Chevre Day 2~

I let the pot sit for 12 hours. When I lifted the lid I saw the layer of whey on the top of the curd mass- pure white, and the fragrance...I can't even describe the beautiful way it smells.

 I poured the whey off into a quart jar to save for bread making. Do this carefully, otherwise you might disturb your curd, spill it, and have a real mess on our hands. With my big SS spoon I scooped the curd into the first mold and added garlic and pepper. Roasted garlic would have tasted better, but I didn't think that far ahead. Then I put the mold on a cookie sheet to drain. I put it in a bowl so the garlicky whey wouldn't contaminate the plain chevre. I just emptied it frequently so the mold and cheese wouldn't be sitting in whey. I wnat it to drain as much as possible.

The second mold I filled with the curd, but added nothing to it. .This cheese will be drizzled with honey and nuts for dessert. Yum!

Here's the jar of whey. I put it in the fridge to use later.

The last and most of the curd went into the cheesecloth. I added salt, pepper, fresh rosemary and diced up sun dried tomato.

Stir that up well.

Hang it overnight. The two molds of curd went on a cookie sheet to drain in the fridge. Remember to put something under your cheesecloth and curd, there will be lots of whey to catch.

This morning I unknotted the cheesecloth~tada! Beautiful! It tastes so good! It has a drier texture than the molded curd.

Here's the plain chevre.

Here's the garlic and pepper chevre. I salted this and put it in the fridge for Doug. This cheese is just for him, the garlic king.

Heres' the delectable rosemary and sun-dried tomato chevre on crisp little rosemary crackers. Too good. I ate 'em all.

Here's the same on toasted crusty baguette. I shared these, but ate most of them *U*