So last night I opened my pot full of goat milk. I had let it sit for about 12 hours and at this point the curds were ready to be ladled into the cheesecloth. I then let it sit covered over night on the counter undisturbed. I placed a small bowl underneath the colander to make sure the curds were not sitting in the drained whey-- there would be no point to draining it if it was sitting in it.
Here is what it looked like when I went to bed:
Then this morning first thing I opened up the pot and voila-- sure enough there was chevre in the pot! I squeezed the cheese cloth and goat cheese a bit to get the extra moisture out-- it seemed a bit moist still, and it did seem to do the trick.
Here is a picture of the goat cheese this morning:
After squeezing out the excess moisture, I scooped the cheese into 2 bowls. One for plain, salted Chevre and one for flavored chevre. I decided to add Herbs de Provence to one of the bowls as well as salt to bring out the flavors.
I then put the cheeses in 3 pint sized jars and I now have freshly made goat cheese!
Here is the finished product: