There was a reason why my Hubby learned how to make Chèvre goat cheese. That reason was me. Let me tell you the story of how that came to be.
Hi! Chef Blondie here. – You say you like cheese? Go to the store to buy cheese and you get what you get. What you get might be surprisingly delightful or it might not suit your palate at all. For example, buy chèvre (perhaps the least complex type of goat milk cheese), and you might react in the same way I did when my Hubby bought some for me. – It was too sour and too bitter.
The Sense of Taste and Goat Milk Cheese
Taste is a puzzling and unusual sense. You can be sure there is more disagreement about flavor than there is about the visual beauty of a sunset. We can usually agree about what we see and what we feel, but flavor and aroma are perceived more personally. So, even though my true love and I could drink goat milk together, we were divided by store-bought chèvre.
I have a most loving Hubby, and he would never let anything divide us, not even a type of cheese. So, I gave him a present many years ago – a chèvre cheese-making kit. It was a chance I had to take – perhaps homemade goat milk cheese might be better than store-bought.
My friends, the rest is history. My intuition was sound and now homemade chèvre is a regular and lasting part of Serendipity’s Daring Dairy repertoire. In so doing, I found Reality Farm, the perfect place where my Hubby can go to visit the goats and newborn kids he loves so much.
We hope you will come to enjoy making your own chèvre as much as we do.
How to make goat milk cheese – Helpful Hints
Hint 1 – Start with a kit: Knowing nothing about the process myself, I did some quick research and determined that the market was filled with simple, inexpensive cheese making kits. I selected one and it worked just fine. Since then, however, Hubby has become more confident in his own abilities, and now he purchases his own supplies.
If you are using a kit, the cheesecloth and cheese mold will be provided. If not, you may need to make a trip to the store or look online to get those items. Everything else you need should already be in your kitchen.
Hint 2 – Ultra-pasteurized goat milk just won’t work: When it comes to dairy, there is almost always a kitchen controversy. In the case of Julia, Butter & Serendipity Farmhouse, the cause of concern was ultra-pasteurization. Although it seemed to make no difference in making butter, the use of ultra-pasteurized goat milk can adversely affect development of curds for chèvre.
Although we here at Serendipity Farmhouse have direct access to raw goat milk at Reality Farm, you may have to do some online research to find raw goat milk or simple pasteurized goat milk in your area.
How to Make Chevre
Notes
Equipment
Medium stainless steel or non-aluminum pot
Thermometer
Measuring spoons
Stainless steel or strong plastic slotted spoon
Colander or sieve
Cheesecloth
Cheese moldIngredients
- ½ gallon (2 quarts) goat's milk (NOT ultra-pasteurized - as fresh as possible)
- 1 level tsp. citric acid
- ¼ tablet rennet (store in refrigerator once opened)
- 1 tsp. cheese salt, plus more to taste
- 2 Tbsp. herbs de Provence, or to taste
Instructions
PREPARATION
- Wash your hands.
- Make sure your equipment (pot and equipment) are completely clean and sterilized in boiling water.
- Have a timer near your stove.
- Measure 1 teaspoon of citric acid into 1 cup of cold water (filtered or bottled is preferable). Stir to dissolve completely and set aside.
- Dissolve ¼ rennet tablet in ¼ cup of cold water (filtered or bottled is preferable). Stir to dissolve completely and set aside.
HEATING THE MILK
- Gently pour the milk into the pot.
- Heat the milk over a medium-low flame, stirring frequently, until the milk starts to be very steamy, foamy, and small bubbles have formed along the sides of the pot. If you have a thermometer, the temperature should reach 185°F (it should take around 15-20 minutes to heat up).
- Add the citric acid and water. Stir slowly with a slotted spoon for 30 seconds.
- Add the rennet and water. Stir slowly with a slotted spoon for 30 seconds.
DEVELOPING THE CURDS
- Turn the flame off. Cover the pot and let it sit for 10 minutes. You should see signs of curd formation. The mass of curds will be surrounded by a clear liquid called whey.
- To check if the curds are ready gently press the back of a teaspoon into the curds. If it leaves a dent, the curds are ready. If it does not, allow the curds to sit undisturbed for another 2 minutes.
DRAINING THE CURDS
- Always handle the curds gently.
- Place the colander or sieve in the sink over a large bowl. Place the layered cheesecloth in the colander or sieve, allowing it to completely cover the surface and drape over the sides.
- Using the slotted spoon or a strainer, gently lift up the curds and let some of the whey drip back into the pot. Then place the curds in the colander.
- Allow the curds to drain for 10 minutes.
- Gently mix in the cheese salt.
FORMING THE CHEESE
- Spoon the curds into the mold.
- Cover the top of the mold, and then put the mold in a small bowl or on a small plate and place in the refrigerator until additional whey drains out and the cheese becomes more firm, at least two hours.
- Meanwhile, sprinkle 2 tablespoons of herbs de Provence on a small plate.
- After 2 hours, run a blunt knife around the inside of the mold to loosen the cheese. Carefully turn the mold upside down or use a small spatula to remove the cheese from the mold in one piece. Gently roll the cheese in the seasoning to coat all sides.
Enjoy!
- Cheese should be wrapped and placed in refrigerator. Should be good for 7 days.
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Oh yum! I can’t imagine I’ll ever get organized enough to make this, but hopefully I can wrangle a taste!
Nancy,we usually have an abundance of this delicious goat cheese during the Spring & Summer.
I’m sure that you will get a taste!!!