A few weeks ago, my girls and I and Murphala from Flour, Water, Yeast & Salt took a road trip to the Swiss Connection in Clay City, Indiana. To buy milk. And lots of it. I got 4 gallons of fabulous raw milk. But I"ll tell you about that later. On our way to Clay City, we stopped at Freedom Country Store, just north of Worthington. It's a wonderful Amish store with all sorts of things that I can't find a Kroger. Like clear-gel. And bulk grits. And raw goat milk. Yep, I got a gallon of raw goat milk there. I was going to make some chevre with that goat milk. And I did. And it was delicious.
With fresh mango and kiwi and pancakes. Mmmm.
You can get the culture from New England Cheesemaking Supply.
All you do is warm the milk to 86 degrees, add the culture, stir well, let it sit overnight, then drain in cheesecloth to the consistency you want. Put it in a bowl, salt to taste and enjoy. It's fabulous.
We've tried to make it with regular goat milk from the store, but that is generally ultrapasteurized - which means they cook it, then put it in the carton. It makes a lousy curd. If you can get your hands on raw goat milk, it's worth the chase. Fresh chevre is a miracle.
We eat it plain, by the spoonful. Or on pancakes. Or spaghetti with sliced tomatoes and basil. Or on fruit. Or on paninis. And sometimes on all of them at the same time.
Chevre is good.
We love chevre.
