01/17/2026
Today's cheese experiment? Chèvre! Sort of. I didn't have right culture for traditional chèvre, but I heard that yogurt cultures could work, and those I DID have. So maybe a chèvre/labneh hybrid. Either way, it's very spreadable and has a smooth mouth feel, despite being visually a bit grainy. It's more fluffy and airy than rich and dense. Maybe I need a cheese press to remove whey, then add back in some cream?? Stay tuned.