Simple Recipes for Making Goat Cheese

The art of making goat cheese ranges from acarefully controlled conditions and special
quick and simple process, to a long andingredients, there are several soft cheeses that
complicated procedure. The soft spreadable formcan be easily made with simple ingredients found
of goat cheese known as chevre is probably theat the grocery. Two recipes are given below.
best known of the soft cheeses; however, manyRecipe 1. Ricotta Cheese from Goat Milk. Warm 2
other forms of soft cheeses can also be easilyquarts of goat milk to 185° F. When the
made with goat milk.temperature is reached, turn off the heat, and
The large quantities of three fatty acids, knownstir in 2 tablespoons of vinegar or lemon juice. If
as capric, caproic and caprylic acid, are responsiblethe milk does not immediately form small,
for the unique aroma and tangy taste of cheesegrain-like curds in the liquid, add a few more drops
made from goat milk. Cheeses made from theof the vinegar or lemon juice until it does.
milk of other animals can not duplicate the tastePour the curds and whey into a cheesecloth-lined
of goat cheese, because the other milks do notcolander placed over a bowl, or in the sink, to
have the abundance of these three medium-chaindrain. Leave to drain at room temperature for
fatty acids.several hours. A longer draining time will produce a
Water comprises almost 90% of milk. The waterdrier curd. When the desired consistency is
portion of milk is known as whey. Cheese is madereached, remove the curds and place in a closed
from the solid portion of milk, called the curd.container in the refrigerator for storage. This
There are two methods for separating the wheycheese can be used for making lasagna, or in any
from the curd for making cheese, but bothrecipe that calls for ricotta cheese.
methods work by acidifying the milk. In the firstRecipe 2. Quark Cheese from Goat Milk. Heat 2
method, bacteria are introduced into the milk andquarts of goat milk to 88° F, and stir in 2
allowed to multiply. The bacterial action convertstablespoons buttermilk with active cultures. If your
the milk sugar, lactose, into lactic acid. The longerbuttermilk is not very fresh, use up to 2
the bacteria are allowed to remain active, thetablespoons more. Let set at room temperature,
more lactose is converted.covered, for 24 hours. The mixture will thicken
This process reduces the lactose content ofinto a yogurt-like consistency.
ripened and aged cheeses to about 5% or less.Pour the mixture into a cheesecloth-lined colander
Because most of the lactose has been removedplaced over a bowl. Cover and let drain in the
from these products, they are oftenrefrigerator for 12-24 hours. Store the cheese in
recommended as milk alternatives for lactosea covered container in the refrigerator.
intolerant individuals.Quark cheese is similar to a thick sour cream,
The second method uses an acidifying agent,and, much like buttermilk or sour cream, is
usually vinegar or lemon juice, to create theexcellent in baked goods, including cheesecake. It
separation. As the acid is introduced into the milk,can also be used for dips, or as a substitute for
curds begin forming almost immediately. Whenricotta.
drained, these curds make a soft, spreadableNon-iodized salt can also be added to the cheeses,
cheese.if desired.
Although some forms of goat cheese do requireEnjoy!