Chevre Making - Noobie Questions

[4H Goat Mom]

Hello! My daughter and I will be making our first batch of Chevre next week. We bought our cheese starter from New England Cheese Making Supply. I have read where goat milk was heated on the stove or heated in a water bath. For the Chevre it needs to be 86 degrees. Which method is best? Also how small do the curds need to be when you put it in your mold? I have seen many different ways. My daughter and I hope to progress to the more difficut cheeses once we master this one. Thank you in advance for your help!  T

[mtncheesemaker]

Hi and welcome.
This website has some good info. You can substitute the starter from New England Cheesemaking for the mesophilic culture and the rennet. I only heat my milk to 72-74F, either method of heating is OK for this. The curd is one large mass from this cheese so you just ladle it into your molds.
You just have to try it once to see how it works. It's easy!
Good luck,
Pam

[4H Goat Mom]

Thank you! I was happy to find a site like this! We are so excited to start making goat cheese! I will post an update when we're done!!!!