|The sea salt and cracked pepper cheese was to die for.|
4 liter goat milk
1/4 teaspoon mesophilic culture
1 drop of liquid rennet dissolved in 1tablespoon cool water
salt and other herbs/seasonings
*It's recommended that you pasteurize (I do) the milk and sterilize (I don't) your equipment beforehand.
In a large pot, warm milk over med-low to 77F. Remove from heat and gently stir in the culture. Let stand for 5 minutes.
Add the diluted rennet and stir some more. Cover and let sit at room temperature for 24 hours.
Drain off the whey through a cheesecloth lined colander. Let drain for a minimum of 7 hours to get that nice thick chevre texture. Season with salt as needed and roll in herbs and/or spices if you want to be fancy. Throw a cheese party and invite me.
It should store in the fridge for two weeks but I guarantee it'll gone after two days.