Garlic and Basil Goat Cheese

Garlic and Basil Goat Cheese

7
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"This goat cheese is so good that you won't want to stop eating it! I've been making it for years and it has always been a favorite in my family."

Ingredients

2 h 30 m {{adjustedServings}} servings 453 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 27 g
  • 41%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Pour the goat's milk into a large pot. Cook over medium-high heat until small bubbles form, and the milk becomes foamy. Do not bring to a boil. Remove from the heat, and stir in the vinegar; let stand 10 minutes to curdle.
  2. Line a colander with a double layer of cheesecloth. Pour the curdled milk into the cheesecloth to separate the curds from the whey. Gather up the sides of the cheesecloth, and gently squeeze as much remaining whey from the curds as you can. Place the cheese into a mixing bowl, and stir in basil and garlic. Season to taste with salt, then cover, and refrigerate until cold.

Footnotes

  • Cook's Note
  • When straining the cheese, make sure that your cheese cloth has very small holes or you double it over so that the curds will not run out with the whey.
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Reviews

7
  1. 7 Ratings

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I had access to a thermometer and based on some previous cheese making experience warmed the goat milk up to 195 degrees Fahrenheit. I had never worked with Basil before and as I was cutting it...

This was my first time making any kind of cheese, and it turned out wonderfully! I will definitely be making this again. I followed another review that said to bring the milk to 195 degrees. ...

This is absolutely devine! I scaled the recipe down to 2 servings as a trial, but next time I will make the entire recipe. I did 4-1/2 cups (1 L) goat's milk, 2 tbsp (30 ml) distilled white vine...