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Quick Goat Cheese

Quick Goat Cheese

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
KITTYANN

KITTYANN

Makes about a pound of cheese.

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. In a large sauce pot over medium heat, bring the milk to a slow boil; be careful not to scorch. Add dried onion and salt, if desired. As the milk really bubbles up, turn off the heat and pour in the vinegar; wait for the milk to curdle, then pour it through a cheesecloth-lined colander. Let cool, and enjoy!
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

cocojoy
49

cocojoy

5/30/2011

This makes a pretty good ricotta goat cheese, but people should be aware that this is not the cheese people usually think of as "goat cheese." This is goat cheese because it is made from goat milk, but the tangy, flavorful soft cheese most people think of as goat cheese is called Chevre. This recipe is like the ricotta you would use in lasagna, which is typically a blander grainier cheese. It can definitely be eaten like Chevre and used in recipes, but will not have that rich tang like traditional Chevre. To get Chevre, you need to use cultures and need to ripen the milk with them to get the flavor and texture you would expect from "goat cheese."

Nuggets
18

Nuggets

6/30/2008

This was my first time making cheese and this turned out great! It was a firmer texture than I expected, but still good. I left out the minced onion. It tasted like mozzarella cheese. I used fresh goat milk from our dairy goats. I would make it again, but I will also be looking for another recipe for a creamier cheese. Thanks for sharing!

auntwendy9
16

auntwendy9

3/18/2009

Well, it was certainly quick and very easy--the instructions deserve 5 stars for that--but we were very disappointed with the flavor. We bought fresh goat's milk from a local farm to try this with and the end result was an easy-to-make cheese that had good texture but absolutely no flavor whatsoever. We are big lovers of the goat cheese that you buy at the store, I'm not sure how they get that flavored the way it is but this was nothing like it. Still the recipe is definitely quick and simple, maybe someday we'll try again and add spices or something.

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