To make goat cheese with lemon juice, heat milk, add lemon juice to curdle, let it sit, strain the curds, and season to taste.
Making fresh goat cheese at home is easier than you think. With just goat milk, lemon juice, and salt, you can create a tangy, spreadable cheese perfect for crackers, salads, and more. This simple acid-coagulation method requires no special equipment beyond basic kitchen tools.
Why Make Goat Cheese at Home?
Homemade goat cheese offers several advantages:
- Costs 50% less than store-bought
- No additives or preservatives
- Customizable flavors with herbs and spices
- Fresher taste than packaged versions
According to cheese historians, this simple acid-coagulation method dates back to 5th millennium BC when goat herding flourished along the Euphrates River. The technique appears even in Greek mythology – Homer’s Odyssey describes the Cyclops Polyphemus molding goat cheese in rush baskets.
Ingredients & Equipment
Essential Ingredients
- 1 quart goat milk – Use fresh, pasteurized (not ultra-pasteurized) whole milk for best results
- 3 tbsp lemon juice – Freshly squeezed works best, but bottled works too
- 1/2 tsp salt – Kosher or cheese salt preferred
Helpful Equipment
- Digital thermometer (critical for proper curd formation)
- Cheesecloth or fine mesh strainer
- Non-reactive pot (stainless steel, enamel, or ceramic)
- Wooden spoon
Step-by-Step Instructions
1. Heat the Milk
Pour milk into a heavy-bottomed pot. Heat slowly to 180-185°F (82-85°C), stirring frequently to prevent scorching. Use a digital thermometer for accuracy – this temperature is critical for proper curd formation.
2. Add Acid
Remove from heat and stir in lemon juice. Let sit undisturbed for 10 minutes. The milk should visibly curdle, separating into white curds and translucent whey.
3. Strain the Curds
Line a colander with 2-3 layers of damp cheesecloth. Gently pour in the curdled milk. The whey will drain through, leaving the soft curds behind. For clearer whey, try using a juicer with fine filtration.
4. Drain and Shape
Gather cheesecloth corners and tie into a bundle. Hang over a bowl for 1-2 hours to drain completely. For firmer cheese, place bundle between two plates with a weight on top.
5. Season and Chill
Transfer cheese to a bowl, mix in salt, and shape as desired. Refrigerate for at least 4 hours to develop flavor and texture. The cheese will keep for about 1 week.
Flavor Variations
| Variation | Additions |
|---|---|
| Herbed | 2 tbsp fresh herbs (dill, chives, thyme) |
| Spiced | 1 tsp chili flakes + 1/2 tsp smoked paprika |
| Sweet | 1 tbsp honey + 2 tbsp dried cranberries |
| Nut-Crusted | Roll log in chopped pistachios or walnuts |
Tips for Success
- For ultra-creamy texture, stir in 1-2 tbsp heavy cream before shaping
- Save the whey – it’s great for baking or fermenting vegetables
- If curds don’t form, try adding 1 more tbsp lemon juice
- For firmer cheese, drain longer (up to 12 hours in fridge)
Serving Suggestions
Fresh goat cheese shines in these applications:
- Spread on crusty bread with fig jam
- Crumble over roasted beet salad
- Stuff into dates and wrap with bacon
- Mix into scrambled eggs or omelets
- Use as pizza topping with arugula
According to The Spruce Eats, the flavor continues to develop over 24-48 hours in the refrigerator. For longer storage, wrap tightly and freeze for up to 3 months (texture may become slightly grainier after thawing).
