Goat Milk (Chevre) Cheese
from Arielle's Recipe
ArchiveI N G R E D I E N T S & I N S
T R U C T I O N S
Nettles and water to make 1/4 cup nettle juice (or use 1 rennet tablet)
1 gallon of fresh goat's milk
Cover a pot of nettles with water, boil and reduce liquid to half.
Warm 1 gallon of fresh goat's milk to 90F. Add 1/4 cup nettle juice (or
1 rennet tablet) to milk. When the first clabber forms, about 30
minutes, pour into a cheesecloth bag and hang the curd up to drain.
After the liquid has drained for a few minutes squeeze the bag to form a
block and drain off excess moisture. Store in cheesecloth in a cool
place.
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