Goats Milk Cheese Recipe: Easy Homemade Delight




About Marc MacDonald

I’ve been raising goats for nearly 20 years now. Over those years, I accumulated a lot of information about goats and what works and what doesn’t.

Learn more about Marc

Affiliate Disclaimer

As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.

Share the love of Goats
Goat Milk Cheese Recipe
Goat Milk Cheese Recipe

Goat milk cheese, a delicious and versatile dairy product, has been enjoyed by people around the world for centuries. With its rich flavor and creamy texture, this cheese can be a delightful addition to any meal or simply enjoyed on its own. Making cheese from goat milk at home is not only a cost-effective way to savor this delectable food but also adds a personal touch to your homemade creations. Below you will find our goat milk cheese recipe that is easy to follow.

Preparing for the Goat Milk Cheese Recipe

In order to make goat milk cheese, you must first understand some basics, including essential equipment and ingredients needed, as well as the step-by-step process for creating your own unique cheese. After successfully making your cheese, it’s important to know how to properly store, age, and serve your creation so that you and your loved ones can fully enjoy the fruits of your labor. Furthermore, by exploring different goat milk cheese varieties and recipes, you can delve into new flavors and textures, expanding your culinary repertoire and impressing your family and friends with your cheese-making abilities.

Key Takeaways

  • Goat milk cheese can be made at home with essential equipment, ingredients, and a step-by-step process.
  • Proper storing, aging, and serving techniques are important for preserving and enjoying your homemade cheese.
  • Exploring different goat milk cheese varieties and recipes can enhance your culinary skills and provide new flavors to enjoy.

Goat Milk Cheese Basics

Goat milk cheese is a delicious and nutritious alternative to cheese made from cow’s milk. It comes in various forms and flavors, offering something for everyone’s taste buds.

Types Of Goat Cheese

There are several types of goat cheese, each with its own unique flavor and texture. Some popular types include:

  1. Chèvre: A soft, creamy cheese with a mild, tangy flavor.
  2. Feta: A crumbly, salty cheese, often used in salads and Mediterranean dishes.
  3. Gouda: A semi-hard cheese with a nutty, buttery flavor, aged for different lengths of time to achieve varying degrees of firmness.
  4. Cheddar: A firm, aged cheese with a tangy, sharp flavor.
  5. Cream Cheese – smooth spreadable cheese

Benefits Of Goat Milk Cheese

Goat milk cheese offers several benefits over cheese made from cow’s milk. These include:

  • Easier to digest: Goat milk is naturally lower in lactose, making it a suitable option for those who are lactose intolerant or sensitive to cow’s milk.
  • Higher in nutrients: Goat milk is richer in vitamins and minerals, including calcium, magnesium, potassium, and vitamin A, compared to cow’s milk.
  • Less allergenic: Goat’s milk protein is different from cow’s milk protein, making it less likely to cause an allergic reaction.
  • Lower in calories and fat: Goat cheese typically contains fewer calories and less fat than cow’s milk cheese, making it a healthier choice for those watching their calorie intake.

Goat milk cheese can be made at home using simple recipes, or it can be purchased from specialty stores and supermarkets. Enjoy the unique flavors and health benefits of goat milk cheese in your favorite dishes, or as a stand-alone snack.

Making goat milk cheese
Making goat milk cheese

Essential Equipment And Ingredients

Cheesemaking Equipment

To make goat milk cheese at home, you will need the following cheesemaking equipment:

  • Thermometer: A food-grade thermometer is essential for monitoring the temperature of the milk during the process.
  • Cheesecloth: You will need a clean, fine-weave cheesecloth to separate the curds from the whey.
  • Colander: A colander is necessary for draining the curds.
  • Cheese mold: Cheese molds come in various sizes and shapes, depending on the type of cheese you are making. They help to shape and compress the cheese.

Key Ingredients

The essential ingredients for making goat milk cheese include:

  • Goat milk: Fresh or pasteurized goat milk can be used to make cheese, but avoid ultra-pasteurized milk as it may not set properly.
  • Starter culture: Specific bacterial cultures are added to the milk to help develop flavor and texture. Mesophilic culture is often used for goat cheese.
  • Rennet: Rennet can be liquid or tablet form and is used to coagulate the milk, separating the curds from the whey. Use either animal or vegetarian rennet.
  • Non-iodized salt: Salt adds flavor and helps to preserve the cheese. Be sure to use non-iodized salt, as iodized salt can affect the cheese’s fermentation.

In conclusion, having the right equipment and key ingredients are crucial for successful goat milk cheese making at home. Remember to use a food-grade thermometer, cheesecloth, colander, and cheese mold for your equipment, and choose quality goat milk, the appropriate starter culture, rennet, and non-iodized salt as your ingredients.

Step-By-Step Goat Milk Cheese Recipe

  1. Preparing The Milk

    Heat 1 gallon of goat milk in a large stainless steel pot until it reaches 72°F (22°C). Make sure to stir frequently to ensure even heat distribution throughout the milk. You can add herbs at this stage if desired, to infuse flavors into the cheese.

  2. Adding Rennet And Starter Culture

    Sprinkle 1/8 tsp mesophilic starter culture on the surface of the warm milk and let sit for a minute or two to hydrate. Gently stir the culture into the milk to distribute it evenly. Dilute 2 drops of rennet in ¼ cup non-chlorinated water and carefully mix it into the milk.

  3. Curd Formation And Cutting

    Cover the pot and let it sit undisturbed in a warm location for 1-2 hours, allowing the curd to form. The curd should have a firm, custard-like texture, and the whey should have separated from the curds. Using a long knife or spatula, make vertical cuts through the curd, creating a checkerboard pattern. Let the curds rest for 5-10 minutes.

  4. Draining The Whey

    Line a colander with cheesecloth or a fine mesh bag and carefully pour the curds and whey through it. Gently press the curds to release more whey, being careful not to compact the curds. Allow the curds to drain for about 1 hour, periodically pressing them to release additional whey.

Table of Curd Draining Times

Curd Draining Time Texture of Cheese
1 hour Soft
3-4 hours Firmer
Up to overnight Firmest
Draining Time Impact on Goat Cheese texture

Salting And Shaping The Cheese

Once the desired firmness is achieved, transfer the drained curds to a bowl and gently mix in your preferred amount of salt. You can also add additional herbs at this point for added flavor. Shape the cheese into your desired form, such as logs or discs. Gently wrap the cheese in parchment paper or wax paper and refrigerate. The goat milk cheese will be ready to enjoy in 1-2 days, as the flavors will continue to develop during this time.

Storing, Aging, And Serving Goat Milk Cheese

Storing Conditions And Techniques

Proper storage is essential to maintain the freshness and quality of goat milk cheese. The ideal environment for storing goat milk cheese includes refrigerator temperatures of 35–40℉ (2–4℃) and a relative humidity of about 85% to prevent the cheese from drying out. To achieve this humidity, store the cheese in a sealed, airtight container or wrap the cheese in cheese paper or parchment paper. Keep in mind that different types of goat milk cheese, such as feta, require specific storage conditions. For example, feta cheese should be stored in its brine solution to maintain its unique texture and flavor.

Aging Cheese For Optimal Flavor

Aging is a process that allows the natural enzymes and microorganisms in the goat milk cheese to create unique flavors and textures as the cheese matures. Some common methods for aging goat milk cheese include:

  • Natural rind: This method allows the cheese to develop a natural protective layer as it ages, often resulting in a strong, rich flavor.
  • Wax or vacuum seal: For milder flavors, use this method to protect the cheese from unwanted bacteria and prevent unwanted moisture loss.

It is essential to maintain proper temperature and humidity levels during the aging process. For optimal flavor, age your cheese at temperatures between 50–55℉ (10–13℃) and a relative humidity of 80–85%. The duration of the aging process depends on personal preference and the type of cheese being aged.

Serving Ideas And Pairings

When it comes to serving and enjoying goat milk cheese, creativity is key. Here are some ideas for delicious pairings that complement the unique flavors of goat milk cheese:

  • Honey: Drizzle honey over a variety of goat milk cheeses, especially fresh, creamy cheeses like chevre.
  • Fresh herbs: Add finely chopped herbs like thyme, rosemary, or basil to enhance the flavors of goat milk cheese.
  • Lemon juice: A squeeze of lemon juice over your cheese can add brightness and acidity, elevating the flavors.
  • Olive oil: Lightly drizzle some high-quality olive oil on cheeses like feta or chevre for a rich and creamy mouthfeel.
  • Cheese salt: Sprinkle cheese salt on top of your goat milk cheese to enhance its savory characteristics.

When serving goat milk cheese, allow it to reach room temperature for at least 30 minutes before enjoying, as it brings out the best flavors and textures.

Troubleshooting Goat Milk Cheese And Tips

Common Cheesemaking Issues

  1. Inappropriate curd formation: If you are struggling with inadequate curd formation, ensure you are using fresh milk, as ultra-pasteurized milk may not form curds. Also, check the acidity level of your cheese. Adding vinegar or lemon juice can increase the acidity, helping to form better curds.
  2. Curd too soft: If your curd is too soft, try increasing the temperature or using full-fat milk. This will help create firmer curds.
  3. Off-flavors: Using a wooden spoon or other utensils made from porous materials can transfer unwanted flavors to your cheese. Stick to stainless steel or other non-porous tools to avoid this issue.

Helpful Tips For Success

  • Full-fat milk: For the best results, use fresh, full-fat goat milk, as it helps to create a richer, creamier cheese.
  • Avoid ultra-pasteurized milk: Ultra-pasteurized milk can cause issues with curd formation. For successful cheesemaking, try using fresh or pasteurized milk instead.

  • Curd cutting technique: For hard cheese, cut the curd into hazelnut-sized pieces to help release whey and develop the desired texture.

  • Type of cheese: To start your cheesemaking journey, consider beginning with a simple cheese like queso fresco. As a soft cheese, queso fresco requires less time and effort to create compared to harder varieties of cheese.

By being aware of these common cheesemaking issues and helpful tips for success, you can more confidently make delicious goat milk cheese at home.

Different Goat Milk Cheese Varieties And Recipes

In this section, we will explore different goat milk cheese varieties and some recipes you can try. These include making Feta, creating Chevre, Cottage Cheese and Ricotta.

Making Feta

Feta is a popular tangy, soft cheese that can be easily made from goat milk. Originating from Greece, it pairs well with salads, pasta, and raitas. To make feta, follow these steps:

  1. Heat goat milk to 86°F (30°C) and add a mesophilic starter culture.
  2. Once the starter culture is mixed in, add rennet to the milk.
  3. Allow the milk to set at room temperature until a firm curd forms, which usually takes about 1 hour.
  4. Cut the curd into cubes, then gently stir and heat the curd to 100°F (38°C) over 30 minutes.
  5. Remove the curd from heat, let it settle, and then ladle it into a cheesecloth-lined colander.
  6. Tie the cheesecloth and let the cheese drain for 4-6 hours.
  7. Remove the cheese from the cloth, cube it, and sprinkle it with salt.
  8. Store the feta in a brine solution in a fridge for at least a week to develop flavor.

Creating Chevre (or Chèvre)

Chèvre is a famous soft, creamy cheese with a mild flavor, typically spread on bread or crackers or used in salads and desserts. It can also be garnished with maple syrup, nuts, or herbs. Here’s how to make chevre:

  1. Heat goat milk to 72°F (22°C) and add chèvre starter culture.
  2. Stir the mixture well and let it sit covered at room temperature for 12-18 hours.
  3. Line a colander with fine cheesecloth and gently pour the mixture into it, letting the whey drain out.
  4. Allow the cheese to drain for 6-12 hours, then scoop it out and apply salt to taste.

Cottage Cheese and Ricotta

Cottage and ricotta cheeses are versatile, mild-flavored cheeses that can be made from goat milk. They can be used in various savory dishes, desserts, or simply enjoyed on their own. Let’s explore how to make these cheeses.

Cottage Cheese:

  1. Heat goat milk to 86°F (30°C) and add a mesophilic starter culture.
  2. Once mixed in, add rennet and let the milk set for about 90 minutes, until a firm curd forms.
  3. Cut the curd into half-inch cubes and let them rest for 10 minutes.
  4. Heat the curds to 110°F (43°C) and stir them gently for 30 minutes.
  5. Drain the curds in a cheesecloth-lined colander, and let them sit for 2-4 hours.
  6. Add salt to taste, then store the cottage cheese in the fridge.


  1. Heat goat milk to 185°F (85°C) and add about 1/4 cup of vinegar or lemon juice.
  2. Stir the milk gently until curds begin to separate from the whey.
  3. Allow the mixture to rest for 5 minutes, then pour it into a cheesecloth-lined colander.
  4. Let the curds drain for 30 minutes to an hour, then add salt to taste and transfer to a container.

Raising Goats For Milk Production

Selecting The Right Breed

When raising goats for milk production, it is essential to choose the right breed. There are several dairy goat breeds available, each with different characteristics, milk production levels, and needs. Some of the popular breeds include Alpine, LaMancha, Nubian, Oberhasli, Saanen, Sable, and Toggenburg. It is essential to research each breed to determine which one suits your needs and environment best. For instance, Nubians are known for their high butterfat content, making their milk perfect for cheese production. On the other hand, Saanens are heavy milk producers but have lower butterfat content.

Proper Goat Care And Milking

Once you have selected the right breed, it is crucial to provide proper care for your goats to ensure optimal milk production. Here are some key aspects to consider:

  • Housing and Environment: Goats need a dry, well-ventilated shelter to protect them from harsh weather conditions. Ensure there is adequate space for your goats to move around and access logs or structures for climbing and playing.
  • Nutrition: A well-balanced and nutritious diet is crucial for your goats’ health and milk production. Provide them with good-quality hay, fresh water, and proper supplementation with minerals and vitamins. Whole goat milk can also be fed to young goats for optimal growth.
  • Health Care: Regular health check-ups and vaccinations are essential for preventing diseases and maintaining your goats’ health. Partner with a trusted veterinarian to ensure your goats receive proper care, including deworming and hoof trimming.
  • Milking: Establishing a consistent milking routine is vital for maintaining milk production. Goats should be milked one to two times daily, depending on the breed and individual needs. Ensure you maintain proper hygiene during the milking process to avoid contamination.

When raising goats for milk, using the right equipment and cultures is essential for creating delicious cheese. Mesophilic starter culture is commonly used to make goat cheese, as it thrives at moderate temperatures and helps with the fermentation process. Cultures for Health offers various mesophilic starters to suit your cheese-making preferences and enhance the flavors. With proper goat care, milking, and the right cultures, you can create a delightful assortment of goat milk cheese recipes to enjoy.

Video- Goat Milk Cheese Recipe from Hammock Haven Farm

In this official video from Hammock Haven Farm, Kristin Hammock, who won the Amateur cheese competition at the American Dairy Goat Association National Convention in 2017, demonstrates how to make goat’s milk cheddar cheese. At the beginning and end of video, you can see some of the dairy goats on her farm. The cheese making gets started at 2:39. You can see the finished product at 21:54.

Goat Cheese Recipe Video

Frequently Asked Questions

How do you make goat milk feta cheese?

To make feta cheese, heat a gallon of goat milk to 86°F (30°C). Sprinkle 1 packet of mesophilic culture over the milk and let it sit for a minute before stirring. Let it ripen for one hour. Mix 1/2 a teaspoon of liquid rennet in 1/4 cup of cool non-chlorinated water, then add to the milk, stirring thoroughly. Cover it and let it set for an hour until a clean break appears. Cut curds into 1/2-inch cubes, allow them to set for 10 minutes, and gently stir for 20 minutes. Transfer curds to a cheesecloth-lined colander and pour off whey.

How do you make goat milk gouda?

To make goat Gouda cheese, heat a gallon of goat milk to 85°F (29°C) and sprinkle the surface with mesophilic culture. Let it ripen undisturbed for 30 minutes. Stir in diluted liquid rennet (1/2 teaspoon in 1/4 cup non-chlorinated water) using up-and-down motions for one minute. Let sit for 30 more minutes, then cut curds, transfer them into molds, and press overnight. Brine the resulting cheese for 24 hours before aging in a cheese cave for 3 to 6 months.

Do you use vinegar in goat cheese?

Vinegar can be used to make fresh goat cheese, also known as chèvre. Simply heat goat milk to 180°F (82°C), stir in vinegar or lemon juice (about 1/4 cup for every gallon of milk), and let the mixture sit for 10 minutes until curds and whey separate. Pour the curds into a cheesecloth-lined colander, allow them to drain, and squeeze the cheesecloth to remove any excess liquid. You can add salt and herbs to flavor your cheese.

What is the best goat milk for cheese?

The best goat milk for cheese is fresh, unprocessed, and whole (not separated or skimmed). Raw milk provides a richer flavor, but pasteurized milk is safer, especially for beginners. Try to source milk from pasture-raised goats, as it will have a milder flavor and better nutritional profile.

How do you achieve creamy goat milk cheese?

The best goat milk for cheese is fresh, unprocessed, and whole (not separated or skimmed). Raw milk provides a richer flavor, but pasteurized milk is safer, especially for beginners. Try to source milk from pasture-raised goats, as it will have a milder flavor and better nutritional profile.

How do you pasteurize milk for cheese?

To pasteurize milk for cheese, heat it slowly to 145°F (63°C) and hold it at this temperature for 30 minutes, constantly stirring to prevent scorching. You can use a double boiler to achieve even heating. After pasteurization, cool the milk rapidly in an ice-water bath to 75°F (24°C) before starting the cheese-making process.

About the author

Latest Posts