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
The chevre starter culture is easy to use, consistent and produces excellent chevre. I have been buying my supplies for over 5 years now and never have had a problem with the Starter culture or any other product.
Everyone loves this Chevre
My husband and I have been using this starter for several years. It's super easy to use, and we always get raving reviews from those who try the cheese. Great product for beginning cheese makers and works as an impressive gift.
Best Chev Ever!
I love the starter culture! It is so easy to use. When I’m done milking my goats I add the starter culture, let it sit overnight, strain, add a little salt and I am good to go. It is that easy! Quick shipping too.
Easy as Pie and Delicious!
I have never made an easier cheese. It is almost criminal how simple it is and yet people rave about the taste and marvel at my skill- which consists of heating my goat milk to 86 degrees, adding the culture, letting it sit 12-20 hours and then putting it in butter muslin to drain another 12 hours. The only real talent I have is determining the level of salt to add!!
Just started making chèvre and it is so easy to make and yummy to eat! We love it!!