My first chevre didn't set initially the the direct set culture, so I worked on re-setting it since fresh goat milk is expensive. I added some buttermilk and some rennet and got it to set up but it was a little crumbly and grainy. I let it set in the fridge for about a week and worked it with a spoon, almost like kneading it. The resulting product was more like chevre.
I made a couple of logs, rolled one in Italian Herbs and the other I dusted with a nice smoked paprika. Oh man are they good. I normally prefer chevre plain but the result was amazing, especially the smoked paprika. I bought the spice in an upscale spice store with a really pronounced smoky flavor. It's a mix of sweet and hot paprika.
I appreciated all the help and suggestions from the forum here. My next cheese after that was Feta, it came out great!
Timmy
RouxBDoo
