Elli Karin Paval has a recipe at Slow Food Sápmi for smoked goat cheese that looks easy and delicious. Below it is converted it to U.S. Standard and reduced in quantity.
If you’ve never made goat cheese, check out this primer first.
If you don’t have access to a kåta, the Swedish term for goahti (a hut or tent), you can use a smoker or covered grill. The flavor of the smoke depends on the type of wood used.
Rennet is a coagulant made from animal enzymes; a vegetarian version is also available.)
Smoked goat cheese
5 cups fresh goat’s milk (not ultra-pasteurized)
2-1/2 tsp. rennet
1. Heat the milk to about 86 degrees F, do not let it boil.
2. Add rennet. Stir. Let stand for about 60 minutes.
3. Heat milk to about 99 degrees F. Take off heat and cool until it clumps into a curd.
4. Stir the curd. Squeeze out as much whey as possible and pack into a mold.
5. Place mold in a drying rack inside a smoker.
6. Smoke the cheese for a few hours (the longer, the stronger). It is easy to dry out.