The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply (Back to Basics Cooking) by Rick Helweg

Author:Rick Helweg [Helweg, Rick]
Language: eng
Format: epub, azw3
Published: 2010-03-22T17:26:00+00:00

Chevre II

This version of chevre is a little more complicated than the chevre recipe above, but is more along the lines of the cream cheese recipes offered earlier in this chapter, as it employs a starter and rennet.

Ingredients

Directions

1. Pour the milk into a stainless-steel bowl or pot.

2. Place the bowl of milk into a warm water bath to bring the temperature of the milk to 85°.

3. Add the mesophilic starter and stir well.

4. Add calcium chloride mixture and stir well.

5. Add 2 tbsp of the rennet mixture. Remember, if you are using powdered or rennet tablets, allow 20 to 30 minutes for the rennet to fully dissolve.

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