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Chevre can be made with or without a mold. For a softer, more spreadable cheese you don't use a mold. If you want a firmer, cuttable cheese, you use the mold and let it drain longer. I've done both. They taste the same. I prefer the more soft, spreadable form.
BTW....I know the packet says for 1 gallon of milk. I have never used less than a gallon, but I routinely use 2 gallons with the little packet and it has come out perfectly every time.
BTW...it freezes well too. My freezer is full of goat cheese and goat milk for this winter when the girls are dry. I make Chevre and Fromage Blanc. Both make excellent cheese cake. I like to add fruit and spices/herbs to it too.
BTW....I know the packet says for 1 gallon of milk. I have never used less than a gallon, but I routinely use 2 gallons with the little packet and it has come out perfectly every time.
BTW...it freezes well too. My freezer is full of goat cheese and goat milk for this winter when the girls are dry. I make Chevre and Fromage Blanc. Both make excellent cheese cake. I like to add fruit and spices/herbs to it too.
