I made my own raw goat cheese from scratch! I’m totally digging this homemade goat cheese, it’s deliciously addicting –at least for me.
Special Equipment needed:
-cooking thermometer
-yogurt maker
-cheesecloth
In a large saucepan, heat milk to 110°, stirring constantly. Once it reaches temperature, pour milk into a blender, then add yogurt starter and blend on high for 10 seconds. Blending the milk removes any clumps that the yogurt starter may form.
Pour milk into Yo’Gourmet yogurt maker and turn machine on. Leave yogurt in machine for 12 hours, longer is OK too.
Line a colander with cheese cloth and place the colander over a bowl. Pour yogurt into cheesecloth lined colander and allow to drain for 8 hours in refrigerator.
Lift cheese cloth off of colander and the scrape creamy cheese off onto a plate. Transfer creamy cheese into a 2 cup mason jar.
Serve with crackers!
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We have been on such a goat cheese kick here at my house this summer! I am going to try this out and let you know how I do!!! Awesome that you have posted this,
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5 Comments
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ginarucker on 7.13.2010
This looks great! I make my own greek yogurt at least one batch a week. It is easy and so good. I will have to try the goat cheese and the yogurt cheese.
bdmccall on 6.18.2010
I don’t have a yo’gourmet, I have the Euro-Gourmet (where you make individual jars of yogurt instead of one big batch) … can I use that instead and just fill the jars like I would with normal yogurt and then combine them to strain after cooking? Thanks!
killyourhusbandcasserole on 6.17.2010
Yay! A raw goat’s milk recipe! I just started drinking raw goat’s milk. I wasn’t able to tolerate milk for ten years until recently. I found a trusted source from realmilk.com and now I am a believer in unpasteurized, fresh milk. It is helping improve my syptoms of irritable bowel syndrome and chronic fatigue syndrome along with some other traditional foods that I am learning about.
Thanks so much for the recipe.
neighbornancy on 6.17.2010
Laura: I found this online. http://www.realmilk.com/where2.html
I use organic 2% to make my yogurt cheese (abut 3 times a week – we eat a LOT of yogurt!). I’m sure it isn’t anywhere near as wonderful as the goat cheese (I LOVE goat cheese!), but I love yogurt cheese (takes about 2 days for more firmness). It replaces sour cream and cream cheese for me!
I also refrigerate my yogurt before making cheese; it firms up a bit more in frig. I also use a Donvier Yogurt cheese strainer (about $18 not including shipping). The colander and cheesecloth works fine, but I tend to knock things over in the refrigerator!! LOL
laurainthecountry on 6.17.2010
Where do you get raw goat’s milk?