Friday, May 5, 2017

Chevre

With our own source of fresh goat milk, the abundance we receive makes amazing Chevre.



We use raw milk, so I create my own Clabber.  One of my favorite Chevre recipes, takes time to start it off

 Clabber:
To make a Clabber, sterilize a quart jar.  Fill to the top with fresh raw milk.  Cover the top with clean cheese cloth and place a ring over jar mouth to secure it.  Leave 7 days at room temp.  After 7 days, pour 2/3 of the young Clabber out or feed to chickens.  Refill the jar to the top and placing a sterile lid on it, shake vigorously, then remove the top and again cover with fresh cheesecloth and the jar ring to secure it in place.  At the end of this 7 days (14 days in total) you will have Clabber that will help curd your cheese.  I do this process with the Clabber every 7 days and take 3/4 away to use in my cheeses and again fill with fresh milk.  You can keep this Clabber going indefinitely ( I once, put it in the refrigerator for 14 days, while away on vacation, and it worked beautifully.


Chevre:

Ingredients:
  •   6 Gallon of Goats Milk (Raw)
  •  6T Clabber
  •  2 1/2 tsp Sea Salt 
 Warm the milk to 74-78°F 

Once the milk is at the correct temperature the Clabber can be added.  Stir with a slotted spoon to make certain the Clabber has infused within all of the milk.  Now I add 4 drops of rennet.  We make our own, but it is easily purchased. (liquid is the best). Stir enthusiastically.  Then cover pot with plastic wrap and set aside undisturbed. The milk now needs to rest for 6-12 hours while the clabber works and the rennet coagulates the curd.  The longer the curd sets the more acid will be produced-stronger flavor.


I usually leave mine overnight and strain in the AM.  Use large pieces of cheesecloth, draped over a sterile bowl.  I fill the cloth, tie it off at the corners and hang it for 4-6 hours (till it has reached the consistency I want for my Chevre.  I place a pot under the suspended Curd, to catch the whey.


When my curds are soft and well drained, I salt the curds and work by hand.  At this point, I have plain Chevre.  There are so many things you can add to make it amazing.  We have our own bees, so I often add some honey to my Chevre as it is a natural preservative.  Try some of these great flavors in your Chevre:

Dried chopped apricot & honey

Rosemary & Honey

Pink peppercorn

Dried cranberries & orange zest

Moroccan Spice Mixture

Sundried tomato and basil

Toasted walnuts & honey

Garlic and herbs

Fig & Olive

Pumpkin & honey & nutmeg

Jalapeno & honey



I am always happiest when my cheese cave starts to fill up!  Most of these are hard cheeses, but start with a Chevre and work your way up to pressed and aged cheeses

No comments:

Post a Comment