Questions from cheesing newbie

Hi Kate,
I am loving your book and I have plenty of questions as I use it to guide my first forays into cheesemaking.

1. first up, attached is a pic of my second attempt at chevre. Is the consistancy right?
I've never eaten or even seen chevre so I have nothing to compare it to.
It's like very, very thick cream cheese .

2. my milk comes from the factory farm/supermarket. sadly no goats for me (for the foreseeable future.)
The first time I used cow's milk, this time I used goats milk. I can't taste a significant difference but it seems that there was less whey and more cheese.
Does goats milk generally give higher yields? If so, it's worth it to pay twice the price for it!

Thanks so much

I think the consistency of your cheese looks good. "Very thick cream cheese" would be a good description for the texture of a good spreadable chèvre. I like to get mine as thick as possible.

It's interesting that you noticed a higher yield from supermarket goats milk vs supermarket cows milk - non-supermarket cows milk will generally give a higher yield, but cows milk that has been sitting around for a while, or has been homogenised or ultrapasteurised will give a lower yield, so it sounds like the goats milk you can access is much higher quality than the cows milk and is well worth it.

For supermarket milk, I would ask the store which day they get their milk delivered and aim to pick it up that day - yields are higher and quality better with fresher milk.