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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: Cheese Head on May 03, 2008, 01:10:20 PM
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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.
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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.