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Goat Farmer’s Cheese

Goat-farmer’s cheese is a deliciously simple, soft cheese that complements just about every food — plus, it’s easy to make.

By Carol Ekarius

goat cheese



  • 2 gallons goat milk
  • 1/2 tablet rennet or two drops of liquid rennet
  • 1/4 cup cultured buttermilk


Warm milk to room temperature (68 to 70 degrees Fahrenheit). Dissolve rennet in 1/4 cup lukewarm water. Stir buttermilk into goat milk, mix thoroughly. Stir in rennet, mix thoroughly, cover and let stand for 24 hours. Check that curds are firm; cut into 1/2-inch cubes, making it easier to separate curds and whey. Ladle curds into sterile cheesecloth placed in colander and suspend in a cool place or refrigerator. Allow whey to drain for 24 hours.

Salt to taste (usually about 1 to 2 teaspoons). Store covered in the refrigerator for no longer than two weeks.

Excerpt from the Popular Farming Series magabook Goats with permission from its publisher, BowTie magazines, a division of BowTie Inc. Purchase Goats here.

 From the Pages of Goats

Also recommended:

Goat-farmer's Cheese Recipe
Goat-milk Chive Butter Recipe
Goat-milk Mozzarella Recipe
Goat-milk Yogurt Recipe
Simple Goat Butter Recipe



Give us your opinion on Goat Farmer’s Cheese.
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Looks good
a', Houston, TX
Posted: 2/2/2014 6:47:18 PM
Would be nice to have some cow or sheep milk cheese recipes
Lorna, Poplarfield, MB
Posted: 7/19/2013 7:09:57 PM
About how much cheese will you get from this recipe?
Hari, Oakland, CA
Posted: 2/8/2013 2:55:00 PM
Love fresh cheese. I make a really good soft mozarella and a great cottage cheese.
Bruce, Las Vegas, NV
Posted: 1/22/2013 9:02:56 AM

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