L. Reuteri Goat Cheese

This L. reuteri goat cheese is a simple way to turn probiotic yogurt into a rich, creamy, gut-supporting cheese. Using L. reuteri yogurt, this recipe creates a fermented cheese packed with beneficial bacteria. This soft, farmer-style goat cheese is made by gently straining a thick, fully cultured batch of L. reuteri goat milk yogurt. The result is a mild, creamy, high-protein cheese that’s easy to digest and rich in beneficial bacteria.

Goat milk is naturally A2 and has a different protein structure than cow’s milk, which many people find more comfortable to digest. When cultured with L. reuteri and carefully strained, it creates a nourishing cheese that’s simple to make and easy to customize — you can enjoy it as-is or add a little milk or cream for a softer texture.

This recipe is a wonderful way to enjoy fermented protein, supporting digestion and nutrient absorption while giving you another delicious way to use your L. reuteri yogurt.

You’ll need a prepared batch of L. reuteri yogurt before making this recipe.

Here’s the step-by-step recipe and video showing how to make Goat Milk L. reuteri Yogurt:https://www.culturedfoodlife.com/recipe/goat-milk-l-reuteri-yogurt/

Servings: cups

Calories: 180kcal

Equipment

Yogurt Strainer or a coffee filter and a strainer

Ingredients

4 Cups Goat milk L. reuteri Yogurt

Instructions

Place a basket style coffee filter in a strainer and place the strainer in a bowl. Pour prepared kefir into the coffee strainer. The bowl will catch the whey, which is the liquid that will drop through the filter. Cover and place in the fridge overnight or longer for a drier, more crumbly cheese. You can do 24 hours or longer.
The next day you will have a beautiful lump of kefir cheese in the filter.
Remove the cheese from the strainer.
You can also use a cheese strainer. Check out the video (see my Amazon store for more options).
To store immediately, place it in an airtight container in the fridge. Will last a few weeks.

Video

Nutrition

Calories: 180kcal | Carbohydrates: 4g | Protein: 20g | Fat: 9g