November 10, 2009

Homemade Cheese

On Sunday I made my second batch of homemade goat cheese. I got a kit from a local store. The kits and more info are at Urban Cheesecraft.
I think this recipe is just the tip of the iceberg and I can't wait to experiment with more recipes. This recipe is so easy, that I feel like I am fooling everyone that got to sample it. Really. It is way easy. The hardest part was finding Pasteurized goat milk (not ULTRA pasteurized). Turns out my local Trader Joes had it.

The first step takes the longest....heating the milk to 185 degrees in a double boiler.

While waiting for the milk to get hot, I prepared the cheesecloth and other ingredients.

Once the milk is up to the right temperature, I added the citric acid which causes the curds to separate from the whey. Hey, it looks like curdled milk! I guess that's why they call it curds!

Next, I poured the mix into the cheesecloth for separation.

Add salt to the cheese, or any other herbs. I chose to make a layered cheese with pesto and sun-dried tomatoes.

I didn't make homemade crackers to go with this, but I will next time!


  1. Sure was good! Thanks for bringing it!

  2. Very impressive! Have you ever made yogurt cheese before? I haven't, but I've always been intrigued by the thought of it. Maybe one of these days I'll try it.

  3. We made a similar cow's milk cheese a few weeks ago and loved it. Thanks for the Trader Joe's tip. Goat milk can be hard to find.

  4. Oh, looks delicious! MM!! Good job!

  5. you need to get a few goats and have all the milk you need. Sure looks good.

  6. Wow!! That is so cool....I want to do it! Impressive to say the least...


Note: Only a member of this blog may post a comment.