Ingredients
Equipment
Method
- Culture and rennet the milkFirstly get the milk at a good temperature for culturing. Ify ou’re using milk fresh from the udder, allow it to cool down slightly before you begin. If you’re using cold milk, heat it up gently on the stove until it reaches a lukewarm temperature, around 72ºF (22ºC), then add the culture and rennet.The rennet used for spreadable chèvre is the smallest amount possible. Too much rennet will result in a rubbery curd. If you’re using rennet tablets, scrape the tiniest tiny speck off a tablet and mix it into some water until it dissolves. If your milk is low in solids or if you think you may have used too much, throw away half this liquid or more.For liquid rennet, mix 1 drop(0.5ml) into some water, and then throw out half of this. If your liquid rennet is double strength, use even less. For powder, measure out 1/64 teaspoon, dilute it, and then only use half of this for a half gallon jar, or a quarter of it for a quart jar. It’s better to have too little rennet in this recipe than too much.A little more rennet can be used for ladled curd and crottin-style chèvres, especially if you are making them with thick winter milk, but for soft, spreadable chèvre, use the tiniest amount possible.When the milk is at the right temperature, add the diluted rennet and the culture and gently but thoroughly mix it into the milk. Leave it to set at room temperature for twelve to forty eight hours, until the curd has separated from the whey (ideally the curd will be covered by around 1cm (1⁄2”) of whey). You can leave it for a bit longer if you like, or less time if it has set quickly. I think the best flavour develops between 24 and 36 hours.If the room temperature has dropped below 16ºC (61ºF)overnight during the slow coagulation time, you may need to leave your chèvre culturing for longer, as the culturing and coagulating halts when the temperature gets too low and starts up again in warmer temperatures.
- Drain, salt, and serveWhen the curd is ready, gently pour the curds and whey into a colander lined with cheesecloth,or ladle into forms. You can then tie the four corners of the cheesecloth onto a wooden spoon and leave it to drain.Draining will take around eight hours at 22ºC (72ºF), it will be faster in warmer temperatures, slower in cooler weather. For the best flavour, try to keep the temperature as close to 22ºC(72ºF) as possible. Once the cheese has drained, add some salt to taste, and either use right away as a spread, or drain for another couple of hours, to make a firmer cheese that stays fresh for longer.During the draining phase it can be a good idea to taste your cheese every so often – if it tastes like it has cultured enough but hasn’t drained for long enough to store well, just add the salt now and continue the draining,as the salt will help to drain the curd while slowing the culturing.Chèvre will keep for a week or two in the fridge, or in a cool larder for a few days, or can also be frozen for several months.