Chevre

I made some chevre for one of my husband's customers. He mentioned to his customer that I happened to make goat cheese and his customer is having a big birthday bash this weekend so I gave him some to enjoy.  It is so simple to make and delicious too, not to mention it uses up at least a gallon of my abundant milk supply.

Chevre Recipe:
Warm 4-5 qts of milk to 80°F
add 1/8 tsp starter (I like Flora Danica) let sit for 2 minutes before stirring
put 3 drops liquid rennet in 1/3 cup cold water
add 2 tbsp of the diluted rennet mixture to milk

Let set for 12-18 hours until curd forms. 

                               

Scoop curds into a colander lined with cheesecloth.

Hang to drain overnight.

This is what it looks like when you remove from cheesecloth.  This is when you add some salt to taste and whatever seasonings you desire.  This batch I made garlic & dill. Yum.  That's all there is to it!

Plain chevre can be substituted for cream cheese and seasoned chevre goes well with crackers.  Plain chevre freezes well, just add seasonings after you thaw it. Fresh chevre lasts for two weeks in the fridge.

You can reuse your cheesecloth.  Wash it & then boil it for 5 minutes. I use the muslin type cheesecloth.