Goat cheese.

You might have noticed me mention this on Facebook last night, but goat cheese is one of my comfort foods.  Considering the fact that, much unlike string cheese and Velveeta, I didn’t grow up with this sort of dairy in our household, I’m not sure how that happened.  Nevertheless…

When I saw a segment on Rachael Ray the other week that showed a tutorial on how to make your own goat cheese, I nearly fell over.  Making Brian watch the recording with me, I announced how convinced I was that I could do this myself.

Last night was Attempt #1.

Not bad for a first round.

While the end result isn’t as salty as I’m used to goat cheese being, I’m not sure if that’s because it’s a homemade process, if it’s because I chose to use vinegar over lemon juice (both are acceptable) or what.  But I plan on making some tweaks here and there.

You’re probably all going to get goat cheese for Christmas.  (I’m sure my mother-in-law is cringing right now.  Love you, Donna!)

Here’s a summary of the process, but Google the steps for more specifics and quantities if you want to try this at home.  As I understand it, it’s the same process for whole cow’s milk, too.

  • Bring milk to a simmer.
  • Add lemon juice or vinegar.
  • Bring back to a simmer.
  • Remove from heat and leave it alone for 15 minutes.
  • Strain.
  • Hang to drip dry.
  • Enjoy in the morning.

That’s how I hung my cheese to dry.

So, yeah, a little less salty today and perhaps a touch rubbery.  But it LOOKS like cheese and it SMELLS like cheese and it mostly tastes like cheese, so I think I’m on the right track.


  1. January 17, 2013

    I’m so excited about this and trying it myself!!!!

  2. January 17, 2013


  3. January 17, 2013
    Joan Dedman

    Interesting. Maybe I’ll try it some day, but not too anxious right now. So what is the final dish—pretzels, goat cheese and jam?

    • Yep. I was gonna make some blueberry compote. But this morning I just warmed up some strawberry jam. I prefer Flipsides crackers (with the pretzel on the other side), but I didn’t have them on hand today.

  4. January 17, 2013

    Bring some to the Armstrong Gathering on Sat. if you can make it.

    • January 17, 2013

      The weather is going to be good.

      • January 17, 2013

        Real good.

  5. January 17, 2013

    I loves me some goat cheese. A guy I work with brings it in every so often (I always request garlic chive, mmm). If it’s the soft, creamy kind and you want to be fancy about it, call it chevre (pronounced: shev) 🙂

  6. January 17, 2013

    i’m not that big on goat cheese, but if you ever start making your own mozzarella, I’m totally in!

  7. January 17, 2013

    One of my favorites too…with candied pecans, dried cranberries, greens and bit olive oil and balsamic.
    Sweet and savory, as they say. Love you tried. Sounds easy. Another retirement activity when I’m

  8. January 21, 2013

    I’m going to give it a whirl! Wish me luck :0)

  9. January 23, 2013

    That is awesome! I gotta try this one day. Yep. I’m intrigued and it all comes from just milk? I need to go to cooking school and learn the basics. You used goat milk? Neat.

Add a Comment

Make sure you share your opinion with us. Fields marked are required. Any other information is optional and for your own pleasure. Your email address will be hidden and never published or used in any way.


Optional Details

If you like you can tell us your website URL and Twitter Username. We'll link your name to your web address and we'll add a twitter link to your comment. This is completely optional.