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 StatesI have been using this starter for 3 years and it always is consistent, easy and delicious.
United StatesI’m very happy with the results! It was easy and the results were great ❗️
United StatesDelicious! Was so simple and easy.
United StatesFrom **** to plate, I am excited to be making goat chèvre using this culture. For a long time I was making it using lemon juice or vinegar, but with this culture, it not only makes a more traditionally tasting goat cheese, but more of it, and, I don’t have to heat the milk to pasteurization temperature. So I get all the health benefits of using raw milk to make my cheese! I’m very happy with this culture. Works great. (P.S. I divide my packet amount into 4 amounts, as I only need 1/4 packet for each quart of milk)
United StatesI started making cheese during covid to give myself something new to do around the house. The chevre starter was easy to use and the results were some of the best goat chevre I have ever had. The whole process gave me the confidence to make other cheeses using starters from New England Cheese Making, all of which have been delicious.