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
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
- New England
Very easy to make and a family favorite for sure.
The first time I made it I was actually disappointed that it didn't take more work! I make chevre about once a week and take for granted that it always just works and tastes great!
I love New England Cheesemaking Chèvre starter culture! It gives a consistency to my batches, without having to count drops or measure mixtures. I keep this in my freezer year round so I’m always ready to make great tasting cheese.
I make several cheeses for a goat dairy on a small Dutch Caribbean island. This culture makes great chevre and is the easiest to use of everything I make. We also sell flavored chevres with jalapeno and garlic, onion and garlic, cranberries, mangoes, caraway seeds and others added after one hour of draining, before molding. All are popular.
We have ordered multiple types of products and love them all. However, the chèvre is our favorite! Especially with our homestead fresh goats milk!