Rural Gardening: Making Chevre, 1 by Jayryunen

Jayryunen wrote:
Onto the stove it goes, put the thermometer in, turn on the flame and bring the milk to 145*. I've found with this particular set-up, I need to turn the flame off around 140* and the temp will continue to rise to the required 145*. As the milk heats up, stir it ocassionally to mix the temp layers that otherwise form in the milk. Stainless steel spoons are best as they will confer no off flavors to the milk. I found mine at a garage sale for $2. =0)

Once the temp is up to 145*, it needs to be held between 145* and 150* for 30 min. This pasteurizes the milk and kills any pathogens or competing bacteria that might ruin the cheese. I've found with my set-up the temp will stay up for about 20 min. before I have to bump it a bit with the flame.