Recipe Courtesy of Ricki Carrol
Yield: approx. 2 pounds
This cheese is excellent served by itself on bagels or for use in cooking in place of ricotta or cream cheese. When you add the salt, you may consider adding a few teaspoons of Herb de Provence for flavor. Chevre will keep in the refrigerator for up to 2 weeks.
Ingredients:
One gallon Goats milk
One packet Chevre direct set culture
Salt to taste
Butter Muslin or Cheesecloth double layer
Directions:
- Heat pasteurized goat milk to 86°F.
- Add 1 packet direct set culture and stir thoroughly.
- Cover and allow the milk to set for 12-20 hours or until firm.
- Ladle the curds gently into a colander lined with butter muslin or cheesecloth.
- Allow the curds to drain for 6-12 hours. (This cheese can be drained for up to 12 hours depending on desired consistency.) If the pores of the muslin or cheesecloth become clogged, scrape occasionally with a spoon.
- Place the cheese in a bowl and add salt to taste.
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