Introduction: How to Make Chevre Goat Cheese
I like to learn new "stuff" and so I decided to challenge myself. This time the target is to create some chevre goat's cheese. (No need for any rennet)
First off is to get about 2L of goats milk, I use fresh. The act of heating it up also pasteurizes the milk at the same time so don't worry about that.
The process for cheese is a lot like yogurt, heat up to 170-185 degrees. I acquired a glass double boiler thanks to Kijiji for $25.00. This ensures I do not scaled the milk and give it an "off" flavour.
The rest of my used items was from a creative canvass of regular used items. The plastic tube is a hamburger press, works pretty good too!
So this is the hit list;
1 Liter goats milk
Juice of lemon (2-4 Tbsp divided)
1/2 tsp salt
Heat milk to 170-185 degrees, remove from heat and add lemon juice.
*if it does not curdle to you liking after 10-15mins, reheat and add lemon juice amts again.
Heat down to 120 degrees and ladle into cheese cloth
tie down or otherwise secure and weigh down
Refrigerate for 2hrs under weight
Remove and scrap out, add salt and seasonings (if desired) and stir in 1 tbsp of lemon juice.
Return to fridge for 48hrs to intensify flavour and will keep for 1 week. (Never lasts longer than a few days in my house anyways)
Now bring the milk up to 170-185 degrees.
Next is to add 2 tbsp of lemon, either real or bottle. It will should make the milk curdle. As seen in the photos.
Step 2: How to Make Goat Chevre Cheese
Let the lemon curdle the milk. To avoid and breaking glass do not put the hot glass jar into cold water. I pour the warmed milk into a stainless steel pot to cool down to 120 degrees.
Step 3: How to Make Chevre Goat Cheese
Now for some reason my milk doesn't curdle as well as I like, so I toss the pot back on the stove to reheat to 180.
I add another 2 tbsp of lemon juice and before my eyes it will curdle very well. Separate the whey and curds.
Scoop the curds into the cheese cloth inside the plastic tube.
The tricky part is to fold once side of the cheese cloth onto the top of the curds. Then push the excess into the cylinder and compress, pushing out whey. It will flow though the veggie strainer and be collected into the bowl. I toss out the whey and I have yet to find a good use for it...
The press fits perfectly into the fridge and allows the top shelf to be my weight for the press.
Once I remove the press from the fridge I set in, and start to break it down. As you can see it has most of the whey removed and is so solid it can be handled without fear of falling apart.
Now I have to break down the chunk so I can add about 1 tsp of salt (or to taste) and add another couple tbsp of lemon juice. The juice makes it a smoother consistency as I work in the salt.
After I am happy its been worked though I kinda roll it back into a ball in the bowl.
Now comes the fun part.
There are a few ways these cheese can be done up. Remember you must let it set for 48hrs to set up and take on the flavour of whatever your use.
1. You can put it in any shape or size and leave it plain.
2. My fav is to add orange flavoured cranberries. I use an ice cream scoop for the smaller portions that I use as samplers for my friends who wish to try my experiments.
Anyhow, I squish cranberries into the cheese so they stay in place just like in the pics. Set aside in the fridge for a few days, then look out! Its time to make a new batch because you'll be cleaned out! :) Enjoy!
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