Taylor Mardis KatzOne of the great treats of the summer is homemade cheese. Making chèvre (fresh goat cheese) at home is simple and fun, and can be done with the use of a variety of cultures, as well as without cultures, for lemon juice and vinegar can both be used as the curdling agent.

Click here for a recipe about how to make chèvre using a mesophilic culture, which provides additional flavor. Or, for an even simpler way to make chèvre, you can purchase this chèvre culture that includes all the necessary ingredients – even powdered rennet!

Herbed Goat Cheese from above 

Once you’ve made a batch of chèvre, you’ll likely want to eat it on just about everything. However, for me, one of the most surprising results of cheesemaking is how much whey I’m left with each time. Most chèvre recipes call for a gallon of milk, which will turn into a nice big mound of goat cheese and over a half gallon of whey.

In order to utilize this nutritious byproduct, I came up with this tasty recipe.

Whey Delicious Summer Oatmeal With Chèvre and Strawberries




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