Category: Cheesemaking -

Chèvre     

Ingredients:
1/2 gallon fresh goat milk (unpasteurized)
the juice of two lemons
1/2 Tbsp. sea salt

Preparation:
Heat milk on medium heat to 185 degrees. Remove from heat, then stir in lemon juice. Continue to stir for several minutes until milk has curdled. Add 1/2 tablespoon of coarse salt (kosher salt or sea salt). Strain milk through cheesecloth. Wrap curds in cheesecloth and hang (using a rubber band works well) in the refrigerator to drain for 4-8 hours.

Date added: 2012-11-19
Number of visits: 2606