I don’t buy cheese anymore. This easy method solves it.

I’m just going to say it—I don’t buy fresh cheese anymore. Why? Because once you see how easy, cheap, and downright satisfying it is to make your own, you’ll never look at store-bought the same way again.
Today, we’re making fresh goat’s cheese—simple, creamy, and flavorful. And because I like options, we’re doing three different variations:
✔️ Classic & pure—because sometimes simple is best.
✔️ Herb-infused with oregano—because we’re taking inspiration from Portugal.
✔️ A sweet & spicy version with chilli jam—trust me, this one’s a game-changer.
And here’s the kicker—most store-bought milk doesn’t make great cheese. But with one simple trick (calcium chloride), we’re fixing that. No fancy equipment, no complicated aging process—just good milk, a few basic ingredients, and you’re on your way to incredible homemade cheese.
So, if you love cheese (and let’s be honest, who doesn’t?), this very typical Portuguese cheese is your sign to stop overpaying for something you can make at home—and make it better. Let’s do it.

Base Ingredients (For All Cheeses)
These ingredients are used for every version of the cheese—this is the starting point.
• 1 liter goat’s milk (Whole)
• ¼ tsp calcium chloride liquid
• Rennet (per your rennet’s instructions)
• ½ tsp salt (or to taste)
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Cheese Variations
1. Classic Fresh Goat’s Cheese
• Base cheese ingredients only
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2. Goat’s Cheese with Oregano
• Base cheese ingredients
• ½ tsp dried oregano
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3. Goat’s Cheese with Chili Jam
• Base cheese ingredients
• 2 tsp chili jam

Bread – No knead
Ingredients:
• 500g all-purpose or bread flour
• 1.5 Tsp salt
• 7g instant yeast
• 375ml whey or water