First thing is to take a half gallon of fresh goat’s milk, that has not been ultra-pasteurized, and heat it in a double boiler to or water jacket to 86 degrees Farenheit.
When it reaches 86 degrees, remove it from the heat, and add the chevre starter culture packet. Let the culture rehydrate for two-minutes, and then top-stir it to make sure it’s well mixed.
Cover the cultured milk, and let it stand at 72 degrees for 12 hours. I usually leave it overnight.
Once the time has passed, ladle the curds into a butter-muslin lined colander, or convenient cheese bag like the one I'm using. Hang the curds and let drain for 4-8 hours.
When desired consistency is reached, refrigerate or prepare for serving. I love to serve my chevre rolled in fresh spices or herbs, with fresh jelly, or simply with a nice garnish. However you like it, it’s a great addition to any table, easy to make, and a lot cheaper than buying it at the store.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.
Keeping a great journal leads to delicious results! Get inspired by new recipes, expert articles and homemade food adventures in our Monthly Journal.
Get our latest recipes and knowledge in every issue of our monthly journal.
Enter your email to sign up...
Follow Mountain Feed