| The art of making goat cheese ranges from a | | | | carefully controlled conditions and special |
| quick and simple process, to a long and | | | | ingredients, there are several soft cheeses that |
| complicated procedure. The soft spreadable form | | | | can be easily made with simple ingredients found |
| of goat cheese known as chevre is probably the | | | | at the grocery. Two recipes are given below. |
| best known of the soft cheeses; however, many | | | | Recipe 1. Goat Milk Ricotta Cheese. Heat 2 quarts |
| other forms of soft cheeses can also be easily | | | | of goat milk to 185° F. Remove from heat, |
| made with goat milk. | | | | and stir in 2 tablespoons of vinegar or lemon juice. |
| The large quantities of three fatty acids, known | | | | The milk should begin to immediately form small |
| as capric, caproic and caprylic acid, are responsible | | | | curds that stick to the whisk or spoon as you |
| for the unique aroma and tangy taste of cheese | | | | continue stirring. If not, add a few more drops of |
| made from goat milk. Cheeses made from the | | | | the vinegar or lemon juice until curds form. |
| milk of other animals can not duplicate the taste | | | | Pour the mixture into a cheesecloth-lined colander |
| of goat cheese, because the other milks do not | | | | placed over a bowl, or in the sink, to drain. Let |
| have the abundance of these three medium-chain | | | | drain at room temperature for several hours until |
| fatty acids. | | | | the desired consistency is reached. Remove the |
| Water comprises almost 90% of milk. The water | | | | curds from the cheesecloth, and store in a closed |
| portion of milk is known as whey. Cheese is made | | | | container in the refrigerator. Use as a spread, or |
| from the solid portion of milk, called the curd. | | | | in recipes that call for ricotta cheese. |
| There are two methods for separating the whey | | | | Recipe 2. Goat Milk Quark Cheese. Heat 2 quarts |
| from the curd for making cheese, but both | | | | of goat milk to 88° F, and stir in 2 |
| methods work by acidifying the milk. In the first | | | | tablespoons buttermilk with active cultures. The |
| method, bacteria are introduced into the milk and | | | | buttermilk will work better if it is fresh. If the |
| allowed to multiply. The bacterial action converts | | | | buttermilk is nearing its expiration date, add an |
| the milk sugar, lactose, into lactic acid. The longer | | | | extra tablespoon or two. Cover the pot, and let |
| the bacteria are allowed to remain active, the | | | | set at room temperature for 24 hours. |
| more lactose is converted. | | | | Pour the thickened mixture, which should look |
| This process reduces the lactose content of | | | | similar to yogurt, into a cheesecloth-lined colander |
| ripened and aged cheeses to about 5% or less. | | | | placed over a bowl. Cover, and refrigerate for |
| Because most of the lactose has been removed | | | | 12-24 hours until drained. Remove the cheese |
| from these products, they are often | | | | from the cheesecloth and store in a covered |
| recommended as milk alternatives for lactose | | | | container in the refrigerator. |
| intolerant individuals. | | | | Quark cheese is similar to a thick sour cream, and |
| The second method uses an acidifying agent, | | | | is excellent in baked goods, including cheesecake. |
| usually vinegar or lemon juice, to create the | | | | It can also be used for dips, or as a substitute for |
| separation. As the acid is introduced into the milk, | | | | ricotta. |
| curds begin forming almost immediately. When | | | | If desired, a small amount of cheese salt, kosher |
| drained, these curds make a soft, spreadable | | | | salt, or other non-iodized salt may be mixed into |
| cheese. | | | | the cheese according to taste. |
| Although some forms of goat cheese do require | | | | Enjoy your easy, homemade goat cheese! |