Chevre today
June 6, 2007 on 10:24 am | In life, cheese recipes |I’m making soft chevre (goat cheese) today. I haven’t tried this one yet so far this time around. It’s another usually easy cheese to make, although it takes a long time. You just put a gallon of milk in the pot and warm it to 80 degrees. Add a half cup of buttermilk, and a 1/4 teaspoon of rennet (diluted in 1/4 cup of cool water) and stir. Let it sit for 8 to 10 hours. Cut into cubes and heat to 115 degrees, then drain into cheese cloth and hang for about 8 hours.
It’s done then. It’s a soft, spreadable cheese sort of like cream cheese. I like to mix onion, or dill into it. It’s great on crackers.
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