Mild Goat Cheddar Cheese Recipe

By Janet Knickerbocker
Published on June 1, 2002
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PHOTO: FOTOLIA/M.STUDIO
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.

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