The milk is heated to a temperature of 30 degrees. Add mesophilic starter culture. If You don't have special cheese starter, use sour cream, whey or buttermilk. The number of the leaven according to the instructions, if you replace sour cream, etc., it 4 tablespoons If using pasteurized milk, then add calcium chloride dissolved in water. Make milk-clotting enzyme. The amount of enzyme in 2 times less than required by the instructions. Leave at room temperature for 6-12 hours. Should form a clot, the top covered with serum

Then you can act differently. You can put the bundle in a cloth and hang to drain whey. You can put up in forms (like I did) and leave sopressatta, turning occasionally. You can first suspend, and then put into molds. The longer you drain the whey, the drier and denser the cheese will turn out.

Salt also can be different. Salt may be added to the cheese mass and mix. Can be formed by the head RUB with salt.

Chevre is fresh, spread on bread, you can leave for a certain maturity, can be mixed with spices, formed on the heads to increase white mold. And you can apply for a baguette in the warm with the salad (recipe will be on the competition for French cuisine)