As an early birthday present, my sister gave me a DIY goat cheese kit, which she purchased on a business trip in (where else) but Portland, OR. The kit comes with cheese molds, a cheesecloth, citric acid, cheese salt and a thermometer – enough for 10 batches, so if you ever have a hankering for some homemade goat cheese, please just ask! The only thing you need to buy in addition is actual goat milk.
Christina and I were up for snacks for our church’s Sunday meeting, so we had an afternoon of cheese-making and thankfully, it was a success!
Homemade Goat Cheese (we followed the directions for creamy cheese instead of firm):
2 quarts (1/2 gallon) goat milk
1 tsp citric acid
1 tsp cheese salt
1. Measure the citric acid into ½ cup of water and stir.
2. Pour milk into a large pot (at least 4 qts), pour the citric acid solution and salt into the milk and mix thoroughly.
3. Heat the milk to 180-185 degrees (do not allow to boil), stirring often to prevent scorching. You will see coagulation (white and yellow separations), then turn off the heat.
4. Allow to set undisturbed and off the heat for 10-15 mins. Line a colander with your fine cheesecloth.
5. Slowly pour the fragile curds into the colander.
6. Spoon your curds into the cheese molds. Press just enough to evenly fill the molds. Place the molds on a flat pan so any extra whey can drain. Drain 10-30 mins or to desired consistency.
7. Gently, but firmly unmold (hold upside down and tap out) your cheeses and enjoy!
Result: Good cheese! People seemed to really like it, myself included, but I do prefer my goat cheese just a tad bit more strong.