I found a you tube video that demonstrated how to make chevre. I really like this method of making cheese. It is less actual work than mozzarella by far, and farmers cheese. You let the milk come to room temp and add the culture, stir, and let it sit. Lazy woman's cheese. The way she demonstrated how to do it in the video just made it so easy. I used my big stainless stockpot and three purchased molds. The molds made me not have to fight with the cheese cloth/ butter muslin cloth and hanging the cheese. The ingredients are as follows for the fancy Chevre:
1 gallon milk used goat milk (Yea!)
1 packet direct set mesophilic culture
1 drop rennet
1/64th of a teaspoon Geotrichum Candidum
(most of my stuff came from Cheesemaking .com)
After waiting nearly 22 hours I scooped up the curd and dished it up into the molds. No messy draining in cheesecloth. I used the plastic molds that are like little strainers. They went in a plastic container I had with a rack in it and I left for work took 5 minutes. This time I am going to age the cheese. putting I sprinkled ash (activated charcoal) on the little wheels to form the rind she talks about. I've got a good friend with a new wine cellar and I carried them over for their aging. By adding the Geotrichum Candidum my yield seems greater than with farmers cheese simply judging by the amount of whey that was left in the pan. It does taste better as well I was told by tasters that it was creamier and tastier.
Melinda and Bennie Pepper
We work in technology but are homesteaders at heart. We're trying to set up our homestead with productive systems that are sustainable. We have Nigerian Dwarf goats and chickens and are trying to garden and raise fruit trees.