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Homemade Goat Cheese. 90 minutes, 2 ingredients, and it's vegetarian! It couldn't be easier or more delicious

Homemade Goat Cheese {Vegetarian}

homemade goat cheese. 2 ingredients & 2 hours to perfectly creamy, tangy, and fluffy goat cheese.
Cook: 2 hours
Total: 2 hours
Yield:4 people

Ingredients

  • 1 quart goat milk , not ultra pasteurized
  • cup fresh lemon juice

Instructions

  • Make the goat cheese: in a non-reactive pot, heat the goat milk slowly on the stove over low heat until it reaches about 180 to 185º. You should see gentle bubbles and the surface will start to look a bit foamy. Turn off the heat.
  • Stir in the lemon juice and let sit off the heat for 10 minutes. The milk should curdle and start to become a bit thicker on the surface. Line a colander with two layers of cheesecloth and very gently pour the milk-lemon mixture into the lined colander. Gather the cheesecloth up around the curds and tie into a budle, using kitchen twine or a rubberband.
  • Set the colander over a large bowl, pot, or jar, so the liquid (the whey) can drip out. Let drain for at least 1 1/2 hours or overnight. Scrape the goat cheese off the cheesecloth and into a small bowl or airtight container (if not ready to use right away) with a spoon.

Notes

Scrape the goat cheese off the cheesecloth and into a small bowl or airtight container if not ready to use right away with a spoon.

Nutrition

Serving Size: 4g | Calories: 168kcal | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 118mg | Potassium: 504mg | Total Carbs: 12g | Sugar: 11g | Net Carbs: 12g | Vitamin A: 468IU | Vitamin C: 11mg | Calcium: 317mg | Iron: 1mg
Recipe By:Cheryl Malik