How to Make Cheese: Goat Cheese and Mild Cheddar

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My first attempts at cheese making were less than successful, to say the least. The first batch I made was simply terrible. My dear husband tried, bravely, to eat it. I finally threw it out to the chickens, who eyed it suspiciously and left it for dead. I think a poor possum finally finished it off.

We learn through trial and error, and now I turn out a mighty fine cheese. Two favorite, easy recipes follow.

Cheesemaking is now routine when the goats are producing milk. I make extra and freeze it for the winter. You can also freeze the milk in plastic gallon jugs. The curd made from the frozen milk isn't as solid, but it's nice to be able to make a fresh cheese when the goats are dry. Thaw and shake well to redistribute the cream. Then make cheese as usual.

Cheesemaking Supplies: 

Fresh goat milk
Buttermilk (this acts as the starter culture)
Rennet* (an enzyme that makes the warm milk form curds)
Salt (Sea salt, cheese salt or kosher salt without iodine)

Cheesemaking Utensils:

Cooking pot: 5-quart enamel or stainless steel kettle
Slotted spoon
Large knife or spatula
Cheesecloth
Colander
Cheese molds (for French Goat Cheese)
String (for Mild Cheddar)
Rack for draining
Dairy thermometer (recommended but not required)

*Rennet may be available at natural food stores or supermarkets.

Sources for Cheesemaking Supplies

French Goat Cheese Recipe

An uncooked goat cheese made in little cakes. You'll need plastic cheese molds. (See "Tips" below.)

To 1 1/2 gallons of whole goat milk, add 1 cup buttermilk. Let this stand at room temperature (70 degrees Fahrenheit) for 2 hours to ripen. Heat milk slowly to 86 degrees. Dissolve one-half tablet rennet in 1/2 cup lukewarm water. Gently stir into milk and let rest until curd is formed and begins to separate from whey (liquid). Using a slotted spoon, scoop large curds into molds, filling the molds to the top. Sprinkle 1/2 to 1 teaspoon salt over each and set to drain on rack.