Homemade Goat’s Cheese, also referred to as Chèvre (french for goat), is easy to make and tastes deliciously sweet and creamy.
By Martyna Candrick
If one of your new year’s resolutions is to make something from scratch, I would wholeheartedly encourage you to make this cheese. Impressive, easy – truly simple despite the BIG instructions note in the recipe there and so, so good!
- 1L (4 cups) goat's milk
- 2 tablespoons skim milk powder, optional
- 0.3ml calcium chloride (see note above if you don't have a 1mlcapacity syringe)
- ¼ drop spoon mesophilic culture (see notes above if you don't have a drop spoon)
- 0.5ml liquid rennet (see note above if you don't have a 1mlcapacity syringe) or 1/16th tablet rennet (diluted in 1 tablespoon cool, nonchlorinated water)
- Flavoured salt and herbs, to taste, optional
- Place milk and skim milk powder, if using, in a heavy based saucepan. Stir in calcium chloride.
- Heat the milk, stirring, to 22C (71.5F). Add the mesophilic culture, rennet and stir through the milk for 30-60 seconds. Set aside at room temperature for 16-24 hours until the curds have visibly separated from the whey into a block.
- Line a sieve with the cheesecloth and strain the mixture into the cloth. Add flavoured salt and herbs, if using. Gather the edges and hang to strain over a bowl, in the fridge, for 612 hours
- Transfer to a cheese basket if using, pressing in and unmould before serving. Store the cheese in an airtight container in the fridge for 57 days.