Homemade Chèvre (or Goat Milk Cheese)
  • Gallon of goat milk
  • 1 packet of chevre direct set culture
  • Butter muslin
  • Salt
  • Herbs
  1. Take a gallon of goat milk. Make sure it's not ultra-pasteurized. If it's raw, you can pasteurize it yourself on the stove. Heat it to 86 degrees, or cool to 86 after pasteurizing.
  2. Add 1 packet of chevre direct set culture. I get mine from the New England Cheesemaking Supply Company - great resource for cheese making.
  3. Stir thoroughly. Cover with lid and let stand at room temp for 12 -20 hours or until firm.
  4. Ladle the curds into butter muslin (like a very tight woven cheesecloth, not the kind they sell in most stores) over a bowl or colander.
  5. Hang the cheese in butter muslin and allow to drain 6 - 12 hours, depending on how thick you want it.
  6. Add salt and herbs if desired. Dr. K. adds Herbes de Provence.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/recipe/recipe-how-to-make-homemade-chevre-goat-milk-cheese.html