A rich and creamy tasting fresh cheese from your goats milk.

CULTURE INCLUDES: s.lactis, s. cremoris, s. lactis biovar diacetylactis, malto dextrin and vegetable rennet.

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 now buy 12 or more 5 packs and receive our price break of $3.00 for each for a total of $36.00.

 

FREQUENTLY ASKED QUESTIONS AND GENERAL PRODUCT INFORMATION

Q. I'm making some lovely herbed goat cheese, drained in molds. They'll be the Christmas gift we give to family and close friends, and so I am wondering if you have any advice on how to wrap these hummers. So far, I've just placed them in the center of a section of parchment paper and went for it. I'll keep experimenting, but will take on any pointers gladly!!

A. With such a moist cheese, I simply use wax paper since parchment paper tends to wick the moisture away.

How do I determine
when the chevre is ready to drain?

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?
Our 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 coagulation is: 

• 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.