| Cheesemaking kit for Fresh Chevre Includes: Farmhouse Culture MA4001 Blend; Calcium Chloride, 30 mL (restores curd capability to pasteurized milk); Vegetarian Rennet, 30 mL liquid; Cheese Molds (2), Chevre Mold (2" base X 3" top X 4" height); Thermometer, stainless steel, 1" dial X 5" stem; Polycarbonate Cheese Ripening Pan (5 1/8" X 12 3/4" X 4"); Polycarbonate Cheese Ripening Drain Tray (5 1/8" X 12 3/4"); Cheese Herbs, Herbs de Provence (Thyme, Rosemary, Lavender, Oregano) 14 g. The "Festival" Chevre Kit makes multiple batches of cheese with the addition of your goat milk or store bought goat milk. Following our Fresh Chevre recipe you can create a creamy, mild, slightly dry cheese made of fermented goat milk that can be eaten plain or with dried herbs. This recipe makes two small round cheese with a tangy, slightly acidic finish from one quart of milk. Keeps several weeks wrapped and stored in the refrigerator. Note: If you are unable to obtain goat milk, you may use whole cow's milk instead. Cow milk has a creamy and mild texture and flavor, a bit less tangy than goat milk. |
