- 6 figs
- 2 oz goat cheese
- 1 T honey
- 2 T water
- Salt and cracked pepper to taste
If you're going to make goat cheese, you need to start a few days ahead. I recommend getting chevre cultures form the New England Cheesemaking Supply Company. Also, make sure that you can find local goat milk, otherwise, the cheese won't work. Because I'm just cooking for myself, I end up using either a 1/2 gallon or quart of milk. A quart will typically make as much as one of the logs that you find at the store. Heat milk to 86ºF. Add 1/2 packet of culture per 1/2 gallon of milk. Let rehydrate for 1-3 minutes. Let set for at least 12 hours. Drain in cheese cloth for 10 hours (or more).