Making Homemade Goat Cheese
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Uploader Comments (WholeFoodies)
Top Comments
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no aluminum pots please. it will give you alziemers.
2 years ago 11
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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.
1 year ago 8
All Comments (78)
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what kind of pot are you suppose to use then or what works best?
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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.
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@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.
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Does this taste like feta? Can use raw goat milk? How long keep in fridge? Can freeze? Thanks!
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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.
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@cucumber202 not true at all.
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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
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If kept covered and in the fridge, how long will this cheese stay good?
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awesome!! Thanks!!
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drink the liquid it is good
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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.
levis550 2 years ago 3
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!
WholeFoodies 2 years ago 2