Say Chevre to be exact.
Chèvre (pronounced "SHEV-ruh" or sometimes simply "SHEV") is the French word for a female goat, but in the culinary arts, it refers to cheese made from goat's milk.
thespruceeats.com
This cheese, they say, is one of the easiest cheeses to make. And after giving it a go, I would agree because I did end up with a cheese like product after my first attempt. However, it was not until Batch #3 that I ended up with the cheese I can now proudly call Chevre.
Here is my fine tuned recipe:
Pasteurize ½ gallon raw goat milk, then cool it to 86 degrees F and add 1/8 tsp calcium chloride and stir to combine.
Sprinkle ½ packet of direct-set chevre starter over the surface of milk and let sit for 2-3 minutes. Then gently stir to combine, do not over stir.
Add 2 drops of rennet and gently stir to combine.
Cover and let sit at 72-86 degrees F for 12 hours.
After 12 hours, cut solid curd mass into 1 inch cubes and lift cubes out with large sifter spoon and place into a colander/strainer that is lined with butter muslin cloth. I have the strainer sitting in a bowl to catch the whey.
Tie corners of cloth, hang over a bowl and allow curd to drain for 9-10 hours at 72-86 degrees F. The curd is draining out the remaining whey.
After the 9-10 hours of hanging and draining, add ¼ tsp non-iodized salt and mix in with a fork in a mashing motion.
Form cheese if desired, place in a covered container and refrigerate for 7-10 days
Hanging and draining.
What it looks like after hanging and draining for 9-10 hours.
Chevre!
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