I started some Chevre Cheese today.
It is a soft cheese that I have made a few times. It is simple and I like simple!
I also like how versatile it is. You can use it in place of cream cheese, but you can also dress it up and make seasoned cheeses with it, which is the way we like it best.
You only need three ingredients: Goats milk, cultured buttermilk, and rennet. The recipe I use is
-5 quarts Goats Milk
-1/2 cup Buttermilk (cultured)
-2 Tablespoons diluted rennet (3 drops rennet in 1/3 cup cool water)
Warm milk up to 80 degrees (Fahrenheit)
Add Buttermilk, and rennet mixture, stir well.
Cover and let sit 8-12 hours at room temperature
(You know it is ready when it has a yogurt like consistency)
Line a bowl with cheesecloth (some use a pillowcase)
Pour curds in the center.
Enclose the cheesecloth and hang it over a large bowl or sink to drain.
When it has stopped draining, cheese is ready.
Should be consistency of cream cheese.
It takes some "waiting" time but not much preparation time at all.
If all goes well, we will have cheese sometime tommorow!
For some great recipes using goat's milk I would recommend
"Goats Produce Too! The Udder Real Thing Volume 11" by Mary Jane
It's a great book with a LOT of recipes!