A few people have asked me about making chevre so I thought I'd do a quick post about it. I just started milking two of our Nubian/Alpine mix dairy goats for the season. Here's Hermione on the milking stand. They had (adorable) kids a few months ago who are almost weaned. Daily milking keeps their milk coming.
The recipe I use calls for a gallon of pasteurized milk (that's a process that I do ahead of time).
The pasteurized milk is heated to 75 degrees and powdered cheese culture is added. After mixing the culture in really well, rennet is added. Both culture and rennet are available from a cheesemaking supplier.
The cultured milk comes off of the heat and sits a few hours until a nice curd forms, one that you can cut with a knife.
I cut the curd and ladle it into chevre molds. These are basically plastic cups with holes drilled into the sides which allows the whey to drain off overnight.
The next morning, the whey is gone and you're left with cheese! These rounds get salted then stored in the fridge.
It's immediately ready to serve in oh so many ways.