Reviewed: Jan. 19, 2012

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.

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Reviewer:

karebearfluff

Cooking Level: Expert

Living In: Lacombe, Alberta, Canada

Reviewed: Sep. 1, 2011

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

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Reviewer:

jennie.brown

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: 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!!

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Reviewer:

YolandaE

Reviewed: 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.

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Reviewer:

potamun

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Reviewed: May 16, 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.

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