A rich and creamy tasting fresh cheese from your goats milk.
CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme
YIELD: 1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese.
DIRECTIONS: Heat 1gal. milk to 86ºF, add 1 packet of culture to your milk and let rehydrate for 1-3 minutes. Stir into milk and let set for 6-12 hours. Drain in Butter Muslin (U2) for 6 hours and refrigerate for up to a week.
STORAGE: Keep packets in the freezer, they will last up to 2 years.
DISCOUNTS: If you really love this culture you can buy 12 or more 5 packs and receive our price break of $4.00 for each.
FREQUENTLY ASKED QUESTIONS
Q. How do I determine when the chevre is ready to drain?
A. Goats milk fresh from the farm may be quite variable coming from different farms.
Because of this the time to form a proper curd wil vary. Variations may
also0 be found from thye same farm as the seasons change due to weather
and changing diet.
So how do we determine when the proper set is reached?
guidelins for 12 hours is simply a guide. The actual time may vary
substantially. What we need to look for is a firm curd with a very thin
layer of whey on the surface. What you will obseve during this
First the milk forms into the initial gel
Second a few drops of whey form on the surface
Next the why bgins to collect in small pools and clear whey appears between the curd and pot edge
Finally, the whey forms a thin layer on the surface and some cracks may develop in the curd body
At this point the curd is ready to drain.
This may be at 8 hours or it may be at 24 or more hours, it really depends on the milk and time of year.
The best plan is to watch the curd and drain/mold as you see it develop as described above.
If after the 6-12 hrs. the curd has not formed well or perhaps has overset with lots of whey on top,
check the temperature and times. More time or a bit warmer temp will
improve the weak curd formation. This may be extended to 24 or even 36
hrs in extreme cases. If the curd is too firm with much whey, then it
could be possible the milk had developed too much acid on its own before
making cheese. Also check the time and temp and reduce these if needed.
The ideal time to ladle and drain this cheese is when a bit of whey
(1/8-1/4") has pooled on top of the curd and perhaps the curd pulls
slightly away from the pot edge or cracks.
Fresh milk will perform differently as seasons and weather changes.
Q. I just started making goat cheese. At first I tried lemon. Then I tried vinegar. Didn’t like it. I just ordered your chevre culture and tried again. Better, but not excellent as most people report. Not sure what I am doing wrong. Rather than a fresh tangy flavor, it is more a sour-ish flavor, with a not so great after taste. The milk is fresh local organic, the goats are mostly the LaManche breed. We live in southwest Arizona where it is very arid. The goats do not graze but are penned and fed.
A. It may be that you allowed the cheese to ripen or drain too long. This will allow the acid to develop too much producing a sour/acid and dry cheese. Also make sure you watch the temp that this is done at because warmer temps will cause a faster acid development.
Q. I purchased chevre culture from you last year that I have kept in my freezer. I had some others left over previously from an earlier order a year or two before that I used first last year and that worked well. However, twice this spring in using a chevre culture that I got from you last year, there was a failure in getting the cheese that I expected. It didn't firm up as much and became more of a yogurt consistency such that essentially it went back to a liquid form when I poured it into my cheese colanders. This happened first 2 weeks ago and also two days ago. I have previously had very good results with my chevre production with your culture. Please advise.
A. Not a lot of details in the inquiry, such as your milk source, but if this is a local raw milk the problem could be early season milk. This can vary form year to year. This can also be the result of a raw milk that has not been used in the first day or so and hence develops its own character, mostly from proteins breaking down from natural lipase in the milk, as well as certain bacteria that do fine at low temperatures.
Also, when you do not see a proper curd forming, wait to see the whey rise slightly to the surface before cutting or ladling the curd. This can take an extra 12-24, or even more, hours. This is common in early and late season milk. If you do not see a firm curd then something may be inhibiting the culture (alkaline milk) or the cultures may be stressed for some reason. My guess is that you ladled the curd way to soon.
Q. We just started milking a friend’s goats and will get 2 gallons a week of milk. We made chevre this week using your mesophilic culture and love the flavor, but it’s pretty crumbly. I’m wondering whether we should use the chevre culture or if we should use some kind of mold to form it in. We hung the curds over a bowl after we’d poured off the whey through cheesecloth overnight. So should we switch cultures, use a mold after hanging, or do something else? We used 1/4 tsp culture and 4 drops rennet for the 2 gallons of milk. Thanks!
A. If the cheese tastes overly acid, you will want to reduce the culture amount or ripen for a shorter time before draining. If the cheese is just dry, drain the cheese for less time to retain more moisture.
Q. I just finished my first batch of chevre using the C20G- Chevre culture,top quality milk from Redwood Farms, and the recipe on your website. Temps maintained within 1.5 degrees. The cheese came out of the cheesecloth after 12 hours, clinging to the sides, kind of rubbery about the edges, softer in the center, and tasting rather bland.
I added 1.5 tsp salt which made it too salty to enjoy. The result is the consistency of cottage cheese that has been drained dry. Other than reducing the salt, do you have any suggestions to improve the taste and consistency next time?
A. I know Jennifer from Redwood Hill and the quality of her milk quite well. Your texture problem could be from draining at too warm a temp. The exterior dries too quickly, causing moisture to be trapped in the center. If you open the bag of draining curd midway and mix the curd it will be more homogenous. Also, the bland flavor may be due to not ripening the curd long enough before draining. Try letting the curd set a bit longer before draining. You are looking for a thin layer of whey on top when it is ready. The salt can easily be adjusted to taste next time.
Tip from a customer!!
"Just a tip for long incubations requiring
temperatures of 86-100F: If your oven has a Proofer setting, you can use
that. If not, you can use a poor mans proofer, in which you boil 2 cups
of water in a pot or large glass measuring cup, cover it and put it in
the oven for 15 minutes while you heat your milk. Remove the pot and put
in the cultured milk. The oven will stay a balmy 92-96F for hours!!"
Jim, our tech man, had this to add: There are many other ways to do this
as well. Mine is to use an insulated cooler with bottles of warm water
to hold the temps. This will keep your oven open for use and you can
move the cooler out of the way.