{"id":564,"date":"2018-06-15T15:36:38","date_gmt":"2018-06-15T15:36:38","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=564"},"modified":"2018-06-16T03:02:22","modified_gmt":"2018-06-16T03:02:22","slug":"chevre-recipe","status":"publish","type":"page","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=564","title":{"rendered":"Chevre Recipe"},"content":{"rendered":"<p>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.<\/p>\n<ol>\n<li>Heat 1 gallon of milk to 72 degrees in a large stainless steel pot<\/li>\n<li>Sprinkle 1\/8 tsp Mesophilic culture (MA011) on the milk. Let stand for 1-2 minutes to rehydrate and stir into milk.<\/li>\n<li>Allow to ripen 2 hours<\/li>\n<li>Dilute 2 drops of rennet in \u00bc cup distilled water and then stir gently into the ripened milk.<\/li>\n<li>Cover pot and let sit at room temp for 12-20 hours.<\/li>\n<li>Gently ladle the curds into fine cheese cloth(butter muslin). Tie up cloth and hang over sink for 12 hours.<\/li>\n<li>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.\n<p><strong>Your cheese is done!<\/strong><\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-565 size-full\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2018\/06\/chevre.png\" alt=\"Chevre Recipes\" width=\"770\" height=\"591\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2018\/06\/chevre.png 770w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2018\/06\/chevre-300x230.png 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2018\/06\/chevre-768x589.png 768w\" sizes=\"auto, (max-width: 770px) 100vw, 770px\" \/><\/p>\n<p>recipe from: The <a href=\"http:\/\/theartofcheese.com\">Art of Cheese<\/a> in Longmont.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-564","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=564"}],"version-history":[{"count":6,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/564\/revisions"}],"predecessor-version":[{"id":575,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/564\/revisions\/575"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}