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Home :: Fresh Chevre

Fresh Chevre

For best results, please read recipe entirely before beginning.

Ingredients needed:

2 gallons of goat milk
¼ teaspoon of MM100 or MM101 OR Flora Danica OR Aroma B
½ teaspoon Calcium chloride
2 drops liquid rennet/coagulant dissolved in ¼ cup non-chlorinated water
Water (non-chlorinated)
½ to 1 teaspoon Salt

Equipment:

Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Thermometer
Measuring spoons
Large mixing spoon
Cheesecloth or draining bag
Long knife (blade approx. 9 to 12" or longer) for cutting curd
pH strips or pH meter (optional)

Directions:

  1. Heat whole milk to 76⁰ F in stainless steel pot. Initial pH should be at 6.5-6.7

  2. Add ¼-teaspoon of culture. Allow to sit on top of the milk for 3-5 minutes, then stir into the milk.

  3. Add 1/2 tsp of calcium chloride. Dilute in ¼ cup non-chlorinated water.

  4. Add the diluted rennet solution. Stir in an up and down motion 5-7 times. Allow the milk to stop moving and do not disturb the milk during the coagulation time.

  5. Cover and allow the milk to set at room temperature for 12-18 hours, or until it coagulates. The room temperature should not exceed 72⁰F.

  6. Place a draining bag, cheese cloth or muslin in a colander. Place the colander in the sink or over a container to collect the whey.  With a slotted spoon, gently transfer the gel mass, now called the curd, into the lined colander.

  7. Once all the curd is ladled into the colander, gather the draining bag and tie it with a string. Hang it over a sink or, if you want to keep the whey, a container to collect the whey.

  8. Allow the curd to drain for about 12 hours (or longer if a less-moist cheese is desired). 

  9. Remove the curd from the bag, place in a bowl and work in the salt.

  10. At this point, herbs or other ingredients can be added as well.

  11. Eat fresh or can be stored in refrigerator for about 2 weeks.