Mild Goat Cheddar Cheese Recipe

Learn how to make this mild goat cheddar cheese recipe from goat's milk, including cheesemaking supplies and utensils needed to make homemade goat cheese.

| June/July 2002

Homemade goat cheeses.

Homemade goat cheeses.


Learn how to make this mild goat cheddar cheese recipe using goat's milk.

Making Goat Cheese From Scratch

How to Make Goat Milk Cheese

Mild Goat Cheddar Cheese Recipe

This cheese is wonderful grated and used to top homemade pizzas. It's also a tasty topping for burgers. (See "cheesemaking tips" below.)

To 1 gallon whole goat milk add 1/2 cup buttermilk and let stand at room temperature for 2 hours. Heat milk very slowly to 86 degrees, then add one-half tablet rennet dissolved in 1/2 cup lukewarm water. Cover kettle and let sit about 45 minutes, during which time curd will form. Cut the curd, slowly slicing large curds with knife. Do not drain whey. Start heating slowly to 102 degrees. Stir occasionally for even heating and to prevent scorching. Remove from heat and immediately pour curds into colander lined with cheesecloth. Drain briefly. Gently roll curds back and forth in cloth to drain off excess whey. (Whey can be saved and fed to pigs. They love it.) Salt curds with about 1 1/2 teaspoons salt or to your taste.

To drain and mold the cheese: Gather up corners of cheesecloth and tie with string. Hang on cabinet knob over a bowl, and by morning most of the whey will have drained off. This cheese will not keep as long as a pressed cheese, so use within two to three days or freeze it. Freezing will change its consistency, but the cheese is fine for grating when partially thawed.

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)

3/31/2015 10:54:11 PM

Try smoked flavored goat cheese. Totally Awesome!

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