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Fresh goat cheese (chèvre, which means goat in French) is one of my favorite cheese to make. It's so easy, this recipe is pretty much fail-proof, I can make it in 24hrs notice and generally is a party favorite.

Have fun with it!

Step 1: You Will Need:

- Goat milk: 1 gallon, raw or pasteurized NOT ultra-pasteurized

- C20G: 1 packet (this is a direct-set packet from cheesemaking.com. It contains Mesophilic cultures and a tiny bit of rennet)

- Salt, preferably a little coarse, like sea salt or kosher salt

- Pot with lid, heavy bottom, non-reactive

- Slotted spoon

- Colander over bowl

- Butter muslin

- Thermometer

Step 2: Heat Milk to 86F Over Medium Heat

Gently stir the whole time. It will take about 10 min. If you go a little over, it's ok. Try not to get above 90F.

Step 3: Sprinkle Cultures and Stir In.

1 packet of C20G is good for 1 gallon of milk. If you're making a 1/2 gallon batch, just add half of the packet and save the rest for another batch in the freezer.

Make sure to incorporate the cultures into the milk thoroughly by stirring in different directions, including up-down.

Step 4: Cover the Pot and Let Set for 12-18 Hours.

This is when the magic happens. The milk is slowly being acidified and coagulated. I like to let it sit overnight.

Step 5: Ladle the Curd Into a Butter Muslin Lined Colander Over a Bowl or Pot to Catch the Whey.

Once the milk coagulated, it will look like yogurt, with a gelatinous mass (curds) and yellowish/greenish liquid floating around and/or on top (whey).

You can just scoop out the curds and lay them into your cloth-lined colander.

Step 6: Hang the Muslin to Let Drain for 1-6 Hours.

The longer it drains, the drier your cheese will be.

Step 7: Mix in Salt and Seasoning

I use about 1.5 tsp salt, but really it's all about the taste.

Once you've broken up your curds into a bowl with a fork or whisk, and have incorporated the salt, you can add any seasoning you want.

My favorite combos are honey and lavender, herbes de provence, cumin and chili flakes. You can get super creative!

Step 8: Marvel and Eat.

You can shape them up however you wish. I like to put some herbs on top, it makes them look really pretty.

Now go impress you friends!

<p>Thank you for sharing this - it sounds straightforward and easy enough for me to tackle! I like that I can control how much salt goes in or even whether to put any salt at all - unlike shop bought cheese.</p>
Thanks for Sharing your Fresh Cheese Recipe :0) Do You know by any chance the Recipe for Swiss Cheese?<br>Thanks for Sharing if You Have it.
Hi there, Swiss cheese requires a lot more equipment, ingredients and technique. It also needs at least 2 months of aging at a constant 55F-65F. If you feel up for the challenge, this website has a good recipe and all the equipment/ingredients you need: http://www.cheesemaking.com/SwissBaby.html If you end up making it, please tell me how it turns out!
<p>Thanks for sharing :)</p>
<p>Having never made cheese before, I don't know how difficult the process usually is, but this sounds incredibly easy. A couple questions. What is butter muslin? Also, after you heat to 86F do you immediately shut the heat off and let it sit? I just want to be sure I don't mess it up!</p>
<p>It really is easy. So yes, once you get it to 86F, turn the heat off. If you're using an electrical burner, move your pot off the hot burner. You want to maintain that temperature as much as possible.</p><p>Butter muslin is a tightly woven cheesecloth. You can typically get it online like <a href="http://www.cheesemaking.com/shop/butter-muslin-for-draining-soft-cheese.html" rel="nofollow">here</a>. I've heard old (clean!) t-shirts work well too. Happy cheesemaking!</p>
I have done this with buttermilk to create spread cheese as well. But goat cheese? I'm not a fan of it but this is cool I have to admit!
<p>Nice! You can make this recipe with cow's milk too :)</p>
<p>Very nice. Thanks for sharing this!</p>

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Bio: Hi there! I'm a Franco-American hybrid who loves to learn new things. It could be an art, a craft or food. Over time, I ... More »
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