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.
- 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).
- Measure out 15ml cool, non-chlorinated water and stir in the rennet.
- Pour the milk into a saucepan and add the skim milk powder (if using).
- Stir in the calcium chloride.
- Warm the milk to 22°C (whilst constantly stirring, to prevent scalding).
- Remove the saucepan from the heat and add the starter culture. Allow the starter culture to rehydrate for one minute, before stirring through.
- Stir in the diluted rennet solution. Count to 30, then stop stirring immediately.
- Cover the saucepan and and let it sit undisturbed, at room temperature for 16-24 hours or until thickened.
- After allowing for the setting time, the milk should have thickened to a custard like consistency.
- 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.
- Drain the goats curd until it reaches the desired consistency.
- Mix ¼ tsp. salt and herbs (optional) through the drained curds.
- The Chèvre will last for approximately one week in the fridge, although this can vary depending on the freshness of the milk.