Three Willows Ranch

Prime Grass Fed Lamb, Goat Meat, and Goat Milk, Eugene, Oregon
Goat Chevre

1 packet Chevre (C20G) from New England Cheesmaking Company at Follow directions on packet.

Before you begin, you will need to have some things ready. You will need to be extremely sanitary preparing the chevre. Wash the inside on an ice chest that your large pan will fit in. Pour hot or boiling water over the inside of the ice chest to make sure it is clean. Leave the lid of the ice chest open while you prepare the chevre so when you are done preparing preparing the chevre and ready to put the pan in the ice chest, the ice chest will be at a good temperature to keep the chevre at 72 degrees F for 12 hours with the lid of the ice chest closed. Sterilize all utensils. You can wash all utensils on hottest dishwasher cycle to sterilize them. After removing from dishwasher, put them in a clean dish drain so they can remain sterile. Boil water in a large pan with a sterilized lid. Put the thermometer in the large pan as the water is heating up to a boil to sterilize the thermometer. After water comes to a boil, pour out the water. Add one gallon of fresh goat milk to the sterilized pan. Put the thermometer back on the pan in the milk. Turn stove on high. Stir with a sanitized whisk occasionally. When the milk reaches 180 degrees, let it stay at that temperature for about one minute to pasteurize the milk. Turn off stove and remove pan from burner. Fill a sink with cold water high enough so that when you put the pan of milk into the water, the water level will reach up to about 1/2 to 2/3 of the way up the outside of the pan. Add one ice tray of ice cubes to the cold water. Gently place the pan with the milk in it into the sink water, making sure no water gets into the milk. Stir milk with whisk. Let pan sit in the water for several minutes. Reach your hand into the sink water, and when it starts to warm up some, take the pan out of the sink, and drain the water in the sink. Fill the sink up again with cold water and add another ice tray of ice cubes. Put the pan of milk back into the sink water. Whisk the milk again. Watch the thermometer. When it reaches almost 86 degrees F, gently take pan of milk out of the sink water. When the thermometer reads exactly 86 degrees, add 1 packet of Chevre C20G. Let it re-hydrate 2 minutes, then stir with a sanitized whisk for one minute. Put the pan of milk with the lid in the clean ice chest and close the ice chest lid. Let it sit for 12 hours. In 12 hours, the chevre will be thick. Put Butter Muslin on a large, sterilized collander. Pour the thickened chevre into the butter muslin that is on the collander, then hang the the muslin that has the chevre in it, and let it hang and drain. The package says to hang and drain for 4-8 hours or until you reach desired consistency. We hang it up to 12 hours. Scoop the chevre into sterililized pint jars, or whatever size you prefer. Refrigerate it. It stays good for about 7-10 days. Temperature of house and seasonal humidity affects the texture of chevre.

This chevre is wonderful. It can be used in many recipes to replace sour cream. Delicous on bagels. Look at some of our recipes we use with chevre.

Tips: You can re-use the butter muslin over and over again. After you use it each time, wash it by hand with soap and water. Boil some water in a saucepan, then remove the boiling water from the burner and add the butter muslin. Let is sit for about 10 minutes to sterilize it,and then hang it to dry.

The butter muslin comes in one extremely long sheet. You'll need to cut it in advance to the size you'll need. Make sure it is long enough to have plenty of length to tie it onto whatever you are hanging it on to drain.