Crafting Chèvre at Home: A Step-by-Step Guide to Soft Goat's Milk Cheese

Two Sentence Summary: This tutorial provides a comprehensive guide to making Chèvre, a soft goat's milk cheese, starting with fresh, raw goat milk warmed to a specific temperature to cultivate the right microbial environment. The process involves adding mesophilic culture and liquid rennet, careful temperature control, and a detailed explanation of curd treatment and whey separation, culminating in the creation of a uniquely tart and flavorful homemade cheese.

Cheese-making enthusiast, and member of the Going Goaty Cooperative, Nori Gordon shows us how she makes soft goat's milk (chèvre) cheese. In this demonstration she is using raw goat's milk from her goat (the milking duties are split amongst the members of the cooperative), though as Nori says in the video, you can use pasteurized goat or cow's milk instead of raw milk if you prefer.

Visit Cooking Up a Story for the complete written recipe, and links to more information concerning the raw milk food safety controversy: http://cookingupastory.com/how-to-mak...

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