I had the opportunity to get some extra raw goat's milk recently. I don't like wasting anything, so I decided, I learned how to make mozarella, I can learn how to make Chevre. I ordered the culture here:
While Mozarella is a relatively quick process, Chevre takes some time, and I found the timing of it can be a bit of a nuisance.
First, you need to pasteurize the milk.When you buy most cows milk, they pasteurize it at a high temperature, making it hard for the protiens to connect (ie: make cheese). Pasteurization for a longer time at a lower temperature is just as affective, and doesn't harm the protiens.
After the half hour, you will need to drop the temperature down to 86*. (If you wonder about the uneven temperature, I do too. I just know that's what it needs to be.) Add in the packet of culture, cover it, and LEAVE IT ALONE. Set it on the back of the counter for 12 hours.
Remember I said the timing was sort of a nuisance? Well, if you were to do this at 4 in the afternoon, would you want to be up at 4 am to do the next stage? Really think this out when you plan on making it.
When 12 hours are up, you will see a seperation in the curds and whey. The curd will look like a creamy jello texture under the whey, and will pull away from the sides of the pan if you shimmy it.
When you take this down, you can put it in a glass bowl and add a bit of pickling or cheese salt. (fine ground, no iodine. Sea or kosher salt might work if it was fine enough.) This part is really a matter of taste. I started with a tablespoon...and sometimes its good, sometimes it needs a bit more.
Start at the 8 minute mark. He used a cookie sheet, but I'll use anything that's long enough with a flat edge (butter knife, for example) This is what it would look like.
This will make approximately a pound and a half and will stay good for 7 days. I usually have to freeze some of it. It will freeze well, but won't be so good for munching, but still good for use in recipes and dips.