Recipes

1 Gallon of goat milk 

 Heat milk to 86 F then add microbial made Rennet and stir

 After 1 hour and a half the milk turns into a solid mass

 The solid mass is cut with knife into cubes and stirred over the stove, very slowly to 110 F

 Then it is drained with help of a cheese cloth and then pressed with a plate and stone

Then, I cut the mass into pieces the next day and put it in a salt 14% brine. This is Feta Cheese.

This is a picture of our first attempt to Chevre