Making chevre is suprisingly simple. All you need to make chevre is milk, a culture, thermometer and about 20 hours to let it set and drain.
Sometimes I am a purest and stick to the recipe, other times I let is drain with lemons. When it is ready you can keep it plain, mix in chives or roll it in herbs, nuts or your favorite dried fruit.
What to do with it;
- Cream Cheese Frosting with a nutty twist
- A Salad full of Love
- Grilled Sirloin finished with Black Pepper Chevre
- Cheesy day ahead mashed potatoes
Photo Credit: Julie Cecchini