Your cart is empty
Prep
15m
Ingredients
Method
Turn cooking mode on
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.
1/2 gallon Whole goat milk
1 cup Cow’s cream
Fresh herbs
Step 2
Place over medium-low heat and slowly bring the mixture up to 180°F, stirring occasionally to prevent scorching. If you added herbs, remove them once the milk reaches 180°F.
Step 3
Continue heating slightly further to 185°F, then turn off the heat.
Step 4
Stir in the white wine vinegar. The milk should immediately begin separating into curds and whey.
1/4 cup White wine vinegar
Step 5
Allow the mixture to sit undisturbed for about 10–15 minutes so the curds can fully form.
Step 6
Line a colander with cheesecloth (or a thin kitchen towel) and place it over a bowl. Pour the curds and whey into the cloth.
Step 7
Let the cheese strain for about 10 minutes for a soft, moist, spreadable texture. Drain longer if you prefer a thicker cheese—this will also depend on the thickness of your cheesecloth. When you strain longer, it becomes dryer and more crumbly.
Step 8
Transfer the cheese to a bowl and gently mix in the sea salt.
1/4 tsp Sea salt
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
1/4
tsp
Sea salt
Fresh herbs, optional: thyme, rosemary, basil, etc.
Only visible to you
Made it?
Cancel
Prep
15m
Ingredients
Method
Turn cooking mode on
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.
1/2 gallon Whole goat milk
1 cup Cow’s cream
Fresh herbs
Step 2
Place over medium-low heat and slowly bring the mixture up to 180°F, stirring occasionally to prevent scorching. If you added herbs, remove them once the milk reaches 180°F.
Step 3
Continue heating slightly further to 185°F, then turn off the heat.
Step 4
Stir in the white wine vinegar. The milk should immediately begin separating into curds and whey.
1/4 cup White wine vinegar
Step 5
Allow the mixture to sit undisturbed for about 10–15 minutes so the curds can fully form.
Step 6
Line a colander with cheesecloth (or a thin kitchen towel) and place it over a bowl. Pour the curds and whey into the cloth.
Step 7
Let the cheese strain for about 10 minutes for a soft, moist, spreadable texture. Drain longer if you prefer a thicker cheese—this will also depend on the thickness of your cheesecloth. When you strain longer, it becomes dryer and more crumbly.
Step 8
Transfer the cheese to a bowl and gently mix in the sea salt.
1/4 tsp Sea salt
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
1/4
tsp
Sea salt
Fresh herbs, optional: thyme, rosemary, basil, etc.
Only visible to you
Made it?
Cancel
