This is my go to cheese recipe. It's super easy and delicious. You can easily add herbs or spices to flavor this cheese. This versatile recipe is great for a creamy spreadable goat cheese by letting it drain for 10-11 hours or a zesty, crumbly cheese by letting it hang 12-14 hours.
Soft Goat Cheese Recipe
1 gallon raw goat’s milk
1 packet Mesophilic starter culture
1 drop rennet diluted in 5 TBLS (2oz) cold filtered water - Add 2 TBLS
2 TSP Sea Salt
1. Warm the milk to 76 degrees.
2. Add the starter and stir well.
3. Stir in 2 TBLS of the diluted rennet. Stir with up-an-down motion for 1 minute and NO longer.
4. Cover milk and let sit undisturbed for 24 hours.
5. Cut curds and scoop into cheese cloth or cheve molds to drain for 12 hours.
6. Add salt and refrigerate.
I like to roll it into small logs and wrap in cellophane to store. You can also freeze goat cheese and defrost when your ready to eat it. For a spreadable cheese, add olive oil and flavorings and spread onto bagels, toast or crackers.
Soft Goat Cheese Recipe
1 gallon raw goat’s milk
1 packet Mesophilic starter culture
1 drop rennet diluted in 5 TBLS (2oz) cold filtered water - Add 2 TBLS
2 TSP Sea Salt
1. Warm the milk to 76 degrees.
2. Add the starter and stir well.
3. Stir in 2 TBLS of the diluted rennet. Stir with up-an-down motion for 1 minute and NO longer.
4. Cover milk and let sit undisturbed for 24 hours.
5. Cut curds and scoop into cheese cloth or cheve molds to drain for 12 hours.
6. Add salt and refrigerate.
I like to roll it into small logs and wrap in cellophane to store. You can also freeze goat cheese and defrost when your ready to eat it. For a spreadable cheese, add olive oil and flavorings and spread onto bagels, toast or crackers.