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  • thegrahamstable

Garden Herb Goat Cheese

If you haven't tried making your own cheese yet, you really should! I've made ricotta cheese (from cow's milk) several times using this method, and you wouldn't believe how easy it is to make your own. I was excited to find goat milk at Publix for this particular recipe, but I'm also hoping to source some local, fresh goat milk for when I make this recipe again in the future. I mixed in a bunch of fresh chives, basil, parsley, rosemary, thyme, and dill from the garden, but this recipe would work well with whatever fresh herbs you have on hand - you really can't go wrong! This recipe is also great for entertaining, and you are guaranteed to impress everyone with your cheese-making skills!


1 quart goat milk

2 tbsp lemon juice

2 tbsp white vinegar

1 - 2 tsp salt

1/2 cup fresh herbs, finely chopped (I used a mixture of chives, basil, parsley, rosemary, thyme, and dill)


1. In a saucepan, heat goat's milk on medium heat until you see bubbles start to appear, but do not boil. I used a cooking thermometer to monitor the temperature and bring it up to approximately 180 degrees F. Stir frequently while heating.

2. Once heated to approximately 180 degrees F, remove from heat. Slowly stir in lemon juice and vinegar. You should see the milk immediately start to curdle, and the cheese curds will separate from the whey. It should have a grainy/chunky appearance and consistency. If the curds are not clearly separating, continue to add vinegar by the 1/2 tbsp until you see the curds and whey separate. Allow to cool in saucepan for 30 minutes.

3. Line a colander or sieve with a double layer of cheese cloth. Once cooled, slowly pour the cheese mixture into the lined colander/sieve. At this point, mix in 1 tsp salt into the cheese curds.

4. Gather ends of cheese cloth and tie together with string or twine. Hang cheesecloth to drain over sink and allow liquid to drain for at least an hour.

5. Once done draining, spoon cheese out of cheesecloth and into a medium bowl. Mix in finely chopped herbs of your choice; at this point, you can also add any additional salt to taste.

6. Lay out a large square of parchment paper or plastic wrap (approximately 12 x 12 inches). Spoon herbed goat cheese into the center of the paper, roughly in the shape of a small 4 to 6 inch log.

7. Tightly roll parchment paper or plastic wrap around the cheese, forming into a smooth log. Twist or tie each end of the parchment paper/plastic wrap. Refrigerate for at least several hours for cheese to firm up and keep cheese stored in the parchment paper or plastic wrap until ready to use.

8. To serve, sprinkle with more freshly chopped herbs.

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