How to Make Goat Cheese from Raw Goat Milk
I almost threw it away — and I would have missed one of the best batches of homemade goat cheese made from raw goat milk I’ve ever tasted.
Half a gallon of raw soured goat milk, sitting in the fridge. I knew it had soured — ten days old is well past drinking. I had a few options: toss it, call my friend to see if she could use it for soap, or figure out something else entirely.
My farm friend Whitney had mentioned once that when she had a bunch of goat milk and no one was buying, she made cheese. So, I thought about that. My soap-making friend couldn’t use it — too far gone for her process. So, cheese it was.
What started as a last-ditch effort turned into one of the most satisfying kitchen projects I’ve ever done — making goat cheese from raw goat milk with nothing but a few simple ingredients.
I had never made cheese in my life. Not once. But I figured the worst that could happen was I’d end up tossing it anyway — and at least I would have learned something.
What happened next felt like a kitchen science experiment. And honestly? I think making food has always been a little bit chemistry and lab work. My heart goes out to professional chefs everywhere — what you do is remarkable.
DISCLAIMER: This page contains affiliate links. Purchases made through such links will reward me a small commission at no extra cost to you. I always have my readers’ interest at heart. Also, as an Amazon Associate, I earn from qualifying purchases. See full disclosure here.
Table of contents
- Why Soured Raw Goat Milk Is Perfect for Making Goat Cheese
- What You Need — It’s Simpler Than You Think
- How Making Goat Cheese from Raw Goat Milk Works — The Chemistry Part
- The Herbs — Straight From the Garden
- What to Do with the Whey — Zero Waste All the Way
- How Much Does Homemade Goat Cheese Actually Cost?
- Tips From a First Timer
- Final Thoughts
- Frequently Asked Questions
Why Soured Raw Goat Milk Is Perfect for Making Goat Cheese
Raw goat milk doesn’t spoil the way pasteurized milk does — it cultures naturally. That means when it sours it’s actually doing exactly what it needs to do to become cheese. The milk I had was thick, white, uniform, and smelled clean and tangy — like yogurt. That’s the sign it’s still good.
If your soured goat milk smells genuinely off, putrid, or has any pink or unusual color — that’s when you toss it. But tangy and clean? That’s cheese waiting to happen.
A note on raw milk: Using raw milk is a personal choice. Laws vary by state — some states allow retail sales, others require farm purchase or don’t permit it at all. Know your local regulations and your own comfort level before you begin.
What You Need — It’s Simpler Than You Think
- Half gallon soured raw goat milk
- 6 tablespoons fresh lemon juice (about 4 lemons)
- 1 teaspoon salt
- Fresh herbs — I used parsley, cilantro, and chives from my garden
- Cheesecloth — doubled or tripled for a tighter weave
- A colander and a deep bowl — I also keep an immersion blender nearby for other kitchen projects
- A kitchen thermometer
That’s it. Nothing fancy. No rennet, no special equipment, no cheesemaking experience required.
You can find my favorite kitchen tools including cheesecloth, thermometers, and more at the My Tasteful Threads Shop.
How Making Goat Cheese from Raw Goat Milk Works — The Chemistry Part
You heat the milk slowly to 180°F — just below a simmer, never a full boil. Then you add the lemon juice, stir once or twice, and watch.
Within seconds the milk begins to separate into white curds and yellowish liquid. That liquid is the whey. The white fluffy curds are your cheese.
I stood there watching it happen and thought — wow. This reaction is something. Heat plus acid equals transformation. Simple chemistry, beautiful result.
You leave it completely undisturbed for 10 minutes to let the curds fully form. Then ladle gently into cheesecloth lined over a colander and bowl. Tie it up and let gravity drain the whey for 2 to 3 hours.
Walk away. Come back to cheese.
The Herbs — Straight From the Garden
I finished the cheese with fresh parsley, cilantro, and chives — all from my herb garden. Salt first, then herbs, gently folded in. The result is a creamy, tangy, fresh chèvre with a brightness from the cilantro, mild herby notes from the parsley, and a gentle onion flavor from the chives.
A small roll of herbed goat cheese at the store costs around $7 for 4 ounces — and that doesn’t include the $3 worth of fresh herbs. I grew my herbs. My lemons cost 59 cents each and I used two. A little salt. That’s the entire cost of this cheese.
What to Do with the Whey — Zero Waste All the Way
This is the part that surprised me most. Half a gallon of milk produced just over 5 cups of golden whey — and none of it needed to go to waste.
In the kitchen
- Use in place of water in bread dough — adds protein and a subtle tang
- Add to pancake or biscuit batter instead of milk or buttermilk
- Use as a base for soup — adds body and nutrition
- Cook pasta or rice in it
In the garden
- Dilute half and half with water and pour around herb plants and tomatoes — they love the calcium
For the dogs
A few tablespoons over their food — goat milk whey is gentle on digestion and many dogs love it. Always check with your vet first, especially if your dog has food sensitivities or a sensitive stomach. Start with a very small amount and watch for any reaction.
In the freezer
- Freeze in ice cube trays then transfer to a bag — grab a cube whenever you need it for baking
And nothing else went to waste either. The cilantro stems went into the freezer with my vegetable scrap bag for broth. The lemon skins and pulp went into water to make lemon water. My husband watched the whole process and said — this is definitely a zero waste Sunday.
He was right.
How Much Does Homemade Goat Cheese Actually Cost?
Let me break it down:
- Half gallon goat milk — $4.00
- 2 lemons — $1.18
- Salt — pennies
- Fresh herbs — $0 (grew them myself)
Total cost: just over $5.00 for 10.5 ounces of fresh herbed chèvre.
A small roll of herbed goat cheese at the store costs around $7 for 4 ounces. This batch of goat cheese made from raw goat milk cost just over $5 total. I made 10.5 ounces — more than two and a half times that amount. And that includes the cost of the milk. The herbs came from my garden for free.
Looking for more ways to trim your grocery budget? Here are simple weekly habits that quietly lower your total.
Tips From a First Timer
- Double or triple your cheesecloth — a single layer lets fine curds slip through
- Don’t stir after adding the lemon juice — let the curds form undisturbed
- Save your whey before you do anything else — it’s easy to forget and pour it away
- Drain 2 hours for soft and spreadable, 3 to 4 hours for firmer and sliceable
- Salt first, taste, then add herbs — easier to adjust seasoning that way
- Serve at room temperature — cold cheese loses its creaminess
Final Thoughts
I started this Sunday afternoon with half a gallon of soured goat milk and almost nothing to show for it. Three hours later I had a bowl of the most beautiful fresh herbed goat cheese I’ve ever tasted, 5 cups of whey for the week ahead, happy dogs, watered herbs, and a story worth telling.
Simple living isn’t about having the perfect ingredients or the perfect kitchen. It’s about using what you have, wasting nothing, and being willing to try something new even when you’re not sure it’ll work.
The worst that could happen was I’d toss it anyway.
My husband doesn’t eat cheese. He tasted this anyway. His words: “This is good — way different texture and taste from store bought.” From a man who doesn’t like cheese, I’ll take that as the best review I could get.
Instead, I made cheese. 🧀
You can find all my kitchen tools and recommendations in one place at the My Tasteful Threads Shop.
Want more simple from-scratch recipes? Join the Tasteful Threads newsletter for new posts, recipes, and what’s happening in my kitchen.
Fresh Herbed Goat Cheese from Raw Goat Milk
Equipment
- 1 colander
- 2 mixing bowls large and medium sized bowls
- 1 whisk
- cheesecloth cut a piece the is 24inches x 24 inches and fold over into triple.
- kitchen twine approx. 12 inches to tie off cheesecloth
Ingredients
- 6 cups goats milk slightly soured (10 days old)
- 9 tbsp lemon juice fresh (juice of 2 lemons)
- 1 tsp salt
- 3 tbsp parsley freshly rinsed and finely chopped
- 2 tbsp cilantro freshly rinsed and finely chopped
- 3 tbsp chives freshly rinsed and finely chopped
Instructions
Gather:
- Gather your materials, tools and ingredients
Setup:
- Line your colander with cheesecloth folded into 2-3 layers
- Set the colander over a deep bowl to catch the whey.
- Set aside.
Heat Milk:
- Pour 0.5 liters soured raw goat milk (half gallon) into a heavy bottomed pot. Approx. 6 cups.
- Heat slowly over medium-low heat, stirring gently, until it reaches 180°F on your thermometer.
- You'll see steam rising and small bubbles forming around the edges — do not let it boil.
Add the acid:
- Remove from heat
- Add 8-9 tablespoons fresh lemon juice (about 2 lemons).
- Stir gently just once or twice.
- You'll see the milk begin to curdle and separate into white curds and yellowish liquid (whey) almost immediately. If it doesn't curdle within 2 minutes add another tablespoon of lemon juice.
Rest:
- Leave the pot completely undisturbed for 10 minutes
- Don't stir. This lets the curds fully form and firm up.
Strain:
- Gently ladle or pour the curds into your cheesecloth lined colander.
- Don't squeeze or press — just let gravity start the work.
- Gather the corners of the cheesecloth up and tie with kitchen twine or a rubber band.
Drain:
- Let drain at room temperature for 150 minutes (approx. 3 hours)
- For a softer spreadable cheese drain 2 hours. For a firmer cheese drain up to 4 hours. The longer it drains the denser it gets.
Season and finish:
- Unwrap the cheese into a bowl.
- Add 1/2 teaspoons salt
- Add 3 tablespoons fresh parsley, finely chopped
- Add 2 tablespoons fresh cilantro, finely chopped
- Add 2 tablespoons fresh chives, finely chopped
- Mix gently to combine.
- Taste and adjust salt. Shape into a log or ball, or leave rustic in the bowl.
Serve or store:
- Serve immediately at room temperature with crackers, crusty bread, or fresh vegetables.
- Store covered in the refrigerator for up to 5 days.
Notes
If your milk is already very thick and cultured it may curdle faster than expected — that’s fine.
Frequently Asked Questions
Yes — pasteurized goat milk works too. The result will be a softer, creamier cheese that’s easier to spread since pasteurized milk doesn’t have the same natural cultures as raw milk. It’s a great option if raw goat milk isn’t available in your area.
Store it covered in the refrigerator for up to 5 days. Keep it in a glass container and make sure it stays cold.
Add another tablespoon of fresh lemon juice, stir gently once, and wait another 2 minutes. If it still doesn’t curdle your milk may not be acidic enough — try a little more lemon juice.
Yes — lime juice works as an acid substitute. The flavor will be slightly different but the process is the same.
A clean thin cotton kitchen towel or fine mesh strainer can work in a pinch but cheesecloth gives the best results. A single layer won’t work — double or triple it for a tighter weave.
Safe soured raw goat milk smells clean and tangy — similar to yogurt or buttermilk. If it smells putrid, rotten, or has any pink or unusual color, discard it. Tangy and clean means it’s ready for cheese.
About the Author
Hi, I’m Mary Ann, creator of My Tasteful Threads cozy lifestyle blog where I share cozy reads, meaningful travel ideas, handmade crafts, and simple everyday cooking. Most evenings you’ll find me with yarn in one hand, a cup of tea nearby, and a good book within reach.
Stitch • Stir • Explore • Read
