Goat Cheese Making

 

 

This is the best way to make goat cheese! With great results and natural ingredients, it’s delicious! 

Why no Citric Acids?

    Citric Acid is unnatural and is better put as fruit mold. More than two million tons of citric acid are manufactured every year, and is used widely as acidifier, flavoring, and chelating agent in foods. Why are we putting fruit mold in our food?! You can just as easily use lemon juice and vinegar as a natural substitute!

Why unpasteurized goat milk?

   Pasteurization of milk is a heat treatment process that destroys harmful bacteria in milk to make it “safe”for consumption, but people fail to mention that it kills even the good bacterias in the milk as well. It makes it even more unsafe to drink than raw milk is!

Recipe

Ingredients

• 8 cups fresh goats milk best to use full-fat goat's milk, avoiding ultra-pasteurized
• 2/3 cup fresh lemon juice
• 1/4 cup vinegar
• 1 tsp cheese salt (kosher salt)

Instructions

1. Heat goat milk to 185ºF 
2. Remove from heat, add lemon juice, and stir gently.
3. Add vinegar, stir to combine, and let sit for 30 minutes.
4. Place cheesecloth in a sieve over a bowl. 
5. Pour milk into cheesecloth and allow to drain for about an hour. (Reserve leftover Whey if desired).
6. Mix salt into drained cheese. I do this by wrapping it in the cloth like in the photos below and allowing it to drip. 
7. Add spices/herbs/fuits/zest as desired. Roll cheese into a log and wrap in beeswax, plastic wrap, or wax paper. Secure ends.
8. Chill cheese in the fridge. Your homemade goat cheese is ready to enjoy!