Monday, June 23, 2008


I made more cheese over the last 2 days - more Mozzarella &... Chevre. It's a soft cheese made from goat's milk. You heat the milk & add the culture, then let it sit on the counter for 12 hours. You then drain the curd into butter muslin & hang to let they whey drain (much like cream cheese) for 6-12 hours.


The finished product!

Yummy with crackers!

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