sous vide chevre

sous vide chevre 

(goat cheese)

1 quart goat milk

1/3 cup lemon juice

salt

optional flavorings

Place the goat milk in the sous vide bag.  Freezer bags are not sturdy enough for this high of temperatures.  Set the sous vide at 180° and place the bag in the water.  When the water comes to temperature begin checking the milk in the bag with an instant read thermometer.  When the milk reaches 180 remove the bag from the water and set it upright in a bowl or large measuring cup.  Add the lemon juice and agitate the bag.  Let stand undisturbed for ten minutes.  After ten minutes pour the curdled milk into a colander that has been lined with cheesecloth or a dishtowel that has been placed over a bowl to catch the whey.  Allow the cheese to drain for 90 minutes.  When finished draining transfer to a container and add salt to taste.  Stir in any flavorings such as herbs, garlic, black pepper, or lemon zest.  Refrigerate over night for best flavor.

sous vide heating the milk

finished cheese

source