When people here the word "goat's cheese", chevre is the cheese that most frequently comes to mind. This is a simple, "raw" food that can be used as the basis for a number of variations. It can also be used as a spread, a base for recipes and a replacement for sour cream in a pinch.
2 quarters whole goat's milk
1/8 teaspoon direct-set chevre starter
1/5th drop of rennet
1. You can use milk straight from the goat that has been filtered or milk that has been warmed to 86 degrees. Put the milk in a stainless steel container.
2. Add the direct-set and starter to the milk, cover and let it sit at room temperature (not below 72 degrees) for 12-24 hours.
3. Line a colander with butter muslin. Ladle the curds itno the colarnder. Tie the corfers of the muslin into a not and hang where the cheese can drain for 6-12 hours depending upon the desired consistency. Less draining time will produce a softer, wetter cheese.
4. The cheese should be stored in a covered container or sealed in air tight packaging. Chevre is best if consumed within one week.
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.