Homemade Goat Cheese (Extra Creamy with Fresh Herbs)

This version is slightly richer and more indulgent, with the addition of cream and the option to infuse the milk with fresh herbs. It’s simple, deeply nourishing, and feels like something pulled straight from an old farmhouse kitchen.

Jessica Kelly

Ingredients

Method

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Step 1

Pour the goat milk and cream into a heavy-bottomed pot. If using fresh herbs, add them now to infuse the milk as it warms.

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For

4

M

I

1/2

gallon

Whole goat milk, high fat preferred; raw or low-temp pasteurized is best, but standard pasteurized works

1

cup

Cow’s cream, or heavy whipping cream

1/4

cup

White wine vinegar

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Notes

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