Goat Cheesemaking Kit
Make over 8 lbs. of homemade goat cheese!
Just what you need to get started making cheese at home, this kit is perfect for lovers of the tang of goat cheese. See why making it homemade just tastes better. Plus it's a project the whole family can enjoy. Just add goat milk!
MAKE YOUR OWN: Goat Cheese, Chèvre, Feta Cheese
Hand-Picked Ingredients & Supplies
Pasteurized milk, stainless steel pot large enough to hold 1 gallon of milk, spoon, bowl, colander, and curd knife or other long-blade knife.
In This Kit:
Salt is a natural preservative and helps enhance the flavor of homemade cheese. This cheese salt is non-iodized so it won't interfere with the lactic bacteria essential for cheesemaking. Use 1 teaspoon per half pound of soft cheese or as directed by your recipe.
- Kit includes 8 oz. bag
- Ingredients: Non-iodized Kosher Flake Salt
- Storage: Store in a cool dry place. Will last indefinitely if stored properly.
- Each box contains 8 packets of direct-set starter culture.
- Direct-set (single-use) culture
- Usage: Use as directed by your recipe.
- Ingredients: Sucrose, Maltodextrins, Lactic bacteria (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris)
- Allergen Information: Manufactured in a facility that also produces products containing soy and dairy | Non-GMO | Gluten-free
- Storage: Shelf stable. Refrigeration recommended for long term storage.
With this re-usable cheesecloth you'll be one step closer to delicious homemade cheese! Use it to strain whey from your milk curds to start solidifying them into scrumptious cheese.
- 1 square yard (91 cm x 91 cm)
- 100% unbleached cotton
Vegetable rennet is a coagulant used in home cheesemaking to solidify milk protein into cheese curds.
- Kit includes 1 fl oz. bottle
- Double strength | No animal byproducts
- Usage: Dilute and use as directed by your recipe.
- Yield: Each 1 oz. bottle contains approximately six teaspoons; enough to set up to 48 gallons of milk. (1/4 tsp. will set up to 2 gallons of milk.)
- Ingredients: Enzyme produced by pure fermentation of Mucor Meihei in salt brine, sodium chloride, sodium benzoate, and caramel color | Salt content is 17.4%, resulting in approximately 0.006% salt in the final product coming from the coagulant (rennet).
- Allergen Information: Gluten-free | Contains no GMO ingredients.
The amount of calcium in commercial milk is often reduced through the heat-treating process which leads to softer cheese curd. Calcium chloride is an additive that helps store-bought milk (and goats milk) form a firmer curd when setting.
- Kit contains 1 fl. oz. bottle.
- Yield: Each bottle contains enough calcium chloride to treat 45 gallons of milk.
- Usage Rate: Use and dilute as directed by your recipe.
- Ingredients: Calcium chloride.
- Storage: Store in a cool, dark place.
Heating milk at the right rate to the right temperature is an important part of home cheesemaking. We include a pocket thermometer to help you get it right!
- 1-inch dial displays temperature range of 0º to 220º F
- Material: Stainless steel stem | Shatterproof plastic lens
- Dimensions: 5 inches long
Make It Homemade
Tips & Tricks:
When it comes to heating milk for cheesemaking, temperature can make the difference between a mozzarella that stretches perfectly, and one that turns to mush in the oven.
Slow and steady is always better than rushing through heating and potentially scalding your milk and leaving you with off flavors.
We recommend heating milk for cheese at a rate of one degree per minute, unless otherwise noted in the recipe. On most stoves, this means a medium low setting and can take 30-40 minutes.
When in doubt, keep the temperature low. Milk that is heated too quickly will give an unpleasant bitter or cooked flavor to your final product. Your recipe may take a little longer, but it will be more likely to turn out beautifully and taste delicious.
You'll be using the included butter muslin to drain whey from your cheese curd.
Dampening the butter muslin before lining the colander helps it to stick in place while you pour in the cheese to drain.
To make a draining bag, tie the corners of the butter muslin together and hang the bag over a bowl. A cabinet handle works great for this!
We are often asked for a guideline for salting homemade cheeses. The fact is, it totally is up to you and your taste buds! A good rule of thumb is 1 tsp. per half pound of soft cheese. When in doubt, start with less then add more as needed to boost the flavor.
While feta can be eaten fresh, the flavor is more pronounced if it is aged in a brine solution. To make a brine solution dissolve 1/3 cup cheese salt in 1/2 gallon of water.
Place the curds in the brine solution in a jar with a lid in the fridge. Brine for 4 to 5 days if using store-bought milk or for 30 days if using farm-fresh milk.
When homemade feta is brined, it can develop a very creamy texture and may not resemble store-bought feta.
Spicy Cheese: Add diced jalapenos, half a teaspoon ground cumin, and some chopped cilantro. Use to top tacos or fill enchiladas.
Cheese and Shellfish Dip: Add shrimp, crab, or chopped clams (drained, if canned) to cheese. Serve in a pretty bowl with crackers, cocktail sauce, and lemon wedges.
Veggie Cheese: Finely dice carrots, celery, parsley, and sweet onions and mix with cheese. Spread inside bell pepper wedges, or use as a topping for scrambled eggs.
Tarragon and Chive Cheese: Roughly chop a few sprigs of fresh tarragon and a handful of chives. Add to cheese and mix. Serve on top of chicken with roasted green beans and a glass of white wine for a romantic summer dinner.
Basil and Tomato Cheese: Mold your cheese into the shape of a log, using your hands or a cheese-shaping mold. Slice into rounds and add fresh basil leaves and tomato slices. Drizzle with olive oil and sprinkle a pinch of sea salt, and serve with toasted sourdough bread.
Spinach Dip: Mix cheese with chopped spinach, minced garlic, and a few tablespoons of sour cream or cultured buttermilk. Melt in a low oven or crockpot and serve with celery and carrot sticks. Or, use as a filling for stuffed mushrooms.
Easy Cheese Dessert: Place a wedge of chèvre on a plate, and surround with fresh or frozen berries. Drizzle with honey or maple syrup for a fabulous, low-carb, protein-rich end to any meal.