How to Make Goat Cottage Cheese

Goat cottage cheese is made from goat milk and has a tangier flavour than cheese made with cow milk. Cheese lovers out there will certainly jump at the idea of making their own goat cheese. Goat cheese is both rich and delicious and can be prepared easily at home. Once you master the recipe, you will never think of buying commercially made goat cheese because this way you are sure of the origin and content of your cheese. Goat cheese can accompany a great variety of meals and tastes great even on its own.  Our step by step guide has everything you need.

Preparation Time: 2 hours

Serving Size: 1 gallon of goat milk makes one pound cheese

Utensils: Stainless steel pot, colander, bowl or pot to hold colander,slotted spoon,long knife, cheesecloth, thermometer


– 1 gallon goat’s milk
– 1/2 cup white vinegar
– 2-1/2 tbsp. salt


  • 1

    Put the goat milk in the stainless steel pot and start warming it on medium heat. Place the thermometer inside the milk and start noting the temperature. Heat the milk till the thermometer shows a temperature of 190-degree Fahrenheit.

  • 2

    Once you reach the temperature, turn off the heat. Now add 1/2 cup of the white vinegar you have to the milk. Use a stainless steel spoon to stir the vinegar into the milk so that both of them combine evenly. Now leave the milk to curd and withdraw the spoon because it can disturb the process.

  • 3

    The milk vinegar mixture will curdle now into thick chunks. keep noting the temperature on the thermometer. When it reaches 100 degree, it is now safe to proceed. Take the spoon again and stir the mixture so that the big chunks are split into smaller ones. Add the salt at this point and stir in slowly.

  • 4

    Take the colander and place it in your sink. Cover the colander entirely with the cheesecloth. This cheesecloth is going to hold your cheese so make sure it does not simply slip off the colander while you are pouring in the solution. Put the milk vinegar mixture into the cheesecloth using a large spoon.

  • 5

    When all of the mixture is transferred, grab the cheesecloth from all four sides and tie a loose knot. Pick up the cheesecloth and tie it to your faucet so that it is hanging over your colander and draining. When the cheesecloth has drained over the colander for over an hour, remove it and place the cheese inside it to an airtight container.

  • 6

    Chill the cheese in the refrigerator for an hour before use. This will give it a firm shape and even taste.

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