After several batches of mozzarella, I decided to branch out a bit in my home cheesemaking. I bought some chèvre culture a little while back. I didn't have a chance to get goat milk, but I wanted to make some cheese so I used cow's milk instead from my local dairy farm.
I must say, it was way easier than mozz and the results are great so far. I let the curds set for about 8 hours, then drained it overnight for about 8 more hours. At this point the cheese was softer than cream cheese, but firmer than ricotta. I split the batch in 4. One part got salted with truffle salt. I added honey and ginger to the next. I mixed sriracha in with the next (this one is the best of all). The last portion got salted and packed into a "mold" (a red solo cup with some holes poked in the bottom) and was left out to drain for another 10 hours or so while I went to work. I haven't tasted the last one yet, but it smells like some super tangy chèvre.
I'm going to the Pats game tomorrow night with some guys from work. I'm bringing a keg of O'fest and the three soft cheeses. Sometimes you just have to show off
![Smiley :)](http://www.homebrewersassociation.org/forum/Smileys/default/smiley.gif)
I'll save the extra tangy cheese for cooking. Nothing beats roasted beets with chèvre and fig paste.