This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 2½ hrs

Garlic and Basil Goat Cheese

Read Reviews (5)

"This goat cheese is so good that you won't want to stop eating it! I've been making it for years and it has always been a favorite in my family." — Ranchgurl

Ingredients Edit and Save

Watch video tips and tricks

Goat Cheese and Arugula Over Penne

Beet Salad with Goat Cheese

Green Bean Almondine with Garlic & Blue Cheese

Garlic and Parmesan Chicken Wings

Angel Hair Pasta with Garlic Shrimp and Broccoli

Roasted Garlic Mashed Potatoes

Baked Goat Cheese Caprese Salad

Goat Cheese Apple Walnut Pasta

Strawberry Goat Cheese Bruschetta

Garlic: Fresh Vs. Powdered

Types of Salt

Original recipe makes 6 servings Change Servings

1 gallon goat's milk
1/2 cup distilled white vinegar
2 tablespoons minced fresh basil

3 large cloves garlic, minced
salt to taste

Check All Add to Shopping List

Directions

Pour the goat's milk into a large pot. Cook over medium-high heat until small bubbles form, and the milk becomes foamy. Do not bring to a boil. Remove from the heat, and stir in the vinegar; let stand 10 minutes to curdle.
Line a colander with a double layer of cheesecloth. Pour the curdled milk into the cheesecloth to separate the curds from the whey. Gather up the sides of the cheesecloth, and gently squeeze as much remaining whey from the curds as you can. Place the cheese into a mixing bowl, and stir in basil and garlic. Season to taste with salt, then cover, and refrigerate until cold.

Kitchen-Friendly View

PREP 15 mins
COOK 5 mins
READY IN 2 hrs 30 mins

Footnotes

Cook's Note
When straining the cheese, make sure that your cheese cloth has very small holes or you double it over so that the curds will not run out with the whey.

ADVERTISE WITH US

This was my first time making any kind of cheese, and it turned out wonderfully! I will definitely be making this again. I followed another review that said to bring the milk to 195 degrees. I couldn't find any cheesecloth at my local grocery store so I used coffee filters lined in a metal strainer and that worked perfectly. Can't wait to try some more herb varieties.

—karebearfluff

See full review »

Jul 25, 2011

I had access to a thermometer and based on some previous cheese making experience warmed the goat milk up to 195 degrees Fahrenheit. I had never worked with Basil before and as I was cutting it up I was surprised at the strong aroma. I cut back a bit, but upon reflection, the creaminess of the cheese really does subdue the basil and now wish I had added all the Basil that was called for. Garlic added a nice touch!! Super easy to make!!! I used about 6 pinches of course salt (without additives; like the kind used for pickling). Thanks a bunch for sharing!! Next time I will try with different herb combinations!!

—YolandaE

See full review »

5 Ratings

May 17, 2010

This is absolutely devine! I scaled the recipe down to 2 servings as a trial, but next time I will make the entire recipe. I did 4-1/2 cups (1 L) goat's milk, 2 tbsp (30 ml) distilled white vinegar, 2 heaping tsp fresh chopped basil, and 1 large minced garlic. I let it drain too long (became distracted by kids) and it was a little dry. To moisten it up again, I added a few teaspoons of whey back into the curd until it had a 'spreadable' consistancy again. This is great with salted crackers. My two year old couldn't get enough of them. Thanks for sharing such a wonderful recipe, Ranchgurl! This is going into my Keeper File.

—rosabela

See full review »

Jul 29, 2010

Great! My first time making cheese, and it turned out fabulous. My partner bought goat's milk but it was not a pleasurable drink, so I figured I better do something else with it! Perfect texture, spreadable but still firm.

—potamun

See full review »

Sep 02, 2011

I used this recipe the first time I ever made goat cheese. It was easy and tasted great. It turned out perfectly.

—jennie.brown

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Basil Goat Cheese Pizza

Garlic and Brown Sugar Cheese Ball

Cream Cheese Garlic Spread

Creamy Goat Cheese and Honey

Herbed Goat Cheese Spread

Garlic Cheese Ball

Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce

Val's Home Made Cheese With Garlic and Cayenne

Garlic and Herb Cream Cheese

Dill, Feta and Garlic Cream Cheese Spread

ADVERTISE WITH US

Nutrition

Calories
453 kcal
23%

Carbohydrates
29.8 g
10%

Cholesterol
72 mg
24%

Fat
27 g
41%

Fiber
0.1 g
< 1%

Protein
23.4 g
47%

Sodium
390 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Garlic and Basil Goat Cheese

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 453
Calories from Fat: 243

% Daily Value *
Total Fat 27g 41 %
Saturated Fat 17.4g 87 %
Cholesterol 72mg 24 %
Sodium 390mg 16 %
** Potassium 1340mg 38 %
Total Carbohydrates 29.8g 10 %
Dietary Fiber 0.1g < 1 %
Protein 23.4g 47 %
Sugars 29g
Vitamin A 27 %
Vitamin C 16 %
Calcium 110 %
Iron 4 %
** Thiamin 32 %
** Niacin 51 %
** Vitamin B6 21 %
** Magnesium 33 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.