I'm embarrassed to say it took me so long, but I finally decided to try making a fresh Chèvre. Turns out this is the easiest cheese I've ever made. Seriously. Oh yeah, and it was insanely delicious, too.
If you're just getting started making cheese, I'd suggest you do this one first -- even before the 30-minute Mozarella. If you start around 7pm you can have a pound and a half (!) of fresh chèvre with dinner the next night!
1. Heat a gallon of Goat's Milk to 86F.
2. Add one packed of Chèvre Starter, mix well.
3. Let set for 12 hours, at room temperature (at least 72F).
4. Gently ladle the curds into a collander lined with Butter Muslin (like cheesecloth, but with smaller holes).
5. Tie up the corners and allow to drain for 6-12 hours, at room temperature (again, at least 72F). The longer it drains the drier it will be. Just check in on it every few hours. I use twist-ties and rubber bands and just hook it onto my kitchen faucet.
6. Remove from muslin, mix in a little salt (optional--but makes a pretty big difference), and form into "logs" or whatever other shape you want.
7. Carefully roll in fresh herbs, cracked pepper, dried herbs, or whatever else looks yummy.
From top to bottom:With fresh chives from my garden, with Herbs De Provence, with fresh ground pepper, plain (unsalted), and Organic Fuyu Persimmon from Love Delivery.
Panini with grilled veggies (eggplant, red bell pepers, and onions), spinach, fresh chèvre on Sourdough. Oh yeah!