8 Home Cheese Making from Goat Milk Methods Grandma Used to Treasure

Making cheese from goat’s milk at home lets you create delicious artisanal dairy products while controlling exactly what goes into your food. You’ll discover that transforming fresh goat’s milk into creamy chèvre or tangy feta is simpler than you might think, requiring just a few basic tools and ingredients from your kitchen.

Whether you raise your own goats or source milk from a local farm, crafting homemade goat cheese provides a rewarding way to connect with traditional food preparation methods while enjoying unique flavors you can’t find in stores. The process isn’t just about the end product – it’s an engaging culinary adventure that’ll transform your understanding of cheese-making and dairy foods.

Understanding the Basics of Goat Milk Composition

Before diving into cheese making you’ll need to understand what makes goat milk unique and how its composition affects the final product.

Unique Properties of Goat Milk

Goat milk differs from cow milk in several key ways. The fat globules in goat milk are smaller making it naturally homogenized and easier to digest. It contains higher levels of medium-chain fatty acids and essential nutrients like vitamin A calcium and potassium. The protein structure particularly casein forms smaller softer curds during the cheese-making process which creates a distinct texture profile. These properties result in cheese that’s typically creamier and tangier than those made from cow milk.

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Essential Equipment for Cheese Making

You’ll need these basic tools to start making goat milk cheese:

• Large non-reactive pot (stainless steel or enamel-coated)
• Digital thermometer that reads between 0-220°F
• Long knife for cutting curds
• Cheesecloth or butter muslin
• Colander or strainer
• pH strips for monitoring acidity
• Large slotted spoon
• Cheese molds or forms
• Food-grade calcium chloride

Your equipment must be sanitized before use to prevent unwanted bacteria growth. Store tools separately from regular kitchen items to maintain proper hygiene standards.

Preparing Your Goat Milk for Cheese Making

Proper preparation of your goat milk sets the foundation for successful cheese making at home. Follow these essential steps to ensure the best results.

Proper Milk Handling and Storage

Store fresh goat milk in sterilized glass containers at 40°F or below immediately after milking. Use the milk within 3-5 days for optimal cheese making results. Keep milk away from strong odors as goat milk readily absorbs environmental flavors. Handle containers carefully to prevent agitation which can break down fat molecules prematurely. Never mix fresh milk with older milk batches to maintain consistent quality in your cheese making process.

Pasteurization vs Raw Milk Options

Choose between raw milk cheese making which preserves natural enzymes or pasteurization for increased safety. Heat milk to 145°F for 30 minutes (low-temp pasteurization) or 161°F for 15 seconds (high-temp) to eliminate harmful bacteria. Raw milk cheese requires aging for 60+ days at specific temperatures to meet safety standards. Consider local regulations as some areas restrict raw milk cheese production. Note that pasteurization may slightly alter the final cheese texture and flavor profile.

Note: Each cheese type may require specific milk preparation steps based on its recipe or style.

Making Fresh Goat Milk Cheeses

Fresh goat milk cheeses offer a perfect entry point into home cheese making with their quick preparation and minimal aging requirements.

Simple Chèvre Recipe

Start your chèvre by heating 1 gallon of fresh goat milk to 86°F in a non-reactive pot. Add 1/4 teaspoon mesophilic culture and 4 drops of liquid rennet diluted in 1/4 cup cool water. Let sit undisturbed for 12-18 hours. Ladle curds into cheesecloth-lined colanders and drain for 8-12 hours. Season with salt to taste. Mix in herbs like thyme or lavender for variety. Your chèvre will keep refrigerated for up to 2 weeks.

Goat Milk Ricotta Process

Heat 1 gallon of goat milk to 185°F while stirring gently. Add 1/4 cup white vinegar or lemon juice and stir slowly for 30 seconds. Let rest for 10 minutes until curds form. Scoop curds into a cheesecloth-lined colander using a slotted spoon. Drain for 20-30 minutes until desired consistency. Add salt to taste. Use immediately or refrigerate for up to 5 days.

Quick Goat Milk Feta Method

Heat 2 gallons of goat milk to 86°F. Add 1/2 teaspoon mesophilic culture and 1/4 teaspoon lipase powder. Let ripen for 1 hour. Add diluted rennet and let set for 1 hour until firm curd forms. Cut into 1/2-inch cubes. Cook curds at 95°F for 20 minutes. Drain and place in brine solution (2 cups salt per gallon of water). Age for 5-7 days.

Creating Aged Goat Milk Cheeses

Aging transforms goat milk cheese into complex flavor profiles while developing distinct textures through careful temperature and humidity control.

Traditional Goat Cheddar Steps

Start your goat cheddar by heating 2 gallons of milk to 86°F before adding mesophilic culture and rennet. Cut curds into 1/4-inch cubes when firm. Heat slowly to 100°F while stirring. Stack curds for 15 minutes then mill into small pieces. Add 2 tablespoons salt mix well. Press curds at 10 pounds pressure for 15 minutes then increase to 40 pounds for 12 hours. Age cheese at 55°F with 85% humidity for 3-12 months turning weekly.

Aged Goat Gouda Technique

Heat 2 gallons of goat milk to 90°F then add thermophilic culture and wait 30 minutes. Add rennet diluted in cool water stir briefly. Let set for 45 minutes until firm. Cut curds into 1/2-inch cubes. Slowly heat to 100°F while stirring. Drain whey wash curds with 95°F water. Press at 20 pounds for 12 hours. Brine in saturated salt solution for 12 hours. Age at 55°F with 85% humidity for 2-12 months.

Goat Milk Blue Cheese Process

Warm 2 gallons of goat milk to 86°F add mesophilic culture and Penicillium roqueforti. After 1 hour add rennet. Cut curds into 1-inch cubes when firm. Let rest 5 minutes. Drain curds gently ladle into forms. Flip every 2 hours for 6 hours. Salt exterior liberally. Pierce cheese with sterilized skewer to create air channels. Age at 55°F with 90% humidity for 2-4 months turning weekly.

Adding Flavors and Herbs

Enhance your homemade goat cheese with carefully selected flavors and herbs to create unique taste combinations that complement its natural tanginess.

Herbs and Spices Combinations

Choose fresh herbs like thyme rosemary chives or basil to add aromatic depth to your goat cheese. Mix 1-2 tablespoons of minced fresh herbs or 1-2 teaspoons of dried herbs per pound of cheese. Popular combinations include:

• Lavender and honey (1 tbsp dried lavender 2 tbsp honey)
• Garlic and chives (3 cloves minced garlic 2 tbsp fresh chives)
• Cracked black pepper and thyme (2 tsp pepper 1 tbsp fresh thyme)
• Mediterranean blend (1 tsp each oregano basil rosemary)
• Herbes de Provence with dried cranberries (2 tsp herb blend ¼ cup berries)

Natural Flavor Infusion Methods

Incorporate flavors during different stages of cheese making for optimal results:

• Mix herbs directly into curds before molding for even distribution
• Roll finished cheese in chopped herbs nuts or edible flowers
• Layer herbs between cheese curds while pressing
• Steep aromatics in warm milk before adding culture (180°F for 30 minutes)
• Brush cheese surface with infused oils during aging

For soft cheeses marinate fresh cuts in herb-infused olive oil for 24-48 hours in the refrigerator.

Troubleshooting Common Issues

Even experienced cheese makers encounter challenges during the cheese-making process. Here’s how to identify and resolve common problems in your goat milk cheese.

Texture Problems and Solutions

Grainy texture often results from cutting curds too small or heating milk too quickly. Fix this by cutting curds into 1-inch cubes and heating at 2°F per minute. For soft cheese that’s too runny, drain curds longer or use less rennet next time. If your cheese is too dry add 10% more cream to your milk or reduce draining time by 2 hours. Hard cheeses crumbling? Increase pressing pressure gradually starting at 10 pounds and ensure proper aging humidity at 80-85%.

Flavor Adjustments Guide

Bitter flavors typically indicate too much rennet – reduce by 25% in your next batch. For overly salty cheese decrease salt by 1/4 teaspoon per pound of cheese. Combat bland flavors by aging cheese 2-3 weeks longer or adding bacterial cultures like P. candidum. If your cheese tastes too “goaty” ensure milk is cooled quickly after milking and stored at 40°F or below. Add lipase enzyme (1/4 teaspoon per 2 gallons) to enhance flavor depth in aged varieties.

Storing and Aging Your Goat Milk Cheese

Proper storage and aging transform your homemade goat cheese from good to exceptional by developing complex flavors and optimal textures.

Proper Storage Conditions

Store fresh goat cheese in airtight containers at 35-45°F in your refrigerator for up to 2 weeks. For aging cheese maintain 50-55°F and 80-85% humidity in a dedicated cheese cave or modified mini-fridge. Use food-grade plastic wrap or cheese paper for wrapping and place cheeses on wood boards to allow proper air circulation. Clean your storage area weekly with a vinegar solution to prevent mold growth. Turn aging cheeses every 2-3 days to ensure even moisture distribution and prevent uneven ripening.

Aging Time Guidelines

Fresh cheeses like chèvre need no aging and are ready to eat after draining. Age soft-ripened varieties like Camembert for 2-3 weeks at 50°F. Medium-aged goat cheeses develop optimal flavor after 2-3 months of aging. Hard cheeses require 6-12 months at consistent temperature and humidity levels. Monitor cheese appearance color and aroma weekly during aging. Test texture by pressing gently – it should become firmer as aging progresses. Record aging dates and conditions to replicate successful batches.

Tips for Consistent Results

Achieving reliable results in goat milk cheese making requires attention to key variables and precise measurements.

Temperature Control Methods

Maintain exact temperatures using a digital thermometer with 1°F accuracy. Place your cheese pot in a water bath to prevent rapid temperature changes. Use an insulated container filled with warm water to keep milk at target temperatures during culture development. Monitor your cheese room temperature with a reliable thermometer keeping it between 65-72°F for consistent ripening. Install a small fan for even air circulation around aging cheeses.

pH Level Monitoring

Test milk pH before starting using pH strips or a digital meter calibrated weekly. Track pH changes during culturing with readings every 30 minutes. Optimal starting pH should be 6.4-6.7 for most goat cheese varieties. Stop the culturing process when pH reaches 4.6-4.8 for fresh cheeses. Keep a log of pH measurements to replicate successful batches.

Culture and Rennet Measurements

Measure cultures using precise digital scales accurate to 0.01 grams. Dilute rennet in ¼ cup non-chlorinated water just before use. For consistent results use:

• 1/8 tsp culture per gallon of milk
• 4 drops liquid rennet per gallon for soft cheese
• 6 drops liquid rennet per gallon for firm cheese

Store cultures and rennet according to package instructions maintaining proper temperature.

Health Benefits of Homemade Goat Cheese

Homemade goat cheese offers unique health advantages that make it a nutritious alternative to commercial dairy products.

Nutritional Value

Goat cheese packs impressive nutrients in each serving. It delivers 6g of protein per ounce along with vital minerals like calcium phosphorus and potassium. You’ll find essential B vitamins including B6 B12 and riboflavin that support energy metabolism. Homemade versions retain more nutrients since they’re free from preservatives and undergo minimal processing. The fat content includes medium-chain fatty acids which help maintain healthy cholesterol levels. A single ounce provides:

Nutrient	Amount
Protein	6g
Calcium	40mg
Vitamin A	8% DV
Vitamin B12	5% DV

Digestibility Advantages

Goat cheese offers superior digestibility compared to cow’s milk products. The smaller fat molecules in goat’s milk make it easier for your body to break down and absorb nutrients. People with mild lactose intolerance often tolerate goat cheese better due to its naturally lower lactose content. The protein structure contains less alpha-s1-casein which reduces allergic reactions common with cow’s milk. Homemade versions allow you to control the aging process optimizing digestibility through proper culturing and fermentation.

Conclusion: Mastering the Art of Goat Milk Cheese Making

Making cheese from goat’s milk at home opens up endless possibilities for creating unique artisanal products while maintaining control over ingredients and quality. You’ll find that with proper equipment sanitization time-tested techniques and a bit of patience you’ll be crafting delicious cheeses from fresh chèvre to aged cheddar.

Remember that successful cheese making is both a science and an art. Your dedication to maintaining precise temperatures following proper aging guidelines and experimenting with different flavors will help you develop your signature cheese-making style.

Whether you’re seeking a rewarding hobby or aiming to create healthier dairy alternatives your journey into goat milk cheese making promises a fulfilling culinary adventure. Start with simple fresh cheeses and gradually explore more complex varieties as your confidence grows.