Now that I've got my hands on a goodly quantity of local goat milk, I can try my hand at cheese! I've made mozzarella from cow's milk a few time before, which is a little more involved than this recipe. Chevre is surprisingly simple to make. I justed heated the milk to 86 degrees, sprinkled in the chevre culture, stirred it a bit, let it sit over night and then drained the curds in cheese cloth for a few hours, then mixed in 2 tsp sea salt.
1 cup chevre
1/4 tsp fresh ground black pepper
1/4 tsp fresh grated lemon zest (from my tree)
1 clove fresh garlic, minced (from Schaner Farms)
a handful of fresh herbs from my garden, minced: parsley, thyme, chives
Mix ingredients together.
Serve with Prager Brothers bread, olives, and almonds from Terra Bella Farm.