Chèvre (soft goat cheese)
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Goat milk ripened with culture and a touch of rennet, then drained into soft, spreadable chevre you can flavor with herbs.
Ingredients
- 1 gallon goat milk
- 1/8 tsp mesophilic culture (or substitute 1-2 tbsp cultured buttermilk or homemade sour cream)
- 2 drops rennet diluted in 1/4 cup non-chlorinated water
- Approximately 1/4 tsp kosher or non-iodized sea salt (optional)
- Herbs or other flavorings (optional)
Equipment
- stockpot
- fine sieve
Directions
- Warm the milk to 72F in a large stainless steel pot.
- Rehydrate the culture for a minute or two, stir it in, and let the milk ripen at room temperature for 2 hours.
- Gently stir the diluted rennet into the ripened milk.
- Cover and leave at room temperature for 12 to 20 hours.
- Spoon the curds into butter muslin, tie it closed, and let the whey drain for about 12 hours.
- Mix in salt and/or flavorings if you like.
Notes
Eat within 2 weeks, or freeze for several months. Safety: keep to the stated temperatures; use a thermometer.