Easy Goat’s Milk Cheese: Queso Blanca


| 10/30/2013 10:13:00 AM


Tags: goat milk cheese, Margaret H. Bonham,

goatsI love goats’ milk.  That is, fresh goats’ milk.  Not the nasty stuff you buy in stores.  Goats’ milk is like the very best cows’ milk with sugar added.  It’s sweet and creamy, and not at all “goaty.” If the milk tastes “off,” the milk is spoiled, the goat has a health problem, or the goat is one of those breeds such as Toggenburgs that produces strong milk for goat cheese.  I remember when I first milked Annie after her owner traded me her for four chickens.  I had read goat’s milk was tasty, but until I tasted it, I really didn’t know what I was missing.  My husband was hesitant at first but when he tasted the milk, he became an instant advocate.  Yes, it’s that good.

When you're blessed with goats who produce lots of luscious, creamy milk, it's easy to want to do something with the milk besides freezing it.  Hence, I make homemade cheese.  Cheese keeps well, compared to goat’s milk, which has a tendency to go “off” after a few days, even with light pasteurization.  What’s more, goat cheese freezes exceedingly well, making it perfect for those of us who are self-sufficient minded.

When I have too much milk and I’m not in the mood to feed it to the chickens, I’ll make what has to be the closest thing to a foolproof cheese.  It’s a simple recipe and requires minimal effort on your part, you’ll use it time and again when you’re in a rush and have too much milk.  It goes by several names, depending on whose recipe you use.  Whether you call it palak paneer, vinegar cheese, mozzarella (it’s not really), or Queso Blanco, it’s a great confidence builder when making cheese.  I usually call it Queso Blanco, which means "white cheese." 

1 gallon of goats’ milk

¼ cup organic or homemade apple cider vinegar

1 tsp salt (Optional, but makes it taste better and retards spoilage.  I use Real Salt from Utah)




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