My Nubian goats - Phoenix, Ziva, Firefly, and Felicity - are providing the milk I'm using to make the cheeses.
This week I made chèvre cheese. The French word for goat is chèvre, and this is a true goat cheese. Strangely enough, although I've owned goats for over twelve years, I've never made chèvre before. I decided this was the time to do it. I used the recipe on the Hoegger website.
Chèvre is a soft cheese that can be substituted for cream cheese. I don't use cream cheese much in my kitchen, but that's partly because I don't ever think to buy it. This could open up a whole new world for me - cheesecake! It's also a very easy cheese to make, it just takes some time, most of which is spent waiting.
5 quarts milk - I used raw, whole, goat milk
Mesophylic cheese culture
Cheese salt (optional)
Stockpot that holds at least 6 quarts
In the morning, 10 hours later, the top of the liquid was a smooth layer of curds. With a ladle I carefully moved the curds to a cheesecloth-lined strainer.
The directions say to let the whey drain off for 8-10 hours, and that the cheese is ready when it has the consistency of cream cheese. I let mine drain for 9 hours. It's a little drier than I'd like, so next time I will check it earlier. Yield: a little over 32 ounces (2 pounds). This is a very productive cheese.
How easy is that? Need some cream cheese? Make some chèvre!
National Goat Cheese Month
Week One - Lemon Cheese
Week Two - Ricotta
Week Three - Mozzarella
Week Four - Chèvre - this post
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a