And you shall have goats' milk enough for your food, for the food of your household, and for the maintenance for your maidservants. Proverbs 27:27
|Chevre. Yes, I broke out the good china for this one!|
You will need only 4 ingredients: 1 gallon of goat milk (you can half this recipe), rennet (do not use junket rennet tablets...they will not work), a culture and 1/4 cup of water. I use a double strength vegetable rennet and a little goes a long way! You can make chevre with pasteurized goat milk but if you have access to fresh raw goat milk the flavor tends to be more complex and buttery. My Nubian goats are given grains and alfalfa as well as being free range grazers so they bring a distinct floral, somewhat savory and what I call summery flavor to our cheese that we absolutely love.
Okay, are you ready for this? Pour your milk into a large container, I used my crock pot because I do not like to use metal. If you must use metal make sure it is stainless steel so it will be non-reactive. Your milk can be cold or room temperature, I have done this both ways and the process has worked out well either way.
|Step 1: Pour you goat milk into your container|
Now, add 1 drop of your liquid rennet to your 1/4 cup of water and mix to blend. I told you a little goes a long way! Take 2 Tablespoons (use 1 Tablespoon if you are halving the recipe) of this mixture and add it to your milk. Stir well. Cover your container with a cloth napkin or dish towel and secure with a rubber band.
|Let your milk, culture and rennet sit for 24 hours.|
|Curds and whey!|
The next day you will want to drain your cheese curds from the whey which has separated during the 24 hour period. Place a large colander in a large bowl and line with a fine butter muslin, cheese cloth or you can use a cotton pillow case. I used an old white cotton pillow case that I cut open along the seams and it worked wonderfully. Do Not use the cheese cloth that you find in grocery stores, it is not fine enough and it will not work!
|Colander inside a bowl to catch the whey that will drip off.|
|I used a king size pillow case and it worked fine.|
|Curds securely wrapped and whey dripping in bowl.|
You may need to pour off they whey into another container so that the colander doesn't sit "in" the whey and so it can finish dripping. You can save your whey for baking bread, cooking with, or give it to your animals, they love it! Let your curds sit for another 24 hours. I placed the other half of my pillow case over the top to cover it.
|Almost done, I can hardly wait!|
This is the moment you have been waiting! Untie your cheese cloth and transfer your chevre to a clean bowl. Add 1 teaspoon of sea salt or kosher salt (do not use iodized salt) and blend well. Remember to use only 1/2 teaspoon if you have halved this recipe.
|Add salt to taste.|
Store your cheese in small containers in the refrigerator. You can also freeze your chevre. Just allow it to thaw in the refrigerator for 24 to 48 hours before eating.
|This makes about 2 pounds.|
Whew. That was hard work wasn't it! Give this recipe a try and you can impress all your friends, that is if you don't eat it all first! Enjoy! :)