Cheesemaking: Chèvre Recipe
By pattie_d
This Chèvre recipe makes a simple, yet delicious beginner’s cheese.
Spread creamy chèvre on a French baguette or stuff this fresh cheese into sweet cherry tomatoes. Only made from goat’s milk, chèvre is a perfect cheese to make for the beginning cheesemaker.
- 1
Ingredients
- EQUIPMENT
- Slotted spoon
- Ladle
- String
- Colander
- INGREDIENTS
- 1 1 1 gallon pasteurized goat milk
- 1/8 1/8 1/8 teaspoon Mesophilic DVI MA culture
- 2 2 1/4 drops of liquid rennet dissolved in 1/4 cup nonchlorinated water
- 1/2 to 1 1/2 to 1 to teaspoon noniodized salt to taste
- Optional: Herbs, such as fresh chives, lavender blossoms, or a blend, such as herbes de Provence; other ingredients, such as black pepper, green peppers, or olives
- Herbs, such as fresh chives, lavender blossoms, or a blend, such as herbes de Provence; other ingredients, such as black pepper, green peppers, or olives
Preparation
Step 1
1. Pour the goat milk into a cooking pot. Heat milk slowly to 86 degrees (30 degrees). Remove from heat.
2. Sprinkle the culture over the top of the milk and gently stir, making sure the culture is dissolved and well integrated into the milk. Allow this mixture to sit for about 45 minutes, so the culture has time to develop.
3. Add the rennet mixed in water and stir, coming up from the bottom of the pot, until the culture and rennet are well integrated into the milk. Let the mixture rest, covered with a cloth, in a warm place for 12 to 18 hours. The gel will thicken to the consistency of yogurt while it is resting.