Chevre is about as simple as it gets. Bring fresh goats milk to room temp add a smidgen of culture, give it a quick stir, set aside for 18-24 hours and then drain through cloth in a colander, mix in a bit of salt and ShaZam .. Chevre!
Ingredients
- 1 quart goat milk
- 1/4 - 1/8 cup fresh lemon juice
- 1 cheesecloth
Option Ingredients
- fresh rosemary
- sea salt
- ground pepper
- grated ginger
- honey
- Gently heat quart goat milk to 180*.
- Remove from heat and add fresh lemon juice
- Stir once and let sit 15-20 minutes.
- Pour through layered cheesecloth lined strainer catching whey.
- Let sit for 1 hour or so.
- Pull sides of cheesecloth up, tie to wooden spoon and let hang over bowl, pitcher or pot overnight in fridge.
- Add minced fresh rosemary with a pinch of sea salt, or fresh ground pepper and sea salt, or fresh grated ginger and honey, any combination of fresh minced herbs and salt will work
Extra Note:
Use whey to cook dried grains, pasta or beans for added nutrition. Add a 1/3 c of whey to smoothies, it can also be used in a 1:3 ratio with broth in soups, especially vegetable based ones such as minestrone. Whey is also a great plant/ garden fertilizer when watered down in a 6:1 or more ratio. Too much whey can burn plants tender roots.