- 2 quarts of goats milk
- 1 packet of mesophilic direct-set culture
- 1 drop of liquid rennet mixed with 1/4 cup of water
- 2-quart (or larger) stainless or non-reactive pot
- Thermometer that registers up to at least 165 degrees
- Large spoon (not wooden or aluminum)
- Butter muslin or fine-grain cheese cloth
- Bowl and colander
- Heat the milk to 75 degrees F (or pasteurize – heat to 165 degrees and hold temp for 30 seconds or 141 degrees for 30 minutes). If you pasteurize bring temperature down to 75 degrees.
- At this point add mesophilic culture and allow to dissolve on the milk for approx 2 to 3 minutes. Once dissolved thoroughly mix into the milk.
- Add the rennet mixed with water. Using up and down strokes (do not stir). Incorporate the rennet into the milk. Do not over mix.
- Cover the pot and allow the mixture to culture for 14 to 16 hours at kitchen room temperature (about 72 degrees)
- After 14 to 16 hours the cheese should look like yogurt. You see some whey separating from the cheese.
- Place butter muslin (doubled) in a colander in a bowl. Gently spoon the chevre ito the muslin. Gather up the corners of the muslin and tie knots to secure. Hang the butter muslin filled with the cheese over a bowl so they whey can drain. If you have a very deep pot to can place a long spoon thru the knots and hang over pot or tie a string to the muslin and hang from a cabinet knob.
- Allow the chevre to drain for 6 to 12 hours to reach the desired consistency. I find the 6 hours gives you a very creamy product. Place chevre into a covered bowl and store in frig for up to one week. Mix herbs or whatever you like to change up the flavor.
- I purchased a kit from Cultures for Health that included rennet, mesophilic culture, cheese salt, butter muslin, thermometer and directions for making chevre and feta.