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Goat Cheese Recipe

How to Make Goat Cheese Recipe

Here is a recipe to make goat cheese at home with a few simple steps!  Goat milk has been available in my local grocery store for some time and this cheese is so easy to make. 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz fresh goat cheese soft, spreadable
  • 2 cups cooked pasta or 4 slices of crusty bread
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup fresh herbs basil, parsley, or thyme
  • Salt and pepper to taste
  • Optional toppin

Equipment

  • Skillet or non-stick pan
  • Wooden spoon or silicone spatula
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing bowl (optional for pasta)

Method
 

  1. Prep: Cook pasta according to package instructions or pre-toast bread at 375°F (190°C).
  2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add garlic and sauté 30 seconds until fragrant.
  3. Cook Vegetables: Add cherry tomatoes, cooking 2–3 minutes until slightly softened. Season with salt and pepper.
  4. Melt Goat Cheese: Reduce heat, add goat cheese, and stir until creamy. Add a splash of pasta water if needed.
  5. Combine: Toss pasta into the cheese sauce or spread mixture onto toast. Sprinkle fresh herbs and optional toppings.
  6. Serve: Drizzle with honey or balsamic glaze if desired. Serve immediately for best flavor.

Notes

  • What type of milk can I use?
    For the best results, use full-fat milk and avoid ultra-pasteurized milk, as the high heat during processing can prevent the proteins from forming proper curds. Fresh milk gives the creamiest texture, so choose the freshest milk available.
  • What type of thermometer should I use?
    Use a digital thermometer to ensure precise temperature control. Analog candy thermometers aren’t accurate enough for delicate cheese-making, and even small temperature differences can affect curd formation.
  • Why did my cheese turn out crumbly?
    Crumbly cheese often means the milk was heated too quickly. Heating slowly is key: for example, raising milk from 38°F to 88°F should take about 12 minutes. After hanging, you can mash the curds, then add salt and fresh herbs for flavor. For a creamier texture, stir in a spoonful of heavy cream before serving.
  • What kind of vinegar should I use?
    Stick to white vinegar—it provides a clean acid for proper curd formation without altering the flavor.
  • Are there variations of this recipe?
    Absolutely! One reader, Helen, shared her twist: she replaces lemon juice with lime juice, adjusts her cooking temperature to 187°F for her altitude, and saves ¼ cup of the whey. She mixes it with Italian herbs (not Italian seasoning) and fine sea salt, then combines it with the drained cheese for extra flavor. Experimenting is encouraged!
  • Can I rinse the curds before storing?
    Yes, rinsing the curds gently will reduce some of the tang from the acid. If you prefer slightly salty and tangy cheese, rinse lightly, then stir in salt and herbs before storing.
  • How much cheese will this recipe yield?
    One quart of goat milk yields about 6–8 ounces of finished cheese.
  • Can I add other flavors to the cheese?
    Definitely! Herbs like oregano, tarragon, parsley, rosemary, basil, chives, or dill mix beautifully into the cheese before molding. You can also add flavors to the outer surface if shaping it into a log or ball: try za’atar, roasted chopped nuts, toasted sesame seeds, honey drizzle, or fresh herbs.
Goat Cheese Recipe

Nutrition

  • Calories: ~75 kcal
  • Protein: ~5 g
  • Total Fat: ~6 g
    • Saturated Fat: ~4 g
  • Cholesterol: ~20 mg
  • Carbohydrates: ~0.5 g
    • Sugars: ~0.5 g
  • Calcium: ~30–40 mg
  • Sodium: ~50–100 mg (depending on added salt)
  • Vitamin A: small amount