Chevre (goat cheese)

Millie Johnson


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 ! ;)

★★★★★ 1 vote
Approx. 2 pounds, more or less
15 Min
24 Hr
Stove Top


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


1Pour 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.
2Cheese is ready to drain once it thickens up like yogurt.
3Line 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.
4Once 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.

About Chevre (goat cheese)

Main Ingredient: Dairy
Regional Style: French
Dietary Needs: Vegetarian, Gluten-Free
Other Tag: Healthy