Crumbly Goat Milk Cheese
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: ¼ cup
Have a quart of goat milk? Make a little cheese with it!
  • One quart fresh goat's milk
  • Up to ⅛th cup fresh lemon juice or vinegar
  • Seasonings such as half a garlic clove grated, thyme, Herbs du Provence, etc., and coarse salt
  1. Affix a cooking thermometer to the side of a medium saucepan.
  2. Add goat milk so that the thermometer is submersed in the liquid but not touching the bottom.
  3. Heat over medium heat until the temperature reaches 180 F.
  4. Remove pot from heat and gauge from side of pot.
  5. Stir in lemon juice or vinegar a teaspoon at a time until curds form. You'll know it when it happens! There will be curd and almost clear whey.
  6. Line a bowl with double layer cheesecloth.
  7. Pour contents of pot into cheesecloth.
  8. Tie corners of cheesecloth together over a wooden spoon and allow to hang over bowl or pot to drain.
  9. Drain cheese one hour or more. The longer you drain it, the more dry it will be.
  10. Remove cheese from cheesecloth and place in bowl with the seasonings of your choice. Sprinkle with coarse salt.
  11. Use crumbly cheese on top of hot pasta or vegetables.
Recipe by Finch Frolic Garden Permaculture at