Easy Goat Cheese Recipes for Beginners

Goat cheese on board

Goat cheese is well-known for its distinctive flavor, thanks to the larger proportion of three classes of medium chain fatty acids present in the milk.

 

If you are new to cheese making or if you have ever wanted to learn how to make goat cheese, you have come to the right place. It is unbelievably easy to make, not to mention inexpensive compared to the cost of a store-bought portion.  Seriously, it is about half the cost.

 

There are many different types of goat cheese, each with its own unique flavor and texture.

 

There are a few different types of cheese that are easy for beginners:

 

Soft cheeses – fresh, unripened soft cheese is a good place to start for beginners, because it involves the basic processes of cheesemaking without pressing and aging.

 

 

Acid cheeses –  Acid cheeses are another good episode to start for beginners. The recipes require only a few basic ingredients. These cheeses are made by combining heated milk with an acid, like vinegar or lemon juice to help the milk coagulate.

 

 

Hard cheeses – If you are looking to create a homemade cheese with a little tang, or if you are feeling very adventurous and want to jump right into making hard cheeses, here are a few good ones that are easier and will give you a feel for the basics of hard cheesemaking.

 

 

Ready to learn more related homemade goat cheese recipes?

First and foremost, the ingredients and  effort required for these recipes vary a bit hence, take a peek at each to see which looks most feasible for you.

 

 

Summerhill Dairy, Goat Milk 32 Fl Oz

Homemade Vinegar Cheese

Image result for vinegar cheese recipe

 

There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar  cheese is one of the few, and is perfect for a beginner.

 

Ingredients:

 

  • 2 gallons goat milk
  • 1/2 cup or more vinegar
  • 1 teaspoon sea salt

 

 

Directions:

 

  • Heat milk to 185°F in a stainless steel pot.
  • Add vinegar until the milk begins to curdle, approximately 1/2 cup for 2 gallons of  milk. Once the milk begins to curdle, stir well, and cover and let sit with no heat under it for an hour or more.
  • Then ladle cheese curds into a lined colander (cheese cloth) and let drain over another pan to catch the whey. You can stop draining while soft and creamy for a soft spreadable cheese, or drain longer for a drier, crumbly cheese.
  • Mix in approximately 1 teaspoon sea salt to taste  and whichever seasonings you choose: –  Dill, garlic and herbs, green onion —the choices are yours, limitless!
  • Chill and enjoy on breads, salads, crackers, in pasta dishes and more.

 

 

 

Goat milk queso blanco cubes

Click the link Paneer to view the details.

 

More Acid Cheeses Recipes for you. Check it out NOW!