Thursday, October 6, 2011


We have finally enjoyed a couple of days of sub 100 degree weather. Not only does this mean my attitude has greatly improved, it also means we can recommence making chevre! My first batch of the season came out yesterday and it looks beautiful. 2.5 lbs of wonderful soft white goodness.

I'm still playing around with seasonings but I think this batch is pretty damn tasty.  For 1 gallon I used 1.75 teaspoons of salt and 1 heaping tablespoon of herbs de provence. In  total I used 2 gallons of milk and made 2.5 lbs of cheese :) 2 lbs are traveling to Boston and Maine this weekend to be shared with friends and family on the other side of the States.

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