Chèvre, AKA Le Fromage de Chèvre (the cheese of the goat), is a French variety traditionally made with goat's milk. Goat's milk cheese is easier to digest, as it has less lactic acid and lower fat than cow's milk. Young Chèvre is creamy and spreadable, whereas aged Chèvre becomes more firm and dense. A great addition to any cheese plate, or served with fruit.
You will receive:
4 packets Chèvre culture (includes rennet) and instructions
Direct-set (single use), cultures at room temperature
You will need:
stainless steel pot with lid
non-aluminum spoon
thermometer
butter muslin, tight-weave
dish towel, or yogurt bag
colander
bowl
raw or pasteurized goat milk (avoid ultra-pasteurized or UHT)
1 packet Chèvre starter culture (store remaining packets in freezer for future use)
non-iodized salt
Activate your starter culture:
1)Slowly heat (on low) 1-4 quarts of milk to 86° F. (heat the milk no faster than 1 degree per minute - this can take 30-40 minutes for a gallon).
2)Add one packet of Chèvre starter and mix thoroughly, using an up-and-down motion rather than a stirring motion. Mix no longer than 15 seconds.
3)Place the lid on the pot and allow to culture in a warm spot, 72-77° F, for 12 hours.
4)The Chèvre should be set after 12 hours. There may be some separation of the whey-this is normal. Place the colander in a bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the comers of the cloth, and tie them together to make a bag (a yogurt bag can also be used).
5)Hang the Chèvre-filled bag over a bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses).
6)Store your finished Chèvre in a closed container in the refrigerator for about a week. If freezing, remove as much whey as possible and salt well first.
