Chèvre

For those of us who try to avoid dairy as much as possible chèvre is a delicious option. I love spreading it on crackers, adding different fruit compotes to it, or adding seasonal herbs. It’s really easy to make and offers a chance to

Ingredients

1 quart goat milk

1/3 cup lemon juice

In a large pot, slowly warm milk to 180° F. Stir milk with rubber spatula as to avoid scorching the milk.

When the milk is 180° F add the lemon juice. As you stir it the milk should begin to curdle. Let the milk rest for 20-30 minutes.

Line a colander with at least 5 layers of cheese cloth - I use a new white flower sack dish towel that is only used for making soft cheeses. Place the colander over a large bowl and pour milk into the cloth. Let it sit for 1-2 hours. When the liquid is finished raining, it can be seasoned and put into molds.

I store my chèvre in an airtight container in the refrigerator.