Chevre from cow to cheese....
The ingredients for Chevre are...milk, buttermilk, rennet, water, & salt.
Good Morning Annabelle.
Good Morning Beth.
Milk in the pail down at the barn.
Straining the milk at the house.
Whole milk with buttermilk culture stirred in & warmed to 86 deg. Next I stirred 1/4 tsp rennet in to 1/4 cup cool water. With the lid on, I put this in my oven till morning.
This is after the milk, buttermilk & rennet sat over night covered. You can see the whey that separated from the curds.
I cut the curd just so I could spoon it in the cheese cloth.
The curds are in the cheese cloth to drain.
The curds hanging presses the whey out. These will hang for 6 hours or so.
This is after the curds sat about 8 hours.
This is what the curds look like.
Here is my Chevre.