How to Make Goat Cheese at Home

In this video, I show you step by step how to make your own goat cheese at home. I also show you how to coat your cheese with herbs and how to make Ash-Covered goat cheese.
Additional information is included at the end of the video (Shaping, cheese ripening and aging, how to store and how to eat goat cheese, etc.)
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[@lloydltolbert]

What I love most about this video is the discovery that I can make my own goat cheese. What I hate most about this video is the realization that it will take me three days to make goat cheese and 30 secondsTo inhale it. Lol

[@monahumada7535]

This was a awesome video! I have been thinking about making cheese like my grandmother. I think I might try this instead!

[@brittanydekock3814]

This makes my mouth water!!! I can't wait to make some!!

[@antonmasich]

this is fab!!!! thank you for the video - loved it :)

[@ShamusMia]

This is the easiest cheese making video I can follow with no issues. thank you for this because for a lactose intolerant person, I find this a great way to have cheese without breaking the bank or my stomach for it.

[@fixitsamo]

My pleasure 😊

[@lghollen5543]

Thank you for sharing, excellent video!

[@nrd1803able]

Excellent video. I am now so keen to make it at home as my wife likes goat cheese and eats it daily.

[@michellephillip7212]

Absolutely the best video on making chevre I've seen on KZbin so far. Lovely presentation. I love the vegetable ash one! Have to try this.

[@fixitsamo]

Thank you Michelle :)

[@One3673241]

Food of the gods. Thank you.

[@bucky5433]

Great video! I love your music!!

[@stevecarlsonyoutubechannel9251]

Love your channel

[@nc1132]

thank you so so much! you can also keep the whey, dry it and use for protein powders bars, etc, its also a very lucrative trade.

[@chrislavery1722]

I just noticed all the armchair expert comments on you video. Easy to be a critic. I love this video and am watching it now as I make my third lot of cheese using raw milk from our newly acquired goats. I am very grateful 🙏 and thank you for providing it for us.

[@davidbrandt6925]

Love the video! Goat milk and cheese is all we drink and eat. I will have to make room in the cave for storage once I start producing. 🐣

[@JoseGarcia-ip4pl]

chingon gracias por compartir saludos desde ciudad obregon sonora mexico

[@panscentralexpresspresents4733]

Great video!!!

[@fixitsamo]

Thank you :)

[@saisnsai2502]

, download Mas Btw

[@rhondaellerbe3463]

Fabulous 💘

[@virose1546]

Thanks for the video. Looks pretty and very good. It seems a lot of work and how much is the goat milk. Love goat cheese with honey on arugula salad.

[@Ohadjei-xp5gx]

❤❤❤ thank you

[@fixitsamo]

You are welcome 😊

[@CraigArndt]

Great video. My goat cheese is hanging right now, about 12 hours. I'm going to get it go another 12 hanging and then I think I'll move it to the fridge for several more days. I'd keep it in the cellar but going out of town I won't be able to turn it. This is my second attempt, the first failed as I found I had ultra pasteurized goat milk and that is never going to work!

[@stanislav1290]

Brava,bravisima.

[@fixitsamo]

Thank you :)

[@jennyandbuddy]

It would be awesome if you included a like to but the start🙏 great video I'm so excited to try this!!

[@JoseGarcia-ip4pl]

y muchas gracias por la info de que la grasa de cabra es de cadena corta. excelente por eso lo de caprilic por la cabra

[@cachi-7878]

Do you absolutely need rennet? Also, instead of yogurt starter can I use a live culture yogurt?

[@twinqlez1]

hi, what is a yogurt starter and is there a substitute? thanks

[@rebeccatoscano5983]

Is there anyway to make the cheese last longer? Mine went bad in less than 10 days :( TIA

[@roberthanan487]

Wonderful video and I can get goat milk cheaper then cow milk where I live so going to try this instead of buying factory made cheese. Plus goat milk is so much better tasting then cow.

[@joanas4603]

Could you tell me the best brand for Rennet?

[@tais7552]

Where do you buy rennet?

[@gypsyrose5]

Thanks for the video, I am getting raw goats milk on Monday and I want to make this cheese. I probably will make ice cream too. Heres to a new business in the process

[@panscentralexpresspresents4733]

Hope your business does well!

[@Hexsyn]

Did you have to make any adjustments for raw milk compared to pasteurized as seen in this video?

[@burnnfly]

Micah Miller pasteurization requires the milk to be heated, then quickly cooked to 40 degrees to kill the bacteria; “quickly” meaning 15 or 20 minutes. Here’s a video I found , showing how to do it at home. kzbin.info/www/bejne/qKOxi6qhp66CqK8

[@PaulJohnson-gw6bs]

Are you the REAL Gypsy Rose? I hate her!

[@gypsyrose5]

@@PaulJohnson-gw6bs you dont know me

[@HussamSaleh]

Excellent video and very enjoyable .. Question: is there a home made method to replace using Rennet & Yogurt starter?

[@Machster10]

no

[@zkhhsmith6921]

Actually, yes - you can make it more in the style of ricotta. As goat cheese is so soft, it won't go crumbly the way ricotta does, it will go creamy, rather like the softer goat cheese demonstrated in the video. You just heat the goat milk in the same way as the video indicates, then add some lemon juice and perhaps a bit of white vinegar. The curds and whey will separate fast, you should be able to ladle and strain within an hour or two. All the other instructions can be followed the same as in the video. It won't mature as well as a goat's cheese that has starter in it, but it makes a nice fresh cheese.

[@rolandassaulenas4864]

How long can I keep rennet in kitchen drawer? Whats about starter culture? Where can I storage it? I want keep cheese for long as I could, because it is so fancy for me, for special occasions 😁

[@thegreekbakes1329]

Is it ok if I add unpasteurized yogurt instead of starter?

[@vanda3393]

i love goat cheesei love goat cheese

[@calenlight6817]

Is food grade charcoal ok to use in the place of vegetable ash? Thank you! Great video!

[@fixitsamo]

Food grade charcoal 😊

[@yeshuaisthewaythetruthandt515]

Thanku. What is the difference if use vinegar? How much is homemade vs store bought?

[@fixitsamo]

Vinegar or lemon juice will form loose curds. The texture is less creamy, more springy and spongy. Goat milk is different than cow's milk. You can use any acidifier you like but it will affect the flavor and texture of the final cheese.

[@petervarcoe7907]

What does heating the milk, then allowing it to cool achieve please?

[@alexanderburton5036]

Peter Varcoe I found that when I heated my goats milk to 180 degrees F it creates much firmer curds. If I heat it just to 108 degrees F the milk will still curdle but will be much more thin and watery.

[@juliegriffiths4272]

💛💯

[@Quality_Gossips]

What is renete?

[@laurelyancey9466]

what is rennet made from" can I make my own?

[@Dina-qk4qk]

no asahoke

[@TwerkMeEd]

What can you do with the milk after you’ve taken out the curds ?

[@fixitsamo]

You can add the whey to your smoothies, pancakes batter, bread dough...

[@Dina-qk4qk]

@@fixitsamo ...

[@midodedo8820]

Shares 🍷 you beautiful ... Bon appetite.🌹

[@wlcsp]

Can I use fresh milk straight from the goat?

[@SayMyNameAgain]

Yes

[@rloz2694]

Could I cut the cheese into cubes and store it in olive oil? That's how I buy my goats cheese from the market but I don't know if it will work with a homemade one. Thanks!

[@bashpr0mpt719]

No! Never cut it into cubes. Only triangles. Sheesh, if you cut it into cubes you'd have had the police kicking your door in. :O

[@keva1700]

how come lol.

[@start3079]

@@bashpr0mpt719 stfu pssy lma0 jk i love u

[@Dina-qk4qk]

@@start3079 ...

[@marker113]

What is the purpose of heatng it to nearly boiling if you are already using pastuerized milk.. fda approval? Raw milk would be the best option. Great video besides that.

[@fixitsamo]

This goat cheese recipe involves yogurt starter (culturing bacteria) and the milk must be heated to the right temperature to encourage the growth of the culture and to improve the texture of the cheese / yogurt. It helps thicken the final product due to the changes in the milk proteins (microstructure of the protein micelles). The exact temperature required varies depending on the culture you are using. For example, if you are using Mesophilic culture, it will propagate best at temperature around 72°F. For Thermophilic culture, milk temperature must be around 110ºF.

[@michellephillip7212]

But can I use raw goat's milk?

[@fixitsamo]

Yes

[@bashpr0mpt719]

You didn't really answer marker113's question. Heating the milk to the culture temp is one thing, but the culture isn't in it, and milk has no memory. You heated it to near boiling, then let it cool the the culture propagation temp. Why not heat it to the propagation temp and go from there? You added a step that makes no sense and serves no purpose. Also, to marker113, Boiling the milk wouldn't render raw milk safe, pasteurization requires high pressures too. I suspect we both picked up on the mistake made here.

[@emotinaloats8010]

If your using non pasturesed milk

[@gauravdeep07]

So in short this is hung curd ?

[@peterstone172]

"it's better to use non-iodized salt" Do you have an explanation for that? I can't see how there would be any difference.

[@discusctx]

Can't u cure it for longer life?

[@mrssadieadler4874]

Will this work with sheep’s milk

[@Dina-qk4qk]

@Papa Jose ... shut up..

[@Dina-qk4qk]

@Papa Jose 🤣🤣

[@beloved339]

Wonderful recipes and beautiful delicious-looking cheeses, but silence would be better than this music. I wanted to stop watching a few times because of the music. The music at the end is more relaxing and more suitable. Thanks for the video and for teaching us how to make these cheeses.

[@yldzlarstars3625]

One hour enough for curd

[@guruhenri9854]

lets try first

[@samnikole1643]

If you want your cheese to last even longer, dip it in water with salt. It should last up to 3 weeks. Mine does not last more than 4 days!

[@JDart1842]

Have you figured out how to make your cheese last longer? What happened at 4 days, mold, rancid taste?

[@nataliemcclure1608]

Spoon and pot should be stainless.

[@jar7636]

why do you need to heat the milk first? I buy raw goat chevre made from unpasteurized goat milk. Can I simply heat my goat milk to room 90 degrees?

[@Dina-qk4qk]

is. Annoying !!!🤬🤬🤬

[@ambernbodiford1202]

I still want cow cheese

[@Anon_E_Muss]

But I don't have a cheese ripening cave 😭

[@TWOCOWS1]

OR, just buy a log of goat cheese from the store

[@bashpr0mpt719]

Two points of contention. Why heat it to near boiling only to reduce it? If you're using pasterueized milk you don't need to do that. Secondly, what's the point in not mixing the salt in it before draining and ruining it's shape and then having to reshape it? As an aside, ten days is a ridiculously short life, most cheese are aged for many months. If your cheese is going off in ten days you did something very, very wrong.

[@Dina-qk4qk]

guvk u both assholes pigs 🤬🤬🤬

[@notfake2460]

Goat cheese like this is not aged due to its high acidity and high moisture causing it to be a prime place for bacteria. Cheeses you see that are aged are not as acidic and are very dry which prevents any bacterial growth.

[@dharialurie2195]

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