If you love goat cheese (or chèvre in French) and you've made yogurt before, this will be a familiar recipe. And if you haven't made yogurt, this is fairly easy and just requires some timing over the course of a day or so. And it's so worth it.
Traditionally, goat cheese is made by heating goat milk and then adding lemon juice to curdle it. I make goat cheese by first turning the goat milk into yogurt and then dripping the liquid from it. Either way works, but I like the added benefit of the healthy bacteria in the goat yogurt. And this goat cheese is creamy - great for spreading on crackers.
Once the goat cheese is dripped, I take about 6 to 8 ounces of it, mold it into a cylinder (log of cheese) on a plate, and then cover it with my favorite toppings: caramelized onions, chopped basil and mint, or pesto. There are a myriad of possibilities here, such as pepper, thyme, rosemary, parsley, tarragon, and so on.
The goat cheese is SCD legal when it is cultured for 24 hours. See my notes on making yogurt.
Erica says
Hi Destin. Yes, you can use cow milk starter as well. I like to keep my goat cheese free of cow milk.
Destin says
I wonder if you can use your normal cows milk starter or should you use a goat's yogurt starter? I doubt it matters, just wondering.
Tracee says
This is a must try. I made something like this years ago, with a store bought chevre, but it was baked with tomatoes and herbs, it turned out wonderful. I haven't tried making the goat cheese myself yet. This looks so good. I'm so glad you posted it.
kelsey@snackingsquirrel.com says
i love the process you use! and it removes the lactose? wow thats so fabulous!!!