Best Homemade Goat Cheese Recipes

MARINATED CHERRY PEPPERS STUFFED WITH HOMEMADE GOAT CHEESE SERVED WITH A PROSCIUTTO AND ARUGULA SALAD

Steps:

• Whisk marinade ingredients together in a non-reactive bowl and set aside.
• With a sharp paring knife, remove stem and core of peppers and dry them well with paper towels.
• In a small bowl, mix goat cheese with salt and pepper, to taste. Carefully fill each pepper with goat cheese and place in a shallow non-reactive casserole dish or bowl. Cover with marinade and refrigerate overnight before serving. (For an interesting twist, dip in beer batter and fry)
• When ready to serve, remove cherry peppers from marinade and set aside. Using a spatula, transfer marinade to a large bowl, add Arugula and sliced onions and toss well to combine. Divide salad between 8 salad plates, top with a piece of proscuitto and garnish with stuffed peppers.
• In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet. Heat over low heat to 180 degrees. Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate. Line a colander with several layers of cheesecloth and ladle curds into colander. Discard whey. Fold cheesecloth over top of curd and allow to drain overnight, refrigerated. Remove from cheesecloth and season to taste with olive oil, salt and pepper.

HOMEMADE GOAT CHEESE

Steps:

• In a large nonreactive saucepan, combine the goat's milk, buttermilk, and rennet. Heat over low heat until the mixture reaches a temperature of 180 degrees F. Transfer to a nonreactive bowl and allow to sit overnight, covered, until the curds and whey separate. Line a colander with several layers of cheesecloth and ladle the curds into the colander. Discard whey. Fold cheesecloth over top of curds and allow to drain overnight, refrigerated.
• Remove cheesecloth and season, to taste, with olive oil and salt and pepper, if desired.

SIMPLE HOMEMADE GOAT CHEESE

Steps:

• in a a non-reactive pot on med-high, bring milk up to just below boiling while stirring gently but constantly. you'll see a bit of foam starting to form.
• add the vinegar and stir gently. if the milk doesn't curdle and separate cleanly right away then let it heat a few min longer or add a touch more vinegar a tsp at a time.
• drain in a strainer lined with several layers of cheesecloth or an old pillowslip that has been bleached and rinsed very well. that liquid you're pouring off is whey, btw, and useful. you might want to catch it in a big bowl.
• move your cheese to a mixing bowl and stir in salt to taste. add heavy cream to make it smoother if desired.
• you can press into mini quiche dishes (line with more cheesecloth so you can un-mold cleanly) and refrigerate overnight to solidify if desired. you can also form into a log and roll it in herbs or marinate it in flavored olive oil. be sure to wrap tightly before storing for up to two weeks but i doubt it will last that long! the whey can be used for baking or boiling in place of water to add some extra protein and vitamins. you can also give it to your pets or water your plants or lots of other things. make a protein shake with some fruit perhaps. happy cheese making!

HOMEMADE GOAT CHEESE

Steps:

• Add goat milk to a large, nonreactive saucepan over medium heat. Heat until milk reaches exactly 75 degrees on an instant-read thermometer.
• Add the powdered and liquid mesophillic DVI to a small bowl. Add 2 tablespoons of the warm goat milk to the bowl and stir until well combined. Add the mesophillic mixture to saucepan with the remaining warm milk. Cover, and let stand, at room temperature, overnight.
• Cut set up cheese mixture into quarters to make it easier to transfer. Set a colander over a large bowl; line colander with 2 layers of cheesecloth. Carefully transfer mixture into the colander. Cover mixture with cheesecloth and let stand overnight at room temperature, until all of the liquid has drained from the cheese. Remove cheese from colander, discarding liquid, and store refrigerated in an airtight container, up to 2 weeks, or frozen up to 1 month.

HOMEMADE GOAT CHEESE

Steps:

• In a large saucepan, heat milk to 110°, stirring constantly.
• Pour milk into a blender, then add yogurt starter and blend on high for 10 seconds.
• Blending the milk removes any clumps that the yogurt starter may form.
• Pour milk into yogourmet yogurt maker and turn machine on.
• Leave yogurt in machine for 12 hours, longer is ok too.
• Line a colander with cheese cloth and place the colander on a bowl.
• Pour yogurt into cheesecloth lined colander and allow to drain for 8 hours in refrigerator.
• Lift cheese cloth off of colander and scrape creamy cheese off onto a plate.
• Transfer creamy cheese into a 2 cup mason jar.
• Serve with crackers.