chevre (goat cheese)

Name: Chevre (goat cheese)
Prep time: 15 min
Cuisine: French
Ingredients: 5 quart(s) goats milk (i used raw); 2 tablespoon(s) diluted rennet (3 drops in 1/3 cup cool distilled water); 1/8 teaspoon(s) dvi chevre culture; 1 teaspoon(s) cheese or sea salt. *do not use salt with iodine*

(1 RATING)

64 Pinches 5 Photos

Millie Johnson

Valley Head, AL

Updated on Aug 9, 2013

Chevre is a soft French goat cheese made with goats milk. It is very easy to make and versatile. You can use it with any recipe requiring cream cheese. It also freezes very well ! Great way to use up the summer overflow of milk, lol. The longer you let it hang, the thicker it will be. Sometimes I reduce hanging time for a softer, creamier cheese for making spreads or dips. * You can use cows milk, but it can't be called chevre. Still yummy ! ;)

Rate

Delicious, creamy, homemade chevre with beautiful pepper jelly poured over. A wonderful appetizer !

prep time 15 Min

cook time

method Stove Top

yield Approx. 2 pounds, more or less

Ingredients

5 quarts goats milk (i used raw)
2 tablespoons diluted rennet (3 drops in 1/3 cup cool distilled water)
1/8 teaspoon dvi chevre culture
1 teaspoon cheese or sea salt. *do not use salt with iodine*

How To Make chevre (goat cheese)

Step 1

Pour milk into large pot. Bring up to 80 degrees then remove from heat. Add the DVI chevre culture and stir well. Now add the diluted rennet and stir well again. Cover and let set (on the counter) 18 - 24 hours.

Step 2

Cheese is ready to drain once it thickens up like yogurt.
Step 3

Line colander with cheese linen or very fine cheese cloth. Pour in cheese mixture then gather the corners and tie. Hang for 6 to 8 hours or until desired thickness.
Step 4

Once you remove cheese from cloth, add salt and mix well. Put into a container and refrigerate. Keeps for 1 1/2 to 2 weeks. * If freezing, omit salt. Put into quart freezer bags and flatten for easy storage and quicker thawing. I like to put mine 8 ounces to a bag.
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