Chevre Starter Culture
Chevre Starter Culture
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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My favorite
This is my favorite starter for chèvre. Does get any easier than this process. I just follow the directions on the packet and it works beautifully each time. I keep several of these in the freezer all the time.
Great Taste
I have been making goat cheese for a couple of years and this Chèvre culture is the best one I ever worked with.
Great taste!
So easy to make goat cheese using these Chevre cultures! The taste is so creamy and delicious!
Delicious and Easy!
This Chevre Starter Culture makes making Chevre so easy!!! Not to mention the taste is amazingly delicious!!!
Easy to use; works great
I have made 6 batches of chevre with the starter culture from New England cheesemaking supplies. This stuff seems pretty foolproof. I am pretty slapdash in my methods--sometimes I let it sit in the pot longer than recommended, sometimes i let it drain longer, and I'm not meticulous about sanitization at all. Yet each batch I've made has turned out perfect and delicious.