How To Make Goat Cheese
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Goat cheese features a soft consistency similar to that of cream cheese. You can make goat cheese at home from goat’s milk. You will need a cheesecloth, which you can purchase at a department store. It takes some time to make goat cheese, but when you’re done you’ll have a great snack.
How To Make Cream Cheese:
As I said above, the method for making cream cheese is actually very similar to making ricotta Heat your milk, add a coagulant, leave to curdle, drain and blend!
Okay, theres a little more to it than that, but you get the gist.
- optional add-ons dried herbs, garlic powder, dried chillies
Note* You could alternatively use half whole milk and half heavy cream OR completely use whole cream for soft cheese that is richer/creamier
You will also need a cheesecloth or a fine-mesh sieve
Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.
As soon as it boils, add the lemon juice and then turn off the heat.
Set aside for a few minutes while the milk curdles. Youll notice curds forming and a yellow-ish liquid being left behind.
Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey.
Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey in the pot.
Note* This leftover whey can then be used in a variety of ways. Ive talked about this more in my DIY How To Make Paneer At Home post.
Rinse the curdled milk with cold water by pouring the water over the sieve. This will help to get rid of any extra whey, clinging to the curds.
Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.
How to eat it?
And a bazillion other ways.
Cheesemaking Recipes For Beginners
- 1-quart goats milk
- 1/3 cup fresh lemon juice or vinegar
Sweet Variation: Stir in a drizzle of honey and dried cranberries with a sprinkle of cinnamon.
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How To Make Homemade Cottage Cheese
This post may contain affiliate links that wont change your price but will share some commission.
This homemade cottage cheese recipe is so easy to make and takes only three ingredients. Check out the video, too!
I started making homemade cottage cheese after reading the ingredient list on a carton from the grocery store. Things like lactose, salt, guar gum, mono and diglycerides, xanthan gum, and carob bean gum. Why so complicated? Homemade cottage cheese takes just three ordinary kitchen ingredients: milk, vinegar, and salt. Its also a fantastic way to use extra milk before it goes bad.
Stir Cook & Wash The Curd
For the next several minutes or even hour , you’ll stir the curds in the vat. Possibly, you’ll turn on the heat and cook the curds while you stir. During this phase, the most important thing that is happening is acid is continuing to develop inside the curd and, from the motion of your stirring, the curds are drying out. The more you cook and the more you stir, the drier your cheese will be.
Washing is the process of removing some of the whey from the vat and replacing it with water. This creates a milder, sweeter, more elastic cheese and cheese paste.
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Homemade Mozzarella Cheese Only 2 Ingredients Without Rennet
I love cheese, it is so good! That is one thing I always have on hand. My all-time favorite cheese has to be mozzarella. I love string cheese, eating it plain, and of course on pizza. Time to learn how to make homemade mozzarella cheese using just 2 ingredients.
If you are a cheese lover like me, then you have got to give this easy homemade mozzarella cheese recipe a try. You can use it the same way you use store-bought cheese. And you know exactly what is going into it.
Traditional cheesemaking requires you to use citric acid and a product called rennet. Similar to the process I show in this mozzarella cheese recipe. But, for this recipe, I will teach you how to make it without using those ingredients. It is super easy to make, if I can do it, you can do it. Lets get started!
What Is Cream Cheese
Cream cheese is a soft, neutral-tasting cheese made from cow’s milk and cream. Its subtle sweetness, mild tanginess, and silky smooth texture make it extremely versatile: Spread it on a bagel, mix it into cookie dough or cake batter, or use it as a base for your next creamy frosting.
According to the United States Food and Drug Administration, standard cream cheese must contain 33 percent milkfat and its moisture content cannot exceed 55 percent.
Inexpensive and easily accessible, you can find blocks or tubs of cream cheese in the refrigerated dairy aisle of most U.S. grocery stores.
Recommended Reading: What To Put Goat Cheese On
Vegan Pepper Jack Cashew Cheese
Source: Vegan Pepper Jack Cashew Cheese
Pepper jack cheese is known for being creamy and spicy. Somer McCowans Vegan Pepper Jack Cashew Cheese lives up to that. Incredibly simple to make, this cashew cheese can be made with red pepper flakes, green chiles and pimentos to make it as spicy as you can take it.
Pasteurization Of Raw Milk
The pasteurization of raw milk is a delicate procedure dependant on temperature and time. It is recommended that the raw milk be pasteurized by heating at 60â62.5Â°C for 30 minutes. This heat treatment will destroy pathogenic bacteria that could cause foodborne illness. After pasteurization the milk is cooled to 32â37Â°C . Then the cheese making process may begin.
- Use a cooking thermometer in the milk to measure temperature. Temperature control is very important.
- Do not heat milk over 145Â°F. It may change the texture and flavor of the cheese. Temperatures under 140Â°F will not kill harmful bacteria.
Note: Pasteurized milk available at the grocery store has been heat processed and homogenized for a ready-to-drink milk product. This affects milk protein and fat texture. Although homogenized milk can be used, resulting cheese will have a different texture than the traditional cheese.
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How To Make Homemade Fresh Mozzarella
Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Yes. Very, very dangerous. Heres how to do it.
Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes. You warm the milk with some citric acid , add the rennet to separate the milk into curds and whey, heat it again, knead stretch knead, and then you have mozzarella. Its basically magic.
Dont be scared off by the citric acid and the rennet. Both things sound like something Batman might encounter on a bad day in Gotham, but they are actually normal, everyday ingredients.
Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. Its added here to help acidify and coagulate the milk. Rennet can be found in both tablet or liquid form, as well as in vegetarian orernon-vegetarian versions. Its job is to set the proteins in the milk and form solid, stretchy curds.
Both citric acid and rennet can usually be found at a good grocery store or food co-op. If youre having trouble tracking something down, however, take a look at the links below for places to buy the ingredients online.
Ready to make some mozzarella? Lets do this.
Homemade Cottage Cheese Is So Simple
This simple recipe is perfect for whatever amount of buttermilk youve got left. Technically it takes no additional ingredients, though were adding salt and cream to improve the flavor and texture of the finished cottage cheese. You can leave them out if you like, but I encourage you to give them a try first.
At its simplest, you dont even need to measure anything for this recipe. All you have to do is pour some buttermilk into a pot, heat it for a few minutes, and let it sit.
Thats it. See, I told you it was super simple!
Also, heres a fun aside. When you make your own cottage cheese at home, youre making curds and whey just like in the Little Miss Muffet nursery rhyme. )
I found this idea in one of the Short Stacks Editions I picked up last year. I love these little cookbooks theyre clever and creative, and since theyre so short, they really get to the heart of cooking with no extra fluff. I highly recommend you check them out. Theyre a lot of fun and pretty cheap.
And in case you dont believe me when I say how easy it is to make this homemade cottage cheese recipe at home, with just your leftover buttermilk, let me give you a visual guide:
First you heat the buttermilk over a gentle heat. It begins to form curds, even with no added acid. Be careful to not crank the heat, or your homemade cottage cheese will scorch to the bottom of the pan and the entire batch will taste burnt.
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Do You Know How To Make Cheese At Home
- Kriti Malik, NDTV
‘How to make cheese’ is an addictive hobby and one you could seriously get used to.
As delicious as it is, the process of cheese making can be a real chore. Especially if you’re attempting to make the hard ones like cheddar, gouda etc. But the soft ones like mozzarella, cream cheese, ricotta and cottage cheese are actually pretty easy to make. And you’ll need the right arsenal though: For cottage cheese and ricotta you need a good batch of raw milk, something acidic like vinegar or lemon juice, salt, a cooking thermometer, cheese cloth and a strainer. If you’re feeling ambitious and want to put yourself out there with something like mozzarella then add starter culture and rennet to your shopping list. I tried a few batches of cream cheese myself – watching the milk coagulate and turn into little lumps of heaven, boy was it good. Not only is it delicious but it’s also really healthy.
Prateeksh Mehra, owner and founder of Spotted Cow Fromagerie, a Mumbai-based creamery that produces artisanal cheese says “Pick up a packet of mass-produced or processed cheese and read through the label. It has sodium, emulsifiers, stabilisers, preservatives and what not. Cheese isn’t supposed to be this unhealthy. It’s actually locked with calcium and minerals from milk. “
Cheese Making: A Brief History
Where All Things Begin: Milk
How to Make Cheese at Home
1. Cottage Cheese
2. Labneh or Yogurt Cheese
What Can I Do With The Leftover Whey
Dont throw out that pot of whey! It is very nutritious and can be used in a variety of ways. Pour it into a couple of mason jars and store it in the fridge. It can be used instead of water in most baking or cooking recipes, or in the following ways:
- Water the plants with it
- Drink it plain
- Use it to make ricotta cheese
- Make butter with it
- Feed it to the animals
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Heat And Stretch The Homemade Mozzarella Cheese
Time to heat that curd/cheese up to right around 160 F/71 C. There is a couple of ways to do this.
I just use the microwave and start with 30 seconds then stir the cheese, and then another 20 seconds or so and that usually does the trick.
Or another method is to heat the whey up to 170 F/76C. And immerse the cheese in it to heat it up.
Once you get the homemade mozzarella cheese to temp, start stretching and folding the dough with a spoon, it will be hot.
If there is any leftover liquid/whey pour it into the pot.
Stretch and need the mozzarella cheese for a few minutes, then shape it into a ball.
If using the whey to heat up the cheese, immerse the cheese and press it with a spoon, then remove it and squeeze out the whey, etc.
NOTE: If you would like to add salt, you can add cheese salt, flaky sea salt, or kosher salt right when you are heating and stretching the cheese. Use 1/8th to 1/4th of a teaspoon.
Paprika Cheese Without Nuts Or Soy
Source: Paprika Cheese
This vegan Paprika Cheese by Anja Cass has it all! Its nut-free and soy-free. It grates and slices. Its actually made with sweet potato which helps give it its pretty color. Roasted red peppers and smoked paprika give it a warm, smoky flavor thats perfect on crackers, sandwiches or all by itself.
Source: Vegan Moxarella Cheese
When you make pizza, you want stretchy, melty mozzarella cheese. Somer McCowans Vegan Moxarella Cheese can help with that. It browns, stretches, melts and forms a crust when baked just like dairy mozzarella does. Get out your pizza pan because youre going to want to make this amazing cheese that just happens to also come with a pizza recipe.
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Optional: Cream Cheese Starter Packets Or Cultures
If you want to go the route of purchasing a starter culture, youll be able to make cream cheese out of heavy cream alone. Packets usually contain strong cream cheese starter bacteria as well as a coagulating enzyme such as rennet. These packets can be hard to find, so this recipe is based on easily found home ingredients.
Tips For Making Cream Cheese:
- Keep the ratios of milk to cream and half and half. You can use just milk, but if you want to use cream and half and half, keep to these ratios.
- Rinse your pot with cold water, first. This will help with the clean up after!
- Don’t heat too fast! You don’t want to burn the milk.
- Make sure you have a good cheese cloth. Be sure that it’s one that’s wide so when you line your sieve or colander so that you have enough room to gather it all to hang to drain.
- You can do a mixture of a scooping the curds out and then pouring the contents in – but the most liquid poured directly into the cheese cloth will mean more draining time. Also your cloth will likely not fit all of the liquid at once and would need to be poured in batches. Patience is key. Take your time.
- Hang it for faster draining. You can just let it drain while in the sieve/colander, but gathering the edges of the cheese cloth and suspending it will help it all drain faster. Plus, doing this will allow you to gently squeeze the cloth a bit to release liquid faster.
Now that you have this Cream Cheese, you can make this amazing Cream Cheese Frosting From Scratch!
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You Dont Need Raw Milk To Make Cottage Cheese
For years, I was under the impression that you need raw, unpasteurized milk to make cheese. The US FDA bans the interstate sale or transport of raw milk, and most states have similar laws, Then one year, a friend who knows Im into making things from scratch gave me a book on cheesemaking. Thats when I learned you could make pretty much any cheese from storebought milk, as long as it hasnt been through the ultra-high temperature process thats known as long-life milk in the U.K. Unfortunately, most organic milk sold in the U.S. has been through that treatment, so if youre going to get into real cheesemaking, be sure to check the label. Although my entire family loved the Cotswold Cheese that I made a couple of years ago, it took months to age.