Homemade Goat’s Cheese


3/4 cup


5 mins


25 mins


3/4 cup Maxigenes
Goat milk powder

1 1/2 cups cold

1 tbsp white vinegar
or lemon juice


Pour the water and Maxigenes Goat milk powder into a measuring jug and stir until dissolved.

Once combined, warm the milk in a saucepan over medium heat.

Stir in the vinegar or lemon juice and you should begin to see the curds separating from the whey. (The whey is the liquid).

Let it simmer for a few minutes to allow the curds to completely separate from the whey.

Pour the mixture into a colander lined with a cheesecloth to drain off the excess whey.

Take the cheesecloth and squeeze the curds to press out any remaining whey.

Eat it fresh or wrap in plastic and store in the fridge for up to 3-4 days.

NB. You should be left with about the same amount of cheese as you measured out in powdered milk (3/4 cup).