Chevre Cheese

Chevre cheese is a very good cheese for beginning cheese-makers to try. There are only a few steps and only 2 ingredients. 

1 gallon goat's milk
1 package chevre culture

Heat milk in a non-aluminum pot until it reaches 86F.  Remove from heat and add the chevre culture.  Stir well, thoroughly mixing the culture into the milk.  Cover and let sit at room temperature (not lower than 72F) for 12 hours.  I make mine in the evening so that it is ready the next morning. 

Line a strainer with muslin and set over a pot.  Carefully, spoon the cheese curds into the muslin. Pull the muslin around the curds, tie and hang for 6-12 hours.  Six hours of draining will produce a soft, spreadable cheese.  Twelve hours will have more of a consistency like that of cream cheese. 

Refrigerate for up to one week.