Chevre Starter Culture $6.95easy to make soft cheese
"My cheese turned out fantastic, it is so easy to make cheese with this starter!"
–Deana, Happy Cheese Maker
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.
- (LL) lactococcus lactis subsp. lactis
- (LLC) lactococcus lactis subsp. cremoris
- (LLD) lactococcus lactis subsp. biovar diacetylactis
- Microbial coagulant enzyme
Store in the freezer for up to 2 years
Each of the five packets will make approximately 2 pounds of cheese
New England Cheesemaking Supply Company
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
- 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
- Q & A
- Related Recipes
- goat milk
Addictively delicious chevre
Can't believe that this tiny pinch of starter from New England cheese making supply makes a pound of the creamiest delicious chevre from a gallon of goats milk just by standing for a day. It's unbelievably easy and the cheese is half the price of what's available in the store !!!
Best Chèvre Ever!
I made this cheese with fresh goats milk from my Nigerians, and it was super easy to use and turned out so beautifully—best chèvre I’ve had, and my family all loved it! Thank you!
The Versatile Culture!
I've used this chevre culture to make chevre (obviously), aged goat cheese (recipe at this site and super, super YUM) and Belper Kolles, a Swiss parm-like cheese (recipe also at this site). If you're new to cheesemaking a Chevre is a great place to start. It's super easy, nearly failure-proof and creates a super delish cheese to astound and amaze your friends and family.
I simply add a teaspoon of blue cheese stirred in a quarter cup of water to the drained chevre curds and put them into a press. Age the resulting wheel in a 55 degree refrigerator for a month, turning daily, and the result is a delicious blue cheese.
It worked.....although I was skeptical after it sitting in my mailbox on a hot day!