It is the next step after making Ricotta. Which was nice and easy.
It is not a complicated recipe. I had all the ingredients. I was ready to get back on the cheese making horse. Or should that be goat for this one?
Wow. Let's just say I hope to never go through this much wasted goats milk EVER again.
So lets begin.
My recipe begins with the line "Chevre is the common name for spreadable goat cheese. This cheese is easy to make..."
Insert a facepalm.
Look at the simple ingredients! Milk, culture and salt. So easy!
I heated my milk. So easy. I sprinkled the culture. Also easy! I gently whisked it. Damn this is going good. And then put a lid on it to ripen. Soooo Super Easy!!!
Look I even gave it my cozy heating pad for the night (12 hours). It should be all relaxed and cooperative. Like when you just get out of a massage and IF someone were to ask you if you felt like going bungee jumping at that moment it would seem like the best idea ever.
Mary's recipe says it should look like a thick yogurt.
Well Damn I totally had that! Lets drain this stuff!
And then I drained it. And it turned back into milk.
Hmmm. Well I guess I will try it again then.
After years of asking for these look what I got from Eric for my Yuletide gift.
And I love the colour. One of my fav colours in the whole world.
And these things hold heat!
Bring on round #2 of Chevre with a new and improved game plan.
Eric and I talked it over. We thought possibly the milk did not stay at a consistent enough temperature. So this new vessel should be just the trick! And instead of the cozy heating pad I would put it in the oven with the light on over night (actually 24 hours to be exact). So essentially I changed the spa day from massage to tanning session. Not as comfy but it should come out looking better than you look when you come out of a massage.
Look at that. Its so perfect.
OoOoOo!!! Looks thicker! For sure more fine curds like when I made Ricotta.
Lets drain it and see what happens!
Happy Green Strainer!
(I'm starting to feel like Bob Ross)
Happy Fluffy Curds!
( And happy clouds and a sparkly little stream over there too!)
Well the curds didn't want to be lifted out of the whey.
(exit happy clouds)
And this looks an awful lot like yogurt.
Yeah its totally goat milk yogurt...
(exit sparkly stream, creek, brook thingy)
Ta Daaa!!! Put yogurt in fridge.
But it IS still spreadable. So I salted it a bit and we had some snacks the next night.
Very tasty and smooth thick Greek-like yogurt stuff. Fresh local tomatoes, quick pickled onions and baguette crisps. Mmmm.
3rd try is a charm right? Feeling like my already coddling hands were to blame for the breaking of the curds I resort to very gentle transferring of the 3rd try curds.
I added double the amount of culture this time and it had sat for 18 hours in my dutch oven in the oven with a light on to keep the temperature even and consistent.
Well it's not yogurt!
But it does not want to drain properly.
So I resort to hanging it in the cheesecloth.
If you are saying to yourself that this is NOT a picture of Chevre you would be right!
Its raw pistachios that I am roasting in a pan on my stove with some salt on them.
Ohhhh! Now you get it right?
Of course you do.
You had not given up on this incredibly long blog post yet.
In the end my Chevre was still too dainty to form into a roll. But it was light and fluffy and delicate. And if I can teach 6 kids on New Years Eve to make these balls of loveliness and watch them devour the whole container of cheese then I think I won the battle.
Can't wait to make it again!