Makes about a pound of cheese.

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Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large sauce pot over medium heat, bring the milk to a slow boil; be careful not to scorch. Add dried onion and salt, if desired. As the milk really bubbles up, turn off the heat and pour in the vinegar; wait for the milk to curdle, then pour it through a cheesecloth-lined colander. Let cool, and enjoy!

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Nutrition Facts

265 calories; protein 14.7g 29% DV; carbohydrates 13.1g 4% DV; fat 17.1g 26% DV; cholesterol 66.2mg 22% DV; sodium 107.8mg 4% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/30/2011
This makes a pretty good ricotta goat cheese, but people should be aware that this is not the cheese people usually think of as "goat cheese." This is goat cheese because it is made from goat milk, but the tangy, flavorful soft cheese most people think of as goat cheese is called Chevre. This recipe is like the ricotta you would use in lasagna, which is typically a blander grainier cheese. It can definitely be eaten like Chevre and used in recipes, but will not have that rich tang like traditional Chevre. To get Chevre, you need to use cultures and need to ripen the milk with them to get the flavor and texture you would expect from "goat cheese." Read More
(56)

Most helpful critical review

Rating: 1 stars
06/08/2020
Terrible I had bad luck with the cheese Read More
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/30/2011
This makes a pretty good ricotta goat cheese, but people should be aware that this is not the cheese people usually think of as "goat cheese." This is goat cheese because it is made from goat milk, but the tangy, flavorful soft cheese most people think of as goat cheese is called Chevre. This recipe is like the ricotta you would use in lasagna, which is typically a blander grainier cheese. It can definitely be eaten like Chevre and used in recipes, but will not have that rich tang like traditional Chevre. To get Chevre, you need to use cultures and need to ripen the milk with them to get the flavor and texture you would expect from "goat cheese." Read More
(56)
Rating: 5 stars
06/30/2008
This was my first time making cheese and this turned out great! It was a firmer texture than I expected but still good. I left out the minced onion. It tasted like mozzarella cheese. I used fresh goat milk from our dairy goats. I would make it again but I will also be looking for another recipe for a creamier cheese. Thanks for sharing! Read More
(23)
Rating: 4 stars
07/21/2012
Ok so if you want the tase of the one in the stores use lemon juice instead of the vinegar and just before you put through the cheese cloth add salt (more than you would usually add because much of it will end up in the whey) pepper maybe some oregano and crushed finely diced garlic basically whatever you want and then hang in the cheese cloth for a couple of hours to let the whey drip off in to a bowl. Save the whey in the freezer in quart zip locks to use a soup base or in place of chicken stock in risotto. Enjoy! Read More
(20)
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Rating: 4 stars
03/18/2009
Well it was certainly quick and very easy--the instructions deserve 5 stars for that--but we were very disappointed with the flavor. We bought fresh goat's milk from a local farm to try this with and the end result was an easy-to-make cheese that had good texture but absolutely no flavor whatsoever. We are big lovers of the goat cheese that you buy at the store I'm not sure how they get that flavored the way it is but this was nothing like it. Still the recipe is definitely quick and simple maybe someday we'll try again and add spices or something. Read More
(16)
Rating: 5 stars
12/21/2006
This recipe was quick and simple. So simple in fact that I really doubted that it would work out as well as it did. We had this with smoked salmon diced red onion and capers. It was really fantastic goat cheese. The goat milk that we used was purchased from Fred Meyer in the paper carton. I think that the flavor was extreemly mild due to the type of milk that we used for a stronger flavor I would use farm fresh goats milk. Thanks for the quick and easy recipe! Read More
(14)
Rating: 5 stars
11/09/2008
I made this and it turned out fine. I enjoyed it but couldn't persuade anyone else to try it. Next time I'll tell them I bought it at the store and they'll enjoy it too! Read More
(13)
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Rating: 5 stars
05/21/2013
First time making cheese at home. I was pleasantly surprised at the mild taste ( i didn't add the onions). I milk my goats and like the fresh milk but have never cared for goat cheese. This tasted very good to me and I will make again and try different spice combinations. Read More
(4)
Rating: 5 stars
07/03/2012
This was EASY and turned out to be very delicious! mental note to add more salt mine came out a little bland. But after adding more salt (garlic salt basil and sea salt are the seasonings I used) everyone who tried it loved it! I also use organic milk from my Saanen dairy goat:) Read More
(4)
Rating: 5 stars
06/10/2015
This is so simple to make and came out wonderful! The first time I tried goat cheese was at a sampling at one of the wholesale chains and I almost lost it. It tasted like the smell of an old goat leaving me to think that is what goat cheese tasted like. Decided to try this recipe and see how homemade compared and could not believe my taste buds. It tasted delicious like cheese sticks. Just a simple taste. Love it and continue to make it with my extra goats milk. Read More
(3)
Rating: 1 stars
06/08/2020
Terrible I had bad luck with the cheese Read More