What Cheese Is Made From Goats Milk

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Tools That We Are Going To Need

Simple Farmer’s Cheese Made From Goat Milk

A stainless pot its better if it has a heavy bottom so we dont scorch the milk when we heat it.

A skimmer or any kind of stainless spoon for stirring.

A thermometer we are only going to heat the milk to 80 degrees Fahrenheit so any kitchen thermometer will do here but I am linking to a cheesemaking thermometer just in case you are planning to make other kinds of cheese.

A curd knife this can be a cheesemaking curd knife or a flat icing spatula or even just a large kitchen knife that can reach all the way to the bottom of the pot.

Measuring cup 1/4 cup measuring cup to mix the rennet in.

Kitchen gloves we are going to heat the curds and collect them with our hands. The whey gets hot so I always work with gloves.

Cheese mold this can be a plastic basket of some sort, a colander, or even a strainer.

A bowl or a plate. Some sort of dish that we can place the cheese mold with the cheese in and that will catch the whey that is going to come out of the cheese while its in the fridge.

Ingredients Needed For This Goat Cheese

All right, we are going to need raw milk, obviously

We are also going to need rennet.

And we are going to need 1/4 cup of water.

Will need 1 drop of rennet per 1 quart of milk. The rennet will get mixed into the 1/4 cup of water.

So If you are processing 2 quarts of milk, dilute 2 drops of rennet in 1/4 cup of water

If you are processing 3 quarts of milk, dilute 3 drops rennet into 1/4 cup water

If you are processing 4 quarts of milk, dilute 4 drops rennet into 1/4 cup water

Are you getting this? Pretty simple, right?

Lastly, we are also going to need a non-iodized salt. This can be Kosher salt, cheese salt, or sea salt.

For a comprehensive list of cheesemaking equipment and ingredients, make sure to visit my cheesemaking equipment post.

Ok, we are ready to go through this raw milk goat cheese recipe. Youll find all the steps below, however, if you want to have a better understanding of the cheesemaking process, please visit my How to Make Cheese at Home post.

Surface Treatment & Aging

The Chevre is finally unmolded and allowed to ripen with the added surface ripening cultures. As these cheeses age, molds will grow on the surface producing enzymes that change the pH and general curd structure from the surface inwards.

This includes:

  • Natural yeast and molds from the environment that will form a natural mottled surface of white and blue molds as seen in many French style farmstead cheeses.
  • Adding a commercial culture of Geotrichum and P.candidum as a combo to the milk at the same time as the base culture for a velvety white surface upon aging or even Geotrichum in a solo addition for a unique moist wrinkled surface.
  • An Ash coating to the cheese surface when mixed with the salt and the combo in #2 above. This forms a very beautiful jet black layer which is quickly over grown by the velvety white of the P.candidum.
  • The ash functions to lower the acid level and speed up the ripening of the cheese. When cut this cheese provides a very beautiful presentation. Velvety white surface with a thin black line and snow white curd becoming somewhat translucent as it ripens from the surface inwards.
  • Simply rolling the surface in chopped, herbs, spices, or even flower petals for a unique appearance and flavor. Many combinations of these can produce wonderful compatible flavors.
  • The cheeses are generally ready to eat in two to three weeks and can be ripened longer as flavor develops.

    Simple & Amazing

    A Bit of History

    Variations in Style

  • It can be sharp, or it can be mild.
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    Common Mistakes People Make About Goat Cheese

    If the first word you would use to describe goat cheese is “funky” or “barnyardy,” you’re not alone. That said, you might also be overlooking all that goat cheese has to offer.

    While it can boast pungent flavors and smells, the stereotype of all goat cheese as smelling and tasting like a barnyard is undeserved and according to Haley Nessler, who works for Northern Californian cheese manufacturer Cypress Grove, it’s not the only thing people get wrong about the cheese.

    To bust some of the most common goat cheese misconceptions, we spoke with Nessler at the San Francisco music fest Outside Lands, where Cypress Grove was slinging plates of its famed goat and sheep milk cheeses to revelers at a magical section called Cheese Lands. Ahead, Nessler sets the record straight on four myths that could be holding you back from maximum goat cheese gratification.

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    Queso De Murcia Al Vino Pdo

    Rachel Goats milk Cheese

    Where it’s from: SpainAroma: Between grape juice and red wineFlavor: Smooth, sweet, wine-likeTexture: Violet rind and pliant snowy interiorCharacter: FruityRecommended: Drunken Goat

    I’d be lying if I said this was one of my favorite cheeses. I don’t tend to go for flavored cheeses in the first place, and wine-washed choices often have a disturbingly grapey quality. Still, I appreciate Queso de Murcia al Vino’s ability to coax cheese newbies over to the goat side. More specifically, the most common brand found on the American market, the charming Drunken Goat.

    It has a great name and makes people pay attention. A barely firm aged goat cheese, with a smushable, pliant texture, it’s made friendlier and fruitier with a washing in one of the red wines Murcia . Most importantly, the cheese retains the soft, powdery flavor of goat milk, rather than swamping it entirely with a wine hosedown.

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    Why Is Goat’s Milk Different

    Goats convert the -carotene from their diet into Vitamin A more efficiently than other dairy animals. Since Vitamin A is colourless, their milk does not have that yellow hue that most other milks used in cheesemaking have.

    Instead, the casein protein and fats present in goats milk make it appear pristine white. And an expert cheesemaker will then pass on those qualities to their cheese.

    The result? A beautiful, clean white paste that will take your cheese platter to the next level.

    How Goat Cheeses Change As They Age

    Most young goat cheeses ripen from the outside in, which causes a creamline to form around the perimeter and creep ever closer to the firmer, denser, chalkier center of the cheese. The cheese softens throughout and becomes stronger, sharper, and punchier. Although these cheeses mature for days or weeks before packaging, much of this incredible evolution happens while the cheeses are available for sale. Even the softest cheeses highlighted here are considered good for two to three months. Any good cheesemonger will be able to tell you if a cheese is fairly young or more mature. You can also assume that anything within a week or two of its expiration date is on the older side. One of the most educational things you can do as a shopper is buy the same cheese twice: once when its young and once when its older. You are able to not only experience the full evolution of its flavor and texture but also learn what you enjoy more.

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    Goats For Milk And Goat Cheeses

    Goat cheese is one of the most common cheeses made from goats milk and can be found in most grocery stores. Many of us enjoy this delectable soft cheese, but dont know much about the goat behind it. Having a little background information into dairy goats will help give you some insight.

    Some dairy goat farms work to produce the products you see on grocery store shelves. These herds can range in size and can even be as large as 8,000 goats . Dairy goats are also a popular choice for homesteads or small farms looking to have their own source of dairy products for personal use. Homestead and small farm herd sizes can remain relatively small and can include one or two bucks. The dairy goat is a popular choice for dairy production because they are easy to handle and can be kept in smaller parcels of land. A small herd of 3-4 in-milk dairy goats can supply a small family with enough milk for drinking, cheese making, ice cream and for making goat milk soap.

    Here is a look at dairy goat facts and breeds, their milk production and common cheeses made using goats milk.

    Dairy Goat Facts

    Breeds of Dairy Goat

    Milk Production By Breed

    The amount of milk produced by the different breeds can have a large range. Here is a chart showing the range the breed can produce in pounds and the percent of butterfat and protein per pounds of milk.

    Doe Breed


    Based on 2019 ADGA DHIR Individual Doe Records. Adga.org

    For a PDF of Dairy Goat Breeds, .

    Types of Goat Cheeses

    It May Be More Filling Than Other Cheeses

    How to Make Soft Goat’s Milk Cheese: Chèvre

    Goat milk contains a unique fatty acid profile that has been associated with several health benefits.

    For example, dairy products made from goats milk have been shown to possess anti-inflammatory properties and may even help decrease hunger.

    Goats milk is higher in short- and medium-chain fatty acids than cows milk. In particular, goats milk contains high amounts of the medium-chain fatty acids capric acid and caprylic acid.

    These fatty acids are digested rapidly, providing an immediate source of energy which leads to increased feelings of satiety.

    A study in 33 adults demonstrated that consuming a goat milk-based breakfast containing goat cheese significantly reduced the desire to eat and resulted in decreased ratings of hunger compared to a cows milk-based breakfast .

    Reducing hunger and increasing fullness are important factors that can help promote weight loss.

    Aside from increasing fullness, studies have shown that goats milk products may help reduce inflammation in your body.

    One study found that compared to donkey milk, goat milk significantly decreased levels of the inflammatory proteins interleukin-8 and interleukin-6 in healthy elderly people .


    Products made from goat milk, including cheese, may help increase fullness and decrease feelings of hunger, which could promote weight loss.

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    Golden Guernsey Breed Features

    • 150 lbs for bucks and 120 lbs for does
    • Average Daily Milk Production: 1 Gallon
    • Average Butterfat Content: 7%

    Their most prominent feature is their fleece. It will remind you of a golden retriever with its copper tones and wavy texture. Their feral roots make them very capable foragers and greatly reduce their need for feed-in certain respects.

    Also Read:Can Angora Goats be used as Dairy Goats?

    Drain Curds & Release Whey

    When a good curd has formed, you will see a thin layer of whey over the curd mass and the curd may show cracks and separation from the sides. It will also show a clean break when tested with a knife or finger.

    This curd can now be transferred to a butter muslin lined colander with a ladle or slotted spoon to allow the whey to drain. The amount of time needed for draining will be about 6 hours at 68-72°F but this is dependent on what you want as Chevre-less time for a sweeter and moister cheese and more time for a drier and tangier cheese. Remember that the bacteria is still working and as long as the whey is present they are able to convert the lactose to lactic acid.

    The time of draining and the temperature of the room determine how much whey drains from the curd. The draining period regulates the body characteristics and determines the final quality of the cheese. This period can be as much as 12-36 hours at a temperature of 68-72°F. Higher temperatures promote gas formation and excessive moisture loss lower temperatures inhibit whey drainage and produce a very moist cheese with very short shelf life.

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    The Basics Of Making Cheese With Goats Milk

    As with all cheese, the quality of the milk used to make it is of utmost importance. Among other things, its influenced by the breed of goat, the goats diets, and the time of year. Goats milk is also unique in color and composition. Due to how the animals process the orange-hued plant pigment beta-carotene, their milk is a brighter white than cows or sheeps milk. The protein casein is distributed differently than in other milks, which may explain why some people with allergies to casein find goats milk easier to digest. Both things are also true of cheeses made with goats milk.

    Prior to the 1970s, few people were making goat cheese in America. Several small companiesmost of them led by women who had initially purchased goats to provide milk for their familiescreated the goat cheese industry as we know it today. Laura Chenel, shown here, was among those trailblazers.

    The milk used for most of the goat cheeses produced in the United States is pasteurized. In France, where young raw-milk cheeses are common, cheesemakers often make pasteurized versions of their cheeses specifically for export. Valençay and Sainte-Maure de Touraine are two centuries-old French raw-milk cheeses that are available only in pasteurized form in the United States.

    What Are The Different Types Of Goat Milk Cheese

    How to Make Goat Cheese

    There are two basic types of goat cheese: fresh and aged. The fresh type is creamy, spreadable, and often flavored with herbs or vegetables. The other is firmer and has a stronger flavor. About 87 different varieties exist, based on the region of the world in which they are produced this number regularly fluctuates as productive regions and farms come and go.

    Goat milk cheese, often referred to as chèvre, is available in a wide range of tastes, textures, and firmness. These factors are determined by the animals diet and the processing and aging of the cheese. The many areas of the world from which it often comes also contribute to its distinct tastes.

    The taste of cheese made from goat’s milk is always stronger than that of cow milk cheese because goats traditionally eat a diet of plants that are more bitter than that of cows. This diet makes the milk taste stronger. Since the cheese is traditionally produced in areas where refrigeration is uncommon, it is often preserved with heavy coatings of salt to prevent decay. This treatment contributes to the cheeses reputation for saltiness.

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    The Big Varied World Of Goat Cheese

    Instead of a certain texture or technique, goat cheeses have an ingredient in common. Other than that, they are hard to categorize. The 15 cheeses highlighted here show the breadth of goat cheeses available. They range in size from tiny 2-ounce crottins to 5-pound wheels. Some become spectacularly soft and runny, with just a bit of the center still dense or dry. Others are always firm enough to slice or grate. All have the characteristic tangy sweetness of goats milk, but those flavors sing at different decibels. For every bright, zippy goat cheese there is another one with more subtle flavor.

    Each one of these cheeses is worth trying, and it would be impossible to rank them. To help you find the onesand I do hope there are many here that appeal to youIve provided tasting notes and background information. Even if you regularly eat goat cheese, perhaps youll learn about a new cheese or have renewed appreciation for an old favorite.

    + Types Of Goat Cheese To Spice Up Your Meals 2022

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    If you love feta, you will love these types of goat cheese. They are just as delectable, even if served on their own, or crumbled over your pizza or greens. Not only do they taste great, but they also provide you with healthy fats, vitamins, and minerals.

    Today, Ill be your guide and open the doors to the world of goat cheese for you. There are at least a hundred kinds available today, so dont just fool around with feta! Scroll down now for an even more delectable surprise!

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    Wine Is Always The Best Beverage To Pair With Goat Cheese

    You might assume a nice cheese’s natural best friend is a nice wine, and while Sauvignon Blanc is a classic goat cheese companion, Nessler has another idea. “We love pairing with beer because it’s not as acidic as wine. Goat cheese tends to be fairly acidic, and acid and acid are really harsh on your palate, so it can actually be kind of tricky to pair goat cheese with a lot of wine,” she says. “What I love most about it is that goat cheese tends to coat your palate, with all of that really luscious fat in it, and what the bubbles in beer do is cut through that fat and allow you to taste more of the cheese and the beer.” Nessler us sold.

    Aged Goat Cheese Essentials

    How To Make Goat Milk Farmstead Cheddar Cheese

    Fresh goat cheese is a clearly defined style. Other goat cheeseswhich come in any number of sizes, shapes, flavors, and texturesseem to defy categorization. The methods used to make them vary considerably by the style of cheese and the tools at the makers disposal. However, some of the broad strokes are the same. After draining, the curds are transferred to cheese forms that give the cheeses their shapes. The shapes range from petite rounds or pyramids to wide logs and sizable rounds or squares. In the case of distinctive Humboldt Fog from Cypress Grove in California, the cheesemakers add a thin layer of decorative vegetable ash after half the curds are placed in the forms, forming a dark line that becomes visible when the cheese is cut. Some forms drain on their own, without any manual interference from cheesemakers. Others are pressed or stacked to remove additional moisture, with the weight of each cheese squeezing liquid from the one below it.

    After the cheeses are removed from their forms, the aging or maturing process begins. Aged goat cheeses that mature for a relatively short period of timeoften as little as two weeksremain fairly soft and spreadable. It takes from three to five months to produce firmer, drier aged cheeses.

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