Tools and Equipment for Home Goat Cheese Making

Making homemade goat cheese is a rewarding culinary project that provides a taste of traditional cheesemaking right in your kitchen.

From tangy, creamy spreads to firm, sliceable varieties, the versatility of goat cheese is remarkable.

The key to successful goat cheese making lies in having the right tools and equipment.

Before you begin, it’s important to gather everything you’ll need to ensure the process is smooth and the results are delicious.

A wooden cheese press, stainless steel milk pail, cheese molds, thermometer, rennet, and cheese cultures on a clean kitchen counter

Quality goat milk is the foundation of any goat cheese, so sourcing fresh, high-quality milk is crucial.

Beyond the milk, you’ll need a reliable thermometer to monitor temperatures accurately during the heating process.

Temperature control is essential, as it affects both the safety and the texture of the cheese.

Additionally, pH testing equipment such as pH strips or a pH meter is indispensable for obtaining the desired acidity level, which is a critical factor in developing the right flavor and consistency.

For shaping and finishing your goat cheese, a cheese press can be useful, especially if you’re aiming to make a harder, pressed cheese.

The press helps to expel any excess whey and mold the cheese into your desired form.

Other necessities include clean, food-grade equipment like pots, spoons, cheesecloth or butter muslin for straining, and molds if you are making cheese that needs to hold a specific shape.

With these tools at hand, you are well-equipped to embark on the fulfilling journey of making your own goat cheese at home.

Understanding Goat Cheese

A table with various tools and equipment for home goat cheese making: cheese molds, rennet, thermometer, cheese cloth, and a cheese press

In exploring goat cheese, you should recognize the diversity offered by its varieties and the unique satisfaction of crafting it at home.

Every element, from the type of goat cheese to the specific methods used, contributes to the final texture and flavor development, offering a personalized touch to your culinary creations.

Varieties of Goat Cheese

Chèvre, the French term for goat cheese, is known for its distinct tangy flavor and a variety of textures from soft and spreadable to firm and crumbly.

While fresh goat cheese presents a creamy and mild taste, it can be aged to develop sharper flavors and a firmer texture. Common types of goat cheese include:

  • Fresh: Soft, moist, and often spreadable with a mild tang.
  • Aged: Firmer in texture; the aging process brings out a deeper tang and complexity.
  • Flavored: Herbs, spices, or edible flowers can be added to enhance the taste profile.

Benefits of Homemade Goat Cheese

By making your goat cheese at home, you gain control over the flavor development and texture, ensuring quality and freshness.

Not only do you confirm the absence of artificial preservatives, but you also have the freedom to experiment with various aging times and additional flavorings.

Your home-crafted cheese embodies a natural essence and nutrition that commercial varieties may lack, providing:

  • Health: homemade goat cheese typically contains fewer additives and preservatives.
  • Craft: personalization of flavors through controlled fermentation and aging.

Essential Ingredients

A wooden cheese press, stainless steel pot, thermometer, cheese cloth, rennet, and cheesemaking culture on a clean countertop

In crafting homemade goat cheese, your selection of ingredients lays the foundation for flavor and quality.

Each component, from the type of milk to the specific culture, plays a crucial role in determining the final product’s characteristics.

Choosing the Right Goat Milk

For optimal results, start with fresh goat milk. The quality of the milk directly influences the taste and texture of your cheese.

If you have access, choose raw milk from goats that are grass-fed for a richer flavor profile.

If not, pasteurized goat milk from a reputable store works, but avoid ultra-pasteurized varieties as they may not set properly.

Cultures and Rennet

  • Starter Culture: The starter culture is essential for cheese development, influencing both taste and texture. Use a mesophilic starter culture for cheeses that don’t require cooking and thermophilic for those that do.
  • Rennet: This coagulating agent is critical for curd formation.

Here’s a brief guide:

Goat MilkBase of the cheeseUse fresh or pasteurized, avoid ultra-pasteurized
Starter CultureBegins the fermentationChoose mesophilic or thermophilic based on cheese type
RennetCoagulates the milk into curdsAvailable in animal or vegetarian options

Herbs and Flavorings

Incorporate herbs and flavorings to craft a unique cheese that’s tailored to your palate.

Use dried herbs for a longer-lasting flavor and ensure they’re well-crushed to blend seamlessly into the cheese.

For a balanced taste, mix salt, specifically cheese salt, which is non-iodized, during the curd stage to enhance flavors and aid in preservation.

Remember, moderation is key; start with small amounts and adjust according to taste.

Equipment and Tools Overview

A table with various tools: cheese molds, thermometer, strainer, cheese cloth, and rennet for home goat cheese making

In the art of home goat cheese making, having the right tools is essential. You’ll need specific equipment to properly heat and acidify the milk, process the curds, and shape your final product.

Heating Equipment

  • Large Stainless Steel Pot: A centerpiece in your kitchen for heating milk. It must be large enough to handle the volume of milk you’re processing. Stainless steel is preferred as it doesn’t react with acids and is easy to clean.
  • Thermometer: Ensuring a precise temperature is crucial. Look for a thermometer that gives accurate readings to prevent the milk from overheating or not reaching the correct fermentation temperature.

Curd Processing Tools

  • Colander: Needed to separate the curds from the whey. Choose a size suitable for the amount of cheese you are making.
  • Cheesecloth: A fine-woven cloth is essential for lining the colander and aiding in the draining and washing of curds. Ensure it’s made from food-grade material.

Molding and Pressing Equipment

  • Cheese Molds: These come in various shapes and sizes, fitting different styles of cheese. Food-grade plastic or stainless steel molds are your best options.
  • Presses: A cheese press applies the necessary pressure to form and consolidate cheese curds into a solid block. Depending on your cheese type, the weight and style of press will vary.

Preparing Your Kitchen

A clean kitchen counter with a cutting board, cheese cloth, thermometer, stainless steel pot, and measuring spoons and cups

To successfully make goat cheese at home, you need a well-prepared kitchen. This involves ensuring cleanliness, setting up your equipment properly, and implementing safety measures to prevent contamination.


Your kitchen surfaces and tools must be sanitized to eliminate harmful bacteria that could spoil your cheese. Here’s how you can achieve a sanitized environment:

  • Work Surfaces: Clean with a solution of 1 tablespoon unscented chlorine bleach per gallon of water. Apply to counters and let sit for at least 2 minutes before rinsing.
  • Utensils & Equipment: Boil non-reactive pots, spoons, and other metal equipment for 5 minutes, then air dry on a clean rack.

Setting Up for Cheesemaking

Organize your kitchen for a streamlined cheesemaking process:

  • Non-reactive Pot: Have a large stainless steel or enameled pot. Avoid aluminum or cast iron, which can react with acidic ingredients.
  • Cheesemaking Tools: Assemble a thermometer, cheesecloth, and molds. Keep them within easy reach.

Safety Measures

To ensure your safety and the quality of your goat cheese:

  • Avoid Cross-Contamination: Keep raw goat milk separate from other ingredients and tools.
  • Monitor Temperatures: Carefully watch the temperature of your milk with a reliable thermometer to maintain the correct heat level.

Cheesemaking Process

A large stainless steel pot sits on a stovetop, with a thermometer inserted. Beside it are various tools such as a cheese mold, rennet, and a cheese cloth

Cheesemaking at home is a rewarding experience if you accurately follow each step. Your attention to detail during pasteurization, curd formation, and shaping will determine the quality and flavor of your homemade goat cheese.

Pasteurization and Milk Preparation

To begin making goat cheese, you must first pasteurize your goat’s milk.

This process will eliminate harmful bacteria and enhance the milk’s consistency for cheesemaking.

Heat your milk to at least 145°F and hold it at this temperature for 30 minutes or bring it up to 161°F for 15 seconds.

After pasteurization, cool the milk down to the temperature specified in your recipe, which typically ranges from 68°F to 86°F, depending on the type of cheese you’re making.

Curd Formation

Once your milk is prepared, it’s time to add a cultured bacteria or acidifying agent along with rennet to create curds.

Rennet helps milk proteins coagulate, separating into curds and liquid whey.

After adding rennet, let the milk sit undisturbed until it wobbles like soft gelatin, a clear sign that curds have formed.

Cut the curds as your recipe directs—smaller pieces for hard cheeses and larger ones for softer cheeses.

Stirring and gently heating the curds expel excess whey and help them solidify further.

Shaping and Molding

To finalize the cheese shape, transfer your curds into a cheese mold.

Hard cheese molds are essential for creating the structure of aged cheeses, while soft cheeses might just require a draining process with cheese cloths to remove leftover whey.

If you’re making a pressed cheese, a cheese press is necessary. A press will exert pressure on the curds to expel whey, ensuring a firm texture.

Once shaped, the cheese can be left to age if required by your recipe.

Flavoring and Aging Goat Cheese

A wooden cheese aging rack holds aging goat cheese. Flavoring tools sit nearby

When making goat cheese at home, the final flavor and quality are greatly influenced by the ingredients you add and the aging process.

Aging allows the flavors to develop and mature, while herbs and spices provide a unique character to your cheese.

Adding Herbs and Spices

To infuse your goat cheese with vibrant flavors, you have a variety of herbs and spices to choose from.

  • Garlic: Adds a robust, pungent flavor.
  • Black Pepper: Gives a sharp, spicy kick.
  • Red Pepper Flakes: Introduces a hot and vibrant taste.
  • Honey: Can create a delicate, sweet profile.

Here’s a concise guide on incorporating these flavor enhancers:

  1. Prepare Your Herbs/Spices: Finely chop if necessary.
  2. Mix With Curds: Before the final pressing, gently fold your chosen additives into the curds.
  3. External Application: For aged cheese, consider patting herbs onto the surface.

Aging and Maturation

Proper aging is crucial for developing the desired texture and flavor profile of your goat cheese.

  • Temperature: Aim to store your cheese in a cheese cave or a dedicated space where the temperature is consistently around 52-56°F (11-13°C).
  • Humidity: Maintain a humidity level of 80-85% for optimal aging conditions.
  • Air Circulation: Ensure that there is enough air flow to prevent unwanted mold growth. A small fan can help with circulation.
  • Storage: Wrap cheese in wax paper which allows it to breathe and prevents it from drying out.

Here are the steps you should follow during the aging process:

  1. Place the Cheese: Position the cheese on a wooden shelf or a mat that allows air circulation.
  2. Monitor Regularly: Check your cheese for mold growth and proper moisture levels.
  3. Turn the Cheese: Rotate your cheese regularly to encourage even aging.

Storage and Preservation

A wooden shelf holds jars of rennet, cheese molds, and wax. A thermometer and pH meter sit on a counter next to a cheese press and aging cave

Proper storage and preservation are critical to maintaining the safety and quality of your homemade goat cheese. By following precise guidelines, you can ensure your cheese retains its flavor while also extending its shelf life.

Refrigeration Tips

To prevent the growth of bacteria, refrigerate your goat cheese immediately after making it.

Ideally, you should store your cheese at temperatures below 40°F (4°C).

Use a refrigerator that is consistently cold to minimize temperature fluctuations which can affect the cheese’s quality.

  • Ensure your refrigerator’s temperature is set correctly.
  • Wrap the cheese in wax paper to let it breathe and then place it in an airtight container to avoid cross-contamination.

Cheese Waxing

Coating your goat cheese in wax can significantly extend its shelf life and protect it from external elements.

  • Heat the cheese wax in a double boiler until it’s fully melted.
  • Dip your cheese in the wax to form a uniform coating, allowing it to cool and harden between each layer.

Extending Shelf Life

Employing proper techniques when preparing and storing goat cheese can keep it fresh and enjoyable for a longer period.

  • Refrigerate your cheese as soon as it’s done.
  • If you’re using a liquid brine solution, make sure it’s salted appropriately to prevent unwanted microbial growth.

Serving and Pairings

A table with cheese molds, rennet, thermometer, and cheese cloth for goat cheese making

In the art of home goat cheese making, how you serve your cheese and what you pair it with can greatly enhance your culinary experience.

Goat Cheese in Recipes

Goat cheese is versatile and can be incorporated into a range of recipes to deliver a tangy flavor and creamy texture.

For pizza, crumble it over the top before baking for a gourmet twist.

In salads, combine mixed greens, pecans, sliced strawberries, and crumbled goat cheese for a delightful blend of flavors and textures.

Chicken dishes benefit from a stuffing of goat cheese mixed with fresh herbs, elevating the flavor profile.

  • Pizza: Crumbled on top pre-baking.
  • Salads: Mixed greens, pecans, strawberries, goat cheese crumbles.
  • Chicken: Stuffed with goat cheese and herbs.

Wine and Food Pairings

When pairing wine with goat cheese, aim for a balance between the tanginess of the cheese and the acidity of the wine. For a tasteful companionship, try these pairings:

Goat Cheese TypeWine PairingAccompaniments
Fresh and creamySauvignon BlancHoney and walnuts
Aged and firmChardonnaySliced peaches or jam

To further complement goat cheese, consider adding nuts like almonds or walnuts for a crunchy contrast or drizzle with honey for a sweet counterpoint.

These pairings not only create harmony between your dish and drink but also underscore the richness of home-crafted goat cheese in every bite.

Troubleshooting Common Issues

A cluttered workbench with various tools, jars, and equipment for making goat cheese. A pot simmering on a stove, and a goat in a pen nearby

Having the right approach when you encounter issues in goat cheese making can mean the difference between success and failure. This section will help you identify and correct common problems related to texture, flavor, and bacterial concerns.

Texture Problems

Crumbly Cheese:

  • Cause: Low moisture or excessive acid development.
  • Solution: Ensure proper humidity during the aging process and monitor pH levels closely to avoid excessive acid.

Too Soft:

  • Cause: High moisture or insufficient acid development.
    • Solution: Increase the amount of time the curds are left to drain or gently press the cheese to expel more whey.

Flavor Imbalances

Bitter Cheese:

  • Cause: Over-ripened or old starter cultures, too much rennet, or excessive aging.
  • Solution: Use fresh cultures, accurately measure rennet, and age the cheese for the correct amount of time.

Weak Flavor:

  • Cause: Insufficient starter culture activity or too little salt.
  • Solution: Ensure the culture is active and add the correct amount of salt for proper flavor development.

Mold and Bacteria Concerns

Unwanted Mold Growth:

  • Cause: Contamination or incorrect humidity levels.
  • Solution: Sanitize all equipment before use and maintain the appropriate humidity in the aging environment.

Harmful Bacteria Presence:

  • Cause: Poor sanitation or milk that is not pasteurized.
  • Solution: Always start with pasteurized milk and meticulously clean your utensils to prevent contamination.

Advanced Techniques and Tips

A cluttered kitchen counter with various tools, equipment, and ingredients for home goat cheese making. A cheese press, thermometer, rennet, and cheesecloth are visible

In the nuanced world of home goat cheese making, mastery of certain techniques can significantly influence the flavor development and texture of your cheese.

Using Rennet for Different Textures

When aiming for the desired texture in goat cheese, rennet plays a pivotal role. You need to understand that the type and amount of rennet you use can alter the firmness of your cheese drastically.

For a softer cheese, use a smaller amount of rennet, and for firmer textures, increase the quantity moderately.

  • Liquid Rennet: Generally offers more control for incremental adjustments.
  • Tablet Rennet: Best for consistent results when you’ve found your preferred texture.

Remember, the coagulation speed is also affected by the temperature of the milk when you add the rennet, so maintain the milk at the recommended temperature for the type of cheese you’re making.

Experimenting with Aging Conditions

Aging your goat cheese allows flavor development over time and can transform the texture.

  • Temperature: Store your cheese in a space where you can maintain a constant temperature, usually between 50°F and 55°F.
  • Humidity: Aim for a humidity level around 85% to prevent the cheese from drying out while encouraging proper ripening.
  • Time: Shorter aging periods result in fresher, milder cheese, while longer aging can create a sharper and more robust flavor profile.
Aging FactorIdeal ConditionsPotential Impact on Cheese
Temperature50°F – 55°FInfluences the rate of maturation
Humidity~85% relative humidityEnsures proper enzymatic activity
TimeVaries by cheese typeDevelops depth of flavor and body

Legal and Health Considerations

A table with cheese-making tools, thermometer, and sanitizer. A goat and milk jug in the background

When making goat cheese at home, you are responsible for ensuring the safety and legality of your product, particularly if you intend to sell it.

Pay close attention to health standards to prevent harmful bacteria from contaminating your cheese, and acquaint yourself with legal considerations for proper labeling and marketing.

Health Standards

Your paramount concern should be the avoidance of harmful bacteria such as E. coli, Salmonella, and Listeria. These bacteria can cause severe illness if they contaminate your cheese.

Adhere to the following best practices for health safety:

  • Temperature Control: Always monitor and record the temperature of your goat’s milk throughout the cheese-making process. Pathogens flourish between 40°F (4°C) and 140°F (60°C), which is known as the danger zone.
  • Sanitization: Clean and sanitize all equipment before use. This includes pots, thermometers, cheese cloths, and molds.
  • pH Monitoring: Keeping track of the pH level is essential. A pH between 4.5 and 5.5 is usually ideal for cheese, as it creates an environment that is hostile to many harmful bacteria.
  • Freshness of Ingredients: Use fresh goat milk and other ingredients and ensure they are sourced from reliable suppliers.

Labeling and Marketing

While selling your homemade goat cheese, you must comply with legal considerations governing labeling and marketing.

  • Ingredient Disclosure: Clearly list all ingredients on your product label. If you’re using any potential allergens, such as food coloring or preservatives, they must be declared.
  • Nutritional Information: Though not always mandatory for small producers, providing nutritional information can instill trust from your customers.
  • Claims and Descriptions: Be accurate and transparent in any claims or descriptions you make about your goat cheese. Avoid making health claims that are not supported by scientific evidence.

Frequently Asked Questions

A table with various tools and equipment for home goat cheese making, including cheese molds, rennet, thermometers, and cheese cloth

In this section, find the answers to common queries about the tools and equipment needed for making goat cheese at home.

What are the essential tools for making goat cheese at home?

To make goat cheese at home, you need a large stainless steel pot for heating milk, a thermometer for monitoring temperature, pH testing equipment like strips or a meter for tracking acidity, and cheese cloth for draining the curds.

How can I select the best cheese press for small-scale cheese production?

When selecting a cheese press for small-scale production, ensure it is adjustable to apply the correct pressure, made of food-grade materials for safety, and easy to clean to maintain hygiene.

What supplies should I start with for making goat cheese in my kitchen?

Start with basic supplies such as a quality stainless steel pot, cheese cloth or muslin, citric acid or a starter culture, a reliable thermometer, and a cheese press if you’re making pressed cheeses.

Can you recommend a cheese making kit suitable for beginners?

Look for a beginner’s cheese making kit that includes a recipe book, basic utensils, and starter cultures. The kit should offer a step-by-step guide to help you learn the process.

Where can I find quality cheese making equipment for sale?

Quality cheese making equipment can be found at specialty kitchen stores, online retailers specializing in dairy equipment, or from suppliers that cater to home cheese makers.

How do I store homemade goat cheese and what is its shelf life?

Store homemade goat cheese in an airtight container in the refrigerator.

Fresh goat cheese can last for up to two weeks, but always observe the cheese for any signs of spoilage before consumption.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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