How to Make Goat Milk Cheese at Home: A Step-by-Step Recipe

There's just something special about making cheese yourself. The love, the waiting, the aroma filling your house it's just so rewarding. You're lucky if you just so happen to live in Canada and can find fresh goat's milk. We're diving into a detailed, step-by-step tutorial for making your own goat's milk cheese right at home. This Goat Milk Cheese Recipe is perfect for beginners at homemade cheese and experienced home cooks alike. Let's get started!

Why Choose Goat Milk Cheese?

Before we get started, let's talk about why goat milk cheese is such a great choice. Goat milk itself is naturally loaded with essential nutrients like calcium, magnesium, and vitamin A. It's also easier to digest than cow milk, so it's a perfect alternative for those who are lactose-sensitive. And goat cheese (chèvre, in short) has a rich, tangy flavor that's at once versatile and delicious in a million dishes, salads to pizza (and yes, especially at cozy places like El Pizzeria).

At home in Canada, local farmers' markets usually carry great goat milk, so you can easily find fresh, organic ingredients for your homemade cheese adventures.

Ingredients You'll Need

Following is a list of ingredients needed for this Goat Milk Cheese Recipe:

1. 4 liters (1 gallon) fresh goat milk (not ultra-pasteurized)

2. 1/4 teaspoon mesophilic starter culture (such as MA4001 or MA4002)

3. 1/4 teaspoon liquid rennet (diluted in 1/4 cup cold, non-chlorinated water)

4. 1 teaspoon of non-iodized cheese salt

5. White vinegar or lemon juice (optional, to adjust)

6. Cheesecloth (or butter muslin)

7. Colander

8. Large stainless steel pot

9. Thermometer

10. Slotted spoon

Tip: All of these materials can be located in most Canadian specialty shops or online retailers like Amazon.ca!

Step-by-Step Goat Milk Cheese Recipe

Step 1: Getting Your Gear Ready

Sanitizing is most important in cheese-making. Sanitize all utensils, pots, and clothes using hot water and mild detergent. Then boil them in water to sterilize them. Sanitized tools prevent unwanted bacteria from ruining your cheese.

Step 2: Heating the Goat Milk

Include fresh goat milk in your big pot. Heat the milk slowly in medium heat until it reaches a temperature of 30°C (86°F). Stir gently while avoiding scorching.

It's essential that you use a thermometer here accuracy counts when it comes to getting the ideal texture.

Step 3: Adding the Starter Culture

As soon as the milk is at 30°C, sprinkle the mesophilic starter culture evenly over the surface. Let it sit for about 2 minutes to rehydrate. Gently stir the milk in an up-and-down motion for about 30 seconds to combine the culture.

The initial culture acidifies the milk and develops the distinctive flavor of goat cheese.

Step 4: Adding the Rennet

When the cultures are mixed, add the diluted liquid rennet. Stir for 30 seconds gently to ensure it's well distributed. Leave it alone and cover the pot thereafter.

Let the milk sit alone for approximately 45 minutes to 1 hour. During this time, the milk will curdle and form a soft curd.

Step 5: Inspection for a Clean Break

To see if the curd is firm, insert a clean finger at an angle into the milk and lift. When the curd breaks cleanly and the whey (liquid) is clean, you have a "clean break." If not, leave it for another 10-15 minutes.

Step 6: Cutting the Curd

Once you have a clean break, cut the curds into 1/2-inch cubes with a long knife. Begin by cutting vertically across the curd, then horizontally to create a grid pattern.

Cutting the curds allows more whey to be expelled, which causes the cheese to set.

Step 7: Cooking the Curds

Warm the curds gradually to 38°C (100°F) over a period of 30 minutes, stirring very gently every few minutes. The key here is to be patient! Too rapid heating can create strong, rubbery cheese.

Once it has reached 38°C, hold it for another 30 minutes with occasional stirring.

Step 8: Draining the Whey

Line your colander with a double layer of cheesecloth and set it over a large bowl or sink. Ladle or pour the curds into the colander carefully and allow the whey to drain off.

Let the curds drain for 1-2 hours depending on the desired dryness of your cheese. Drain less for less dry cheese; drain more for drier cheese.

Step 9: Salting the Cheese

Transfer the drained curds to a bowl. Gently add the cheese salt and mix. The salt not only provides flavor, but it will also preserve the cheese.

You can also include herbs such as rosemary or chives, or even a dash of black pepper if you are adventurous!

Step 10: Shaping and Storage

Shape the cheese into a ball or log form by hand or press it into a mold, if you have one. You can now eat the cheese right away or store it in the refrigerator for later.

New goat cheese will keep for 1-2 weeks in the refrigerator. Keep it in an airtight container for optimal results.

Secrets for Perfect Goat Milk Cheese

Use fresh goat milk: The more recent the milk, the finer the flavor and texture.

• Watch out for the temperature: Correct temperature management is necessary through the process.

• Don't rush the draining: More time draining gives more solid cheese.

• Get creative with flavors: Experiment with adding garlic, herbs, or even flowers.

• Be patient: Cheese-making is an art. Every batch will be a lesson in itself!

Common Errors and How to Avoid Them

Even with an excellent Goat Milk Cheese Recipe, things can still go awry. Here's what to look out for:

• Curd did not form: Double-check your milk freshness and rennet quality.

• Rubbery cheese: Most likely caused by cooking too quickly.

• Bitterness: Excessive use of rennet or outdated culture leads to bitterness.

Learning from these minor setbacks makes the process all the more worthwhile.

Serving Suggestions for Goat Cheese

Once you have mastered your do-it-yourself goat cheese, the possibilities for using it are endless:

Serve on toasted baguette with a drizzle of locally produced Canadian honey.

Crumb it over a new beet and arugula salad.

Melt it into a decadent pizza topping at your next El Pizzeria-themed night.

Mix it with herbs to make a tasty cheese spread.

Fresh homemade goat cheese is a beautiful thing to add to any table, and it's an automatic crowd-pleaser at parties and dinner parties.

Health Benefits of Goat Milk Cheese

Other than being delicious, goat milk cheese is rich in health benefits:

Lower in fat and calories than most cow's milk cheeses. Rich in calcium, which supports strong bones and teeth. Good source of probiotics when using live cultures, supports digestion. Less allergenic to cow milk protein sensitive individuals. For Canadians seeking healthier domestic substitutes for imported cheese, goat milk cheese is an ideal option.

Making goat milk cheese at home can look intimidating at first, but with some practice and patience, it's surprisingly simple and absolutely worth it! This Goat Milk Cheese Recipe adds artisanal magic to your home kitchen, whether you're living in bustling Toronto or serene British Columbia. Homemade cheese allows you to dictate ingredients, taste, and quality, so you receive a fresher, healthier product. And there's nothing quite like the satisfaction you receive from placing your own homemade cheese on a piece of warm bread to share with the people you love. Therefore, get your gear, roll up your sleeves, and get ready to amaze everyone with your tasty, homemade goat milk cheese. Good luck cheese-making!