cheese.

Last year I had the privilege of visiting the farm

 where my favorite cheese is made, Kenny's Farmhouse Cheese.

I've always dreamed of making my own artisan cheese & Kenny's

 was the best place to learn what really goes into making good, raw cheese. 

His story is inspirational & I was so encouraged to see a man truly love his work. 

chevre

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. 

Ingredients:

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

Process:

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