Chevre Starter Cultureeasy 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
|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
- starter culture
Chevre turns out great
This culture was so easy to use and I had excellent cheese every time. Quality product!
Very easy to use, very simple recipe and everyone loves it! Made with our goats milk
Great Culture for Chevre
I’ve never made cheese before but used it 3x so far with Nigerian dwarf goat milk and it works great. I add this in the evening to the heated milk and in the morning I’ve got curds and whey to separate and dry. Super easy to follow instructions.
I’ve never made cheese before but used it 3x so far with Nigerian dwarf goat milk and is works great. I add this in the evening to the heated milk and in the morning I’ve got curds and whey to separate and dry. Super easy to follow instructions.
Best Cheese I've Ever Had
Fantastic! I've made a simple farmer's cheese with goat milk, lemon juice and vinegar in the past. Inconsistent at best. A friend gave me a pack of your Chevre culture. It's so easy, I kept thinking that I must have skipped a step. The end result is a smooth, sweet, spreadable cheese that doesn't need herbs to be amazing. Super easy, fantasy results!