Goat’s Cheese is my favorite cheese, hands down. So in my interest of making cheese at home lately I decided to give this recipe a try.
I adapted Guilty Kitchen‘s recipe.
To start, pour 1quart of goat’s milk and 1cup of buttermilk in a sauce pot and heat over medium heat. You want the temperature to get to 170°F-185°F*. While it’s warming up line a fine mesh sieve with either several layers of cheese cloth or a clean dish towel and set over a bowl. Measure out 1tbl of fresh lemon juice and set aside.
Once it reaches the appropriate temperature take it off the heat and add the 1tbl of lemon juice. Stir to combine and then put it back on medium heat. As soon as it comes to a boil take it off the heat and let it sit for about 5 minutes to separate.
Pour the mixture in the prepared sieve/bowl. Twist and squeeze to remove as much of the whey (liquid) as possible. It’s hot so be careful!
Once most of the whey is removed twist the top of the cheese cloth/kitchen towel to close the end and weigh down with a heavy object. I used a can of tomatoes and poured out the liquid from the bowl before I put it in the fridge. Refrigerate for 2 hours.
After 2 hours remove the cheese from the cheese cloth/kitchen towel and season** with 1tbl fresh lemon juice and 1/2tsp salt. Form into a log, wrap in plastic wrap and refrigerate until you want to eat it.
It should last about a week in the fridge.
* I heated the milks to 175°F because it was easy to read that temp. on my candy thermometer.
** I used my hands to really mix everything well during the final seasoning. You could even say I kneaded (like bread dough) it.
1 quart goat’s milk
1 lemon – 2tbl total, divided