Chevre is an easy, easy, easy cheese to make and it’s really delicious and rewarding. It’s low tech, not a lot of equipment, and it’s really hard to screw it up.
- 2 drops of Microbial Rennet (not animal rennet if you want to keep it kosher)
- ½ tsp of Flora Danica enzyme
- ½ tsp of Mesophilic starter enzyme (MA-11)
- 1 gallon raw or pasteurized (NOT ultra-pasturized) Goat Milk (we use Summerhill Goat Milk, it’s the only non-ultra pasteurized milk we can find) Continue reading “How to make Chevre (soft goat cheese)”