Simple Fresh Goat Cheese

8 to 10 ounces

Delicious cheese is easier to make at home than you might think. Try this appetizer recipe from Lisa Schwartz's "Over the Rainbeau" book—it's surprisingly simple to make and a wonderful kid-friendly activity.


  • 1 quart goats' milk

  • Juice of 2 lemons

  • Coarse salt

  • Finely chopped fresh herbs, such as parcel and lovage (optional)


  1. In a medium saucepan, heat milk until it reaches 180 degrees on an instant-read thermometer. Remove from heat and stir in lemon juice. Let stand until set, about 15 seconds. If milk does not set, add a little more lemon juice.

  2. Line a colander with several layers of cheesecloth. Ladle set milk into colander. Tie the four corners of cheesecloth together; hang on the handle of a wooden spoon set over a deep bowl and let drain until it is the consistency of slightly dry cottage cheese, 1 to 2 hours. Transfer to a bowl and fold in salt and herbs, if desired. Store in an airtight container, refrigerated, up to 1 week.

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