Goat Cheese with Apricots and Pistachios

We were at the Bryn Mawr Farmer’s Market, today, and found raw goats milk.

Victor has been making his own cheese for a while, now, and raw goats milk is not easy to come by – we picked up a quart to make some!

Goat Cheese


  • 1 qt goat milk – raw is best, cannot use ultra-pasteurized
  • 1/3 cup lemon juice
  • 2 Tbsp vinegar white
  • 1/2 tsp salt


  • Dried herbs of your choice
  • 1/4 cup chopped dried fruit
  • 1/4 cup chopped nuts


Line a colander with two or three layers of fine cheesecloth.

In a heavy bottom sauce pan heat the goat milk until it reaches 180’F. Stir frequently to ensure even heat throughout.

Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.

Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.

The curds will not be large, on the contrary they will be like tiny specks.

Slowly ladle into the cheesecloth. Add the salt and stir lightly.

Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.

Allow it to hang and drip for about 1 hour.

Place on a cutting board and shape – mixing in fruits and nuts or sprinkling with dried herbs of your choice.

Refrigerate and serve when set.

Goat Cheese with Apricots and Pistachios