If you’re curious about making cheese at home, chevre (a.k.a. goat cheese) is a great one to start off with. Depending on your schedule, I recommend starting your cheese 12 hours before you plan on waking up the next day. This way it will set overnight and you can strain it first thing in the morning. It should have enough time to drain throughout the day, so that you can enjoy your cheese as a snack or appetizer that night.
You can buy cheese culture packets at your local specialty food shop, brewing supply company, and online. It is best to use pasteurized goat milk (not ultrapasteurized) if you can find it. The recipe will work with pasteurized cow’s milk as well, but it won’t have the same flavor.
Goat cheese and milk are actually easier to digest than cow’s cheese and milk and the cheese has a creamy, slightly tart flavor. To learn more about traditional goat cheese, check out the Fromage du Mois (Cheese of the Month) blog.
- 1 gallon Goat Milk
- 1 packet C20G Cultures
- Cheese Cloth
- Heat 1 gallon goat milk to 86 degrees.
- Remove from heat. Add packet of cultures and stir for 2 minutes.
- Cover and let set at room temperature for 12 hours overnight.
- Ladle curd into cheese cloth lined colander.
- Hang and let whey drain for 4-8 hours.
- Put into Tupperware or roll into logs and refrigerate.
Recipe from CheeseMaking.com.
Once you’ve made your chevre, you can also use it in place of cream cheese on bagels or in recipes like my Stuffed Zucchini.