Chevre

I found some creamline goats milk at Trader Joes.  I just had to get it to make cheese.  As I was futzing on the internet I ran across an easy Chevre recipe.

The recipe is pretty simple.  You heat the goat milk to 185 then add 1 T lemon juice per cup of milk and stir for a few minutes then strain through cheese cloth and hang in the cheese cloth for 1 1/2 hours then mix with a little salt and herbs if desired.

I used the juice of 2 lemons which came to about 3 T of lemon juice and tried at 185, but it just did not perk.  Remembering previous adventures I tried between 200 and 205 and it started to perk.  I kept it in that temperature range for about 10 minutes, until it did not appear to be making any more curd then poured into my cheese cloth and hung it for 1 1/2 hours.

It is dryer than I expected and very lemony.  I did not think salt and herbs would be good with it so I put it in a mold in the fridge.  I think I will mix it with honey and use for a fruit desert or make a small cheese tart with it.

Either way it is not what I had expected or hoped for, but, I will have fun with it all the same.

Anthoinette

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