Making Goat Cheese

Do you like goat cheese? I used to think it tasted like Daddy’s goat pen smelled, but over the years, I’ve come to enjoy it.

An Easy Process

Last week, I traded a sour dough loaf for some goat’s milk from a writing friend. The process is really easy. Just bring a quart of milk to 180 degrees Fahrenheit. Then stir in lemon juice and vinegar. After about an hour, pour the cheese into a colander over a bowl to catch the whey. I worked one quart at a time.

 

 

 

 

 

This picture shows the cheese after about an hour spent in a colander covered with cheese cloth.

 

 

 

 

 

Sweet and Savory Flavors

After the colander, the cheese is ready for a bit of salt and other additions. With almost three quarts of milk, I was able to make four different kind of goat cheese: Salt and pepper, Italian herb, plain, and one mixed with a lavender blueberry jelly.

 

 

 

 

 

 

 

 

 

All these flavors are delicious on a slice of sour dough. Sometimes we drizzle honey over top of the cheese, too.

Want to try it?

I’m pretty impressed with all four of these flavors. Click here for more detailed instructions if you want to make your own. Try it! It’s fun and easy! Let me know how it goes!