You’d think making cheese at home would be, like, a whole thing—but honestly, chevre is the chillest place to start. No aging, no weird equipment, no special cave required or whatever.
Just goat milk, a little culture, and some time. That’s it.
It comes out creamy, tangy, really fresh-tasting, and just goes with everything. Especially if you’re doing carnivore or just don’t wanna eat cheese with 20 ingredients in it.
Why Even Bother Making It? Like, Is It Worth It?
Totally. Store-bought goat cheese is fine I guess, but most of the time it’s got stuff in it you didn’t ask for—stabilizers, gums, preservatives, that kind of thing. This? It’s just clean. Like real clean. Just milk and culture and love (okay not love but you get it).
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If you’re keeping it animal-based, or just wanna know exactly what’s going into your food, this is one of those recipes that’s actually worth the 10 minutes it takes to put together.
And it’s not hard. Like, you heat it up, let it sit, strain it, done. It’s not some aged-for-3-months cheese project, it’s more like “I want soft cheese this week, let’s go.”
Super Carnivore-Friendly and You Can Still Dress It Up
So yeah—this cheese is already basically perfect for carnivore. It’s just dairy, no plants, no carbs, nothing weird. But if you’re not being strict-strict or you just like messing with flavor, you can totally add stuff.
Like:
- Garlic (crushed, not too much or it takes over)
- Pepper or smoked salt or whatever salt you’re into
- Herbs if you’re okay with little green bits (thyme, oregano, rosemary—all good)
But also? You don’t need any of that. Plain is already creamy and tangy and it melts a little and it’s just really good.
How to Use It (aka What to Put It On)
Honestly? Anything. It’s a cheat code. Steak? Put a dollop on top and it gets all soft and melty. Lamb, chicken, pork—same deal. It just levels up your meat real fast.
Also? Eggs. So good in scrambled eggs or frittatas, especially if you’re bored of regular cheese. And if you’re not super strict, it’s kinda unreal with olives or roasted stuff on the side.
It spreads easy, so you can use it like butter basically. Only tangier.
Storing It So It Doesn’t Get Weird in the Fridge
Just keep it in a jar or sealed container, nothing fancy. Fridge for up to a week, maybe more if your fridge runs cold. If it gets a little liquid on top, pour it off or stir it back in—no biggie.
You can make a little batch each week and have it ready to go for whatever you’re eating. It keeps well, tastes even better the next day honestly.
Cow Milk Instead of Goat?
Sure, you can swap in cow’s milk if that’s what you got. It won’t be as tangy and the flavor’s a little more mellow but it still works. Still soft and creamy and good.
But goat milk’s easier on digestion for a lot of folks, and it’s got that classic Mediterranean vibe if you’re into that.
If you don’t do dairy at all, yeah, this one’s not for you. But for carnivore or animal-based folks? This is one of those cheeses that just fits.
It’s Not Just “Fancy Cheese Board” Food
Chevre sounds fancy, but it’s not. You can throw it on a steak or eat it with a spoon if you’re having that kind of day. It makes stuff taste better, that’s it.
And it works with high-protein, low-carb, zero-plant, all-meat diets or whatever version of clean eating you’re into right now.
Once you make it once, you’ll probably keep doing it ‘cause it’s easy and honestly the store-bought stuff doesn’t hit the same after you’ve had it fresh.
Carnivore Diet Goat Cheese Recipe
Equipment
- Medium saucepan
- Colander
- 100% cotton cheesecloth (or finely woven cloth as an alternative)
- Large bowl
Ingredients
- 2 quarts goat milk
- 1/8 teaspoon chevre culture
- 1 teaspoon salt optional
Instructions
- Warm the goat milk in a medium saucepan over medium heat until it reaches 86°F. Once heated, remove the pan from the stove.
- Sprinkle the chevre culture evenly over the milk's surface and let it rest for 2 minutes. Then stir the culture thoroughly into the milk to combine.
- Cover the pan and allow the milk to sit undisturbed at room temperature (72°F) for at least 12 hours so it can thicken.
- Prepare a colander lined with a layer of cotton cheesecloth and set it over a large bowl. Gently ladle the thickened milk into the lined colander.
- Let the mixture drain for approximately 8 hours. Gather the edges of the cloth and gently press to release any remaining liquid.
- Transfer the curds into a container. If desired, stir in the salt for added flavor. Cover the container and refrigerate.
Notes
- To add variety, mix in finely chopped fresh herbs like rosemary or oregano after draining, though this would technically extend beyond strict carnivore guidelines.
- Finely woven cloth can replace cheesecloth if needed.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.