CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
FRESH LACTIC ACID COAGULATED - Normally Whey Removed
»
Chevre Cheese Making Recipe
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Chevre Cheese Making Recipe (Read 3931 times)
Cheese Head
Guest
Chevre Cheese Making Recipe
«
on:
May 03, 2008, 01:10:20 PM »
Goat (Chevre in french) cheese has a sharpe taste and is considered a delicacy by many.
INGREDIENTS
1/2 gallon of goat milk
1 tablespoon fresh Lemon Juice or Vinegar
Table Salt
Pepper
Buttermilk (optional)
Flavorings (optional)
DIRECTIONS
Heat the milk in a stainless steel pot over low heat to 185 F / 85 C.
Remove from heat and stir in lemon juice or vinegar.
Cover and let sit several hours.
When the milk begins to form lumps that look like cottage cheese, separate the curds and whey in a cheesecloth lined strainer-colander, discarding whey.
When curds are cool enough, use your hands or large ladle to squeeze as much liquid from them as you can.
Season the Chevre with salt and/or pepper to taste, add other flavourings such as garlic, dill, parsley.
Either press, or wrap tightly in cheese cloth and place in fridge to "set".
After few days Chevre is ready to be eaten.
«
Last Edit: May 17, 2008, 03:05:00 PM by Cheese Head
»
Logged
rosawoodsii
Guest
Re: Chevre Cheese Making Recipe
«
Reply #1 on:
December 11, 2012, 02:10:18 AM »
Only commenting on this old thread because I was looking for a different chevre recipe and came across this. For the unsuspecting, this isn't classic chevre; it's more like whole milk ricotta.
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
FRESH LACTIC ACID COAGULATED - Normally Whey Removed
»
Chevre Cheese Making Recipe