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I’ve been culturing for years. You’d think I would be ready to take on any culturing task. Not so! Yes, I get nervous every single time I try something new. I’ve fermented sauerkraut and dilly beans using our recipes, but I was still nervous making our salsa recipe for the first time.

Recently I decided to try my hand and making cheese, beginning with chèvre. I’ve heard it was really easy. Still, I made my husband hang in the kitchen with me. To my surprise, it really was easy…even easier than I expected.

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Warming the milk. I used 3 quarts of pasteurized goat milk. You can use up to 4 quarts, but 3 quarts fit nicely in my pot, with room to stir.

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I stirred and checked the temperature over low heat. The milk heats up pretty quickly, even straight out of the fridge, so keep a close eye on it. Once it hits 86º, remove from the heat and…

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Add the culture and stir to fully incorporate, but not for too long.

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Put a lid on it and let it culture at room temperature for 12 hours. I started mine at night, after dinner. It was ready the next morning.

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I moved the curd to a colander in a bowl, lined with a flour sack towel, to drain the whey.

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Gather the corners of the towel and hang to drain.

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We ended up with the most delicious chèvre and it really was that easy. I encourage you to give it a try.