Every other Sunday, I get 1/2 gallon of fresh, raw goat's milk from Peggy's goats in Molalla, Oregon. While we are not milk drinkers here, the cheese we make from it is amazing. I buy my cultures from Julie at Cultures for Health. With very little effort, we enjoy about 1/2 pound of cheese. Just heat the milk to 86ºF, sprinkle in the culture, wait a minute or two for it to rehydrate, stir in, and let set for 6 hours. After that, I dump into a cheesecloth (really a pastry cloth, but I find it works much better), hang it from a cabinet handle, and let drip overnight. In the morning, I have lovely chevré, which Will and I enjoy with berries, spread on pancakes, sprinkled on beans, or just snitched straight from the jar.
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