Plain chèvre freezes well.
Sterilize a heavy pot by boiling an inch of water in it for 3 minutes. (Do not use an aluminum pot it will give a sour flavor.) Discard the water.
In the sterilized pot, heat the milk to 70 degrees.
Add the chèvre starter culture and mix. (Buttermilk may be used, but chèvre culture yields a superior taste and texture.)
Mix the rennet into the cool water. Add œ cup of the mixture to the milk and discard the rest. (This way, youre adding about œ drop of diluted rennet.)
Let the milk mixture sit at about 70 degrees for 12 hours. When its thick like yogurt, drain through a thin cotton cloth such as a clean handkerchief or cotton pillowcase. (It will take 4 to 8 hours to drain.) Then add the salt, herbs or honey.
*Available from Winstein at 314.968.2596 or cheesemakingclass.com.
1/8 tsp. chèvre starter culture or 2 Tbsp. buttermilk*
1 drop liquid rennet*
1 cup cool water
Salt, herbs or honey to taste
This article appears in Nov 1-30, 2009.