Making Goat Cheese

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Actually, chevre.  You know, those really expensive logs of tangy creamy cheese you can find in the fancy cheese section of your grocery store?   This isn’t meant to be a tutorial, it’s just because most folks are curious about it.  You start with 3 ingredients.  Culture, rennett and goat milk (thanks Sophie and Bella!).  The culture and rennet come from a cheesemaking supply company.  I met a representative from Dairy Connection at a homestead cheesemaker’s course I took a few years back.  I like their products so purchase my culture and rennet from them.  It doesn’t take much.  Just 1/4 tsp. of culture and 2 drops of rennet per gallon of milk.  I bring the milk to 75 degrees in a double boiler then stir in the culture and rennet.   From there, it sits at room temperature for about 4 hours where it becomes a single mass of curd.  I check for a clean ‘break’ in the curd and know it’s time to cut into smaller chunks.  After about 20 minutes, the cut curds start to seperate from the whey and it’s time to ladle into chevre molds.  They have tiny holes in them for the whey to escape.  This sits at room temp. over night and in the morning, we have cheese.  These get lightly salted and stored in the fridge.  We can’t sell it because we’re not a state inspected Grade A dairy, but we can give it away.  Homemade cheese makes a very nice present!

2 Comments (+add yours?)

  1. Tracy
    Sep 18, 2010 @ 21:50:01

    Wow that’s alot of milk. How much cheese do you get from that?


  2. Connie
    Sep 18, 2010 @ 21:53:28

    About a tenth of the starting volume.


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