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Fresh Chevre

February 10, 2009

It’s not all taxes and filing and paperwork and puppies around here. I made some fresh chevre on Sunday.


Chevre is so ridiculously easy to make. Warm up milk, add bacteria, let milk sit, sieve it and hang it and voila, you’ve got cheese!

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6 Comments leave one →
  1. Kelly permalink
    February 11, 2009 12:45 am

    How do you add bacteria? And what is sieve?

  2. Lisa permalink
    February 11, 2009 1:33 am

    Kelly-You can get packets of the proper bacteria for whatever cheese you are making from a cheesemaking supply store. Lucky for me the farm where we buy our milk has a well-stocked selection of cheesemaking supplies! A sieve is the same as a colander. You just line a colander (or sieve) with cheesecloth and let the whey drain from the curds. It’s very easy. I’m probably making it sound harder than it actually is.

  3. Kelly permalink
    February 11, 2009 1:55 pm

    I’ll probally have to find a cheese making supply store online, but this sounds so cool and easy. You didn’t make it sound hard at all. I can’t wait!

  4. greeneyedsiren permalink
    February 12, 2009 4:49 am

    Oh, man, that adds another project to the lifetime ambition list! But how will I ever step away from the computer for long enough to actually make homemade cheese?

  5. cheeseslave permalink
    February 20, 2009 1:55 am

    Woo! This looks so very delicious.

  6. cheeseslave permalink
    February 20, 2009 1:55 am

    Woo! This looks so very delicious.

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