Heat milk to 86F in a stainless steel pot.
Sprinkle in packet of Chevre culture and allow to re-hydrate for ~2 minutes.
Using a straining spoon, gently stir the culture into the milk using a Ferris wheel motion.
Cover and let sit at room temperature for 12-20 hours (warmer air temps require the 12 hours and colder temps require 20 hours - at temperate climates of 70 - 75F, about 16 hours is enough).
The curds should have separated from the whey. Ladle the curds into butter muslin and allow to drain at room temperature for another 8 - 12 hours.
Add salt to taste and possibly add other flavors (I tried cracked pepper and thyme). You can then put the curds into cheese forms to give the cheese some shape.
I also tried chili flakes and honey after I had formed the cheese into the shape I wanted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 pound (4g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1744.1mg||60 %|
|Potassium 0.4mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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