Chevre Starter Culture
easy to make soft cheese"My cheese turned out fantastic, it is so easy to make cheese with this starter!"
–Deana, Happy Cheese Maker
Description
This Chevre culture creates a rich and creamy tasting fresh cheese from goats milk. Make up to five batches of cheese with this culture pack, each batch will be approximately two pounds of cheese. This culture is a favorite among cheese makers because it's easy to use and produces a fantastic cheese.
Details
Ingredients
- Lactose
- (LL) lactococcus lactis subsp. lactis
- (LLC) lactococcus lactis subsp. cremoris
- (LLD) lactococcus lactis subsp. biovar diacetylactis
- Microbial coagulant enzyme
Storage
Store in the freezer for up to 2 years
Yield
Each of the five packets will make approximately 2 pounds of cheese
Brand
New England Cheesemaking Supply Company
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
- Heat 1 gallon of milk to 86ºF
- Add 1 packet of chevre culture to milk, let rehydrate for 1-3 minutes
- Stir milk for 1-2 minutes
- Let set for 6-12 hours
- Drain in Butter Muslin for 4-8 hours
- Store finished cheese in a refrigerator for up to one week
Cheese Making Bundle
Chevre Starter Culture
Item# C20G
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United StatesChevre turns out great
This culture was so easy to use and I had excellent cheese every time. Quality product!
United StatesChevre starter
Very easy to use, very simple recipe and everyone loves it! Made with our goats milk
United StatesGreat Culture for Chevre
I’ve never made cheese before but used it 3x so far with Nigerian dwarf goat milk and it works great. I add this in the evening to the heated milk and in the morning I’ve got curds and whey to separate and dry. Super easy to follow instructions.
Works great
I’ve never made cheese before but used it 3x so far with Nigerian dwarf goat milk and is works great. I add this in the evening to the heated milk and in the morning I’ve got curds and whey to separate and dry. Super easy to follow instructions.
United StatesBest Cheese I've Ever Had
Fantastic! I've made a simple farmer's cheese with goat milk, lemon juice and vinegar in the past. Inconsistent at best. A friend gave me a pack of your Chevre culture. It's so easy, I kept thinking that I must have skipped a step. The end result is a smooth, sweet, spreadable cheese that doesn't need herbs to be amazing. Super easy, fantasy results!