This goat cheese is so good that you won't want to stop eating it! I've been making it for years and it has always been a favorite in my family.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the goat's milk into a large pot. Cook over medium-high heat until small bubbles form, and the milk becomes foamy. Do not bring to a boil. Remove from the heat, and stir in the vinegar; let stand 10 minutes to curdle.

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  • Line a colander with a double layer of cheesecloth. Pour the curdled milk into the cheesecloth to separate the curds from the whey. Gather up the sides of the cheesecloth, and gently squeeze as much remaining whey from the curds as you can. Place the cheese into a mixing bowl, and stir in basil and garlic. Season to taste with salt, then cover, and refrigerate until cold.

Cook's Note

When straining the cheese, make sure that your cheese cloth has very small holes or you double it over so that the curds will not run out with the whey.

Nutrition Facts

453.3 calories; protein 23.4g 47% DV; carbohydrates 29.8g 10% DV; fat 27g 42% DV; cholesterol 71.6mg 24% DV; sodium 325.8mg 13% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/25/2011
I had access to a thermometer and based on some previous cheese making experience warmed the goat milk up to 195 degrees Fahrenheit. I had never worked with Basil before and as I was cutting it up I was surprised at the strong aroma. I cut back a bit but upon reflection the creaminess of the cheese really does subdue the basil and now wish I had added all the Basil that was called for. Garlic added a nice touch!! Super easy to make!!! I used about 6 pinches of course salt (without additives; like the kind used for pickling). Thanks a bunch for sharing!! Next time I will try with different herb combinations!! Read More
(10)

Most helpful critical review

Rating: 1 stars
04/29/2015
I am sick to my stomach and feel like crying! The goat milk and it didn't curdle. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/25/2011
I had access to a thermometer and based on some previous cheese making experience warmed the goat milk up to 195 degrees Fahrenheit. I had never worked with Basil before and as I was cutting it up I was surprised at the strong aroma. I cut back a bit but upon reflection the creaminess of the cheese really does subdue the basil and now wish I had added all the Basil that was called for. Garlic added a nice touch!! Super easy to make!!! I used about 6 pinches of course salt (without additives; like the kind used for pickling). Thanks a bunch for sharing!! Next time I will try with different herb combinations!! Read More
(10)
Rating: 5 stars
05/17/2010
This is absolutely devine! I scaled the recipe down to 2 servings as a trial but next time I will make the entire recipe. I did 4-1/2 cups (1 L) goat's milk 2 tbsp (30 ml) distilled white vinegar 2 heaping tsp fresh chopped basil and 1 large minced garlic. I let it drain too long (became distracted by kids) and it was a little dry. To moisten it up again I added a few teaspoons of whey back into the curd until it had a 'spreadable' consistancy again. This is great with salted crackers. My two year old couldn't get enough of them. Thanks for sharing such a wonderful recipe Ranchgurl! This is going into my Keeper File. Read More
(8)
Rating: 5 stars
01/19/2012
This was my first time making any kind of cheese and it turned out wonderfully! I will definitely be making this again. I followed another review that said to bring the milk to 195 degrees. I couldn't find any cheesecloth at my local grocery store so I used coffee filters lined in a metal strainer and that worked perfectly. Can't wait to try some more herb varieties. Read More
(7)
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Rating: 5 stars
07/29/2010
Great! My first time making cheese and it turned out fabulous. My partner bought goat's milk but it was not a pleasurable drink so I figured I better do something else with it! Perfect texture spreadable but still firm. Read More
(4)
Rating: 5 stars
09/02/2011
I used this recipe the first time I ever made goat cheese. It was easy and tasted great. It turned out perfectly. Read More
(3)
Rating: 4 stars
07/07/2016
I made this yesterday but used lemon juice in place of vinegar. I also took the advice of someone else and made sure my temperature reached 195. I didn't want to waste a gallon of milk. It turned out perfect. I plan to use the left over whey today to make ricotta cheese. Read More
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Rating: 1 stars
04/29/2015
I am sick to my stomach and feel like crying! The goat milk and it didn't curdle. Read More
Rating: 5 stars
07/12/2013
I just made some with garlic lemon thyme and salt. It was delicious on crackers! Read More