How to Make Homemade Goats' Milk Cheeses

Updated on March 17, 2016
Marye Audet profile image

Marye Audet-White is an internationally known food writer, food editor for Texas Living, cookbook author, and food blogger.

Fresh Ricotta, Image:(c)MaryeAudet
Fresh Ricotta, Image:(c)MaryeAudet

Home cheese making is a great way to have a quality product for less money. It makes a great hobby as well. If you have dairy goats it only makes sense to use up all that excess milk that occurs in the spring and early summer by making cheese. After all, how much ice cream can you eat?

Stay away from chlorinated water (anything out of a tap!). Also stay away from ultra pasteurized milk when you are working with store bought milk of any sort. These things will have an effect the end result and it will not necessarily be good. Follow the directions carefully; reading them through before you start to make sure you understand them.

A note about store bought goats' milk. It is usually awful. Try to find someone who is raising goats locally and buy it fresh. You will be much happier with the end product.

If you are interested in seeing how the milking process works on our little farm then you might like A Typical Morning on the Homestead.

Goats' Milk Feta Cheese

  • 1 gallon fresh goat's milk
  • 1 Tbl fresh yogurt
  • ½ tablet rennet; dissolved in 1/4 cup water
  • 1 gallon pot with lid
  • 1 long bladed knife
  • cheesecloth strainer
  • cheese mold
  • salt

Warm the milk to 80F while stirring. Make sure the bottom does not scorch. Blend in the yogurt and allow the mixture to stand for one hour.

After an hour dissolve the rennet in the water, or use liquid rennet according to directions. Stir into the milk mixture. Allow to stand at room temperature overnight.

The next morning the milk should look solid. Gently cut through the curds with the long knife, making ½ cubes. Stir gently and set aside for twenty minutes.

Put the cheesecloth lined colander over a large bowl and drain the curds and whey into it. Reserve the whey that drains into the bowl. Allow to drain over the sink for two hours.

Spoon into a bowl and add salt, stirring in thoroughly and gently. Break up the curds. Press the cheese firmly into a cheesecloth lined mold. Place a weight over top refrigerate for 24 hours before the next step.

Prepare pickling brine 20 oz of the reserved whey plus 5 Tbl salt. Stir to dissolve.

Cut cheese into one and a half inch cubes, place into wide-mouth jar. Pour the brine over it. Make sure the cheese is completely covered.

Allow to stand in the refrigerator for at least three days.

Rinse the excess salt out before using.


Goats' Milk Ricotta

  • 1 gallon goat's milk

  • ¼ cup organic apple cider vinegar

  • ¼ c organic, unsalted, melted butter

  • ½ tsp baking soda

Heat the milk to 195F. Do not allow to boil.

Stir in the vinegar slowly. There should be a separation of the curds and the whey. As soon as there is a clear separation of the whey from the cheese curds stop adding vinegar. If they do not separate at all then increase the temperature of the milk to 205F.

Using a slotted spoon gently ladle the curds into a colander lined with cheesecloth. Allow to drain for a minute or two and then place in a bowl.

Gently stir in the melted butter and baking soda. Mix very well. This can be stored in the refrigerator for up to one week.

Yield: two pounds ricotta cheese

Homemade Chevre

  • 1 gallon pasteurized goats' milk

  • 1 packet direct set chevre starter.

Heat the milk to 86F. Allow to set covered at room temperature of at least 72 degrees for twelve hours.

Line a colander with cheesecloth. Ladle the curds into the colander.

Tie the corners of the cloth in a knot and suspend over the sink to allow it to drain for twelve hours. The room temperature should not fall below 72 degrees.

Place in a cheesecloth lined mold to shape.

Store covered in the refrigerator.

Variations: Shape finished cheese into a log and roll in cracked black peppercorn

How to Pasteurize Milk at Home

Place into a double boiler and heat to 145F while stirring. Hold the milk at 145F for thirty minutes exactly. Remove the pot form the hot water and plunge the whole pot into ice water. Stir the milk constantly until it reaches 40F. Store in the refrigerator.

Making cheese at home is a great hobby. Once you know the basics you can make many types and variations of cheese for your own use at a fraction of the cost of store bought.

Questions & Answers

    © 2008 Marye Audet


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      • LongTimeMother profile image


        5 years ago from Australia

        This is great advice. Another awesome hub. I am definitely pointing people in your direction for any questions they have about goats.

        Thank you. :)

      • renee21 profile image


        5 years ago

        If I ever got a milk goat of my own, I would definitely make cheese!

      • sadie423 profile image


        6 years ago from North Carolina

        Great post! We are new to milk goats, raised them for a couple years now but finally had our first kids this March. I am still very much learning this whole cheese making thing. Great post!

      • steveamy profile image


        6 years ago from Florida

        I once tried making Mozzarella, with New England Cheese Making's quick method with Ultra-pasteurized milk -- FAIL. A good and informative post.

      • rockdresses profile image


        6 years ago from Turkey

        Thanks a lot for your sharing! It looks so delicious~ very useful information~

      • LetterWriter profile image


        7 years ago from Georgia

        Thanks! Yummy...

      • Marye Audet profile imageAUTHOR

        Marye Audet 

        8 years ago from Lancaster, Texas

        Jamie, You may need a better starter. If you are starting with plain yogurt check with your health food store to see if they have powdered starter. It will be in the refrigerator section.

      • profile image


        8 years ago

        I am having the worse time with yogurt. It is so runny that we drink it. Is there a secret that I am missing? I follow the directions to a "T" and still have vanilla flavored milk to drink : ). I LOVE your information. Thanks for being there!

      • profile image

        van@goat farm 

        8 years ago

        i am in gensan we don't have any rennet here please help me find where to order rennet or is there any alternative? i have lots of goats milk and i want to make kesong puti but i don't know how...tnx

      • djbraman profile image


        8 years ago

        Goat cheese is my favorite and I may just try this, you have the best homemaking ideas, I just love it every time I come and visit your hub! I'm gonna bookmark this one!

      • gracenotes profile image


        8 years ago from North Texas

        Nice to learn more about goat cheese. I have eaten it very fresh, and there is nothing like it. I wish it wasn't so expensive.

      • selahangel profile image


        9 years ago from Texas

        So now how do you make yogurt out of goat cheese since I can't have dairy?


      • Joy At Home profile image

        Joilene Rasmussen 

        9 years ago from United States

        Great information. Some of your recipes are a bit different than mine...I'll have to experiment.

      • Princessa profile image

        Wendy Iturrizaga 

        10 years ago from France

        My mouth is watering... goat's cheese must be one of my biggest sins. In France goat's cheese is very popular, but the makers are very secretive about how they do their cheese. Thanks for the information here, now I know a bit more some one of my favorite cheeses.


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