24
Aug
12

Homemade Chèvre

Lemon & Basil Chevre ready to eat with Rosemary flat bread

I did it! I made goat cheese from scratch and it turned out well! I still can’t believe it. If I can keep this up, it should help our grocery budget considerably. We spend so much on cheese every month. Plus this way I also have the added benefits of creating my own herb mixes and then  of taking pride in my creations.

I bought some raw goat milk from a friend, pasteurized it at home, added the live bacteria culture and animal rennet, then added fresh squeezed lemon juice, chopped basil (from our garden!) and some salt. Whipped it up in my kitchen aid and voila! It’s so good and so easy! You’ve gotta try it!

Draining the prepared cheese overnight

 

 

I used these directions, and bought the culture, rennet, and cheesecloth from this company.

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