The term chevre simply means "goat cheese" in french. However, usually when folks are talking cheese and refer to chevre they are talking about a soft molded cheese that is very creamy in texture, like cream cheese or neufchatel cheese. Most recipes I find regarding chevre are pretty much the same so here is one that I have tried and liked a lot. Blessings.
Fias Co Farm's Chevre
1/2 gallon fresh goat milk
1/8 tsp. mesophilic DVI Culture "MM"* or 1 oz. mesophilic culture (from a mother culture)**
Note**I used my cultured buttermilk as my mesophilic culture so I used the 1 oz. measurement
In a stainless steel pot, warm the milk to 72°. Actually, when I make this cheese, I just pour the milk I just strained from the morning's milking into the pot and don't worry about the temp. I find this works fine for me.
Add the culture and stir well. Now you need to add 1/5 of a drop of rennet. I know you're saying to yourself, how the heck do I do that. Well it's easy. Measure out 5 Tablespoons of water into a small cup. Add to the water 1 drop of liquid rennet and stir well. Now measure out 1 Tablespoon of the rennet dilution (this one Tablespoon contains 1/5 of a drop of rennet) and add it to the milk. Stir well.
Cover the milk and place the pot somewhere that it can sit undisturbed and will stay about 72° for about 18 hours (sometimes I let it go 24 hours). What I do is place the pot in the cold oven until the next day. Try to remember that the milk is in the oven and don't plan on doing any baking that day.
When the milk has coagulated (it will look like thick yogurt) you are ready to drain the curds or mold the cheese.
Pour off any whey that has separated from the curd. Place your molds on a rack over a large baking pan. A lot of whey will drain from your cheese, and you will need a large pan to catch it. Carefully ladle the curds into the molds.
If you want to make your cheese fancy at this point, you can add seasoning to the curds as you ladle them into the molds. You could put in a couple scoops of curd in the mold and then sprinkle on some herbs, freshly ground pepper or garlic. Then ladle in the rest of the curds. You don't need to worry about salting anything at this point.
Let the curds drain for two days. I do this at room temperature. You could drain the cheese in the fridge if you have room (I never do). I cover the molds to keep out any unwanted "nasties."
After the cheese has drained you can carefully unmold them into your hand. Sprinkle all the sides of the cheese with a little Kosher salt and wrap them in plastic wrap. The cheese will keep for about 2 weeks in the fridge.
(Recipe is courtesy of Fias Co Farm)
If you choose to drain this cheese in a bag, which you can do, then it would be called fromage blanc and not chevre. You would drain bag style for 6-8 hours.
This cheese is supposed to freeze well and so can be kept in supply even when milk is short. I so far have not frozen any, but I will do so soon as our milk supply is increasing.
Hope you all enjoy and thanks to Fias Co for a great easy to follow recipe!