Chevre Starter Culture
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
Great Goat milk starter
A rock solid goat milk starter. it makes great tasting cheese with great texture and mouth feel.
My go-to quick and easy cheese culture
I love the chevre starter culture. When my Alpine does are in heavy milk production, it's so easy to take the morning milking, strain it into the cheese kettle, add the culture, cover and head to work. When I get home from work, I drain the curds and hang them up to continue draining overnight. In the morning I put the soft, crumbly cheese in the fridge. we use it as a salad cheese, mixed in with grilled vegies, in celery, on a fruit plate, or in cheese cake. Easy-peasy and super delicious.
Chèvre starter never fails!
I’ve been using this starter for years and I’ve never had a bad batch! The cheese is always smooth and delicious !!
We have been using your Chevre Starter Culture for years and it has never failed to turn our Goat milk into a delicious batch of Chevre.