The curds in goat cheese are far smaller than in cheese made from cows milk. This is what gives chèvre it’s amazing creamy texture, but it also makes it slightly more time consuming to make. The curds are small but, if you’ve added enough citric acid, you should still see them being left in the cheese cloth.
I can’t see any curds forming Print
Created by: Scott MacDonald
Modified on: Fri, 7 Jul, 2017 at 7:32 AM
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