After the curds had set and the whey had over 12 hours to drain, I divided the cheese into three batches. One was mixed with herbs de provence, the other was mixed with black pepper, and the third was untouched. I then rolled them in plastic wrap and squeezed them through a cylindrical mold. Now I have three happy cheese logs sitting on the top shelf of my refrigerator.
1 gallon goat milk (I use Summerhill Dairy since it tastes fresh, isn't goaty and the milk is not ultrapasteurized)
1 packet "Chevre" (you can get them here from the New England Cheesemaking Supply Company)
Stainless Steel pot
Stainless Steel slotted spoon
- Gently heat the milk to 86ºF
- Pour in the Chevre packet and let sit for 2-3 minutes
- Stir the milk to ensure even distribution of the cultures
- Cover and let sit at room temperature (roughly 72-75º) for 12 hours
- With a slotted spoon, gently place the curds in a colander lined with cheesecloth
- Tie the cheesecloth and let the curds hang over the sink or a bowl for 3 hours at room temperature.
- Transfer the hanging curds to the refrigerator to continue to drip for another 9 hours
- Put the curds in a bowl and sprinkle with 1.5-3 teaspoons of salt, mix thoroughly
- Mold the curds or place in an airtight container for storage.