The art of making goat cheese ranges from a quick and simple process, to a long and complicated procedure. The soft spreadable form of goat cheese known as chevre is probably the best known of the soft cheeses; however, many other forms of soft cheeses can also be easily made with goat milk.

The large quantities of three fatty acids, known as capric, caproic and caprylic acid, are responsible for the unique aroma and tangy taste of cheese made from goat milk. Cheeses made from the milk of other animals can not duplicate the taste of goat cheese, because the other milks do not have the abundance of these three medium-chain fatty acids.

Water comprises almost 90% of milk. The water portion of milk is known as whey. Cheese is made from the solid portion of milk, called the curd.

To make cheese, the curd must be separated from the whey. This is accomplished by an acidification process, which can be initiated in one of two ways. The first method involves introducing and culturing bacteria in the milk. The bacteria ingest the milk sugar, lactose, and convert it into lactic acid. The degree of acidification is controlled by the length of time allowed for bacterial growth.

Ripened and hard cheeses that are allowed to "age" usually contain a lactose level of only around 5%. Because of the minimal amount of lactose in these products, they are often recommended for lactose intolerant individuals as dairy alternatives.

In the second method, an acid, such as vinegar or lemon juice, is used to create the separation. When enough acid is introduced into the milk, curds begin to form. Draining the whey results in a soft, mild cheese that can be eaten immediately.

Soft cheeses are made without rennet or other additives, using ingredients easily obtained from a local grocery. Below are two simple soft goat cheese recipes, one of which uses the bacterial method, and one that uses an acid to precipitate the curd.

Recipe 1. Ricotta Cheese from Goat Milk. Warm 2 quarts of goat milk to 185° F. When the temperature is reached, turn off the heat, and stir in 2 tablespoons of vinegar or lemon juice. If the milk does not immediately form small, grain-like curds in the liquid, add a few more drops of the vinegar or lemon juice until it does.

Pour the curds and whey into a cheesecloth-lined colander placed over a bowl, or in the sink, to drain. Leave to drain at room temperature for several hours. A longer draining time will produce a drier curd. When the desired consistency is reached, remove the curds and place in a closed container in the refrigerator for storage. This cheese can be used for making lasagna, or in any recipe that calls for ricotta cheese.

Recipe 2. Quark Cheese from Goat Milk. Heat 2 quarts of goat milk to 88° F, and stir in 2 tablespoons buttermilk with active cultures. If your buttermilk is not very fresh, use up to 2 tablespoons more. Let set at room temperature, covered, for 24 hours. The mixture will thicken into a yogurt-like consistency.

Pour the mixture into a cheesecloth-lined colander placed over a bowl. Cover and let drain in the refrigerator for 12-24 hours. Store the cheese in a covered container in the refrigerator.

Quark cheese is similar to a thick sour cream, and, much like buttermilk or sour cream, is excellent in baked goods, including cheesecake. It can also be used for dips, or as a substitute for ricotta.

You can also add a little non-iodized salt to either cheese, if you like.

Enjoy!