Chevre Raw goat milk simple Rennet Cheese, Farmer's cheese
I will show you how to make one of the simplest cheese using my raw goats milk. This is also called Chevre or Farmers Cheese
Chevre Cheese Recipe:
What You Will Need:
One Gallon of goat milk (preferably raw)
1/4 tsp of mesophilic culture
3-4 drops of rennet (vegetable or animal rennet)
Minimum 8 quart covered pot
Stainless steel utensils for stirring
Colander
Large bowl to drain whey into (Over 4 quarts)
Flour sack cloth (cheese cloth works, but it is not as durable)
Salt
Desired fresh herbs or flavored salts
Cheese moulds
1) Make sure that one gallon of milk is between 72 and 78 degrees farenheit
2) Sprinkle 1/4 teaspoon of mesophilic culture over the milk, and leave it alone for 10 to 15 minutes
3) In a clean glass, add 3-4 drops of rennet, mix it with filtered or purified water, and then pour it into the milk
4) IMMEDIATLY stir gently for one whole minute
5) Wait 12 to 18 hours, let the mixture sit covered in a room temperature location
6) When the curds are visibly floating around in the whey, the whey is ready to be drained
7) Drain the mixture in a strainer lined with flour sack cloth into a bowl. Remember, whey makes amazing dog or cat food or plant fertilizer
8) Scrape all the curd into a bowl and add 1/2 to 3/4 tbsp of salt (more if you like really salty cheese)
9) (OPTIONAL) Add desired herbs to mixture to give desired flavor
10) Mix and pour into a cheese mold lined with flour sack cloth or tea cloth
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