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Chevre (Goat Cheese)

Soft cheese made from raw goats milk
Prep Time 5 minutes
Cook Time 5 minutes
12 Hrs and then 8hrs 1 day

Equipment

  • 1 Stock Pot
  • 1 Slotted Spoon
  • 1 Cheese Cloth
  • 1 Digital cooking thermometer
  • Colander

Ingredients

  • 1 gallon Raw Goats Milk
  • 1 packet Chevere Culture
  • 1 tsp Sea Salt
  • 2 tbsp Fresh Chives OPTIONAL
  • 2 Cloves Pressed Garlic OPTIONAL

Instructions

  • Heat 1 gallon whole raw goats milk to 75-80 degrees in a large pot.
    Remove from heat and Stir in 1 packet of chèvre culture (I get mine from New England Cheese Making)
  • Let sit covered on your counter at room temp for 12-18 hours. The longer the curd sets, the more acid will be produced, so the length of time you want to let it sit will depend on how you like your cheese. I recommend starting with 12 hours and then experiment from there.
    Once curd has set, ladle with a slotted spoon into cheese cloth lined colander.
  • Tie the corners of the cheese cloth together, and hang to drain for 8-12 hours. Again, the consistency that you like your cheese will dictate how long you let it drain.
  • Once drained mix in 1 tsp salt. If you want a great spread for crackers, add 4 cloves pressed garlic and 2 tbsp chives (OPTIONAL)
  • Store in an airtight container in the refrigerator for up to about a week.