How to Make Your Own Chevre
- 1 gallon pasteurized goat's milk
- 1 packet culture/rennet
- Extra flavors like chili powder, dill & garlic, etc, if desired.
- Heat 1 gal. pasteurized milk to 86°F
- Add 1 packet and mix in.
- Let set at room temperature undisturbed for 10 hours, or until thickened (like yogurt). How do you tell? When you can run a knife through it and it comes out clean, leaving a clear, defined mark in the cheese.
- Ladle curd gently into molds (or a similar, appropriate colander). Let dry for 6-12 hours, unrefrigerated. If you want extra flavors, add them in layers as you ladle the cheese into the molds. Use as much or as little as you'd like.
And there you have it: delicious, soft French goat cheese!
For more cooking ideas,
I got this chevre photo,
a great example of how creative
you can get with this soft cheese,