When people here the word "goat's cheese", chevre is the cheese that most frequently comes to mind. This fresh, simple, 'raw" light-textured, rindless goat cheese is similar to cream cheese but softer and fluffier with only 1/3 of the fat and calories". It can be used as the base for a number of variations. as well as be used as a spread, a base for recipes and a replacement for cream cheese and even sour cream in a pinch.
2 quarts whole goat's milk
1/8 teaspoon direct-set chevre starter
1/5th drop of rennet
Although most of us are accustomed to seeing chevre in little "logs" at the stores, it is often useful to press larger quantities of chevre, particularly when entertaining a large number of guests or to give as a hostess gift.
Chevre as prepared above
Preferred combination of herbs, garlic, black peppercorn and citrus peel make a nice juxtaposition for the subtleness of chevre
1. Dress the chevre in cheese cloth.
2. Insert the chevre into the cheese press and press to 50 pounds for one hour.
3. Remove the chevre from the press, flip it over, redress and press again at 50 pounds for 20 minutes, remove from the press and place onto a plate.
4. Grind the selected herb combination to a fine consistency.
5. Sprinkle the herb mixture over all sides of the chevre.
6. Wrap in plastic wrap until ready to serve.