Chevre is French for "goat" and is also a generic term for cheese made from goat's milk. Heat two gallons of milk to 86 degrees F.
Add 1/4 tsp. direct set Chevre starter.
Stir well to combine.
Cover and let set at room temp (Not less than 72 degrees) for 12 hours.
Line a colander with cheesecloth and pour curds into the colander. Tie the corners of the cloth and hang curds to drain over the sink for 6 - 12 hours. A shorter draining time gives the chevre a spread-type consistency. A longer draining time gives the cheese the consistency of cream cheese.
Chevre can be used in place of cream cheese or ricotta cheese in recipes.
Cheese yields 1 1/2 pounds and keeps for about 1 week in the refrigerator.
Note: Although not traditional, this cheese can be made with cow's milk.