Follow a fresh chèvre method with the correct culture pack and milk. Track setting, draining, measured salt addition, chilling and package ingredients.
Use pasteurized goat milk compatible with the linked simple chèvre method. Check the exact culture pack: the specified C20G pack includes rennet. Keep separate-culture and separate-rennet instructions with their own recipe.
Follow the supplier’s detailed Acidify & Heat Milk and Coagulation steps for the selected method and conditions. Record the start temperature and clock reading. Check the described curd development before moving it.
Transfer curd gently into the prepared muslin-lined colander. Follow the chosen method’s drain conditions and texture checks. Record when draining starts and ends, retaining dates for intervals longer than one day.
Use the recipe’s salt amount. Weigh the drained unsalted curd and the salt added if you want a comparable addition ratio. Use the same mass unit for both and keep that calculation distinct from an assay of finished cheese.
Cover and chill the finished chèvre promptly as directed. Label its make date, goat milk and any other ingredients. An ash-coated or surface-ripened cheese needs its own culture, treatment and aging procedure; it is a separate make plan.
Record the exact fresh chèvre culture, milk treatment, recipe version, curd observations and package ingredients.
Convert the chosen recipe’s temperature values to the units on the thermometer.
Compare recorded setting or draining times using an explicit same-day or next-day interval. Keep longer intervals in the dated batch record.
Calculate added salt as a percentage of measured unsalted curd using X is what % of Y. The ratio is a batch record, not a shelf-life prediction.
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Follow the simple fresh-cheese method on the supplier’s page. Its detailed stages distinguish the culture pack, curd formation, draining and finishing; the page also contains separate advanced variants.
Measure the same stage each time. Example: 12 g salt added to 800 g drained unsalted curd is a 1.5% addition ratio. Changes in drainage also change yield and texture; there is no fixed moisture loss per hour.
Keep home cheesemaking equipment clean and follow the chosen process. Goat milk still needs clear ingredient identification for people managing milk allergy.
Save the culture name and batch alongside the milk and rennet information, so the next make can reproduce the ingredient combination.
Compare curd weights after the same draining stage. A wetter spread and a firmer log should not share an assumed yield target.