Chevre is defined as any cheese made with goat milk. However, this recipe can be used to make a simple, fresh cheese with any farm fresh milk.
- Heat 1 gallon of milk to 72 degrees in a large stainless steel pot
- Sprinkle 1/8 tsp Mesophilic culture (MA011) on the milk. Let stand for 1-2 minutes to rehydrate and stir into milk.
- Allow to ripen 2 hours
- Dilute 2 drops of rennet in ¼ cup distilled water and then stir gently into the ripened milk.
- Cover pot and let sit at room temp for 12-20 hours.
- Gently ladle the curds into fine cheese cloth(butter muslin). Tie up cloth and hang over sink for 12 hours.
- After 12 hours you can add a little salt or herbs for flavor. About 1.5-2 tsp. of the cheese salt(non-iodized) will be good. The salting will help the flavor but more importantly it will slow/stop the bacteria from producing excessive acid.
Your cheese is done!
recipe from: The Art of Cheese in Longmont.