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There is a lot of similarity in making both chevre and yogurt.
First off the equipment consists of a thermometer (has to show from
70 to 100), a large bowl, a pot, and a way to keep the cat out of
it. If you are making cheese you will also need a clean piece of
old sheet.

First the chevre: Heat or cool a gallon of goat milk to between
70 and 80 degrees. Pour into bowl. Add a tablespoon of cultured
buttermilk and one drop of rennet mixed into a small quantity of
water. Stir for about 15 seconds. Put cat defense over it and
leave it alone for 12 hours. It should set. If it doesn't check
your rennet. It always has for me. Take your cloth and line a
strainer (over another bowl to catch whey). Pour your milk curd
into the cloth in the strainer. Tie the ends of the cloth so you
have a bag. Let it drip over night. Add salt and herbs, etc. Use
quickly or freeze. It freezes very well.

Yogurt: Heat the milk to 95. Add some dry milk powder for more
substance (maybe a cup or so). Stir a teaspoon of active yogurt
(fresh stuff) into a cup of the milk. Pour milk and yogurt start
back into bowl with rest of the milk. Stir briefly and leave it
alone overnight. If your culture was alive you will have yogurt
by morning. Add jam to flavor. Easy. Naomi


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