Description
You will need:
- stainless steel pot with lid
- non-aluminum spoon
- thermometer
- butter muslin, tight-weave
- dish towel, or yogurt bag
- colander
- bowl
- raw or pasteurized goat milk (avoid ultra-pasteurized or UHT)
- 1 packet Chèvre starter culture (store remaining packets in freezer for future use)
- non-iodized salt
Activate your starter culture:
1)Slowly heat (on low) 1-4 quarts of milk to 86° F. (heat the milk no faster than 1 degree per minute – this can take 30-40 minutes for a gallon).
2)Add one packet of Chèvre starter and mix thoroughly, using an up-and-down motion rather than a stirring motion. Mix no longer than 15 seconds.
3)Place the lid on the pot and allow to culture in a warm spot, 72-77° F, for 12 hours.
4)The Chèvre should be set after 12 hours. There may be some separation of the whey-this is normal. Place the colander in a bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the comers of the cloth, and tie them together to make a bag (a yogurt bag can also be used).
5)Hang the Chèvre-filled bag over a bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses).
6)Store your finished Chèvre in a closed container in the refrigerator for about a week. If freezing, remove as much whey as possible and salt well first.
Ingredients:
lactose, ascorbic acid, lactic bacteria, vegetable rennet
CONTAINS MILK