My kit came in the mail in a small box which I promptly opened so I could store away the rennet and packets of cheese cultures. (Rennet goes in the fridge and packets go in the freezer.) I read the little booklet which was thankfully written in layman's terms. It sounded pretty easy!
Feeling courageous, I got started with the morning's gallon of milk. For me, the smaller batched recipe is great since this is for home use, not the restaurants.
I gathered my ingredients and items:
1 gallon of goat's milk
the Chevre culture packet
A stainless steel pot
my kit provided butter muslin
my kit provided cheese strainers
a tub to drain the cheese in
This is about a two day project depending on how you like your cheese.
|At 86 degrees F I added the Chevre culture packet and put a lid on the pot--for 12-20 hours or until the cheese becomes firm.|
|I lined my cheese strainers with the butter muslin and ladled globs of the curdled milk into each strainer.|
|Then I let them drain...|
|...for 6-12 hours.|
|PLAIN, TOMATO BASIL, DILL|
Once strained, the cheese is ready to use as is. I added salt because it was a little plain for my taste. I also added Mrs. Dash Tomato Basil seasoning to one batch and fresh dill from the Gigantic Garden to another batch.