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Handcrafted Chèvre with Summerhill Dairy Goat's Milk

Special thanks to Kate at The Art of Cheese for this recipe! For more information about cheesemaking classes and tips, visit www.theartofcheese.com

Method #1:

Ingredients: 1 gallon Summerhill Dairy Goat Milk
1/4 tsp Mesophilic Culture*
2 drops Animal Rennet or 1 drop Vegetarian Rennet*
Non-iodized Sea Salt

Directions: Heat milk in a 1 gallon pot to 86 degrees.  Sprinkle the culture onto the milk and let hydrate for 2 minutes.  Stir with an up and down motion and then cover the pot and let sit at room temperature for 2 hours.  Dilute the rennet into 1/4 cup non-chlorinated water and then stir into ripened milk.  Cover and let sit at room temperature for 12 hours.  Using a slotted spoon, scoop the curd into a strainer lined with fine-woven cheese cloth (butter muslin*).  Tie the opposite corners of the cheese cloth together to form a bag.  Hang this bag over a sink or into a large pot to drain the whey.  Let hang for 12 hours.  Remove your cheese from the cheesecloth and salt to taste.

Add chopped kalamata olives or herbs, or shape your chèvre into a log and roll into fresh or dried herbs, cracked pepper or other herb blend.

Method #2:

Ingredients 1 gallon Summerhill Dairy Goat Milk
1 packet of Chèvre Culture with microbial coagulant enzyme included*
Non-iodized Sea Salt

Directions: Same as Method #1 except you only have to sprinkle the culture into the milk and let it sit for 12 hours (no need to add rennet because it's included in the culture).

* these items can be purchased from a cheesemaking supply company such as New England Cheesemaking Supply.

So easy, yet so delicious!