Herby Grilled Chevre

Some asked if I could share how to make Chevre. Sure! It’s really simple. You buy the Chevre cultures from any cheese making site!

That’s about it. And follow the directions.

I usually only use a 1/2 gallon of goat milk at a time so I only use approximately half the packet of culture. You heat your milk to 86° and then turn off the heat. Add the culture. Let it sit a minute or two then stir for 1 minute. You can add salt now or later or not at all. At this point put a lid on your pot and set it in a slightly warm spot….like your oven if you have a pilot light like I do. The directions say to leave for 12 hours….I usually forget and mine sits for 24 hrs!!! No big deal. Then you carefully lift the curd out of the whey and put in a cheesecloth colander or a little cheese basket. You can either use weights to press our more whey on top….I use jars with water or you can hang the cheese cloth to drain. Either way is fine.

You can save your whey for making other different fermented foods. I freeze mine in ice cube trays then put in a ziplock. Easy Peasy!

Before I ever had goats or homemade goats cheese, I read Goat Song by Brad Kessler. It was very intriguing and the author always ate goat cheese and honey for breakfast. So of course I had to try that! It is very good. I like mine on my sourdough toast in the morning with a combo of Ghee, Coconut Oil and Honey. Then I top it with Chevre. YUM!

Today I made an Herby Grilled Chevre sandwich for lunch. I cut some fresh Lemon & English Thyme off my porch herb pot and added a slice of roasted chicken from last nights dinner! YUM! again! (and YES that was one of our Freedom Ranger Chickens! So good!)