Make Homemade Fresh Goat Cheese in 3 Simple Steps

| January 26, 2014 | 1 Comment

Cherry Tomato and Mint Bruschetta


Goat cheese is super healthy.  Among its many benefits, calcium can assist in the burning of fat and goat cheese is high in calcium. It’s high in protein and probiotics and is also suitable for those who are lactose-intollerant.

It’s not difficult to make homemade goat cheese in a few hours.  And it tastes really great when used in recipes.

1. To make homemade goat cheese, fill a saucepan with organic goat’s milk.  Heat the milk gradually until it reaches 180F.  Watch it closely. Remove milk from heat.

2. Stir in fresh lemon juice from 2 lemons. Let the milk stand until it curdles, about 20 seconds. (Don’t expect curdles, like cottage cheese curdles. Add a “little bit” more lemon 

Line a colander with SEVERAL layers of cheesecloth. Several layers are necessary so you don’t lose any of the goat cheese through the soggy cloth. Place colander over a large bowl to catch the whey drips.

3. Ladle milk into colander. Pull up and tie the four corners of the cheesecloth together and hang on the handle of a wooden spoon. Set over a very deep bowl.


Allow the whey to drain from the milk until the milk acquires a soft, ricotta-like consistency.  It takes at least 2 hours.  

Transfer to a bowl and use as required.

How about using your homemade goat cheese in an hors d’oeuvre such as Cherry Tomato, Fresh Goat Cheese Crostini with Fresh Mint.   Here is the recipe and accompanying wine notes:


Serves 4 to 6

Olive oil as needed

1 French baguette, sliced 1

1/2 cup extra virgin olive oil 125 mL

1/4 cup white balsamic vinegar 50 mL

3 cloves garlic, minced 3

1/2 cup pitted Kalamata olives 125 mL

4 cups sliced cherry tomatoes 1 L

1/2 cup of fresh chopped mint 125 mL

1/2 cup crumbled fresh Goat Cheese 125 mL

In a fry pan add enough oil to coat the bottom.  On high heat, pan fry baguette sliced, each side, until golden. Drain on paper towel.  Set aside.  In a bowl combine olive oil, balsamic, garlic, olives, tomatoes, fresh mint.  Fold together.  Let marinate in the refrigerator for at least 2 hours.  When ready to serve, top each toast with a tablespoon of bruschetta mixture.  Sprinkle crumbled goat cheese on top. The saltiness from the Goat Cheese and olives makes this hors d’oeuvre an ideal partner for Sauvignon Blanc and Pinot Gris.

Suggested Wine: Crisp Dry White: Brut Champagne, New Zealand Sauvignon Blanc, Canadian Pinot Gris, Portuguese Vinho Verde, Italian Orvieto or Cortese di Gavi or Pinot Grigio, Spanish Viura. Pair the wine’s acidity to the tanginess in goat cheese and balsamic.

For more recipes like this one, download your FREE copy of the

Wine and Cheese Lover’s Cookbook.  

If you love cheese and wine, this cookbook is for you! And it’s FREE. Enjoy simple and gourmet recipes celebrating International cheeses, all paired with harmonizing wines.


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About the Author ()

Shari Darling is an award-winning and best-selling author and columnist, educator and speaker specializing in wine, food and the partnership between them.

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