INGREDIENTS: Cheese 2-3 gallons goat milk or cow milk 1 packet mesophilic DVI Culture – OR – 4 oz. mesophilic culture from a mother culture 1 teaspoon liquid rennet dissolved in 1/2 cup water* Brine: 1/2 cup Kosher salt per 1/2 gallon of water (boiled and cooled to below room temperature) * NOTE: I use...Read More

INGREDIENTS: 1-gallon goat milk 1 DVI chèvre culture Salt Cheesecloth or butter muslin METHOD: Bring the milk up to 86°F and add direct set culture, stir well, and set aside for 18-24 hours, keeping the temperature between 70-80°. After this period, the curds should be separated from the whey into one large mass in the...Read More

MILK Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED. Homogenized milk will work fine. Fresh farm milk will also work well but we encourage you to make first batch of cheese with 1 gallon of store bought whole milk. Low-fat milk will work but the cheese will be drier and...Read More