How to Make Goat Milk Cheese

Goat milk cheese is both delicious and healthy. Here’s how to make goat milk cheese at home.

If you enjoy the taste of cheese but don’t like the high fat content and calories, you’ll want to discover the world of goat milk cheese. Goat milk cheese is lower in fat and calories than cheese made from cow’s milk. Goat cheese is also easier to digest if you’re lactose intolerant.

Unfortunately, goat cheese can be expensive and sometimes hard to find in your local supermarket. The good news is it’s easy to make your own goat milk cheese at home You don’t need a lot of complicated supplies or appliances to make goat cheese at home. In fact, if you have goat’s milk on hand, you can probably make it with supplies you already have in your kitchen. Here’s how to make homemade goat milk cheese:

Purchase Your Goat’s Milk And Supplies.

You’ll want to purchase around a half gallon of goat’s milk. Goat’s milk purchased from supermarkets tends not to be as fresh as what you can purchase from a farmer’s market or directly from the farm. If possible, pay a visit to your city market and see if there’s any fresh goat’s milk available. Another place to check is your local natural food store.

You’ll also need to purchase either lemon juice or apple cider vinegar to coagulate the cheese. An alternative is to use rennin which is an enzyme that serves as a coagulant. You may be able to purchase this at your local natural food coop or health food store. If not, the lemon juice or apple cider vinegar should work fine. You should also have some cheesecloth available for separating the curds from the whey.

Heat Your Goat’s Milk.

Pour your goat’s milk into a large stainless steel kettle and heat it to 190 degrees Fahrenheit. This is particularly important if you’re using fresh goat’s milk that hasn’t undergone the pasteurization process. Remove the kettle from the heat and allow your milk to cool to at least 100 degrees Fahrenheit before proceeding.

It’s Time To Make Cheese.

Once your goat’s milk has cooled to below 100 degrees Fahrenheit, slowly add two teaspoons of apple cider vinegar or lemon juice to the milk. If you’re using rennin tablets, read the directions on the box. Once the coagulant has been added, you should start to see the curd separate from the whey. If not, slowly add more vinegar or lemon juice while stirring. Once separation has occurred, your curd should resemble balls of cottage cheese.

Separate The Curds From The Whey.

Using a ladle, spoon the curds out of the mixture and onto your cheese cloth. Once you’ve removed all of the curd, tie your cheese cloth at the top and allow it to hang for several hours over a container set up to catch the whey as it drips through the cheese cloth. What you’ll have in your cheese cloth are the delicious curds. In the jar, you’ll have the whey which can be used in cooking or discarded.

Refrigerate Your Curds.

Once you have your curds separated, refrigerate them for a day before tasting.

Now that you know how to make goat milk cheese, you can modify it by adding your own herbs and seasonings. Try adding parsley, basil, or any number of other fresh or dried herbs to your freshly made goat cheese. There are dozens of delicious recipes available online using goat cheese as an ingredient. Once you know how to make goat milk cheese at home, you’ll find so many delicious ways to use it. Why not give it a try?

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  1. It didn’t work!

  2. gonna try it..

    fingers crossed
    =]

  3. Add vinegar or lemon/lime juice (2 tbs/pint) WITHOUT waiting for the milk to cool down.

  4. How much cheese does a half-gallon of goat’s milk yield?

  5. Tried adding lemon juice at 100F and it didn’t work. So heated the milk back up and added lemon juice before the milk cooled. Still didn’t work. Also tried both ways with Apple Cider Vingar, still nothing. Giving up now.

  6. Had the same issue as Cynthia. I stirred the mixture for 20 minutes, still no separation. Anyone know why not? Did I do something wrong? I used a Meyenberg Goat’s Milk. Should I use a different brand? I am not willing to give up yet?

  7. If you got store bought ultra-pasteurized milk, it simply won’t produce any curds. The process of ultra pasteurization breaks down the protein structure and destroys the enzymes. You need to find a source of raw milk which you will pasteurize yourself, or milk that has already been pasteurized, but at lower temperatures. Good luck!

  8. Also, the recipe fails to mention that the separation of curds from the whey can take up to 18 hours rather than the before-your-eyes process implied here.

  9. 190 degrees sounds high to me I use to make yogurt from fresh goats milk and it was heated to no more than 120 degrees and cooled to 90 and kept there for 6 hrs

  10. Add lemon juice until you see the seperation.
    Bringing it to 190 degrees is just to pastuerize.

  11. The first batch I made didn’t work so I let it sit over night by the heat. Still nothing in the morning so I brought it up to 190 and shut it down again. Added cider and it worked.

    The second batch likewise didn’t work so after it cooled down under 100, I put the heat to it again to almost a boil. At this point it seperated as I added lemon juice. A third batch is cooling down now to try. The cheese tast great.

  12. I am desperate to give it a go…watch this space :-)

  13. Mags,
    My 3rd batch turned out good again after I turned the heat back up (see my last post).
    I just made some more tonight. Used steel pot, had one gallon, brought it up to 175 for 10 mins.. Let it cool to 50 where I put in 4 tbs. lemon juice from a bottle. Turned it back on slowly up to 200. At this point it started to curd a little. Continued heat up to 225 stiring. Larger curds formed at this point. Shut it off and cooled down to 125. Ready to strain. I’m going to let it cool some more before I take it out of the pot.

    Doe’s anybody know if more curd will form after my goats diet changes from hay and grain to grass this Spring. I didn’t try the cheese until Febuary after I returned from Kenya where I got the idea to make cheese here in the States.

  14. what kind of goat do i need? live in the south

  15. u need a live goat, female would be fine…

  16. I went off the experience of Pastor, and it worked! Like others have said, you need fresh farm goat milk- not from the grocery store.
    I heated mine to 190 degrees, let cool to about 112 degrees and added 2 1/2 tsp high quality vinegar to .75 gallon of goat milk. Nothing happened.
    I reheated to 190 f and added the same amount of vinegar and IMMEDIATLY the curds started to shape.

    1/2 gallon of goat milk makes about 1 cup of goat cheese.

  17. I purchased 1 Ltr of goats milk from Coles. Heated it to just warm. Added the Rennet, nothing. Added juice of 1/2 Lemon, instantly the process started and so I added Salt and Chives at this point. Strained it for 1/2 Hour (I am impatient and helped it along)Lined a small container with plastic wrap and put the cheese in and refigerated it. Had no problem at all. Will let know how it tasts.

  18. I made a Billy Goat cheese. Perez Hilton loved it.

  19. Don’t let it cool. Make sure it is heated high enough. The first time, I let it cool and the curds did not seperate when I added the lemon juice. The second time, I didnt let it cool, but I didn’t get it to 190 degrees and it did not seperate. The third time, I heated it to light boil, added vinegar this time, and it curdled.

  20. just wanted to say thank you to all who have posted, In the multitude of counsellors there is safety.
    I recently aquired two alpines, and am now milking another five. I have seven and approx. 4-5 gallons per day. I have frozen about 14 gallons after pasturising to 190. I am planning to try cheese tonight. on your comments here. Thomas Shockley, Manteca,ca.

  21. I used 1 qt of Poplar Hill Pasteurized goat milk, heated it to 125 and then down to 100, added 1tsp apple cider vinegar & then a bit of lemon juice. Nothing, after 30 minutes. So, I heated it back up to 175, and it began to boil and then separate.

    I poured it through the cheese cloth and got about a cup and a half of curds.

    I added dill and garlic to the warm curds last night,…and tasted it this morning MMM tastes great!

    Any ideas of what to do with the whey?

  22. A friend uses the whey as the base for a lemon-chicken soup.

  23. I am going to try to make goat’s milk ricotta with the whey. See this illustrated link on how to make ricotta with whey. I will let you know how it turns out.

    http://biology.clc.uc.edu/fankhauser/Cheese/Ricotta/ricotta_00.htm

  24. I really want to try the cheese.I will as soon as I’ve saved a gal or so.Nanny just had her little ones a few days ago.She is a LaManchia goat.The butterfat is supposed to be higher so she should produce great cheese. I know a few years ago I made yogart all the time as well as had all the fresh milk the girls wanted.But my nanny then was a Saanen then,they produce a lot more than the little girl I have now. S.Wilson

  25. Come on, folks! This is a joke! I’ve tried lemon juice, apple cider vinegar, white vinegar, etc. It just doesn’t work.

  26. Sorry, I take it all back . . . . I heated the milk to 190, removed it from the heat, IMMEDIATELY added DOUBLE the amount of apple cider vinegar, and now I have goat cheese. It is absolutely wonderful with olive oil and fresh basil added.

  27. First time I tried this. I am not a by the book person so you should go by what the experienced ones say,however I have a lamancha I hand milk 2 times day for about 1 gallon milk. I just took about 1/2 gallon could be little more and put in pan and heated. Not sure how hot but it was just about to boil. added about 4 tbs lemmon juice and nothing but little swirl on top. added a glug of apple cider viniger and omg it worked. I now have a fist size ball of curds hanging over a bucket. man this is great. can’t wait to taste it.

  28. I did as the recipe said, and used rennet instead of the vinegar or lemon juice. It turned out well, but I am not at all pleased with the flavor of this cheese. I think that it was the milk that was used. It was some ultra pasturized version from whole foods. Great product if you want a cow milk sub, but there was no “goat” flavor. This batch simple tasted like cream cheese. I am now adding salt by the tbs. Has anyone else had this problem? This is my first batch of goat cheese. The recipe was clear and easy to follow. Props to the cook responsible :)

  29. Jenni,
    ricotta is made from whey formed by using rennet as an innoculant. If citric acid (or equivalent such as vinegar) is used, it won’t result in ricotta :(

    I used to have my own fresh pasta and sauce restaurant in Dusseldorf (Germany) and made my own fresh mascarpone – the process is the same for all fresh cheeses. I had to obtain cream that had not been stabilised ie cream that would separate, which is not normally desirable in a commercial gastronomy operation, and I always used lime juice as the innoculant. I heated the fresh cream to a bubbling boil (not rolling) and immediately added the juice of a couple of limes and let it sit in the pot and cool down to a few degrees higher than body temperature, then poured the mix into a paper towelling line sieve and let it sit overnight in the refrigerator in a stainless steel bowl to collect the whey. In the morning I had fresh mascarpone. I used the whey in all my meat and fish sauces – about 1 L of cream used to give around 1/2 L of mascarpone.

    I tried making cottage cheese with milk, however there was way to much whey (pardon the pun) left over to make it viable. If you can obtain fresh cream and adjust the fat level of the milk you are using with the cream, you will also obtain more curds and less whey.

    have fun!

  30. I used 1/2 gallon unpasturized goat milk. Heated it to just under boiling (no thermometer). I let it cool for about 5 minutes and added 1/4 cup cider vinegar. It curdled immediately. I then poured it through a cheese cloth lined colander and let it cool while occaisionally pressing with a wooden spoon. When cool, I hand squeezed it a little, added salt and garlic powder. In fridge for 1 1/2 days. Was quite firm and tasted good.

  31. enjoy all the comments, I have been searching for good ways to make cheese. Have 2 milk goast nubians,get 1 1/2 gallons a day.first cheese was very good and firm.used rennet.in no time it was like a pudding,cut with knife.put in cloth, tied with a cloth hanger hung over the shower, over nite,.added basil and salt.was very pretty. just need little more season.

  32. I used 2 quart’s of ultra-pasteurized vitamin D goat milk, used rennet and nothing, tried lemon juice also still nothing, tried vinegar STILL nothing, now I am furious!!!!!!! for the failure, then I started over with only 1 quart of the same type of milk (goat) it wants to curd ( it looks like yogurt ). My problem also is I can’t find a goat farmer that milk’s their goats, for fresh milk. I use to make goat cheese years ago but from fresh milk.

  33. I used 2 gallons of fresh raw goat milk from my own LaMancha dairy goats that I milk myself. I heated the milk slowly to 190 degrees. I took it off the electric burner and quickly added a dollop of regular vinegar well before the temo dropped any at all. I stirred for just a minute and it began to curdle. I left it alone for a minute or so and stirred again. Then it was nicely curdled and ready to strain. It was still all very hot. I had already gotten my cheese cloth and colander and bowls ready for drainage. Then hung it. The cheese was ready soon. It made about a quart or so. i seasoned with a bit oF sea salt and garlic powder. I will make more tommorrow as I get gallons and gallons of milk each day from my goats:)

  34. Can I use milk from Boer goats?

  35. Yes, you can use Boer goat milk.
    Getting ready to make some from my mini Lamancha milk.

  36. Just finished making some, and it turned out great. But I don’t have a candy thermometer, so I slowly heated 1/2 gallon of goat milk until right before boiling, then removed it from heat and immediately added 1/4 c. of vinegar and stirred. It separated right away. I also don’t have cheese cloth so I just poured in in a colander and it’s setting in that over a larger bowl to drip for a while. Looks good. I’ll add onions and garlic, salt and pepper and may some basil.

  37. I have made goat cheese with the vinegar method two times now. Both with great success. The secret is getting the milk hot enough. To a gallon on milk add 1/2 cup vinegar. When you see the milk start to turn clear you are on your way. If this does not happen heat your milk a little hotter, not boiling but up to that point. It will yeild a little over a cup of cheese. It is great for making bread.

  38. I have been making cheese for a couple of weeks with our goat’s milk. What can I do with the whey after I have drained the cheese? I hate to waste it.

  39. OK…I have made it twice now. I find that it doesn’t separate right away, but if you leave it for a day or two ( in the fridge), you will find a clear, yellow liquid on the top, which can just be poured off. You then just need to strain the remainder to get delicious cheese. I use more vinegar than called for in this recipe, and it doesn’t seem to affect the taste of the cheese.

  40. I just tried and it wont curdle no matter what I try. Fresh Saanen milk today, heated to 175. 3 tsp lemon juice one at a time..nothing. Cider vinagar one tsp at a time…nothing. Up to 10 tsps…nothing. Heated again to light simmer…nothing. More vinagar tsp at a time nothing. I know have a vinagar/milk mix in the pot cooling. There must be something you are not clearly stating that is the key to getting the the curd & whey to seperate. Please HELP

  41. this sounds like it would be good enough to eat healthy too thanks

  42. Aaahhh no luck at all went horribly wrong didn’t curdle use loads of lemons and vinegar nothing!! Now down the sink HELP

  43. The other thing to note is that if your goat has just given birth, the milk will automatically curdle when boiled (just for a few days). Still makes great cheese!

    Adnan

  44. i am so happy….. i just made my first batch of cottage goats milk cheese…. yeah!!! looks perfect.. we milk a Alpine. she gives 3/4 gallon pr day. I used about a gallon and a half.. brought it to 150 degrees… began by adding 1 Tabl of Heins applecider vinegar,,, i actually got excited and stirred this one in,,, thought i’d messed up…. but nope… then as i continued with a med heat i stirred in 2 more T of vinegar and presto!!!! immediate separation.. it is draining now and looks tasty.. by note.. i used our milk strainer to strain out the curds first works great you can get them at walmart. smallest possible. a clean cotton bed sheet works for cheese cloth.. thanks and lots of luck.. my next project is hard cheese…

  45. I tried this recipe and it worked perfectly! I did use raw goat milk and heated it to 190 degrees, let it cool down to about 85-90 degrees, stirred in 1 tablet of Rennett, let it set for about 50 minutes, and finally strained it for 2 hours. Then, I added salt and put it in the refrigerator overnight. It was delicious!

  46. I tried this recipe and it worked perfectly! I did use raw goat milk and heated it to 190 degrees, let it cool down to about 85-90 degrees, stirred in 1 tablet of Rennett, let it set for about 50 minutes, and finally strained it for 2 hours. Then, I added salt and put it in the refrigerator overnight. It was delicious!

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