Steps

1. +Milk
Please add: 3 liter of pasteurized goat milk.
2. +Ingredients
Please add:
0.75 ml of Calcium Chloride
3. Mix
Time: 00:16:00
Temperature: 30 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.05 ml of Chèvre Starter Culture
5. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 50 RPM
6. +Ingredients
Please add:
1 ml of Rennet
Tip: mixed in 1/8 cup of cool water
7. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
8. Instructions
In the following 10 hours the curd will acidify with a cutting operation after 4 hours.  Your intervention will only be requested after this time for the draining
9. Heat
Time: 04:00:00
Temperature: OFF
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Soft
11. Heat
Time: 06:00:00
Temperature: OFF
Speed: OFF
12. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 02:00:00
13. Instructions
Using a ladle pour the curd in the mesh strainer
14. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 10:00:00
15. Instructions
Pass the Chevre cheese into a bowl and scrape from the mesh strainer to ensure the best yield
16. +Ingredients
Please add:
1 ml of Salt (use non-iodinized)
Tip: You can also add herbs and spices at this stage
17. Instructions
With a table spoon mix the salt to ensure even homogenization into the cheese. Then transfer the Cream Cheese into a container and refrigerate
18. Instructions
Enjoy!