Consider making your own chevre cheese with goat's milk. Chevre means "goat" in the French language. The goat's milk makes a soft pliable cheese that you can mold easily. Goat's milk is also found in a variety of other cheeses such as feta, gouda and camembert. French chevre cheese is the freshest goat cheese available because it ages in just a few hours. Some people allow their curds to set for 24 hours before they make the cheese, but this is not a necessary part of the goat cheese-making process.
Instructions
1. Begin pasteurizing the goat's milk. Fill your pan with goat's milk. Place a dairy thermometer in the pan to keep track of the temperature.
2. Allow the milk to rise to a temperature of 90 degrees F. Continue to stir the milk, or it will scorch. Once the milk boils, allow it to continue boiling for just a few seconds. Turn the burner off and remove the milk from the heat.
3. Add the vinegar to the milk. Continue to stir the goat milk slowly. You will notice that curds have started to form, and this is perfectly normal.
4. Line the colander with cheesecloth. Place the colander on top of a stainless steel bowl. Stir the goat milk for 30 seconds, and then pour it into your strainer.
5. Ensure that the whey (liquid) separates completely from the curds. Discard the whey that is left in the pot, or save it for a sourdough bread starter.
6. Lift the cheesecloth with the curds out of the colander. Gently squeeze the cheesecloth to remove any excess whey.
7. Pour the curds into a bowl. Add salt and pepper to the cheese. Mix the chevre cheese with your hands and form it into a bowl.
8. Press the cheese into molds or a small bowl. Cover the chevre cheese and place it in the refrigerator. Allow the goat cheese to set in the refrigerator for at least 2 days.
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