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!
xoxo,
M
Linking up to the Homestead Barn Hop #127, HomeAcre Hop #37
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Norma Hidalgo
Could you post the recipe please? (I have the goat milk.)
Bee Girl
Hi Norma! I’ll work on that today and should have a quick post up by this evening 🙂
Norma Hidalgo
Thanks!!!
Free Range Mama
Hey, thanks for linking up to From The Farm Blog Hop! I chose this article as my favorite for the week and so it is one of the six featured. I will also share it on our facebook page, and PIN it. Come check it out! I have only just started this year making goat cheese from our own goats milk and it is fantastic. So far we have only made mozza and ricotta. Looking forward seeing what you link up next! http://myhealthygreenfamily.com/blog/wordpress/from-the-farm-blog-hop-is-live-with-goat-cheese-making-tips/
Leona from http://www.myhealthygreenfamily.com
Co-Host of From The Farm Blog Hop
gardentowok
Making your own goat cheese from your own goat milk, cannot get any fresher and better than that, I am so jealous.
Jocelyn
Fellow goat-cheese addict here! I love it, too. So, so much. I have never made it with vinegar OR lime juice, though, I always use cultures. Can you tell me how much juice you use for a gallon of milk? I would love to experiment!
Thanks so much Melissa!
Bee Girl
Jocelyn, I use 1/3 cup lime juice to 1 quart of goats milk! So, so delicious! Have fun experimenting!