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.

Variations:
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!