Here is a quickie tutorial on how I make chèvre that I published on my Facebook page sometime ago. I have since updated to a fancy thermometer that beeps when the milk is up to temp, otherwise the process hasn’t changed much. This can be done with goat or cow milk, pasteurized or raw, however I have always used fresh raw goat milk with excellent results. Happy Homesteading!
*I get my rennet and mesophilic from New England Cheese Making Supply over at cheesemaking.com (I don’t get paid to say that but wish I did!)
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