I just happened to need to make chevre today and also had some grapes quickly shriveling their way toward raising status so I'm doing both at the same time. I'm cooking up a storm today in preparation for the Artistree Gallery Opening this evening - my contribution will be a selection of gluten free small breads and cheeses.
I've been making my own yogurt and ricotta for some time now - and a lot of it, ever since an itty bitty kidney stone showed up by chance in some x-rays and my doctor said I couldn't go vegan after all and in fact had to increase my dairy intake. But a couple of weeks ago another wrench was thrown into my diet plans when results came back from some allergy tests showing that I have moderate problems with almonds, eggs, and - !@#$% - cow milk and whey. Since my sluggish metabolism is consistent with food allergies, the naturopath who did the tests suggested I switch to goat and sheep milk. I haven't found a source of sheep milk (and it's probably prohibitively expensive, anyway) and goat milk and yogurt tastes like it's been strained through dirty socks (to me, anyway) but I actually do like goat cheese. So I'm going to try making my own goat cheese to see if I can make it a cost effective dairy option. (I think not, unless I buy my own goat. I'm really wondering if they can be house trained. I know our friend Sarah would provide us with a suitably indoor-sized critter...)
Anyway, here's what's cookin' at the moment: