To the left you can see my latest Chevre. This was a half goat, half cow milk concoction with a Chevre starter.
After making sure everything was super-clean / sterile, I heated the milk, added the starter, mixed, and let sit overnight. In the morning, a nice curd had formed which I ladled into cheesecloth sitting inside a colander.
I tied the cheese cloth to my sink spout and let it drain for about 7 hours.
Now, it’s the consistency of a thick cream-cheese. After unwrapping it from the cheesecloth, i added fresh, chopped dill, some lemon zest and about a half a lemon’s juice. Yum!!!
This is going to friends for them to enjoy like this: