1 Gallon of goat's milk

1 package of Chevre culture from www.cheesemaking.com

1.5 tsp of cheese salt

Dry herbs (Optional)

 

1.              Heat milk to 72F

2.              Sprinkle culture over milk, let stand for 2 minutes and gently stir into milk

3.              Cover and let sit undisturbed for 6-12 hours until a good curd forms (note, the longer it sits, the more acid will be produced)

4.              Scoop curd into a colander lined with cheesecloth

5.              Gather cheesecloth into a ball, hang on spoon over pot for 6 hours (increasing/decreasing the hanging time will impact the nature of the cheese.  You will want to experiment to find the right hanging time for your taste).

6.              When hanging is complete, transfer cheese to bowl, add salt and any herbs desired, cover and refrigerate.