Raw Goat’s Milk Cream Cheese

A simple, homemade cream cheese made from raw goat’s milk. Heat, curdle with vinegar and lemon juice, drain with cheesecloth, then blend smooth and chill to thicken.

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Step 1

Pour 1 gallon of raw goat’s milk into the Crock-Pot.

Step 2

Heat milk to 186°F, then remove from heat.

Step 3

Add 1 cup vinegar and 1/2 cup lemon juice. Do not stir. Let sit on the counter for 1 hour (or overnight).

Step 4

Drain the whey from the curds with cheesecloth, squeezing out extra whey.

Step 5

Add curds to a blender with salt or seasoning to your liking; blend until smooth.

Step 6

Transfer to an air-sealed container and keep in the fridge. It will be soft at first and stiffen as it gets colder.

Step 7

Enjoy your homemade cream cheese.