Author Notes: One of my main goals as a cheesemaker is telling everyone how lovely and healthy and versatile goat cheese is. But there’s one more secret-it’s super easy to make for yourself! I learned how to make it from an artisan with decades under her belt, but you can perfect your own technique with some practice in your kitchen! Whether you make your own, you use Belle Chevre or any other goat cheese, I want you to enjoy and feel at home with this beautiful cheese! —Tasia Malakasis
Makes: 1 log
gallon goat milk
teaspoons citric acid, rounded
teaspoons salt (or to taste)
Mix the citric acid with 1/2 cup of water. In a heavy-bottomed, nonreactive
pot, combine the goat milk and citric acid to 185 degrees over medium heat, stirring continuously.
- Once it reaches this temperature, turn off the heat and allow to sit for 15 minutes.
- Lay out a towel or several layers of cheesecloth in a bowl. Pour in the milk mixture. The curds simply resemble curdled milk at this point.
Tie the ends of the towel together so it becomes a bag. Hang it on a wooden spoon and let the bag hang free. The whey should strain for at least two hours, but for best results you can leave half a day. This makes forming easier
and results in a denser cheese.
Before taking the cheese out of the
cloth, squeeze the cloth to extract more liquid from the cheese. Transfer the cheese from the cloth to a bowl and season it with cheese salt to taste. To shape into a log, simply place on a clean smooth surface and begin to roll out gently, like a playdoh snake.
Photo by Stephanie Schamban