Making Chevre

Chevre is cheese made from goat's milk.  Our Nubian goat, Annie, provides the milk.  Tricia normally milks Annie.  She is temperamental, stubborn, and hard-headed.  (Of course, I am talking about Annie the goat.)

In her goat stanchion, we feed Annie a little dairy ration to distract her while Tricia quickly milks her.

We milk through a rag filter to keep hair, dust, bugs, or hay from falling in the milk.

Tricia added a chevre culture she got from Cultures for Health to the milk after warming the milk to 86 degrees and then covered and let it sit for 12 hours. 

Starter packet & Instructions

As you can see, the whey has separated from the curds.

We poured off the whey into a jar, leaving mostly the curds.

Then we spooned the chevre into a colander lined with muslin cloth.

We hung the chevre and let it drain for 7-12 hours.

In the morning the bag was opened and all of the liquid had drained off, leaving chevre!

Goat cream cheese.  Tricia normally spices it up by adding some herbs and we eat it with crackers.  Good stuff!