Chevre Recipe

Cheese Making Instructions

1. 1

   Prepare the Milk

   In a large pot, heat the goat's milk over medium heat until it reaches a temperature of 85°F (29°C). Stir gently to prevent scorching.

2. 2

   Add Cultures and Rennet

   Sprinkle the mesophilic starter culture over the surface of the milk. Let it rehydrate for 1-2 minutes, then stir gently. Add the rennet and stir for about 30 seconds. Allow the milk to sit undisturbed for 1-2 hours until it sets into a gel-like consistency.

3. 3

   Cut the Curd

   Once the curd is set, use a long knife or spatula to cut the curd into small cubes (about 1 inch). Let it rest for 5-10 minutes.

4. 4

   Cook the Curd

   Slowly heat the curds to 105°F (40°C) over a period of 30 minutes, stirring gently to help them release whey. Once the temperature is reached, maintain for an additional 10 minutes.

5. 5

   Drain the Curd

   Line a colander with cheesecloth and pour the curds into it, allowing the whey to drain off. Gather the cheesecloth around the curds and form a pouch. Hang it to drain for at least 6 hours, or until the desired consistency is reached.

6. 6

   Add Salt and Herbs

   Once drained, transfer the cheese to a bowl. Mix in the salt and any desired fresh herbs. Taste and adjust seasoning as needed.

7. 7

   Shape and Store

   Shape the cheese into a log or rounds, wrap in wax paper, and refrigerate. Allow it to rest for 24 hours before serving to develop flavors.