How to make goat cheese & tortillas, tico style

Hello all,

We recently learned how to make goat cheese and tortillas. We had a lot of fun learning how to make them from scratch and we want to share it with you! We wrote up some simple step-by-step instructions with a few short video clips of the process to help you when you give it a try! Leave comments and let us know how it goes!


Ross and Marty

Goat Cheese

(Adapted from cooking with Lorena, Monteverde, Costa Rica)

(Supplies: milk of a goat, pot that can hold 5 liters of liquid, spoon, stove, mug filled with warm water, rennet, colander, salt, herbs, spices)

Step 1: Milk the goat & collect 5 liters of milk (or more!).

Step 2: If not making cheese immediately put milk into refrigerator. If making cheese immediately skip this step, you have goats that are producing a lot of milk — do a happy dance.

Step 3: If milk has been in the fridge, warm over a stove in a metal pot until it is a little bit warm to the touch, then turn off heat.

Step 4: Dissolve rennet in a separate mug of warm water. The rennet tablets we used, from the brand QuaLact, each activate 100 liters of milk, so we used just a small portion of one tablet.

Step 5: Pour dissolved rennet into pot of milk and stir to mix (figure eight pattern works well).

Step 6: Watch as the magic unfolds… within a few minutes the milk solids will take on a jello-like consistency and separate from the liquids. Stir lightly.


Step 7: Start pouring liquids into a separate container; be careful not to pour out any solids.

Step 8: Continue pouring until you can no longer get any liquids out (there will be a lot of liquids). If you have access to pigs or cats, you can feed the liquids to them or you can use it in cooking.

Step 9: Add salt to taste and mix throughout with a spoon.

Step 10: Strain remaining liquid using a colander. The cheese now should have the consistency of scrambled eggs — see video below!

Step 11: If you prefer a wet cheese it is now ready to eat. You can also dry it using cheesecloth and squeezing out the remaining liquids. For added flavor try adding herbs and spices like rosemary, basil, pepper, and olive oil. If you are trying to impress, form the cheese into a ball when it is in the cheesecloth and then roll the ball in spices and serve on a nice plate with grapes and nice crackers. If you are on a budget go with saltines or with no crackers at all!



(Adapted from cooking with Lorena, Monteverde, Costa Rica)

Supplies: Corn flour, salt, water, skillet, cooling rack, stove, one square foot of plastic (cut from a plastic bag, and save after cooking for future tortillas), kitchen towel, napkin, plate, oil, herbs, and spices

Step 1: Pour a pile of corn flour into a container.

Step 2: Warm a pot of water until warm to the touch.

Step 3: Add a small quantity of water — enough to get the flour wet but not soaking.

Step 4: Add a pinch salt and a cap full of oil to the flour mixture.

Step 5: Mix ingredients together, adding water until it is the consistency of mashed potatoes. Fun alteration: try mixing in herbs and spices now for more taste and flavor.

Step 6: Lay a kitchen towel on countertop and put the one square foot of plastic on top of it. Start heating up a skillet on the stove with a little oil.

Step 7: Take a ball of dough, the size of an egg, and lay it onto the plastic. Now flatten the dough using your fingers and palm, rotating the plastic as you go, until the dough is in the form of a thin, round disc. To do this with true style takes a lot of practice — watch this video of Lorena for tips!


Step 8: Once it is flattened as thin as it can be without having holes in it, plop the dough disc into the skillet and let it cook for a few minutes.

Step 9: Put a cooling rack over another burner on the stove and light it (if you don’t have a gas oven skip this step). Heating up a cooling rack — crazy, right? It’s like making a little grill to give your tortillas the final touch.

Step 10: Flip the tortilla on the skillet; once it is quite hot, transfer it to the cooling rack on the other burner to cook further for a minute or two, then transfer to a plate to cool. If you are using an electric stove, just keep the tortilla on the skillet a little longer until it is a little crispy.

Step 11: Repeat until you have all the tortillas you’d like! If your dough gets dry, just add a bit more water.

Step 12: Enjoy tortillas. These tortillas are delicious as tacos, sandwiches, and a complement to goats cheese. ¡Buen provecho!

Watch this video if you’d like to laugh and watch us flatten our first tortillas:


3 responses to “How to make goat cheese & tortillas, tico style

  1. Looking good, Ross and Marty. Far more tasty-looking than the supermarket tortillas I use for quesadillas.

  2. I think you are both naturals and just need a little more practice. When you get back to Massachusetts, we’ll have a tortilla-making party!

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