The Art of Making Goat Cheese

Essential Starter Recipes for the Home Cheesemaker

Goat cheese (What wine goes well with cheese?), with its rich flavor and smooth texture, has captivated the palates of culinary enthusiasts around the world. Crafting goat cheese at home may seem daunting, but it's truly an accessible art that beginners can master with simple recipes and a pinch of patience. The key to success lies in understanding the basic principles of cheese-making – from sourcing fresh goat milk to the careful addition of cultures and rennet that transform milk into cheese.

Beginners can take pride in creating their own variations of goat cheese using a handful of ingredients and basic kitchen equipment. The process allows individuals to connect with traditional food craft, experimenting with flavors and techniques to produce cheeses ranging from soft and spreadable to firm and crumbly. Each batch provides an opportunity to refine the craft, and over time, enthusiasts can develop their signature goat cheese that reflects their unique taste and style.

The journey of making goat cheese at home starts with learning straightforward recipes that provide a foundation for more complex variations. Aspiring cheesemakers can find enthusiasm in the simplicity of the process, which has been honed over centuries, and take part in a rewarding culinary tradition that offers endless possibilities for creativity and enjoyment.

Understanding Goat Cheese

Goat cheese is revered for its distinctive flavor and texture which vary depending on its preparation and aging processes. This section delves into the historical roots of goat cheese and outlines the various types that cheese enthusiasts can enjoy.

Origins of Goat Cheese

Goat cheese, also known as chèvre, has a rich history that dates back thousands of years. Its origins can be traced to regions in the Mediterranean and the Middle East where the practice of domesticating goats for dairy products began. Goat cheese was a staple in the diets of ancient farmers and herders due to its nutritional value and long shelf life.

Types of Goat Cheese

Fresh Goat Cheese: This type is known for its soft, spreadable texture and a mild, tangy flavor. It is often found in logs, crottins, or spreadable tubs.

• Age: Young

  • Texture: Creamy

  • Flavor: Mild

• Age: Mature

  • Texture: Crumbly

  • Flavor: Robust

Aged Goat Cheese: These cheeses are allowed to age for various periods, leading to a firmer texture and stronger flavor. They can range from semi-firm to very hard.

Flavored Goat Cheese: Some cheeses come with herbs, spices, or even fruit mixed in, enhancing the cheese's natural flavor profile with additional notes.

Goat cheese's versatility allows it to be savored on its own or used as a component in other culinary creations, like being added to salads or melted into a sauce. Each type offers a unique sensory experience characterized by its own distinct flavor and texture, ensuring there is a variation to suit every palate.

Getting Started with Homemade Goat Cheese

Embarking on the journey of making homemade goat cheese requires a set of specific tools and a selection of the right ingredients. Mastery of these basics sets the stage for successful cheese making at home.

Required Equipment

To begin making goat cheese, one needs a non-reactive pot for heating the goat milk. This is essential to prevent any reaction that might affect the milk's flavor or safety. Monitoring the temperature precisely is crucial, and for that, a thermometer is a non-negotiable tool. As the milk coagulates, separating the curds from the whey is done with a colander lined with cheesecloth, which allows for proper draining without losing any curds.

Choosing the Right Ingredients

The cornerstone of homemade goat cheese is quality goat milk. Fresh or pasteurized milk can be used, but ultra-pasteurized should be avoided as it may not set properly. To coagulate the milk, one needs a coagulant such as rennet, available either in liquid or tablet form. Some cheese makers also use a starter culture, which introduces beneficial bacteria to the milk, enhancing flavor and aiding in the fermentation process. The simplicity of the ingredients list underscores the importance of each element's quality in the art of cheese making.

The Cheese Making Process

In goat cheese making, precise heating, culturing, and curding activities transform milk into velvety cheese. Each step is vital, requiring specific temperatures and handling to ensure the milk transitions smoothly into curds and whey.

Pasteurizing the Milk

The journey of cheese making begins with pasteurization, where the goal is to heat the milk to eliminate harmful bacteria. Goat milk is gently heated to 161°F and held at that temperature for at least 15 seconds. This process not only ensures safety but also prepares the milk for the addition of cultures.

Adding Cultures and Rennet

Once pasteurized, the milk is cooled to the optimal temperature for cultures to be added, which will ferment the milk sugars. Following this, rennet is mixed in to coagulate the milk. This critical step converts the liquid milk into a solid mass, known as the curds, and a liquid, known as the whey.

Curding and Cutting the Curds

After rennet addition, the milk must sit undisturbed until it achieves a clean break. This is when the milk solidifies enough for the curds to be cut. Curd size affects moisture content and texture; smaller curds typically lead to a firmer cheese. These curds are cut into small, uniform pieces to facilitate whey drainage.

Draining and Pressing

The final stages include draining the whey from the curds and molding the cheese. Draining can be done through cheesecloth-lined colanders. For harder cheeses, cheese press is employed to apply weight and shape the cheese blocks, ensuring any remaining whey is expelled. Adding salt not only enhances flavor but also aids in preserving the cheese.

Making goat cheese is an intricate process where craft meets science, and each step is executed with care to produce the characteristic flavors and textures that cheese enthusiasts cherish.

Flavoring and Aging Goat Cheese

When crafting goat cheese, the nuances of flavor and the art of aging are paramount. Flavoring with herbs transforms the cheese, while correct aging techniques ensure a heightened taste profile.

Incorporating Fresh and Dried Herbs

Fresh herbs infuse goat cheese with vibrant, aromatic flavors. They should be finely chopped and added during the cheese-making process for the best results. Choices like basil, chives, or mint offer a burst of freshness. Conversely, dried herbs impart a more concentrated flavor, often deepening over time. Thyme, rosemary, or oregano can be mixed in or sprinkled over the cheese before aging.

• Fresh Herb Example: Finely chopped basil can give a light, summery flavor.

• Dried Herb Example: Crushed rosemary will contribute a robust, piney taste.

Techniques for Aging and Storage

Aging goat cheese is critical for developing its unique flavor characteristics. Storage conditions require a cool, humid environment where the cheese is turned regularly. For a milder taste, a shorter aging period is sufficient. In contrast, a longer aging process allows for a taste evolution, often resulting in a tangy, complex profile.

• Aging Time:

  • Mild: 2-4 weeks

  • Robust: 2-6 months

Olive oil can be used to coat the cheese, creating a barrier that helps control mold growth while adding a silky, fruity undertone. Salt, especially sea salt, is not only essential for safety but also enhances flavor. It can be applied directly to the rind or included in a brine solution.

Simple Goat Cheese Recipes

For those eager to venture into cheese-making, beginning with goat cheese offers an accessible entry point. The following recipes for Classic Chèvre, Homemade Feta, and Spreadable Goat Cream Cheese illustrate just how simple and gratifying the process can be.

Classic Chèvre

To make Classic Chèvre, one will need a gallon of goat milk heated to 70°F before adding ¼ tsp of mesophilic culture. Further heating the milk to 90°F and stirring in the culture is necessary before adding the coagulant, typically ½ tsp of liquid rennet mixed with ¼ cup water. After a resting period of 30 to 45 minutes, the curd is cut and then hung in cheesecloth to drain, resulting in a tangy, versatile cheese that can be enjoyed on its own, or, as suggested by Backyard Goats, with a drizzle of honey or herbs for extra flavor.

Homemade Feta

Homemade Feta involves curdling heated goat milk with lemon juice or vinegar, creating a somewhat crumbly yet pliable cheese. The curds are then pressed into a block before being submerged in a saltwater brine, which is crucial for developing its signature sharpness. Allow it to age in the brine for several days, and the result is cheese that accentuates salads or pairs beautifully with olive oil and cucumbers.

Spreadable Goat Cream Cheese

The ease of making Spreadable Goat Cream Cheese sets it apart from other soft cheeses (What wine goes well with soft cheeses?). One combines softened goat cheese with cream cheese, adding lemon juice, garlic, and seasonings to a food processor, blending until smooth. It is often complemented by fresh herbs like rosemary and thyme, which can be incorporated during the final blend for an aromatic finish. As noted by Insanely Good Recipes, this spread is perfect atop crackers or bagels, providing a zesty, creamy twist to the standard spread.

Serving and Pairing Goat Cheese

Goat cheese is versatile and enhances a variety of dishes. The key lies in selecting the right accompaniments to complement its unique flavor profile.

Crafting the Perfect Cheese Plate

A cheese plate featuring goat cheese invites a creative mix of textures and flavors. Crackers serve as a crunchy base; opt for simple flavors to let the cheese shine. Fresh fruit like figs or grapes adds a sweet contrast, while nuts (What wine goes well with nuts?) provide an earthy undertone. Consider including both fresh and aged forms, perhaps a creamy cheese log, to offer a range of tastes and consistencies.

• Crackers: Plain, Whole Grain, Multi-Seed

• Fruit: Figs, Grapes, Apples, Pears

• Nuts: Walnuts, Almonds, Pecans

• Goat Cheese: Soft Cheese Log, Semi-Firm Variety

Incorporating Goat Cheese into Meals

Goat cheese can easily be woven into the fabric of a meal, whether it's crumbled over a vibrant salad, spread onto artisan bread for a sandwich, or melted into a pizza. Its tangy flavor can elevate simple ingredients, transforming meals into gourmet experiences. For sandwiches, pair with roasted vegetables or cured meats to balance the cheese's tartness.

• Salad Pairing: Beets, Walnuts, Vinaigrette

• Sandwich Suggestion: Roasted Red Peppers, Arugula

• Pizza Topper: Sun-Dried Tomatoes, Spinach, Caramelized Onions

Preservation and Storage Tips

Proper storage is crucial for maintaining the freshness and flavor of goat cheese. With the correct techniques, one can refrigerate or freeze goat cheese to extend its life.

Refrigeration and Freezing

Refrigeration: It is imperative to refrigerate goat cheese to keep it fresh. Goat cheese should be stored in its original packaging or tightly wrapped in plastic wrap or aluminum foil to prevent air exposure and moisture loss. The ideal location is the coldest part of the refrigerator, such as the back or the bottom shelf, to maintain a consistent temperature. For soft goat cheese, preventing drying is essential to preserving its creamy texture and taste.

• Storage life of refrigerated soft goat cheese: typically around 7-10 days after opening.

• Storage life of refrigerated semi-hard or hard goat cheese: up to several weeks, depending on the type of cheese.

Freezing: Hard goat cheese can withstand freezing better than soft varieties. When freezing, first tightly wrap the cheese in plastic wrap or wax paper, then place it in a heavy-duty freezer bag before storing it in the freezer to ensure it is well-protected against freezer burn.

• Storage life of frozen hard goat cheese: several months, but taste and texture might slightly change.

Handling and Packaging

For handling goat cheese, always use clean utensils and hands to prevent introducing bacteria that can spoil the cheese. Repackaging cheese immediately after each use minimizes its exposure to air and contaminants. Goat cheese should be kept in small quantities to ensure it's consumed quickly after opening which is best for both safety and quality.

• Soft goat cheese packaging: Tight wrapping in aluminum foil is simple and effective.

• Hard goat cheese packaging: Wax paper can allow the cheese to breathe and is suitable for wrapping prior to placing it in an airtight container.

Health Benefits and Considerations

Goat cheese offers a range of health benefits due to its nutritional composition, and it is an accommodating option for many diets. It is important, however, to consider dietary restrictions and potential allergies when incorporating goat cheese into one's diet.

Nutritional Profile of Goat Cheese

Goat cheese is a good source of protein, providing essential amino acids necessary for body repair and maintenance. It also contains fat, which includes a proportion of medium-chain fatty acids that are easier to digest and can be converted into energy quickly. Typically, a serving of goat cheese contains fewer calories than some other cheeses, making it a preferred choice for calorie-conscious individuals. Its nutritional benefits are complemented by a range of vitamins and minerals that support overall health. Goat cheese can enhance a vegetarian diet by contributing to the protein and fat requirements without the need for meat.

• Protein: Essential for muscle and tissue repair.

• Fat: Includes heart-healthy monounsaturated fats.

• Calories: Often lower than in cow's milk cheese.

• Nutrition: Rich in vitamins and minerals like calcium and phosphorus.

• Vegetarian-Friendly: Suitable for ovo-lacto vegetarian diets.

Dietary Restrictions and Allergies

For those with dietary restrictions or allergies, goat cheese can be a suitable alternative. Being naturally lower in lactose, goat cheese may be easier to digest for individuals with lactose intolerance. However, it still contains dairy, so those with a dairy allergy or on a vegan diet should avoid it. It is also important to note the presence of A1 casein, which is associated with allergic reactions in some individuals.

• Lactose Intolerance: Goat cheese is lower in lactose.

• Dairy Allergy: Still contains dairy proteins.

• Vegan Diet: Not suitable for vegan consumption.

• A1 Casein: May trigger allergies in sensitive individuals.

Individuals should consult their healthcare provider to determine if goat cheese is suitable for their dietary needs.

Advanced Techniques and Tips

Mastering the art of making goat cheese requires understanding advanced techniques and addressing common issues that arise during the cheesemaking process. This section provides insights into making raw milk goat cheese and practical advice for troubleshooting common issues.

Making Raw Milk Goat Cheese

When one opts for making goat cheese from raw milk, a few additional steps are necessary to ensure safety and flavor. Firstly, one should source high-quality raw milk, which greatly influences the final taste and texture of the cheese. The addition of a mesophilic culture is crucial; it helps develop the cheese's flavor profile and aids in the coagulation process. A tip for those using raw milk is to introduce calcium chloride to the milk before adding the rennet, which can help the curds set more firmly, particularly if the milk is less than ideally fresh.

Troubleshooting Common Issues

Cheesemaking can sometimes be unpredictable, but knowing how to troubleshoot common issues can increase the chances of success. If the cheese isn't setting properly, ensure that the mesophilic culture is active or that the rennet is not expired. If the curd is too soft, adding cheese salt can aid in expelling more whey and firming up the cheese. Here are some tips for troubleshooting:

• Curds Too Soft: Increase rennet slightly, ensure correct temperature when adding cultures.

• Flavor Too Mild: Allow the cheese to age longer, or add more mesophilic culture next batch.

• Cheese Too Crumbly: Decrease rennet or cut curds larger to retain more moisture.

Remember, making goat cheese is both an art and a science. Patience and precise adjustments can lead to delightful results.

Resources and Further Learning

For those beginning their journey in the art of making goat cheese, accessing the right resources and learning opportunities is essential. High-quality ingredients and guidance can elevate the experience from trial and error to crafting delicious cheese with confidence.

Finding Specialty Supplies

When one delves into cheese making, finding the right supplies is crucial. Enthusiasts can visit New England Cheesemaking for a comprehensive range of products such as books, cultures, rennet, and molds. For a more specialized approach, Cultures for Health provides a curated selection of starters and equipment necessary for different cheese varieties. For the DIY aficionado, local cheese shops often carry essential supplies and can offer tailored advice on selecting the right ingredients for specific cheese recipes.

List of Supplies:

• Cultures

• Rennet

• Cheese Molds

• Cheesecloth

• Thermometer

• Cheese Press

Workshops and Community

Engaging in workshops is an excellent way for one to enhance their cheese-making skills. These sessions offer hands-on experience and personalized coaching from seasoned professionals. Local farms or culinary schools might host cheese-making classes, while online platforms like Backyard Goats share insightful guides and easy recipes for beginners. Additionally, joining a community of fellow cheese makers can provide support, trade secrets, and inspiration to refine the craft.

Workshops can cover:

• Beginner Techniques: Fundamentals of cheese making.

• Advanced Classes: Specialty cheese types and aging processes.

• Community Events: Cheese tastings and fairs for networking.