You have some leftover goat cheese, but you wonder if you can freeze it? The short answer is – yes, you can! It doesn’t matter if it’s a spreadable type of goat cheese or a simple cheese block.
We’ll show you exactly how, in the text below.
How to Freeze Goat Cheese?
Before we start, you should know that Goat cheese can last around three weeks if stored in the fridge. If it’s vacuum-sealed, it can be stored for about three more weeks.
When it comes to freezing goat cheese, you should use some vacuum zip bags, place the cheese inside and seal them before freezing. Make sure to extract all the extra air from the container.
The cheese won’t lose its taste with this freezing method, when unfrosted. This method will not only preserve the cheese, but it will also protect it from bacteria.
If stored the right way, goat cheese can stay frozen for months. If, however, saved the wrong way, it can get “freezer burn” and go bad.
Bonus tip: When you wrap your cheese, you should label it with a date so so you won’t lose track of how long has cheese been inside the freezer. Don’t keep it frozen for over three months. Otherwise, it will lose the taste.
How to Thaw Goat Cheese
Now that you know how to freeze goat cheese, you have to know how to thaw it. Don’t worry, we’ll explain to you how!
It’s effortless, you just remove it from the freezer and place it into the refrigerator. Leave it for around two days, and it will be ready for consumption. Don’t ever thaw it at room temperature, because it can get moldy and contaminated by bacteria. Also, once the cheese is softened, don’t re-freeze it again.
Freezing Gone Wrong? You can Always Make it at Home!
If you never made cheese at home, we’ll show you how to do it. It’s straightforward, pay attention, and do it step by step.
To make the goat cheese you will need:
- Starter (C20G)
- A cheese thermometer
- A butter muslin
- 100% of goats’ milk
- Stainless steel pan
Before starting, make sure to leave the goat’s milk for around one hour at room temperature.
When it’s ready, place the milk in a large saucepan and heat it on medium heat.
Don’t ever use the high temperature, or you will ruin everything.
Place the thermometer in your milk and heat it until it’s 30 degrees celsius. Gently stir the liquid as it’s warming.
When the milk reaches 30 degrees of Celsius, turn the heat off.
Take the pan from the stove and sprinkle the milk with the starter, take around one-eighth of a teaspoon.
Let everything to dissolve for around five minutes. Whisk the milk for about 20 seconds with a wire whisker.
After finishing this process, cover the pan on room temperature and let it stand for 12 hours, don’t stir it or remove the cover.
While this is going on, the milk develops thick curds. The ideal temperature for this is between 21 and 24 degrees celsius.
After that, take your butter muslin and place it into spring water, then squeeze all the water out. Do not use tap water. Take the filter and place it over a large bowl or pot and line it with your damp butter muslin.
Don’t forget to use a stainless steel pot.
Take the cheese curds and place them into your filter. Let the curds drain for around 2 hours at room temperature.
Take some salt and sprinkle it gently into the cheese, and stir it. Grab the ends of the muslin and make a big knot to create a package for the cheese.
Take the wooden spoon and place it through that package, and suspend it over the pot so it can dry.
Drain it for another 6 to 12 hours, depending on how much creamy you want your cheese to be. After it’s drained, it’s ready for consumption.Cheesy Guru
There is a lot of hype about goat cheese, but it’s there for a reason as goat cheese is being used more often than cow cheese.
It’s a great combination of tasty and healthy food, it has so many health benefits, and it’s one of the most robust cheeses out there. Goat cheese is also much easier to digest than cow’s milk cheeses. It has a low amount of calories, fat, cholesterol, and sodium. It also contains more vitamins than cow’s milk cheese.
Freezing a goat cheese is also an excellent method for saving money because goat cheese isn’t cheap, and you don’t want to throw the leftovers.