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
Kosher Info
Kosher certificate available upon request
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 StatesThis was my first time making cheese. I used the starter to make Quark and the result was excellent. Very easy process and the cheesemaking book was very helpful. Thank you!
United StatesFirst time using the chèvre culture, it worked really well. The cheese was absolutely delicious!
United StatesI have been making chèvre with this starter for 8 years. My cheese has set up every time but twice in all those years and I make 2 -4 pounds of chèvre a week! In fact it comes out so well that I hardly make any other kind of goat cheese.
United StatesI've made chevre using lemon juice and vinegar, but I've never been happy with it. It's too dry and tangy. With this culture, the hardest part of the whole process is getting the milk to the right temperature...and that's not all that hard. I've made a few converts with this cheese. Several people who tell me they hate goat cheese LOVE this.
United StatesEverything at 9,500' is a challenge, so I was a little bit worried that this wouldn't work. My raw goat milk chevre is amazing! Thanks for making it so easy!