Saturday, November 19, 2011

Chèvre Goat Cheese

Fresh goat cheese or Chèvre is one of the easiest cheeses to make and only takes a day before it is ready to be eaten.

I order all of my cheese cultures and supplies from The Cheesemaker but you can also get convenient starter kits from Urban Cheesecraft.

From 200 Easy Homemade Cheese Recipes; From Cheddar and Brie to Butter and Yogurt by Debra Amrein-Boyes, makes about 2 pounds

4 litres goat milk
1/4 teaspoon mesophilic culture
1 drop liquid rennet
Kosher salt

In a large pot, warm the milk to 77 F or 25 C, constantly stirring. Remove from heat.

Sprinkle the culture over the surface of the milk and let stand for about 5 minutes. Using a slotted spoon and a gentle up-down motion, mix the culture into the milk. 

Dilute the rennet in 1 tablespoon of cool water. Add to the milk and combine using the same up-down motion. Cover the pot and let rest at room temperature for 24 hours. 

After 24 hours the milk will have formed a large disk of curd that is floating on top of the whey.

Using a slotted spoon, transfer the curd to a draining bog or to a cheesecloth lined colander. Let the curd drain for 6 to 7 hours.

Remove the cheese from the bag and place into a bowl. Weight the cheese and add 1% of the weight in the cheese in salt. For example, the cheese should weigh approximately 2 pounds or 900 grams, therefore you would add 9 grams of salt. If the cheese is to be eaten immediately, simply add salt to taste.

The cheese can be stored in the refrigerator for up to two weeks.


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