Mmmmm…goat cheese. Or chèvre, if you’re fancy like that.
Us? Not so fancy, but that’s okay.
Once upon a time we had a milk goat. She gave us the best milk you ever did taste. Then, we moved back to Florida and said goat could not come with us. We moved back to become “city folks” with a better understanding and knowledge of our food system (or lack there-of in the U.S.). We grew to appreciate our own food and some old ways of doing things like making kombucha, growing some things, and buying the best meat our pockets could afford.
But, you don’t have to have a goat to make this recipe, y’all.
All you need is goat’s milk (and it doesn’t have to be raw). I know raw milk is illegal in Florida but I can find goat’s milk at our local farmers market. And with it, we make this chèvre (I sound so darn fancy when I say it). ? Someone just needs to come dress me up in heels and pearls (as I sit here in an over-large flannel and “yoga” pants). A girl can dream…
Since we no longer homestead we only keep a handful of things around the house like our canning equipment, kombucha scoby’s, and direct-set mesophilic cultures. Just in case we see some awesome deals at the farmers market (when I get the chance to go). I’m hoping to actually finagle the kiddos up this weekend and head there.
It really is simple to make your own chèvre, so if you are looking for a recipe on how to make goat cheese with a mesophilic starter, then look no further, ’cause here it is!Print
Make your own goat cheese using a direct-set mesophilic culture starter.
- 1 packet mesophilic direct-set culture
- 1 drop double-strength liquid vegetable rennet OR 2 drops liquid animal rennet
- 1 gallon raw or pasteurized goat milk (do not use ultra-pasteurized)
- Dissolve your rennet in 1/4 cup cool water. Set aside.
- Pour milk into pot and heat until 75 degrees.
- Remove from heat. Sprinkle the direct-set mesophilic culture on the top surface of the warm milk. Let dissolve for 3-4 minutes.
- Using up and down strokes (do NOT stir) with wooden spoon, gently mix culture into milk.
- Add water/rennet mixture. Using up and down strokes (do NOT stir), gently mix rennet mixture into milk.
- Cover pot with lid and let it culture (sit) for 14-18 hours, roughly in 72-74 degrees temp. After 14-18 hours cheese will be soft and resemble yogurt. You will see whey (yellow liquid) separating from the cheese.
- Double a piece of cheesecloth in a colander and place colander into a bowl.
- Gather up the corners of the cheesecloth and tie into knots.
- Hang cheesecloth with the goat cheese over a bowl so the whey can drain (we use a knob on the kitchen counter and then place the colander/bowl underneath).
- Let cheese drain for 7-14 hours, until desired consistency is reached.
- Flavor with herbs and salt of your choice (if desired).
- Store in fridge up to 10 days.
If freezing, drain as much whey as possible from the cheese and salt well. It freezes better.
Show me how you chef like-a-boss. Snap a pic and hashtag it #flipflopkitchen when you make this. I’d ❤️ to see!