How To Make Cheese From Goat Milk

Have you ever considered the journey your food takes to get to your plate? For many, the simple pleasure of cheese involves a complex process often hidden from view. But what if you could bring that process home, transforming fresh, creamy goat milk into delicious, homemade cheese? The art of cheesemaking, especially with goat milk, offers a unique connection to your food source, allowing you to control ingredients, flavors, and even the very breed of goat contributing to your culinary creation. It's a rewarding skill that connects you to generations of tradition while offering a healthier, more sustainable alternative to store-bought options.

Making cheese from goat milk isn't just a hobby; it's a return to simpler times, a way to appreciate the natural bounty around us. Goat milk is known for its distinct flavor and nutritional benefits, often being easier to digest than cow's milk. Transforming it into cheese unlocks a world of culinary possibilities, from tangy chevre to creamy feta, all made with your own hands. Imagine the satisfaction of serving your family and friends a cheese board featuring a variety of homemade goat cheese, each with its unique character and crafted with love.

Curious about the details?

What type of goat milk yields the best cheese?

Goat milk with high fat and protein content, specifically from breeds known for butterfat production like Nubian, LaMancha, or Saanen, typically yields the best cheese. The higher fat content contributes to a richer flavor and smoother texture, while increased protein helps create a firmer curd and better yield during the cheesemaking process.

The superiority of milk from specific goat breeds boils down to the composition of their milk. Fat content is crucial because it directly impacts the richness, creaminess, and overall flavor of the cheese. Cheese made with lower fat milk tends to be drier and less flavorful. Protein, on the other hand, affects the curd formation and the final texture. Higher protein levels create a stronger, more cohesive curd, resulting in a cheese that holds its shape better and has a more desirable consistency. The ideal balance between fat and protein varies depending on the specific type of cheese you aim to produce. Furthermore, the stage of lactation can influence milk composition. Milk produced later in the lactation cycle tends to have a higher fat content, potentially leading to a more flavorful and yielding cheese. The overall health and diet of the goat also play a significant role in milk quality; a well-nourished goat on a balanced diet will generally produce superior milk for cheesemaking. Finally, proper cooling and handling of the milk after milking are vital to maintaining its quality and preventing off-flavors that could negatively impact the cheese.

How does aging affect different goat cheeses?

Aging dramatically transforms goat cheeses, influencing their flavor, texture, and aroma in unique ways depending on the specific type of cheese and aging environment. Fresh goat cheeses become drier and more concentrated in flavor, while bloomy rind cheeses develop complex, mushroomy flavors and a creamy texture. Hard goat cheeses can become intensely savory, crystalline, and develop nutty or caramel notes with extended aging.

The aging process primarily affects goat cheese through enzymatic activity and moisture loss. Enzymes, both naturally present in the milk and introduced by molds or bacteria, break down proteins and fats, creating new flavor compounds. Moisture loss concentrates these flavors and alters the texture. For example, a young, soft goat cheese like chevre starts with a bright, tangy flavor and a spreadable texture. As it ages, the surface dries out, creating a firmer rind, and the flavor becomes more intense, potentially developing a goaty or earthy profile.

Different types of goat cheese benefit from different aging techniques. Bloomy rind cheeses, like Valencay or Crottin, require high humidity to encourage the growth of their characteristic molds. Hard cheeses, such as aged Gouda-style goat cheese, are typically aged in drier conditions to promote moisture loss and the development of a firm, crystalline texture. The length of aging is also crucial; over-aging can lead to undesirable flavors and textures, such as excessive dryness or bitterness. Careful monitoring of temperature and humidity is essential for optimal results.

Here’s a simplified view of how the aging process impacts some common goat cheeses:

What rennet works best for goat cheese?

For most goat cheeses, especially those with a fresh or soft texture, a liquid animal rennet or a microbial rennet are excellent choices. These rennets promote a clean flavor profile and a relatively quick curd formation, both desirable characteristics for goat cheese making.

Animal rennet, derived from the stomachs of young mammals, has historically been the traditional choice for cheesemaking. It provides a robust and predictable coagulation, resulting in a firm curd that is easy to handle. Many cheesemakers appreciate the subtle nuance in flavor that animal rennet can impart to the final cheese, although this is often very subtle in goat cheese. Microbial rennet, produced by microorganisms, is a suitable vegetarian alternative and delivers comparable results in terms of curd formation and flavor. It's important to note that different microbial rennets may yield slightly varying textures, so experimentation might be necessary to find your preferred brand. Ultimately, the "best" rennet depends on the specific type of goat cheese you aim to create. For aged or hard goat cheeses, some cheesemakers might opt for a stronger rennet or a combination of rennets to achieve the desired texture and flavor development during the aging process. However, for the majority of fresh and soft goat cheeses, either liquid animal rennet or microbial rennet will provide excellent results.

How can I prevent my goat cheese from being too goaty?

The "goaty" flavor in goat cheese, while characteristic, can be minimized through careful goat management, milk handling, and cheesemaking techniques. Key strategies involve selecting the right breeds, managing the buck's presence, promptly cooling and processing the milk, and using appropriate cultures and acidification methods.

The intensity of the "goaty" flavor is primarily linked to caprylic, capric, and caproic acids present in goat's milk. Factors that increase these acids will intensify the flavor. Choosing goat breeds known for milder milk profiles (like Alpine, Saanen, or Oberhasli) is a good first step. Secondly, bucks (male goats) exert a strong influence; keeping them separate from does (female goats) for at least a month before and during milking can significantly reduce hormonal influences on milk flavor. Similarly, stressed goats will produce milk with a stronger flavor, so managing their environment and minimizing stress is crucial. Rapid cooling of the milk immediately after milking is vital. Slow cooling allows enzymes to break down fats, releasing more of the volatile fatty acids responsible for the goaty taste. Aim to cool the milk to below 40°F (4°C) as quickly as possible. When making cheese, using the correct cultures and acidification methods are essential. Over-acidification or using cultures that produce high levels of volatile fatty acids will exacerbate the "goaty" flavor. Careful monitoring of pH levels during cheesemaking is highly recommended.

Can I use frozen goat milk for cheesemaking?

Yes, you can use frozen goat milk for cheesemaking, but be aware that the freezing and thawing process can affect the milk's protein structure and fat globules, which can impact the final cheese texture and yield. It's generally best to use fresh goat milk for optimal results, but frozen milk can work, especially for certain cheese types.

Freezing and thawing goat milk can cause the fat globules to break down, leading to a softer, more crumbly cheese. The protein structure can also be altered, which may affect the cheese's ability to coagulate properly and its overall texture. This is why cheeses made from frozen milk often have a lower yield and a less desirable texture than those made from fresh milk. The extent of the impact depends on factors like the freezing method (quick freezing is better), storage time, and the specific cheese you're making. For example, a soft, fresh cheese like chevre might still be acceptable, while a hard, aged cheese might suffer significantly. If you choose to use frozen goat milk, thaw it slowly in the refrigerator to minimize damage to the milk's components. Also, consider adding calcium chloride to the milk after thawing, as it helps to strengthen the curd formation. Experimentation is key. Keep detailed notes on your process and the resulting cheese to learn how frozen goat milk affects your specific recipes. Some cheesemakers even find success by blending thawed milk with fresh milk to mitigate the negative impacts.

What are the key differences between making soft and hard goat cheese?

The primary differences between making soft and hard goat cheese lie in the moisture content, aging process, and the use of rennet and cultures. Soft goat cheeses retain a higher moisture level, rely more on lactic acid coagulation, and typically don't undergo extensive aging. Hard goat cheeses, conversely, are pressed to expel whey, often use more rennet, may have different cultures to aid in longer aging, and are aged for weeks, months, or even years to develop their characteristic flavors and textures.

The higher moisture content in soft goat cheeses like chèvre is achieved by gentle handling of the curds and little to no pressing. Lactic coagulation, encouraged by specific starter cultures, slowly acidifies the milk, causing it to coagulate into a fragile curd. This process can take 12-24 hours. These cheeses are often ready to eat within a few days or weeks, showcasing the fresh, tangy flavor of goat milk. In contrast, hard goat cheeses are often made using a combination of rennet and cultures that create a firmer curd. This curd is then cut into smaller pieces to release whey, stirred, and often heated (cooked) to further firm it up. Pressing is a crucial step to remove even more whey and create a dense, compact cheese body, which is necessary for aging. The aging process is where hard goat cheeses truly distinguish themselves. During aging, enzymes break down proteins and fats, leading to complex flavor development and textural changes. The rind can be natural, washed, or bandaged, each method influencing the cheese's final characteristics. Soft cheeses, with their higher moisture content, cannot be aged for extended periods as they are more susceptible to spoilage. They are best consumed fresh, highlighting the milk's natural qualities. The selection of cultures also plays a vital role; soft cheeses tend to use cultures that promote lactic acid production, while hard cheeses may incorporate cultures that contribute to specific flavor profiles and rind development during aging.

How long does homemade goat cheese typically last?

Homemade goat cheese, due to the absence of commercial preservatives and pasteurization in some cases, has a relatively short shelf life. Fresh, unaged goat cheese, like chèvre, will generally last for about 1 to 2 weeks in the refrigerator, provided it is stored properly. Aged goat cheeses, depending on their specific type and aging process, can last anywhere from 2 weeks to several months.

The primary factors determining the longevity of your homemade goat cheese are moisture content, storage method, and whether or not the milk was pasteurized before cheesemaking. Higher moisture cheeses, like fresh chèvre, are more susceptible to spoilage because the moisture provides a breeding ground for bacteria and mold. Properly wrapping and storing the cheese in the refrigerator is crucial to extending its life. Vacuum sealing is an ideal method, but airtight containers or wrapping tightly in cheese paper and then plastic wrap works well too. Pasteurizing the goat milk before making cheese significantly increases the cheese's shelf life by eliminating harmful bacteria and enzymes that can accelerate spoilage. If you're using raw milk, the cheese will have a shorter lifespan. Look for signs of spoilage such as a slimy texture, off-putting odors (ammonia-like or overly sour), or visible mold growth. If any of these are present, it is best to discard the cheese for food safety reasons. Also, keep in mind the “best by” date you set yourself - it is safer to err on the side of caution and discard the cheese a bit earlier than risk getting sick.

So there you have it! Homemade goat cheese might seem a little intimidating at first, but it's truly a rewarding experience. Thanks for giving this a try, and I hope you enjoy the delicious fruits (or should I say, cheeses?) of your labor. Don't be afraid to experiment with flavors and techniques to find what works best for you. Happy cheesemaking, and be sure to stop by again soon for more kitchen adventures!