Raw Chevre

We find this chevre to be incredibly versatile.  I can add chives and garlic and call it cream cheese.  We love it plain, spread on bread or a cracker with a drizzle of honey.  It works great in recipes that call for ricotta.  And I'll even thin it with a little milk and use it in a recipe calling for yogurt (if I am out of yogurt).  It's really creamy, so it doesnt work well for crumbling on a salad, but you could try pressing it to release more of the moisture if that's your preference.

Raw Chevre
(makes 4 small 8oz ball jars)

You will need culture (we like c101 mesophilic) and rennet (we use organic vegetable based double strength) and raw goats milk.

• Sit 2 half gallon jars of goat milk on the counter (they can be fresh from milking or chilled in the fridge).
• Sprinkle your culture on top.  For 2 half gallon jars, I split half a packet between the 2 jars of C101 mesophilic direct set.  If you're just using one half gallon jar, then you'll have to use a quarter of that packet. 
• Let the culture sit on top while you prepare the rennet.  
• In a measuring cup or small bowl, add 5 tablespoons of water.
• Add one drop of double strength rennet to the water.
• Put a lid on the jars and shake them (dont add the rennet yet).
• Measure out 1 tablespoon of this water-rennet mixture into each jar.
• Put the lid on and shake.
• Let sit on the counter for usually 24 hours.  You will see the whey separate.
• Strain with a cheesecloth (or a cloth napkin works too) for maybe 8 hours.
• Transfer to jars or... Eat!