Chevre (goat cheese)
The longer you let it hang, the thicker it will be. Sometimes I reduce hanging time for a softer, creamier cheese for making spreads or dips.
* You can use cows milk, but it can't be called chevre. Still yummy ! ;)
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- 5 qt
- goats milk (i used raw)
- 2 Tbsp
- diluted rennet (3 drops in 1/3 cup cool distilled water)
- 1/8 tsp
- dvi chevre culture
- 1 tsp
- cheese or sea salt. *do not use salt with iodine*
1Pour milk into large pot. Bring up to 80 degrees then remove from heat. Add the DVI chevre culture and stir well. Now add the diluted rennet and stir well again. Cover and let set (on the counter) 18 - 24 hours.