Goat Cheese Recipe With Unpasteurized Milk – DIY

I have been experimenting exclusive Homemade recipes using unpasteurized goat milk, and the results are astonishing –  more suggestions and followers on social media platforms.


Simple Soft Cheese.

This is an easy  handmade  recipe that only requires half  gallon raw goat milk, the strained juice of 2 medium lemons, a thermometer capable of the 180-200°F range, some “cheesecloth” (many cotton cloths will work for straining), and some coarse salt,  like kosher or sea salt.

*Take note – This recipe will not work well with pasteurized milk.


  • Heat milk on medium heat (in a stainless steel pot) to 185°F
  • Remove from heat and stir in the lemon juice
  • Stir for several minutes until milk has curdled
  • Add 1/2 tablespoon of coarse salt (optional)
  • Pour milk through cheesecloth
  • Wrap curds in cheesecloth and hang (using a rubber band works well) in the refrigerator to drain
  • Drain for 4-8 hours, depending on how dry you want the curds
  • Scrape curds off cloth into bowl and stir

That is all there is to it! You can use on toast, in salads, with pancakes or whatever you wish. Experiment using herbs (added at the end when you stir the cheese). For larger curds, heat the milk well into the 190’s before curdling. Experiment with curdling temperature and drying time to get the cheese that meets your needs. Happy experimenting !



Leave a Comment