Making Chèvre

Chevre rolling in herbes de Provence, plain and rolled in lavender (not show is the one rolled in peppercorns...it couldn't fit on the plate) This chevre is so good!  My husband says it is better than any we get at the store.  We had it last night with flatbread and a French Pinot and it was fabulous!  Here is the recipe: 1 GALLON GOAT MILK  ( can not be ultra pasterized--nothing will happen--because the milk is dead) 1 PACKET OF CHEVRE STARTER Heat the milk to 86 degree F.  Add starter and stir till combined. Cover and let set at room temperture not below 72 degrees for 12 hours. Tip:  do this at night before you go to bed and it will be ready to drain when you get up. Line a colander with cheesecloth and gently spoon the curds into the colander.  Tie the cheesecloth into a knot at the top and tie to the kitchen faucet to drain.  Drain for 12 hours.  Remove curds from cheesecloth, place on plate and divide into 4 parts. Form them into logs and roll into the herbs of your choice and cover them with plastic wrap and it will keep for 10 days. Enjoy! Do you have any good goat cheese recipes?  Or any  cheesemaking recipes?  If you do, send them to me!  I LOVE a good recipe!