The word chèvre means goat in French. This particular homemade chèvre recipe is soft, subtle and super creamy. Whether you’re a cheese making beginner, or seasoned pro – this recipe is perfect for all.

MAKES: 100-200G

Chèvre

Ingredients

  • 1L pasteurised goat's milk.
  • 2 tbs. skim milk powder (optional - gives a stronger curd and higher yield).
  • 5 drops (or 0.3ml) Calcium Chloride.
  • A tiny pinch (or ½ ‘drop’ spoon) Mesophilic Starter Culture.
  • 0.5ml liquid or 1/16th tablet rennet diluted in 15ml of cool, non-chlorinated water (boiled and cooled).
  • ¼ tsp. salt
  • Herbs to taste (optional).

Instructions

    INOCULATING THE MILK
  1. Measure out 15ml cool, non-chlorinated water and stir in the rennet.
  2. Pour the milk into a saucepan and add the skim milk powder (if using).
  3. Stir in the calcium chloride.
  4. Warm the milk to 22°C (whilst constantly stirring, to prevent scalding).
  5. Remove the saucepan from the heat and add the starter culture. Allow the starter culture to rehydrate for one minute, before stirring through.
  6. Stir in the diluted rennet solution. Count to 30, then stop stirring immediately.
  7. Cover the saucepan and and let it sit undisturbed, at room temperature for 16-24 hours or until thickened.
  8. DRAINING THE CURDS
  9. After allowing for the setting time, the milk should have thickened to a custard like consistency.
  10. Transfer the goats curd very gently into a double layered cheese cloth-lined colander to drain. Speed up the draining time by hanging the curd.
  11. Drain the goats curd until it reaches the desired consistency.
  12. Mix ¼ tsp. salt and herbs (optional) through the drained curds.
  13. The Chèvre will last for approximately one week in the fridge, although this can vary depending on the freshness of the milk.
  14. OPTIONAL: Once the goats curd has reached the desired consistency, it can be transferred into a cheese mould for several hours, to allow the cheese to take on a beautiful shape.
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