Goat Milk Soft Cheese


This traditional recipe yields the tangy soft goat cheese that is often found in logs or rounds.




  1. Warm the milk to 76°F. Add the starter and stir well.
  2. Stir in 1 tablespoon of the diluted rennet. Stir with an up-and-down motion for 1 minute.
  3. Cover the milk and let it sit undisturbed for 12 to 18 hours.
  4. Scoop the curds into goat cheese molds. Allow to drain for 2 days.
  5. Unmold the cheeses, salt to taste, and wrap with cheese paper. Store in cold storage.
  6. Eat immediately or keep in cold storage for up to 2 weeks.


Makes about 16 to 20 ounces.

Goat Cheese

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