Chevre from cow to cheese....

The ingredients for Chevre are...milk,  buttermilk, rennet, water, & salt.

Good Morning Annabelle.

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Good Morning Beth.

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Milk in the pail down at the barn.

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Straining the milk at the house.

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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.

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This is after the milk, buttermilk & rennet sat over night covered. You can see the whey that separated from the curds.

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I cut the curd just so I could spoon it in the cheese cloth.

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The curds are in the cheese cloth to drain.

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The curds hanging presses the whey out. These will hang for 6 hours or so.

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This is after the curds sat about 8 hours.

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This is what the curds look like.

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Here is my Chevre.

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