Mmm Chevre

I made my second attempt at goat cheese today and it worked out great. I had a much easier time this around. I don't know if it's because I wasn't as nervous as I was last time or if it was because I made firm chevre and the processes is a little different than making the creamy version.

You start out by heating the milk to around 190 degrees. Then stir in 1/4 vinegar with 1 teaspoon of citric acid dissolved in it. It was instant gratification, my favorite kind of gratification. The milk curdled right away and only took about 10 minutes to drain. The wheel on the left (reddish one) has aleppo peppers and chili powder. The wheel on the right is just salt and cracked black pepper.

I am so excited at how pretty they look and more importantly, how yummy they taste. No one else seems as impressed with my cheese making as much as I do. Don't care; I'm still amazed at my talent. Ha!

Thanks again to Urban Cheesecraft for making these fun cheese kits!