ArtFire

Until you can buy fresh chevre from your neighbor in the French countryside...make your own goat cheese with your Urban Cheesecraft Kit!

Your DIY Fresh Goat Cheese Kit Includes:

Instruction Booklet
2 Small Cheese Molds
Fine Cheesecloth
Thermometer
Citric Acid
Cheese Salt

Just add 2 quarts of goat milk and in one hour you will be eating and sharing your very own fancy goat cheese!

Each kit makes 10 batches of cheese (about 6 oz per batch, 2 small wheels) so you have plenty of supplies to experiment with different herbs, shapes and recipes.

NOTE: This kit makes an easy, beginner's goat cheese similar to ricotta or other farmer cheeses. Chevre just means goat in French so it covers an endless variety of cheeses made of goat milk. Don't expect your results to be like the creamy aged French cheeses you may have encountered. Those take a bit more experience, more aging time, rennet and cultures. I may offer more advanced kits in the future but for now, this is a great start. This chevre is tangy, very versatile and great for beginners!

Use the included molds to shape your cheese or hand-make logs and enjoy!

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A little about milk:

You do not need raw milk to make cheese although it works great with these kits. You can use regular pasteurized milk from the grocery store as long as it is not ultra pasteurized or ultra-heat pasteurized. Even some of the large organic brands now do this to milk. Its only benefit is a long shelf life. Find a milk that you like and works, then stick with it. You can also use lowfat milk or nonfat milk though yield and creaminess will be noticeably different with less fat.

More questions? Please see my policies page:
http://www.etsy.com/shop/UrbanCheesecraft/policy
or my website:
http://www.urbancheesecraft.com.

Enjoy making cheese!

After some frustration with online recipes and expensive supplies, I developed my own simple fresh cheese recipes, then kits to share with you.

cheese making supplies, country and diy ethics, love of slow wholesome food, recipes, 2 traditional goat cheese molds, fine cheesecloth, dairy thermometer, citric acid, cheese salt