• Clean and Sanitize all of your equipment

Preparing the milk

• Bring your milk up to 68F (20C) - 72F (22C).
• Add the calcium chloride (if using pasteurized milk) and stir in for 1 minute.
• Sprinkle the mesophilic culture over the top of the milk and allow it to rehydrate for 3 minutes. Once rehydrated stir with an up and down motion for 5 minutes to mix everything well.
• Add the diluted rennet to your milk and stir with an up and down motion for 60 seconds.
• Cover and let it sit at room temperature (68f - 72f) or (20c-22c) for 18 - 24 hours. Your target ph is between 4.6 and 4.7.

Place curds in molds

• Once you hit your pH target (if you are checking for that) and you have a clean break with your curd mass, begin to cut 1/2 inch horizontal cuts then 1/2 inch vertical cuts through your curd mass. Then gently scoop out the curd and place it in a cheese cloth lined colander.
• Tie the cheese cloth to form a bundle and hang so that it can drain Allow the cheese to drain for 18 - 36 hours (depending on what you want the final cheese texture and taste to be like). Room temperature should be 68f - 72f (20c - 22c) while it's draining.
• If you want a creamy and sweet chevre then allow your cheese to drain for 12-18 hours.

  If you want a dryer and tangy chevre then allow your cheese to drain for 24 - 36 hours.

Salting

• I like to weigh my cheese after it's finished draining then add 1% salt to it. Mix the salt in well and your cheese is now finished! Refrigerate and enjoy within 2 weeks.

Molding your cheese

• You can technically mold your cheese at any time during this process but I find that molding the cheese after salting is the easiest way. For this I just scoop my soft cheese into the molds and place them in the refrigerator covered. After a few hours I'll flip the cheese and refrigerate again. Once the cheese has properly firmed up I'll remove them from their molds and wrap in cling film.
• This cheese can be frozen