Goat Cheese (Chevre)

Owning goats is pleasurable in many ways. They are full of personality but my favorite part of owning goats is that we can indulge in goat cheese whenever we want. Before we made it ourselves it really wasn’t much of a favorite but after the first taste-Wow! It is smooth, creamy and just soooooooo good. The best part is that goat cheese, also known as chevre, is easy to make. It can be eaten plain or with herbs. The picture below is of goat cheese with dried dill.

If just because it tastes good isn’t a good enough reason to make goat cheese the fact that it is a healthy food choice should help. The fat and calories in goat cheese are lower than the cow cream cheese alternative. A one ounce serving of goat cheese contains eighty calories and six grams of fat, compared to cow’s milk cheese, which generally has around 100 calories and 10 g of fat per ounce.

Simple Goat Cheese

1 gallon goat milk
4 ounces cup mesophillic culture
1/3 cup cool water
4-5 drops teaspoon liquid rennet (we use animal)

Heat milk to 72F. Add culture and stir. Mix water and rennet in a separate bowl. Gently stir into milk and culture mixture with a top bottom stir motion to make sure it is completely mixed. Let sit, with a lid on, for 18-24 hours. Drain by hanging it in a piece of butter muslin. If it has to drain over 12 hours finish the draining process in the fridge.

This cheese can be stored in the fridge for about three days. It freezes very well if double wrapped in plastic wrap.


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