsMy Profile

  8. Ethan
    December 7, 2010

    I love how you’re breaking down how simple some of these things are. Well, maybe not simple, but well within our grasp!
    Ethan recently posted..Pecan Pie SquaresMy Profile

  9. Kathryn
    December 7, 2010

    Yum! I’ll have to try this soon!

  10. Nancy@acommunaltable
    December 7, 2010

    Ok.. I don’t have a baby (unless two teenage boys count!) and I don’t have my house decorated yet so you are w-a-a-a-y ahead of me!!
    This process seems very similar to making ricotta which I love and since i love goat cheese I am definitely going to have to try this!!

    Excellent series on the basics!!

  11. Amanda @SomethingSavory
    December 9, 2010

    Oh my gosh I LOVE goat cheese. maybe even obsessed with it. This looks easy enough to do. I’ve never made cheese at home before so this would be a fun way to start!

    Thanks for sharing!
    Amanda @SomethingSavory recently posted..Smoked Gouda SpiralsMy Profile

  12. Chandelle
    December 14, 2010

    Well, I made this today and it worked out very well! I used an additional cup of goat milk instead of buttermilk, and I couldn’t find the thermometer (lost in the abyss of my partner’s beer-making equipment), so I just guessed on the temperature. But it looks great! I’m very excited to taste it in a few days.

    I just have a couple of questions about the leftover whey. Do you know how long it can be refrigerated? And how can it be used in smoothies?

    Thanks for a great recipe! I’ll definitely be doing this again.
    Chandelle recently posted..handmade holiday- pickled pearl onions with thymeMy Profile

    • Elizabeth
      December 14, 2010

      Hi Chandelle!

      I do hope you like it! As for the whey, I would suggest using it within 24-48 hours. For smoothies, just mix in enough of the whey with your other ingredients to get the blender going (say 1/4-1/2 a cup). I usually make smoothies for my son with one banana, 1/4-1/2 cup milk, 1/4 cup yogurt and some other fruit. You could also use it as a liquid replacement in breads. Use the whey instead of milk or water.

  13. Adrienne @ Whole New Mom
    January 26, 2012

    I can’t wait to try this! I bought rennet to make goat cheese but ended up not getting around to it and the goat milk is still in my freezer. Not for long now! If you’re interested, I have a nice recipe for Herbes de Provence. Recipe(s) that is :-).

    Thanks again!
    Adrienne @ Whole New Mom recently posted..Almond Joy Bars and Other Healthy Snack AlternativesMy Profile

  14. Linda
    March 25, 2012

    So, I know what’s left. Apparently, you can stir this too much. The second batch was much better. Little to no stirring. I used the first batch for ricotta. It made some great stuffed shells.
    Linda recently posted..High Protein Lemon Coconut Poppyseed MuffinsMy Profile

  15. Linda
    April 16, 2012

    No. The milk came straight from the goat and was still warm. It was not pasteurized at all. I waited until morning to make the cheese, so it was about 15 hours old.

    The cheese I made was excellent. I added garlic, a little salt, parsley, chives, and basil, then let it set in the fridge for 3 days. The consistency became smoother and the flavors blended.

    I am making this today. No stirring. Right now it is in the cooling phase, but I think it is stuck to the bottom of the pan this time. I kept the heat down on the low side, hoping that wouldn’t happen.

    If it isn’t scorched, I am going to add quava and fig to my cheese today.

  16. Melissa
    May 28, 2012

    I was very impressed after trying this recipe. I had tried another which called for a gallon of milk and did not reduce well. I also did not have a thermometer but it was evident when the liquid began to change consistency and we got lots of small curds. We have a dairy goat but she rarely yields enough for one of the larger recipes, we usually get a few quarts a week from her so I was excited to try a smaller quantity. Thank you!

  17. Json Nor
    July 23, 2012

    Valuable information. Lucky me I found your website by
    accident, and I am stunned why this coincidence
    didn’t took place in advance! I bookmarked it.

  18. Michele Keeley
    August 2, 2012

    Just goes to show a good recipe is timeless! I just sold my first kid and have started milking for the house. I am obsessed with goats milk cheese and I love it on pizza or anything else … including fingers! I will try this tomorrow and hope to wow my friends. Why yes… I slaved for hours milking and making chese just for you!

    • Elizabeth
      August 3, 2012

      That you did Michele!

  19. Sara
    November 18, 2012

    Thanks for sharing. Just wondering, if I wanted to do the method of only boiling to 74 degrees, stirring in culture and letting set at room temp for 12 hours can I do it this way or would that require rennet? After I heard renett is made from veal and vegetable rennet is a GMO, I’m turned off from using rennet if not necessary. Thanks in advance for any info you may have on this!

    • Elizabeth
      November 20, 2012

      I have ZERO experience with rennet….sorry!

  20. Joy
    December 11, 2012

    Great recipe, and made from goat milk for sure, but not traditional chevre. This is actually more like whole milk ricotta, or queso blanco. Chevre is made from room temperature goat milk, a mesophilic starter (buttermilk will do), and a tiny amount of rennet, left to sit for 12-18 hours until a curd forms, then drained in either molds or a cheesecloth bag for several hours. The curd is too delicate to press, and the texture is very, very creamy. Fiasco Farm has a recipe online, easy to find with a search.

  21. diane cox
    December 25, 2012

    I have a bottle baby ,recent mama goat. She needs help raising her kid.She thinks she is a person or something besides a goat. So the idea of milking her for goat cheese has entered my mind . I will try to do this… Through the new year. Happy Milking…2013

  22. Jennifer
    April 13, 2013

    I just tried this, and I don’t know what I didn’t do correctly, but it didn’t work out. I am so bummed! I was looking forward to bringing this to a dinner party. I used real lemon juice versus fresh squeezed. Do you think that is what happened? The cheese curdled, but the curdles were so small they went right through the cheese cloth!

    • Elizabeth
      April 13, 2013

      Hi Jennifer,

      Usually when the curds come out too small this means the milk was not fresh enough or there was a problem with the acidity level. Since ReaLemon has a standardized acidity level, I think it has more to do with the milk. Was the milk close to it’s expiry date?

  23. donna
    February 5, 2014

    So, is it necessary to use raw milk? or can I use pasteurized? It is extremely difficult to find raw milk anywhere.

    • Elizabeth
      February 5, 2014

      I believe it should be fine, although ultra pasteurized will NOT work.

  24. Linda Varnis
    March 24, 2012

    I tried this and failed. The milk was 12 hours fresh. I heated the milk to the correct temp, added lemon juice, no curds. I added more lemon juice, no curds. I saw other web sites that said to put it back on the heat and heat to 205. No curds. Other said to heat to just below boiling, no curds. I added rennet, which may have been old. No curds. Another website suggested adding calcium chloride, no curds. What’s left?
    Linda Varnis recently posted..High Protein Lemon Coconut Poppyseed MuffinsMy Profile

  25. Elizabeth
    March 26, 2012

    This is very interesting Linda. Could the goat milk have been ultrapasteurized maybe? I just can’t understand why it would not separate after all that.

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