Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
distilled white vinegar
minced fresh basil
3 large cloves
salt to taste
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!!
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.
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.
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.
I used this recipe the first time I ever made goat cheese. It was easy and tasted great. It turned out perfectly.
I just made some with garlic,lemon thyme, and salt. It was delicious on crackers!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic and Basil Goat Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 243
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Taste a creamy, inspired version of the classic tomato salad.
See how to make a quick and delicious pasta side dish.
A somewhat sweet, mostly savory, all delicious appetizer—or even dessert.