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    The perfect beginner kit for making cheeses with your delicious goat milk!!!! Includes recipes for Chevre, Fresh French Style Goat Cheese and Lactic Cheese.
    We only wish it were possible to send you some of the delicious cheeses that you can make with this kit using your own goat milk. Each recipe has been kitchen tested by Ricki Carroll and will delight every member of your family. Recipe booklet also contains recipes for using your cheeses as well as instructions for making a mother culture.

    CONTENTS: 4-Goat Cheese Molds (M172), 1 oz. Liquid Animal Rennet (R7), Chevre DS Culture 5-pk (C20G), Fresh Culture (C3), 1yd Re-usable Butter Muslin (U2N), Recipe Booklet

    USAGE: Use to make delicious goat cheese right in your own kitchen.

    STORAGE: Chevre and Fresh cultures should be stored in the freezer and will last up to 2 years if stored properly. Rennet should be stored in the refrigerator and will keep approx. 3 months.

    Spring means goat's milk!

    And goat's milk means chevre. Lots of it! As you know, sometimes you just can't eat it all. In fact, you make so much that you have to freeze some of it. Not to worry! It will change texture slightly but it will still be great in recipes like the ones below.

    When you freeze your cheese, wrap it carefully in waxed paper or plastic wrap and put it in a freezer bag. Plan to use it within a few months. When you are ready to use it, leave it in the fridge for one or two days to thaw gradually.

    Simple enough? Of course, you have to make the cheese first, so here's Jessica Durff's description of a basic chevre recipe (I think her photography is amazing!). Then, after you've made it, you're ready for the following 4 recipes, originally presented by chefs at their fabulous websites (they were kind enough to share them with us). All of these chefs have many more recipes at their sites, so check them out!

    Fresh Chevre
    By Jessica Durff

    2 quarts pasteurized goat milk
    1/2 packet of chevre culture meant for 1 gallon of milk
    Lots and lots of cheesecloth

    Heat the goat milk in a stainless steel pot to 86F and whisk in the chevre culture. Remove from heat and let sit at room temperature for 12 – 24 hours. I let mine sit for about 20 because I kept waiting for the curds to form. It turns out that hard curds will not form, but you will notice a much thicker, creamier texture to the milk.

    When you see that thickness, drain the milk in a colander lined with lots of cheesecloth set over a bowl. Rather than pouring the milk through the colander straight from the pan, use a ladle to gently pour it in. You may only be able to fit half the milk in at a time. That’s fine. You’ll hang the first batch before laying out more cheesecloth to drain the second.

    After the milk has drained slightly and you see some whey collected in the bowl, gather the cheesecloth together and secure with twine (as shown in the picture above). Use the twine to hang the cheese where it can continue to drain for 10 hours.

    Do not try to rush the draining process, it takes time. Repeat until all the milk has been drained and is hanging. After 10 hours has passed, open up your cheesecloth packets to find creamy, tart, fresh (!) goat cheese. Salt and season to taste or use as is.


    Goat Cheese Macaroni
    By Rachelle (Shelley) Teller


    1/2 lb. elbow macaroni
    1/4 cup butter
    1/4 cup flour
    3 cups milk, heated
    1 cup sun-dried tomatoes
    8 oz. goat cheese
    1/4 cup roasted garlic
    1 tsp. chopped thyme
    1 tsp. chopped oregano
    1 cup Mascarpone cheese
    1 cup heavy cream
    2 cups fresh breadcrumbs
    1 clove garlic
    1/2 cup fresh, grated Parmesan cheese
    1/4 cup extra virgin olive oil
    1 tsp. chopped parsley


    Preheat oven to 325F. Cook macaroni in salted boiling water until just tender, drain. Run under cold water, then drain very well and set aside. In a heavy saucepan, melt butter, then add flour stirring to combine. Cook 2 to 3 minutes on moderate heat. Add milk, slowly stirring. Simmer 10 to 20 minutes until flour taste has gone. Strain sauce into bowl and cool. Soak tomatoes in hot water until soft, slice into 1/4-inch strips. In a large mixing bowl, place macaroni and half of white sauce. Crumple goat cheese over top. Add tomatoes, garlic, thyme and oregano. Work together gently by hand. Add Mascarpone and heavy cream. Season with black pepper and salt. The mix should be soft but not sloppy, if it is too dry add more white sauce. Put in 10 inch baking dish. In food processor, grind bread and garlic together, then add olive oil and parsley, and pulse in processor just to mix and sprinkle on top of macaroni. Bake 20 to 25 minutes.

    Additional Tips
    Ready in 1 hour, 15 min prep

    Potato-Goat Cheese Gratin
    By Joe Schreiber


    1 tablespoon olive oil
    1 1/4 cups thinly sliced leeks
    1 1/2 cups milk
    1 tablespoon all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground nutmeg
    1 large garlic clove, minced
    2 1/4 lbs Yukon gold potatoes, cut into 1/8" thick slices
    4 ounces (about 1 cup) crumbled goat cheese
    1/3 cup panko breadcrumbs
    1 ounce (about 1/4 cup) fresh grated Parmesan cheese


    In a medium skillet, heat oil over medium-low. Stir in leeks and cook, stirring occassionally, until tender and beginning to brown, about 18 to 20 minutes. Remove and set aside.

    Meanwhile, preheat oven to 400F.

    In a medium bowl, whisk 2 tablespoons of the milk into the flour. Pour in remaining milk - whisk in salt, pepper, nutmeg and garlic until combined.

    Arrange of the potato slices in a 2 quart baking dish coated with cooking spray. Scatter the top with the cooked leeks and crumbled goat cheese. Pour half of the milk mixture over the top. Arrange remaining potatoes over the top - pour remaining milk mixture all over. Cover pan with foil and place into the oven to bake for 45 minutes. Remove foil and continue to bake until the potatoes are tender, about 25 minutes.

    Meanwhile, stir together panko and Parmesan cheese in a small bowl. Scatter onto the tender potatoes and continue to bake, uncovered, until the topping has browned, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

    Makes about 4 to 8 servings, depending if served as a main dish or side.

    Spinach Goat Cheese Lasagna
    by Deborah Mele

    Serves 6


    3 (14 oz) cans chopped Italian tomatoes
    3 cloves garlic minced
    2 tablespoons olive oil
    5 tablespoons chopped fresh basil
    pinch of red pepper flakes
    salt & pepper

    Pasta Dough:

    3 cups unbleached flour
    4 large eggs
    pinch of salt

    Other Ingredients:

    1 (16 oz) bag fresh spinach
    1 (6 oz) log goat cheese
    1 1/2 cups grated Mozzarella
    1 cup grated Parmesan cheese


    To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center. Break the eggs into this well, and start to scramble each egg with a fork as it is being added. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.

    Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.

    Use a pasta roller or roll by hand to make long sheets of pasta 1/4 thick. I use my Kitchen Aide table mixer with the pasta attachment and roll my pasta to the third last position or to number 6 on the dial. After rolling, cut into 12 inch long strips. Precook in boiling water for 30 seconds, then place in ice water. Dry and set aside on clean kitchen towels.

    To make the sauce, cook the garlic in the oil until it is tender. Finally add the tomatoes, basil and seasonings. Bring everything to a boil and then reduce heat to a simmer. Cook for about 10 minutes until thickened.

    Cook the spinach by either steaming it or by using the microwave. Allow to cool and squeeze to remove as much of the liquid as possible. Coarsely chop.

    To assemble the lasagne, add about 1/2 cup of sauce to the bottom of a large lasagne pan. Add a little water and mix. Make an overlapping layer of the noodles across the bottom of the pan. Spread a large spoonful of sauce on top, making sure the noodles are well covered. Take about a quarter of the spinach and layer on top of the sauce. Sprinkle some of the mozzarella on top. Add the next layer of noodles, then sauce, then break up some goat cheese on top. Sprinkle with some of the parmesan cheese. Continue layering in this fashion, alternating spinach and goat cheese layers. Spoon enough sauce to cover the top, and then sprinkle on the last of the parmesan and mozzarella cheese. Drop small dollops of the goat cheese to finish. Cover the dish with foil and refrigerate until ready to bake.

    Preheat oven to 350F. If the lasagna was refrigerated, allow it to come to room temperature before baking. Bake for about 30 minutes. Remove the foil topping and bake an additional 15 minutes or until the top is lightly browned and the lasagna is bubbling. Let rest 10 minutes before cutting.

    No-Bake Lemon Vanilla Goat Cheese Cheesecake
    By Nathan Lyon

    Have on Hand:

    one 8-ounce bag Mi-Del brand gingersnaps (I use my blender to blend them, or crush the gingersnaps in a heavy zip bag) 2 cups
    4 tablespoons butter, unsalted
    3 tablespoons dark brown sugar, divided
    1.5 cups chilled heavy whipping cream
    1 teaspoon pure vanilla extract
    1 tablespoon honey
    11 ounces goats cheese (chevre), room temperature
    zest of 1 lemon, wash the lemon first, 1 teaspoon

    1 nine-inch spring-form pan, sprayed lightly with non-stick spray
    honey, garnish
    mint, garnish


    For the crust, in a small bowl mix to combine the gingersnap crumbs with 1 tablespoon brown sugar, plus the melted butter. Dump that right on in the prepared spring-form pan, then, using the inverted plastic cap of the non-stick spray can, evenly press the crust into the bottom of the sprayed 9-inch spring form pan, then pop it into the freezer which will help the crust set while you make the filling.

    Using the whisk attachment of an immersion blender, hand mixer, or stand-mixer, whisk together the remaining sugar, vanilla extract, plus the cream, until a very thick whipped cream is made. Thicker than normal. Add the room temperature chevre, the honey, plus the lemon zest and continue to whisk until incorporated. Scoop the lemon-vanilla goat cheese deliciousness into the prepared spring-form pan. Spread it evenly, then smooth the top off.

    Wrap with plastic wrap and back in the fridge it goes. Chill for 7 to 9 hours, or, heck, over-night wouldn’t hurt either. When serving, I like to have a pitcher of hot water and a towel at the ready. Un-mold the cheesecake, then soak the knife in the hot water for 30 seconds. Wipe dry then slice into the cake. Return the knife to the water, wipe dry, and cut. You get the picture. Nice even slices. Serve with a drizzle of honey, plus some picked mint would be nice too, don’t you think? Heck yeah! Enjoy.


    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.

    Based on 11 Reviews

    • Complete DIY set
    From: Denver, CO

    Goat Cheese Making kit

    Everything was great! Only feedback is that the recipe lacked in directions/details about the finishing stage(s) of making the cheese...it just said "salt and refrigerate'...When I read the recipe in the back of the pamphlet, there was much more description of the last steps the wasn't exactly 'what to do to finish up', but it was enough that I could wing'd it and guess. Also, there was no mention of 'high altitude' adjustments. Thereafter, sampling the cheese was 'goat cheese' so I guess I did it right.


    From: Vermont


    I visited a local farm with a lawn sign advertising "raw milk". When she asked me to meet her girls, I was stunned to meet goats instead of cows, so I rolled with it and the exuberant farmer introduced me to each of her goats. It was obvious they are content, humanely cared for and healthy. The farmer told me all the things I could do with goat milk, including ordering supplies from NE Cheese Supply to start my own culture. I was intrigued. Two weeks later, I ordered my first kit and bought one gallon of fresh goat milk to try my hand at Chèvre cheese. It was so easy, I feel like the cheese made itself. All the ingredients and special material was in the kit. I had no worries!! It was easy, fun, and I have over 2 pounds of sweet creamy delicious cheese in my freezer to enjoy with my hubby at any time I choose. PLUS, I still have enough culture to make four more batches PLUS the rennet and start-up culture needed to make french style goat cheese (ANOTHER adventure!) all for less than $26.00. AMAZINGLY easy and complete. Thank you very much!!


    • Easy and delicious!
    From: Boxborough, MA

    Another great kit!

    I ordered this when I found goats milk in my local store. So far, have only made the chevre, but it's turned out great every time and will try the french style soon!


    • easy
    • simple
    • none
    From: New Brunswick, Canada

    Great Beginner Kit

    This kit made my first attempt at cheese making a great easy ordeal.I still use and refer back to to included booklet again and again. its just a awesome kit


    • easy
    • don't delay

    No Fail kit

    This kit makes your first attempt at cheese making a huge success. The product you made tastes better than store bought.


    • Have a ton of fun
    • loved the booklet
    From: WI

    Super way to use up goat milk

    I really enjoyed using the kits! It was/is really nice to have a start on equipment and recipes too. I had fun making the cheese and the family liked it. I did like the idea from another reviewer that stated "to watch a Youtube video". Maybe that just makes it easier for us auditory learners, it makes the directions easier to understand. Also you can't help but fall in love with this family and friend of cheese enthusiast!


    • Delicious!
    From: California

    Great for first-timers

    I admit I was a bit wary to try my hand at cheese-making, but discovered the New England Cheesemaking Supply Company through an Alice Waters book (My Pantry) and bought this kit. I bought a good thermometer, made sure everything was perfectly clean, followed the instructions, and wowed myself and my friends with some terrific cheese! And now I'm hooked...


    From: Michigan

    Great for beginners!

    I bought this when I wanted to start making cheese. This was the best way to go because it had everything in it I needed!

    Came with a great recipe booklet that I still use!



    Wow it's Good

    I just made my first batch of goat cheese, and Wow is it good. It has the same taste and texture as a local artisan cheese producers chevre, and it was so easy!! I'm looking forward to my next batch, maybe I'll add some herbs, yum. I also took the leftover whey, and I'm in the process of making gjetost, which my kids love. Thanks for your great website!



    I love this kit!

    <p>I just want to say how terrific the recipes for the soft Goat Cheese kit turned out. Both the chevre and the french style soft goat cheese turned out wonderful, and mmm, mmm were delicious! Everyone was impressed, and they all like it. My niece wants a pound of chevre for Christmas. I told her maybe next year. Now I have all this cheese, well four rounds of soft goat cheese, It's good until next Monday, yumm and thank you.</p>


    From: California

    Chevre is great

    The goat cheese kit is the easiest kit to start with (I make the chevre). You only need a a large pot a thermometer and the way I do it draining it with a cheese cloth lined cullender (the cheese cloth is included in the kit). I get goat milk from my local Trader Joe's (unlike most goat milk I find the Trade Joe's goat milk is not ultra pasteurized). I bring the milk up to temperature add the powder and then place the covered pot in the oven (it is an electric oven with no pilot light and I leave the light off). In the oven the temperature will stay pretty close if the temperature drops turn on the light (an incandescent bulb will bring the oven up to 90 degrees Fahrenheit so don't leave the light on to long). After about 16 hours I drain it in the cullender for about 7hrs which gives the chevre a cream cheese consistency. During the draining process the cullender sits nicely in a bowl that I empty it as required (when the whey reaches the bottom of the cullender).