Easy Chevre
- windriverfarmks
- 4 days ago
- 1 min read
Making your own fresh Chèvre (goat cheese) at home is a simple, low-effort process that results in a creamy, tangy, and delicious cheese. This recipe uses culture and a small amount of rennet for a classic, controlled curd.
1
Testing the Curd Strength
Insert a clean knife into the curd.
Slowly lift the knife.
A "clean break" occurs when the curd splits cleanly and leaves a smooth, separated line. The crack should fill with clear whey. If the break is mushy, the curd needs more time.
Notes
1
Warm your fresh, raw goat milk to between 68-72°. This is best done by immerging your pot of milk into a sink full of hot water and monitoring the milk's temperature.
If you tend to keep your home or kitchen cool, you can warm the milk to 86°.
2
Once the milk is at the correct temperature, add the package C20G Chevre Culture. Do this by sprinkling the culture powder across the surface of the milk. Allow it to sit quietly for 2-3 minutes to re-hydrate before stirring it in.
3
Now, the milk needs to rest quietly for 6-12 hours, while the culture works its magic and the rennet coagulates the curd. The thermal mass of the milk should keep it plenty warm during this time, and it's okay if the temperature drops a degree or two.
Personally, I like to rest my milk in a cooled oven. The oven helps insulate to the milk and keep the temperature a little more constant.
4
When a good curd has formed you will see a layer of whey over the curd mass. The curd mass may show some cracks or have pulled away from the sides of the pot. When tested with a knife the curd should show a clean break.
At this point you can use a ladle or slotted spoon to gently transfer the curd to a colander lined with cheese cloth or butter muslin. Allow it to drain this way for 6-12 hours, still maintaining the constant temperature of 68-72°. Once again, I prefer to place the cheese in a cooled oven to help insulate it and maintain temperature.
The length of time you allow the Chevre to drain can vary depending upon your personal taste. A longer drain time results in a drier, tangier Chevre. A shorter drain time creates a sweeter Chevre with more moisture and a shorter shelf life.
This is a time for you to experiment to find out what you like and what works for you in your kitchen.
5
Once the cheese has drained to your preference, you can mix in 1.5-2 teaspoons of cheese salt. This improves the flavor of the Chevre, as well as stops the culture from growing further and producing excess acid.
This is also the time to add any flavor inclusions you may like, such as fruit or herbs.
You may also place the cheese in a mold at this time, if you choose, to attain a particular shape.
Now the Chevre must be chilled as soon as possible. It's ready for eating or cooking with at this point, so just store it in a container with a lid to use at your convenience.
Your Chevre is best used within a week to ten days.
Instructions
1 gallon fresh raw goat milk
1 packet C20G Chevre Culture
2 tsps cheese salt
Flavor inclusions such as fruit or herbs (optional)
Ingredients
Stainless steel pot large enough to hold a gallon of raw goat milk
Thermometer
Knife to test curds
Colander
Cheese cloth or butter muslin
Ladle or slotted spoon
Chevre mold (optional)
Equipment Needed
Easy Chevre
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Making your own fresh Chèvre (goat cheese) at home is a simple, low-effort process that results in a creamy, tangy, and delicious cheese. This recipe uses culture and a small amount of rennet for a classic, controlled curd.
Servings :
Calories:
Prep Time
10 min
Cooking Time
< 30 min
Rest Time
6-12 hours
Total Time
Up to 13 hours
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