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 middle. Gently ladle the curd into a cheesecloth-lined colander and let sit for one hour to drain off the initial moisture.
After one hour, take the corners of your cheesecloth and hang the curd for 4-8 hours to drain (the longer the draining time, the drier and more crumbly the chevre. When you’ve achieved the consistency you like, remove from the cheesecloth and mix in any additions you’d like (salt, herbs, dried fruit, etc.).
SOURCE: Recipe courtesy of Mountain Feed and Farm Supply. Cheese-making supplies are available from Mountain Feed and Farm Supply.
