The Milk Pail Diaries
My first Chevre
1. Heat gallon of goats milk to 86 degrees in stainless steel.
2. Add packet of chevre culture, stir well into the warm milk.
3. Take off heat and let it sit with a lid for 12-20 hours.
4. Milk sets into happy thick curds you can slice with a knife
5. Strain through cheesecloth in a colander
6. Cover and let drain 6-10 hours
7. Salt, place in containers, refrigerate up to a week.
Produces two pounds of fresh soft cheese!
In the morning I set the drained curds into a mold and let it drain even more, to firm it up to be a free-standing mini wheel of salted delight. The other curds were fluffy and beautiful in the cheese cloth. I scooped them into a mason jar and set them in the fridge as a dip or spreading soft cheese. I took a taste and closed my eyes to savor it. It wasn't anything like any commercial goat cheese I ever ate. Light, fluffy, tangy (in a good way!) and reminded me of what good slightly soured whole milk cream and cream cheese would taste like if you whipped them up together. It was amazing, light, not at all "goaty" as I am learning over and over. I spread it onto an everything bagel and it was the perfect companion of light and fluffy cream to the seasoned and seeded bread. The hot bagel and the chilled chevre did a dance in my mouth and I think it was then in my heart I decided Bonita would be here to stay.
I don't think I can go back to life without a dairy animal in the backyard. It's just too much fun, too rewarding, and too damn tasty to go on without. From walking out with the pail to placing it in the fridge is less than 20 minutes a milking, and worth every second. Life is too short to live without a goat. And you can quote me on that, darling.
photo of Bonita by 468photography.com
photo of cheese by Melina Smyres