Here’s a post from the archives!
The taste of fresh chevre is good beyond belief and when paired with fresh fall beets and pecans I feel like I’ve reached a gardener’s Valhalla. Surprisingly it’s not that hard to make. If you don’t have goats then check out your local farmers market.
![g1](https://i0.wp.com/www.urbanfarmhub.org/wp-content/uploads/2012/08/g1.jpg?resize=300%2C225)
First your goat needs to give birth. This starts her milk flowing.
![g2](https://i0.wp.com/www.urbanfarmhub.org/wp-content/uploads/2012/08/g2.jpg?resize=300%2C225)
Next you need to learn how to milk. This is a fairly easy thing to do but I found that I was using new muscles and I was kind of sore for a while.
![g3](https://i0.wp.com/www.urbanfarmhub.org/wp-content/uploads/2012/08/g3.jpg?resize=300%2C225)
A gallon of milk is what most recipes call for.
![g4](https://i0.wp.com/www.urbanfarmhub.org/wp-content/uploads/2012/08/g4.jpg?resize=300%2C225)
Heat the milk to 160 degrees Fahrenheit to pasteurize it then put it in an ice water bath to cool it to 86 degrees.
![g5](https://i0.wp.com/www.urbanfarmhub.org/wp-content/uploads/2012/08/g5.jpg?resize=300%2C225)
Add culture, stir and let sit for twelve hours.
![g6](https://i0.wp.com/www.urbanfarmhub.org/wp-content/uploads/2012/08/g6.jpg?resize=300%2C225)
The curds are soft and almost creamy.
![g7](https://i0.wp.com/www.urbanfarmhub.org/wp-content/uploads/2012/08/g7.jpg?resize=225%2C300)
Spoon the curds into chevre molds to let the whey drain off. This takes about 24 hours. The longer you let it drain the drier your cheese will be.
![g8](https://i0.wp.com/www.urbanfarmhub.org/wp-content/uploads/2012/08/g8.jpg?resize=300%2C225)
Once the cheese has drained take it out of the mold and cut it into the desired size.
![g9](https://i0.wp.com/www.urbanfarmhub.org/wp-content/uploads/2012/08/g9.jpg?resize=300%2C225)
I like to roll the cheese in herb and spice mixtures.
![g10](https://i0.wp.com/www.urbanfarmhub.org/wp-content/uploads/2012/08/g10.jpg?resize=300%2C225)
The first row on the left has been rolled in zahtar, an oregano based spice mix from the Middle East. The second row in a Thai spice and the third in a Japanese mix of toasted sesame seeds and salt.
I'd love to hear from you!