Trying this one today...

Goat Cheese (Chèvre)

Yield: 1 1/2 cups
Prep Time: 5 minutes
Cooking time: 15 minutes

Equipment you’ll need:

·         saucepan

·         thermometer

·         colander

·         cloth or cheesecloth

·         large bowl (larger than colander)

·         plate that fits into colander

·         heavy can or other item

Ingredients:

·                                                       1 litre goat milk

·                                                       1 cup buttermilk

·                                                      Juice of 1 lemon (2 tbsp, divided)

·                                                     1/2 tsp sea salt

·                                                    1 tsp Herbes du Provence (or other herbs if desired), optional

Instructions:

1. Line the colander with the cheesecloth and set into a large bowl to catch the whey.

2. Pour goat’s milk and buttermilk into a medium sized saucepan with thermometer attached (alternatively you could take a reading every now and then if you don’t have a clip on thermometer).

3. Set heat to medium. Bring the milk to between 170°F-185°F. When the milk begins to bubble slightly and begin to curdle, remove it from the heat.

4.  Add 1 tbsp of the lemon juice and stir, you should see lots of curdle-y goodness now.

5. Bring the heat down to 120°F. Ladle the curds into the cheesecloth lined colander and drain the whey into the bowl.

6. Either save the whey for goat-y protein shakes or toss it.

7.  Tie the top of the cheesecloth as tight as possible and secure it with string or an elastic. Place a plate on top of the cheesecloth and weigh it down with the can or other heavy item.

8. Place in refrigerator for 2 hours to drain.

9. Remove from fridge, scrape into bowl and season with salt and herbs if using. Stir in 1 tbsp of lemon juice.

10. Use immediately or return to fridge and allow the flavours to intensify over the next 1-2 days.

Will keep for up to one week in the fridge.