Goat cheese is one of my favorite cheeses & during E's first year, seemed to be more mild on his system than cheese from cow's milk.
A friend of mine found a great local source for fresh goat's milk & I have been experimenting with making my own goat cheese over the past few weeks! It is a super economical option (goat cheese is PRICEY!) and also more fresh & nutrient rich as we are able to get it from a local source!
Goat cheese is really easy to make and isn't very time intensive either.
Here is the rundown of how to make your own goat cheese.
1 half-gallon raw (or pasteurized) goat's milk
1 TBSP lemon juice
Heat goat's milk over medium heat until it reaches 180* F. Be sure to watch it closely, so it doesn't overheat!
Remove saucepan from heat.
Squeeze in 1 TBSP of lemon juice, stir slightly & wait about 20 seconds or until you start to see curdles form. This is the whey separating from the cheese.
Transfer the cheese & whey mixture to a cheesecloth sack. You can also layer cheesecloth over a colander. Allow cheese to drip & drain the whey off for about 1-2 hours. The duration of time you allow the whey to drip off will determine the consistency of the cheese. If you like your cheese more crumbly, you may want to allow the whey to drip off longer.
Once it has reached the desired consistency, transfer to a bowl & add salt, garlic & your favorite herbs or spices. I used fresh dill from our garden in this batch- YUM! :)