goat cheese recipe
The Best goat cheese recipe
I love this recipe because it’s foolproof—no fancy equipment, just a few basic steps that come together beautifully. My family loves it for all kinds of occasions, whether it’s a cozy weeknight dinner or a light lunch with some fresh herbs and crusty bread. The kids especially enjoy it when we serve it with sliced apples or pears, and it’s a great way to sneak in some extra calcium and probiotics without them even knowing. It’s also perfect for meal prepping because it keeps well in the fridge, so you can make a big batch and have it ready for days to come. Plus, it’s a great way to use up any leftover greens or herbs you might have, making it a real win for both taste and efficiency.
Homemade Goat Cheese with Herbs
A creamy, tangy goat cheese made from fresh goat milk, flavored with fresh herbs and garlic. Perfect for spreading on bread, adding to salads, or using in sandwiches.
🥘Ingredients
- 4 cups raw goat milk (full-fat preferred)
- 1 tbsp white vinegar or lemon juice
- 1 tsp salt
- 1 tsp dried thyme (or 2 tbsp fresh)
- 1 tsp dried rosemary (or 2 tbsp fresh)
- 1 clove garlic, minced
- Mixing bowls
- Fine-mesh strainer
- Cheesecloth or clean kitchen towel
- Food processor (optional)
- Plastic wrap
👨🍳Directions
-
1
In a large bowl, gently warm the goat milk to about 110°F (43°C) over low heat. Avoid boiling. -
2
Remove from heat and stir in vinegar or lemon juice. Let sit for 5–10 minutes until curds form. -
3
Strain the mixture through a fine-mesh strainer lined with cheesecloth. Press gently to remove excess liquid. -
4
Transfer the strained curds to a food processor (if using) and blend until smooth. Add salt, herbs, and garlic. Pulse until evenly combined. -
5
Shape the cheese into a log or ball, wrap tightly in plastic wrap, and refrigerate for at least 2 hours before using.
🔧Equipment
- Mixing bowls
- Fine-mesh strainer
- Cheesecloth
- Food processor (optional)
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tang, add a splash of buttermilk to the milk before heating.
- Use the whey from the straining process to make ricotta or a simple soup.
- Store in an airtight container in the fridge for up to 1 week.
Variations
- Add a pinch of smoked paprika for a spicy twist.
- Mix in 1 tbsp honey for a sweet and creamy flavor.
Watch Video Of How Homemade Goat Cheese with Herbs Works
❓ Frequently Asked Questions About Goat Cheese with Herbs
What is the best way to store goat cheese to keep it fresh longer?
To keep goat cheese fresh for longer, store it in an airtight container in the refrigerator. If it’s in a log or block, wrap it tightly in plastic wrap or place it in a sealed container lined with a cloth. For soft goat cheese, you can also refrigerate it in a small container with a piece of bread or crackers to absorb excess moisture. Once opened, most goat cheeses last about 1–2 weeks in the fridge.
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How do I know if my homemade goat cheese is safe to eat?
Homemade goat cheese should be safe to eat if it has a creamy, tangy texture and a mild, slightly sour smell. Avoid eating it if it smells overly sour, rancid, or has a slimy texture. The cheese should also not have any visible mold (though some mild cheese mold is normal if it’s a washed-rind variety). If unsure, discard it and start over with fresh ingredients.
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Can I make goat cheese without a cheese cloth?
Yes! If you don’t have a cheesecloth, you can use a clean kitchen towel, old T-shirt fabric, or even a paper towel to strain the whey. Just ensure it’s large enough to cover the curds and leave enough room for whey to drain properly. For a faster process, you can also use a fine-mesh strainer or even a clean sock tied over a bowl.
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What flavor variations can I add to homemade goat cheese?
Goat cheese is incredibly versatile! You can infuse it with herbs like rosemary, thyme, or tarragon, or mix in spices like garlic powder, black pepper, or smoked paprika. For sweet variations, try adding honey, dried fruit (figs, apricots), or a touch of cinnamon. Some people also like mixing in fresh dill, chives, or even a splash of balsamic vinegar for a tangy twist. Just be mindful of the fat content if using sweeter additions.
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How long does it take to make traditional homemade goat cheese?
Traditional homemade goat cheese typically takes about 3–4 hours from start to finish, depending on the method. The first 2–3 hours involve heating the milk, curding it, and draining the whey, while the final 1–2 hours focus on aging or finishing the cheese. If you’re using a faster method (like quick-set curds), it can be done in 2–3 hours, but the texture may differ slightly.
