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Oct 29, 2011 06:08 AM

Homemade goat cheese

I have a question for any cheese makers out there. I was making homemade goat cheese last night and let the whey and curds sit out over night. One website told me to do this. Not sure if this is ok. I also had to reheat the milk a few times because curds were not forming. Are there any health risks that i should be concerned about?


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  1. If the temperature where the cheese is stored is 72 degrees or less, you are OK. If mor,there could be a problem.

    Was your rennin relatively fresh and kept in the frig? Was your starter expired?

    3 Replies
    1. re: mnosyne

      I didn't use any rennet. i used apple cider vinegar to separate curds and whey.

      1. re: Diego Sanchez

        You are going to drain the curds in cheesecloth? Or pack them in a mold? If anything, you probably pasturized the cheese some more.

        1. re: mnosyne

          Hanging in cheese cloth in the fridge.