It takes me two days to make Chevre if I don't do it overnight. Since I milk in the mornings only right now, starting the cheese is just easier right after milking, while it's still warm from the goat's body.
First, I milk my girls.
I strain the milk, and measure out 1 gallon to go in the cheese pot.
You should know, before I put milk in that pot, it is clean! Starting with a clean pot, I add about 2 quarts of water to it and boil that with the butter muslin and the spoon I use for cheesemaking right in the pot. Everything is boiled for 10 minutes. The pot and spoon are stainless steal, no seams. You don't want places for bad bacteria to hide.
Tonight I will take the curd out. Some will go into two molds I have, the rest into a cheesecloth (the butter muslin) to hang for 6 to 12 hours. I'll take pictures and report on the rest of the process too. Then of course, I shall eat it! I have been craving a fresh, raw milk chevre for weeks!
If you aren't informed about the wonderfulness of raw milk, check this out: