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
- starter culture
I shared Nubien milk and starter with Patty and she loved it so much she asked me for more two times. Love the creameyness of the cheese. John
I am out of milk for the season, haven't tried this yet but your cultures haven't failed yet. I'm certain, when I'm milking the goats again I'll have plenty of Chevre from this culture.
I bought the starter and had good results. It's a lot of improvement in quality of the goat cheese. Approved!
This chevre culture makes it simple and easy to make your own chevre. I have used this with different varieties of goats milk as well as raw and pasteurized (myself) milk and it has always produced a great result. I highly recommend this, especially if you are new to cheese making and like mild goat cheese.
Before our Nigerian Pigmy Nanny goat gave birth in May I had never tasted anything made with goats milk (including the milk itself). I'm now happily making and eating Chevre. In fact, we like it so much and it's so easy to make with your excellent cultures, that we have been using it to the exclusion of all other cheeses. Joanne Kemp