Chevre (Goat Cheese)

Course Cheese

Cook Time 3

Total Time 3

Servings cups

Calories 87kcal

Author Creative Culinary

1 gallon whole goat's milk we had unpasteurized but you can also find pasteurized. Using raw unpasteurized milk is only recommended if you know your source and the practices of that source to insure clean, pure milk
1 packet direct set Chevre starter

Heat the milk to 86 degrees F. Add the starter, stirring to combine.
Cover and let set at room temperature not below 72 degrees fort 12 hours.
Line a colander with butter muslin or a bag that can be used for draining the whey and scoop all of the solids into the fabric.
Tie up the ends and hang over a container and allow to drain for 6-12 hours or until curds reach desired consistency. (A shorter time will produce more of a cheese spread and a longer time something more like a softened cream cheese...which is what I went for.)
Store in a covered container in the refrigerator for up to 1 week.