So, I recently took a Cultured Chevre making class through Urban Cheesecraft & the Portland Bureau of Planning and Sustainability* and it was a lot of fun. And super inspiring! So inspiring that just one day later I was buying goat milk and hoping for the best.

The class that I took demonstrated making a culture chevre, which uses a culture + vegetarian rennet (and probably other stuff). You can also make a simpler, milder version that uses citric acid (or you can sub 1/8 cup cider vinegar for the 1 tsp. citric acid). Here’s a link to that recipe: Simple Creamy Goat Cheese.

Since I did take the class though, I purchased some culture, which you can find online at New England Cheesemaking Supply or also in Portland at the Urban Farm Store on Belmont, in SE Portland.

Before I start with the step-by-step, here are a . . . → Read More: Adventures in Beginner Cheesemaking: Cultured Chevre