Note from Shannon: Please welcome Bonni, CFH Customer Service Representative and Cultured Kitchen-Keeper.
I’ve been culturing for years. You’d think I would be ready to take on any culturing task. Not so! Yes, I get nervous every single time I try something new. I’ve fermented sauerkraut and dilly beans using our recipes, but I was still nervous making our salsa recipe for the first time.
Recently I decided to try my hand and making cheese, beginning with chèvre. I’ve heard it was really easy. Still, I made my husband hang in the kitchen with me. To my surprise, it really was easy…even easier than I expected.
Warming the milk. I used 3 quarts of pasteurized goat milk. You can use up to 4 quarts, but 3 quarts fit nicely in my pot, with room to stir.
I stirred and checked the temperature over low heat. The milk heats up pretty quickly, even straight out of the fridge, so keep a close eye on it. Once it hits 86º, remove from the heat and…
add the culture and stir to fully incorporate, but not for too long.
Put a lid on it and let it culture at room temperature for 12 hours. I started mine at night, after dinner. It was ready the next morning.
I moved the curd to a colander in a bowl, lined with a flour sack towel, to drain the whey.
Gather the corners of the towel and hang to drain.
We ended up with the most delicious chèvre and it really was that easy. I encourage you to give it a try. I made another batch because it was so easy and filmed this video, too!