Finished Soft Cheese
Q. For some reason my Cream Cheese came out like a grainy chevre. I used raw goat milk from Nigerian dwarfs, so it has a high butterfat. How do I get a smoother, creamier texture?
A. Even though your milk is high in fat, you really need to add extra cream for a good cream cheese. Without the higher fat content, the curds will be lean, more like Fromage Blanc than Cream Cheese.
The other reason for a grainy texture could be excess acid production. Allowing the milk and curd to sit too long before cutting and draining can cause a grainy texture.