We have an abundance of goat milk and I was running out of things to do with it. But with homeschooling 4 kiddos this year, and chores, I needed something fast and easy!
Here is how we are making our Chèvre AKA farmer’s cheese using raw milk instead of kefir
Easy Chèvre: Farmer’s Goat cheese
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- 1/2 gallon goat milk
- scant 2/3c lemon juice
- 4Tb white vinegar
- salt to taste
- any herbs or flavors that you may want
- Warm the raw milk to about 180*- you don't want to heat it higher because it will affect the texture of your cheese
- once you hit 180*, remove from heat
- mix in the lemon juice (I say scan 2/3c because you don't need a full 2/3cup)
- stir well
- mix in the vinegar
- Let sit 30 minutes to curdle
- Using cheese cloth and a colander inside a bowl, pour the curdled milk into the cheese cloth. You want it to have about 3 layers of cheese cloth I cut a large piece and fold it over 2 times, then pull back one layer, leaving 3 layers total.
- Use the cloth to pull up around the milk and then hang above the bowl to strain the whey.
- After 1 hour, remove the hanging cheese cloth, and inside you will have cheese! lightly salt, mix un any herbs you want to flavor with, etc.
- You can use a cheese press to shape and mold your cheese. I just place mine in plastic wrap, rolling and shaping myself, then put it in the fridge. After it has set, I wrap in aluminum foil and place in a freezer bag and freeze.
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