Homemade Goat Cheese

I made my own raw goat cheese from scratch!  The amazing Patrick brought over some raw goat’s milk from one of his farm friends and that’s where it all began…

And now I can say I’m totally digging this homemade goat cheese, it’s deliciously addicting –at least for me.  We’re back from California, hence the previous sentence using words such as “totally digging.”

I had a wonderful time in Los Angeles working with The Almond Board to promote healthy eating.  I also had so much fun meeting so many of you at the book signing at Erewhon!  Finally, hanging with my parents was great and very relaxing.  Many delicious salads were made together and much fresh California fruit was consumed.  Great trip all around!

Here’s my recipe for homemade goat cheese.  Enjoy!

Homemade Goat Cheese

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  • In a large saucepan, heat milk to 110°, stirring constantly
  • Pour milk into a vitamix, then add yogurt starter and blend on high for 10 seconds
  • Blending the milk removes any clumps that the yogurt starter may form
  • Pour milk into yogourmet yogurt maker and turn machine on
  • Leave yogurt in machine for 12 hours, longer is ok too
  • Line a steel colander with cheese cloth and place the colander in a large bowl
  • Pour yogurt into cheese cloth lined colander and allow to drain for 8 hours in refrigerator
  • Lift cheese cloth off of colander and scrape creamy cheese off onto a plate
  • Transfer creamy cheese into a pint mason jar
Prep Time 5 mins
Fridge Time 8 hours
Cook Time 12 hrs 10 mins
Total Time 20 hrs 15 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

My goat cheese was just a tad less firm than the kind you can buy at the store, though I think if I had strained it longer I could have gotten it more firm.

I’m sure you can make yogurt without all the gadgets I mention above, though you’ll probably need to do an Internet search for some alternative directions –this is my method and the one that I am familiar with.  If anyone else has other methods, feel free to chime in with a comment.

I am delighted to have discovered your website -- a seemingly endless treasure of recipes that actually work for me!


37 responses to “Homemade Goat Cheese”

  1. I am so glad you have your website. One can learn so many things. Thank you so very much for all your hard work. Your site makes me so happy.

    • Laura, it’s so nice to meet you here! Thanks for your sweet words, I’m really glad my site makes you happy :-)

  2. When I make yogurt cheese I like to use a Clever Coffee Dripper, lined with 2 coffee filters. If you’re opposed to using plastic, there is a stainless steel version. I’ve never tried cheese cloth because this method is so easy and space saving in the refrigerator. I look forward to trying your goat cheese recipe.

  3. I am delighted to have discovered your website — a seemingly endless treasure of recipes that actually work for me! I’ve recently begun using goat yogurt as my smoothie base. I would welcome ideas for integrating goat kefir into my diet. I am a little intimidated. Thanks.

    • Hi Hadia, thanks for your wonderful comment! I haven’t ever had goat kefir myself so not really sure how to integrate it into one’s diet. If you do figure it out, please stop back by and let us all know :-)

  4. I just now, years later, saw this post about goat cheese. I’d you want a thicker cheese, instead of lining a colander worth cheese cloth. Let our sit in said colander for a couple of hours. Then gather up the corners of the cloth and tie together. Slip a wooden spoon under the knot so the bundle of cheese hangs from the spoon. Now lay this spoon across a bowl so it catches the dripping. Put it back in the refrigerator.

    I just made some apricot chutney, plenty of them this year, and it would go great with this cheese!

  5. Four points:

    First, and perhaps the most important: if you let the yoghurt “take” for over 24 hours, there’s no more lactose. (Source: Breaking the Vicious Cycle by Elaine Gottschall, about the Specific Carbohydrate Diet to heal the gut.)

    Second, you can make yogurt by putting the mixture in a glass jar and setting right next to an incandescent 60 w (or stronger) light bulb. Turn the jar from time to time so it gets heated more or less evenly. If you let it take for 24+ hours, this means the light will be on overnight, so use a reliable fixture.

    Third, you make an easy cheese strainer by lining a plastic coffee pour-over filter support with a paper filter, filling the filter with the yoghurt, covering it, and setting the whole thing over a recipient (jar or bowl) in the fridge. Yes, the longer it stains, the thicker the cheese will get.

    Four, you can use this soft cheese in recipes that call for cream cheese.

    Elana, I love your blog and books. You’re a genius!

    All best wishes

  6. I clicked on Yogourmet Yogurt Starter, but in amazon it is ot avilablen no more. Can you tell me where can I found it?
    Thank you, yael
    I found your web site this week, and I think I found my cure. I am gluten free almost a year now but I am still having migraine . (all others symptom are gone)
    Thank you yael

  7. This recipe looks delicious. Just a quick note though…in order to sterilize milk and prevent dangerous bacteria from growing, it must be heated to 180 degrees and then cooled to 110 to enable sub-culturing.

  8. I wanted an, hopefully, easy recipe for homemade goats cheese…and you had it. I make regular yogurt but heating the milk to ‘blood temp’ then adding starter. Leaving it bundled up on the counter overnite. So, will try this the same way. I kept looking thru all your recipes. Always trying to find healthier ways of cooking for my diabetic husband and growing son. Can not wait to get started on your breads and snacks. I will have to work around some of the ingredients as we live in Pakistan. Thanks a million for your hard work on all the recipes.

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