Homemade Lemon & Herb Goat Cheese

This sounds super fancy, but the lemon aspect was actually an accident. A beautiful, delicious accident. Just go with it.

A friend and I recently attempted homemade mozzarella, it was decent. We did a few things wrong (#1 was using the microwave instead of a stove) and decided not to be so experimental in our next cheese venture. Cue the goat cheese, four ingredients but a lot of attention to detail. We made a day of it, took our time, and tried a few flavors. One observation in my cheese research was a lack of detailed homemade goat cheese recipes, so here’s one for y’all!

Ingredients/Supplies [makes one small mound- we doubled]:

  • 1 qt. goat milk
  • juice of two lemons
  • 1 oz. of vinegar
  • ½ tsp. salt
  • Dried herbs de provence

  • Cheesecloth
  • Colander
  • Food thermometer
  • Small bowls for shaping (optional)
  1. Line a colander with two or three layers of fine cheesecloth.

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2. In a medium pot, heat the goat milk until it reaches 180’F. Stir frequently to ensure even heat throughout. Check often- ours went from 160 to 210 very quickly! If it does go over 180, turn the stove off and wait for the milk to cool down before moving to the next step.

3. Add lemon juice, stir a few times. Add vinegar, stir just until combined, and let sit for ten minutes. You’ll see the magic starting right away!

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4. Pour into the cheesecloth/colander, add the salt and mix lightly with a spoon or rubber spatula.

5. Gather ends of the cheesecloth and tie to your sink neck to hang & drain for about an hour. Do not squeeze out extra liquid- this is what makes it spreadable vs. crumbly.

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6. Take your ball of goat cheese and either sprinkle with dried herbs & serve, or prepare a small bowl with a light brushing of olive oil, line with dried herbs, and press your cheese into the mould. Release the cheese from the mould, refrigerate & serve.

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