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Yesterday I made chevre cheese - boy, do I love that cheese! First batch of the season, so you know I am going to savour this! And it is so easy to make!
5 T cold water
2 drops of veggie rennet
1/4 t culture (I get mine from the Dairy Connection)
1 gallon goat's milk
Heat goat's milk to 72 degrees
remove from heat
add 1/4 t culture - mix well
Add the 2 drops of rennet to the 5 T cold water
Add 2 T rennet water to milk
cover and store in a warm place (I put mine in the oven with the oven light on)
8 hours later you should have a large circle of curd swimming in whey
Drain the curd in cheese and let hang until the whey stops dripping
Add salt and/or herbs - enjoy!
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