Making Homemade Goat Cheese

[000WOLFBANE000]

thx good info here.

[knitpurlpeace]

Thank you, great instructions. I got fresh non-pasteurized milk straight from my friend's goats. Turned out great. I used muslin cloth.

And you can see the goats here, well they were still babies on my channel, knitpurlpeace.

[seharris11]

Is that a reusable form of cheesecloth? Or what kind of cloth/netting is that? Thanks!

[nwbts2011]

what kind of pot are you suppose to use then or what works best?

[im1dermike]

I just attempted this, following the simple recipe/process closely and it was a failure. I did a half batch (1L) using "Ultra-pasteurized" goat milk and got enough cheese to put on about 3 crackers.

[stretch34318]

@im1dermike the problem was using "ultra-pasteurized" milk

[LietMonty]

Does this taste like feta? Can use raw goat milk? How long keep in fridge? Can freeze? Thanks!

[yoavperry]

Why on earth would you use vinegar on goat's cheese? America, America, everything must be done quickly. And then to conceal the bad flavor of the vinegar they add herbs to it too. Goats cheese is not an acid coagulated cheese but a semi lactic one. It's naturally coagulates in room temperature over 12-36 hours with starter culture or buttermilk and a couple of drops of rennet. It's been done like that for 3000 years.

[bklyn2silverlake]

@yoavperry Hey Yoavperry, the guy is *Canadian*. So sorry that your idiotic and ill-informed rant against America and its citizens is based on a lie. And — surprise! — people all over the world use lemon juice or vinegar to make goat's cheese when they don't happen to have rennet lying around. Yes, even in Europe.

[shyhannahrose]

I made this once already, but I got very little cheese for my milk. Also, I think maybe I did not use enough vinegar because I did not get big "curd" only a thick heavy cream like substance. When dried though it was like a Mozzerella. Thanks

[shyhannahrose]

If kept covered and in the fridge, how long will this cheese stay good?

[brandobum9]

awesome!! Thanks!!

[dumb7890]

drink the liquid it is good

[TaterGumfries]

You can use a teaspoon of citric acid dissolved in a little water instead of vinegar if you want a more neutral flavored cheese.

[roma4593]

Thank you for your video, well done.

[lewis4323]

Great video thanks so much for taking the time to show me how you make this cheese.

[jmk3482]

Can you use the same process for cow milk?

[IGOSSSSBOOM]

Great video....THANKS! My cheese is cooling in the fridge, and I can't wait to try it!

[moonshadow93924]

you can also use a clean t-shirt or a clean dish towel. That way you don't have to buy cheese cloth. Just use what you have on hand!

[tattooyu]

I'm assuming you used goat milk?

[grubeci]

whats cool about goat cheese is that Mongolian goat grazers subsist almost entirely on goat meat and milk and cheese and live in yurts. wow.

[qrrak]

This is not homemade!!! Milk is not homemade for instance...

watch?v=DzBcANTnoFc

This is REAL homemade %100 organic, %100 natural cheese. No chemicals, no additives, No toxic substances

[versatilechicken]

so you cant use aluminium then what do you use? steel? iron?

[SugarSigur]

some people are poor and have to use whatever they can get or already have on hand. yeah, it might suck, but get over it. quit bitching at the guy over his pot. sheesh. Nice video, man. I'm going to try this with my crappy cookware and I'll probably die, but o'well...I'll have yummies to enjoy on the way to death.

[bnhek562]

can you age this?

[istiiizzz]

Can we put the salt in the same time when you put the vinegar into the milk ?

[1kash123]

do u usually throw away the cheese cloth after or reuse it?

[sawguner]

good info! thanks for sharing........

[NewMeNow2000]

Wow! I can't belive how quick and easy that was. Thank you so much!

[Ladyhawkwright]

Looks yummy!

[dalecalder2003]

Nice video thanks. I would delete some of the nut case comments though. Ha ha .....

[vinothiz]

good



[MicoAlay]

we have the same stove , thats all i can say. lol

[MYHOLLANDGIRL]

Isn't that cow's milk? How do you get goat cheese from cows milk?

[sollysolman]

@MYHOLLANDGIRL lol i don't think the guy is stupid enough to try to make goats cheese out of cows milk!

[husler1986]

Can i do this procedure with Farm Fresh Cow milk, which is unpasteurized? We dont have access to Goat milk.

[lemonlintroller]

@husler1986 im trying that

[firegiver]

Well done! It looks tasty. Thanks for making this video.

[wasankari]

Excellent informative video! Thanks so much! I have two goats that will be ready for milking in the next few days and I can't wait to try this recipe! Thanks again...

[bjfausz]

We made this cheese a couple of days ago...and it is awesome....really good recipe!

[baconboy42]

Use it for sourdough? Water your plants with it?? That's pretty cool to know!

[theproducegarden]

great video!

[LangfordInterchange]

Awesome video: Thanks!

I just made this with my fresh Toggenburg's milk... SOOOOO GOOD!

Never thought making cheese could be this easy :)

[wecochaz3]

ur video is toooooooooo  looooon g for adding little vinager in some milk

[levis550]

I agree with cucumber202. please don't use a bare aluminum pot with an acid. it will strip off ions and deposit them into your cheese or whatever you're making.

[WholeFoodies]

Oh aluminum... I am aware of that, but didn't stop my recording efforts when I was demonstrating how to make cheese! It was simply what was available. I use all ceramic/cast-iron cook ware, which is ideal, and don't fuss at the odd time anything else gets used in the kitchen. It's just unfortunate that it got used for this video that I'm otherwise happy about. Thank you for letting people know though, using aluminum regularly is very dangerous! Happy cheese making!

[spokedwheel]

spokedwheel What you have made is Paneer an Indian cheese - try making proper cheese with rennet.

[oiyabastard]

@WholeFoodie good video , how much weight in cheese did you yield ?

[xamboozi]

@WholeFoodies Household vinegar(acetic acid) wont react with the aluminum oxide coating of that pot. In fact, acetic acid is actually transported in aluminum tanks.

[istiiizzz]

@levis550 Dont forget goat milk is full rich of Phosphore

[xamboozi]

@levis550 Because aluminium forms a passivating acid-resistant film of aluminium oxide, aluminium tanks are used to transport acetic acid. Acetic acid is household vinegar. What you're talking about only happens with aluminum oxide exposed to hydrochloric acid and sodium hydroxide.

[cucumber202]

no aluminum pots please. it will give you alziemers.

[wombatstew1]

That's Alzheimer's... Perhaps you should start using stainless steel, eh Cucumber?? Hee hee hee...

[futuristfood]

@cucumber202 not true at all.

[donkeynazi]

Dudeeee, wallpaper = noooo

[jesmmifs]

you can use the whey to make ricotta. Also, if you let the mixture stand for 15 minutes you will get a bigger yield of cheese.

[bzmstl]

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[5tonyvvvv]

are u on cocaine??????? u need to smoke weed to relax u man

[bookbagps]

Please tell me if it matters what kind of vinegar. The vinegar in the video looks dark. Thanks for this video!

[EmmetKelly09]

@bookbagps He said that he used apple cider vinegar, but what kind you use doesn't matter. The acidity of vinegar separates the curds and whey.

[germana00]

I use rennet but lately haven't been able to buy it locally. Even when using rennet I don't age it.  If the aim is a soft cheese, is there a difference, flavor wise, when using the vinegar?

[guerita29]

Thanks for the stirring tip! I have a recipe that doesn't call for that one bit and has only turned out once. I've also tried a recipe adding baking soda at which is nice. I like the whey re-usage tips, too.

[superfunbad]

The goat should've casted magic missile.

[blamshiza]

great presentation, just what I was looking for! Thanks for sharing

[xFrikinTwistedx]

mine turned out perfect first time around..ty for the video! We have dairy goats and i used fresh milk..it was absolutly deliscious.

[billsigler229]

Boiled goat milk, stirring constantly.. foam was there. Turned burner off and slowly added apple cider stirring the entire time... no curds... none. It is cooling now.... I guess down the drain it goes.

[WholeFoodies]

Ah!! Too bad!! You can make soup with it still - too bad you poured it down the drain!! The vinegar needs to be added while it's boiling. Turning off the burner may have cooled it too much and the separation will not occur! It needs to be stirred in while the bubbling and foaming occurs. Next time!!

[billsigler229]

Did you use pasteurized milk? I feel like such a failure.

[WholeFoodies]

Gosh no - don't feel like a failure! Yes, I used pasteurized milk but have had many unsuccessful batches! It takes practice.. when it doesn't work out, just add white beans, garlic and pepper and make it into soup, no one will ever know! Sometimes the milk boils over too, that is a normal mistake, but cleans up fine anyways. Good luck!

[billsigler229]

That soup sounds wonderful! I look forward to trying again today. Many thanks for the quick response.

[19rabit87]

Next time, add a little more vinegar untill you start to see the milk curd.

[queenycyp]

can i use it as a normal cheese.. as in like bake it.. will it melt like normal cheese...

[gabriellesunheart]

It doesent really melt it is more like a cream cheese consistancy as opposed to mozzerella!

[WholeFoodies]

Thanks Gabrielle!! Yes, it's more like a crumbly farmer's cheese. You need rennet or a fermenting culture to get the "normal" cheese consistency - which requires more time, techniques and equipment. This cheese is just very simple and basic, but still so good!!

[hopstop3721]

"aBOOT" do i sense canada?????

: )

[WholeFoodies]

umm... yeah. Canada! I guess "litres" was a sign too huh?

[Jodiebirdinabocks]

and BAYsil. Oh I love canada, I want to go there some day...

[wombatstew1]

Please do, Jodie! It's the greatest country in the world, but then we Canucks may be a tad biased.

[sherrilenett]

WOW, my friend makes goat cheese like this. I love it and I never knew it was this stinkin easy! THANK YOU FOR THIS VIDEO! =]]]]]]]]]]]]]]]]]] YEAHOOEY!

[WholeFoodies]

Yeahooey!! Thank you for your energy! I make that sound every time I make cheese! Weeee!!!

[blurryssr]

Great vid, thanks for posting! Does anyone happen to know whether it makes a difference if you use an acid (here, vinegar) or rennet? I also noticed that a starter was not added to the milk. Is the starter unnecessary for goat cheese?

[wookjuice]

This preparation is for creamy chevre. If you were to make a cheese for aging, you would need to add rennet and/or starter. *Also be sure and use a non reactive pot, unlike this dunce and his aluminum pressure cooker bottom

[tocino4]

Thanks for this video. Very helpful. I've been wondering how to make cheese for my son for a while now... This has been the most simple and straitforward guide I've seen.

[mcnallyfromthevalley]

yep I got mine at whole foods. thanks for the video! making goats cheese got me an A in chemistry.

[WholeFoodies]

It is goat milk, and it is available in most natural food stores depending on your location and what's available. There may also be a farmer in your area with goats, and you can ask them for milk too! Good luck, I hope you find some!

[Cyberia3716]

How is this GOAT cheese is you dont use goat milk? or is that goat milk and were do you buy it?