How to Make Chevre (goat cheese) II

This is a copy word for word of the instructions my goat raising, cheese making, crazy friend, Atsiylah, gave me on how to make cheese. I plan on finding a source of goat milk soon so I can make goat cheese for my cheese eating surrender kitty, Ed and his human friends.

French Chevre uses a culture, so you need to buy some or get ahold of some rennet (yuck!) It can be done either way. The conversion is 10 lbs of milk = 1 lb of finished cheese, but cat's love whey.

1. Using a standard of 1 gallon of milk (raw and whole), rapidly bring to 86 degrees F.
2. Once you hit 86 kill the fire and add your culture or rennet.
3. Mix it all in and make sure it's blended well.
4. Let the pot sit for 6-8 hours when the curd forms. Line a strainer with butter muslin ( double layer cheese cloth will work too), and slowly dump everything into the strainer ( save the whey for critters with a bowl under the strainer if you like).
5. Let the wet cheese sit in the strainer over night. Next day gather up the ends of the muslin and slowly twist them up to form a bag that the curd is sitting in.
6. Twist gently to get a few more drips out, then hang the whole thing up to drip dry still in the muslin. It should take 1 day in temps of 70 F or hotter.
7. Once your cheese is reasonably dry, take it in a large mixing bowl with a large spoon (or just use a food processor) and mix in 2 Tbs of salt and if you like other spices or flavor types. Once well mixed, bag and chill.

White Cheese / Cheaters Chevre (Soft cheese) use a gallon of whole raw milk, bring to 100 degrees F and hold temp for 60 seconds, kill fire and add either 1/2 cup of vinegar or 1 c of lemon juice, stir and do same as with true chevre.

Cream Cheese (Soft cheese)- First make a culture by adding 2 Tbs. of yeast to 1 c warm whole goats milk and let grow for 24 hours, pour off 1/2 every 24 hours and add 1 c warm whole milk every day. (Pour add pour add etc.) After a week you have a viable live culture
Now this is easy, add a culture to 2 c of warm milk, 24 hours later heat the new curds over very hot (NOT BOILING) water for 1/2 an hour. [ I'm assuming in a double boiler? ] Lightly press in a cheese cloth or butter muslin to drain excess whey, mix in salt and sugar to taste and chill.

Sweet Cheese (Hard or semi-soft cheese depending on drip only or drip and press)- Bring 1 Gallon milk to a boil, add 1 pint of buttermilk and 3 eggs whipped, softly stir in adding up to 2 Tbs. of salt and same of sugar as to taste. When the curds separate drain and should be pressed, but it's good either way.

There you have it kids, Kitchen Chemestry at it's finest. It sounds easy enough, but we'll see once I try it.