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Chevre (Goat Cheese) Recipe

Chevre (Goat Cheese) Recipe (Chevre (Goat Cheese))

5.00 stars, based on 2 reviews
A Simple Recipe for Making 1 Gallon of Goats Milk into ChevreHere we will begin with the simplest Chevre recipe. We have developed a special Chevre culture pack available from our website that contains both the culture and powdered rennet to set 1...
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Reviews 1-2 of 2

Best Chevre Ever!

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From: SF Bay Area, CA
This recipe and write-up about chevre is the best I've seen. I followed the recipe using 4 gallons of milk that I saved up for the week from my very sweet goat named Pepper. I froze the milk immediately after milking it so that it would be super fresh on cheese day.



First I pasteurized the milk, then added the culture. All I had was C64 Meso aroma B, but it did the job. I let it ripen for 6 hrs. Then I used 1/3 tablet of the WalcoRen rennet and let it set overnight (12hrs). The curd came out just right, very soft. Then it drained for another 24hrs to get the tangyness and moisture level just right. Finally, I salted it using 1 tbs plus 1 1/4 tsp sea salt, kneading it in like it was dough.



Everyone who tries it loves the chevre. Thank you so much for this recipe!

Just the Best

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From: Nashville, TN
I've made this cheese at least a dozen times. It is so easy and results in the best Chevre I've ever tasted.



Recently I've been using a technique that makes it even easier and cleaner to make. I warm the goat's milk in the 1qt containers it comes in. Then I divide the starter into quarters and sprinkle it directly into the containers and stir in. Then I let it form the curd right there in the plastic bottles! This saves so much cleaning on both the front and back end.

Reviews 1-2 of 2