Thursday, September 11, 2014

Cheesemaking: Chevre

My adventures in cheese making started with Chevre. I had some extra milk that was given to me by a neighbor and I wanted to make good use of it. I picked up a box of cheese making supplies for under 20.00 which came with all the other items I needed to get started.

Chevre is really easy to make. In fact the hardest part was waiting to make sure it has drained enough. Here’s a recipe to try for yourself. I’d love to hear about your adventures.


1 gallon goats milk
1 packet Chevre direct set culture
Salt (Optional-I didn’t use at all and it was delicious)
Butter muslin


1.) Pasteurize your milk and cool to 86 degrees.

2.) Add packet of direct set culture - stir well

3.) Cover and let the milk sit for 12-20 hours (until firm).

4.) Ladle curds gently into a colander lined with butter muslin. Scrape muslin if needed to help drain.

5.) Allow to drain for 6 to 12 hours.

6.) Place in a bowl and add salt if desired.


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