When we first began our short adventures in Goat Sharing last year, I had no idea how much I would grow to love goat cheese. I knew I liked it, but I wouldn’t have guessed it would become one of my favorite things and that I would crave it regularly.
Now, I am by no means an expert in the art of making goat cheese, but I have learned two tips for making (what I consider to be) perfect goat cheese.
Tip #1 - Use the freshest (not pasteurized) goats milk possible.
Fresh is always best, no matter what you’re talking about, but when it comes to milk products, it really is invaluable.
Pasteurization affects the proteins in milk and will make it virtually (if not completely) impossible for the goats milk to curdle.
Tip #2 – Use fresh squeezed lime juice instead of vinegar.
This may be personal preference, but using fresh squeezed lime juice instead of vinegar takes the cheese from delicious to something that tastes a bit exotic. If you are planning to pair your cheese with something a bit sweeter (like a sweet dressing on a salad or some beet hummus), the little lime kick is especially perfect.If you prefer less lime, you can always substitute half of your vinegar for lime juice, too!
There you have it! 2 tips to making perfect goat cheese! Now, go out and find some fresh goats milk!