Homemade Goat Cheese – a delicious recipe with goat's milk, cider vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour the milk in a large, heavy-bottomed pot and heat gradually over medium-low heat until it reaches a temperature of 175 to 180 degrees F. Check the temperature with a thermometer. It's important to heat gradually and to stir the milk frequently to prevent scorching (and a slightly burned taste).
2
Hold the temperature at 175 degrees to 180 degrees F. for about 10 minutes. Reduce the heat, if necessary. (Once milk reaches high temperatues, it can gain heat surprisingly quickly.) Stir in the vinegar slowly until curds begin to form.
3
Remove the pot from heat. Pour or ladle the curds into a butter muslin-lined colander. Tie the corners of the cloth into a knot, forming a bag from which to drain off the whey. Slide a long-handled spoon beneath the knot and hang the bag inside the empty pot to drain for 2 to 5 hours or until desired consistency.
4
Transfer the cheese from the muslin to a bowl and use right away or cover and refrigerate up to 2 days.
26
kcal
Calories
1
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 gallon whole goat's milk, 1 cup cider vinegar.
Yes, Homemade Goat Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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