Provided by Laura Hershey
- Heat two gallons of whole goat milk to 86 degrees.
- Add Chevre starter (Get at the shop called Curds and Wine)
- Mix after resting 5 minutes.
- Cover and let set over night on the counter.
- Hang in muslin to drain the whey when you wake up the following morning.
Note: This recipe assumes that your Chevre culture includes rennet, which is not always the case. Read the package carefully and use rennet if it is not included in your culture.