Blog_MakingChevreisEasyPhotoTutorialandVideo_10.01.13_Bonnie_1 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. Blog_MakingChevreisEasyPhotoTutorialandVideo_10.01.13_Bonnie_2 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. Blog_MakingChevreisEasyPhotoTutorialandVideo_10.01.13_Bonnie_3 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… Blog_MakingChevreisEasyPhotoTutorialandVideo_10.01.13_Bonnie_4 Add the culture and stir to fully incorporate, but not for too long. Blog_MakingChevreisEasyPhotoTutorialandVideo_10.01.13_Bonnie_5 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. Blog_MakingChevreisEasyPhotoTutorialandVideo_10.01.13_Bonnie_6 I moved the curd to a colander in a bowl, lined with a flour sack towel, to drain the whey. Blog_MakingChevreisEasyPhotoTutorialandVideo_10.01.13_Bonnie_7 Gather the corners of the towel and hang to drain. Blog_MakingChevreisEasyPhotoTutorialandVideo_10.01.13_Bonnie_8 Blog_MakingChevreisEasyPhotoTutorialandVideo_10.01.13_Bonnie_9 We ended up with the most delicious chèvre and it really was that easy. I encourage you to give it a try.