I've always wanted to make cheese.
A couple of weeks ago we used Bekah's fresh milk from her goat, Lady, & we made chevre.
It was the most delicious cheese ever & I can't wait to experiment with other recipes.
2 Gallons of Goat Milk
1/4 Cup of Cultured Buttermilk
1/2 Tablet of Rennet (equivalent to 2 drops of liquid rennet)
1-2 Teaspoons of Salt
1/4 Cup of Warm Water
Warm the milk to room temperature (68-70 °F)
Dissolve 1/2 of the rennet tablet in 1/4 cup warm water
Stir in the buttermilk and mix thoroughly
Stir in the rest of the rennet and mix thoroughly
Cover and let it sit for a total of 24 hours
After 24 hours, check the mixture for clean breaks
At this time, the curd should be firm enough to cut into 1/2 inch cubes
Next ladle the curds into a sterile cloth located suspending above a colander
Place that in a refrigerator or cool place for 24 hours
After the 24 hours has passed, the whey should all be drained
Next add about 1-2 teaspoons of salt
Cover and place in the refrigerator