Garlic and Basil Goat Cheese

Garlic and Basil Goat Cheese

Ranchgurl

"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."
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Ingredients

2 h 30 m servings 453 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 27 g
  • 41%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.

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.

Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

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...

Most helpful critical review

I am sick to my stomach and feel like crying! The goat milk and it didn't curdle.

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Least positive
Newest

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...

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 vine...

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. ...

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...

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

I made this yesterday, but used lemon juice in place of vinegar. I also took the advice of someone else, and made sure my temperature reached 195. I didn't want to waste a gallon of milk. It tur...

I am sick to my stomach and feel like crying! The goat milk and it didn't curdle.

I just made some with garlic,lemon thyme, and salt. It was delicious on crackers!

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