Several goat milk cheese recipes that are easy to make and turn out great. Whether you have goats or not try your hand at these tasty cheeses
Easy homemade goat (or cow) milk cheese provides step-by-step instructions with pictures on how to make a simple, delicious cheese with goat or cow milk.
No special cheese-making kit or rennet is required, making it an ethical vegetarian chèvre you can crust however you like. And best of all, even with store bought ingredients, it's super frugal--less than half the cost of buying it ready made!
You will LOVE this Goat Cheese! It is the creamiest Chevre with a very mild flavor. It’s pleasant tang is perfect to use in recipes, or to eat by itself with crackers or chips!
Easy and delicious raw goat milk cheese.
Learn the tricks to make fresh mozzarella cheese.
Learn how to make goat milk ricotta at home with ease.
Make homemade mozzarella cheese using goat milk!
Easy and delicious raw goat milk cheese.
How to make goat cheese at home step by step!
Discover the joy of making your own homemade chèvre. Learn to season, store, and enjoy homemade goat cheese. Perfect for beginners!
Here's an easy recipe for a beginning cheesemaker to try. Make feta at home with just a few ingredients and simple steps!
Make homemade mozzarella cheese using goat milk!
Learn to make creamy, tangy Feta in this easy cheese tutorial. This is the perfect tutorial for beginners and experienced cheesemakers alike!
Fresh chèvre often overshadows other styles of cheese made with goat’s milk. From France’s Valençay to Vermont’s Bijou, here are 15 cheeses you should know.
Discover an assortment of soft cheeses from goat’s milk and cow’s milk like brie, feta, and most importantly, fresh goat cheese. Use these guidelines to teach yourself the shelf life of goat cheese curds and utilize the rind as a natural wrap when storing it in the fridge. #goat #cheese #last
Have you ever wondered about the magic behind the velvety smooth texture and nourishing properties of goat milk lotion? Prepare to embark on a journey into the world of artisanal skincare as we unveil the meticulous process of crafting this luxurious elixir straight from the source.The Making of Goat Milk Lotion:1. **G
Learn to make creamy, tangy Feta in this easy cheese tutorial. This is the perfect tutorial for beginners and experienced cheesemakers alike!
Want to make a cheese board? Read on to learn about the art of cheese selection and how to make the perfect cheese board
Goat milk cream cheese is a delicious and tangy alternative to traditional cream cheese made from cow's milk
Stretchy, delicous, creamy goat's milk mozzarella!
Easy and delicious raw goat milk cheese.
I just finished my first batch of Goat's Milk Feta ! Woohoo! I'm actually quite surprised at how easy--and fast--it was. The only tric...
A sweet, caramel sauce made from goat milk- similar to dulce de leche
You will LOVE this Goat Cheese! It is the creamiest Chevre with a very mild flavor. It’s pleasant tang is perfect to use in recipes, or to eat by itself with crackers or chips!
Easy and delicious raw goat milk cheese.
from the kitchen at Gartur Stitch Farm
Here are the goat cheese substitutes that you can use. Goat Milk Feta, Ricotta and Blue cheese are top alternatives.
Goats milk ricotta With only 3 ingredients, this easy home made goats milk ricotta will stop you from ever buying store bought again! Rich…
Learn to make creamy, tangy Feta in this easy cheese tutorial. This is the perfect tutorial for beginners and experienced cheesemakers alike!
Chevre is a very easy cheese to make using your goat's milk.
Easy and delicious raw goat milk cheese.
Feta is a Greek cheese, heavily salted and mildly aged. It is traditionally made with goat or sheep milk, but it can be made with cow milk with the addition of lipase powder. Stir 1/4 tsp. lipase powder diluted in 1/4 cup of water into the milk before heating.
Make homemade mozzarella cheese using goat milk!
How to Make Home Made Sheep Milk or Goat Milk Cheese!: I love easy, home made cheese, especially when I can get the milk for it. I prefer to get 'farm fresh' milk, but when that isn't easily acquired, I buy it in the organic section of my local super market. Please keep in mind that you can't get 'raw'…
Brie ... also known as the French "King of Cheeses" ... is one of my most favorite cheeses. I love the soft, gooey, creamy, buttery, earthy tasting cheese just under the rind. Oh yes ... you eat the rind too. I made goat milk Brie for the first time this fall. It is ripe and ready to eat now. I have been anticipating this day for many weeks! I cut into one of the Brie wheels today..... Mmmmm... In the photo below you can see the perfectly ripened cheese! It tastes SO good. It has a wonderfully complex flavor. When you first taste it ... you taste the earthy flavor of the cheese ripened by the white molds ... and then as the flavor develops on your tongue ... it is a mild cheese with a sort of buttery flavor. It is absolutely delicious! My Goat Milk Brie - close up When I made the Brie cheeses earlier this fall, I followed the recipe very closely. The timing and temperature are very important to develop the correct pH for the white mold to grow on the cheese rind. Brie is a cheese with a high moisture content and a higher pH than most cheeses. It has to be handled carefully during the making and ripening processes. I inoculated the cheese milk during the making process with a mixture of penicillium candidium and geotrichum candidium for the white mold to grow on the rind. This is a cheese that ripens from the rind to the interior of the cheese during the aging process. Some cheeses, such as cheddar, ripen from the inside out. It took a few days at room temperature for the fresh made cheeses to get all white and fuzzy ... and then the fuzzy mold smoothed out. After wrapping the Brie cheeses in a special cheese paper, they went into the large fridge/cooler to age at around 50* for several weeks. I flipped them over regularly to keep the moisture balanced in the cheese. The photo below shows one of the Brie cheeses after being wrapped in the special cheese paper for a few days. The cheese paper has an absorbent layer that goes next to the cheese and a plastic layer that goes on the outside. It is breathable so the microorganisms in the cheese and the white molds can have the oxygen they need to grow. The special cheese paper also keeps the cheese from drying out during aging. Goat milk Brie during aging You can see a sort of red/brown color on the rind of the Brie. This is from a bacteria called brevibacterium linens. This gives an added flavor component to the Brie cheese. You see this red bacteria most often on the rind of munster cheese. I made 4 of the 5" wheels and 3 small ones that are about 4oz each. I call these Baby Brie. You can see the white mold is still a little fuzzy on these Brie cheeses in the photo below. Baby Brie My Goat Milk Brie I am very VERY pleased with my first attempt at making Brie cheese. I just wish I had made more of it before drying the goats off in preparation for kidding season! This is definitely a cheese that I will be making a lot of this spring when the does have their kids and I have lots of milk again!
A benefit of raising goats is you get to make goat cheese from all the fresh goat milk! Learn how to make goat cheese from dairy goats with this homesteading guide.
Several goat milk cheese recipes that are easy to make and turn out great. Whether you have goats or not try your hand at these tasty cheeses
Easy and delicious raw goat milk cheese.
You will LOVE this Goat Cheese! It is the creamiest Chevre with a very mild flavor. It’s pleasant tang is perfect to use in recipes, or to eat by itself with crackers or chips!
This simple recipe for homemade mozzarella cheese requires no fancy equipment, no microwave, and very little time. Best of all, it tastes amazing!
Looking for fun and different ways to use your goat's milk? Check out these 20 goat milk recipes to make on your homestead!
Halloumi is a cheese originating from Cyprus. Traditionally it is made with either goat’s or sheep’s milk, but it can also be successfully made from cow’s milk. It requires no acid or culture to curdle the milk, making it a very unique cheese. Due to its high melting point, halloumi is mostly eaten grilled. Its salty flavour makes it the perfect accompaniment to many salads and stir fries.
