Chèvre Cheese Making Recipe
General
Chèvre is the French word for goat and Chèvre cheese is a simple goat's milk cheese.
Ingredients
- Goat's milk.
- Mesophilic Starter Culture, homemade or manufactured such as Danisco's Choozit MM100, amount as per manufacturers/package directions or your experience.
- Optional: Calcium Chloride if using store bought pasteurized goat's milk, amount as per manufacturers directions or your experience.
- Rennet, amount as per manufacturers/package directions or your experience.
- Salt.
Directions
- If using raw milk then it is recommended to pasteurize milk.
- Heat or if pasteurized cool milk to 28°C / 82°F, measure pH.
- Add mesophilic culture.
- Allow milk to cool to 25.5°C / 78°F.
- When have 0.2 pH drop i) add optional CaCl2, ii) add rennet, and iii) cover and let ripen while maintaining 25.5°C / 78°F.
- When pH reaches 5.4-5.5, ladle curds into draining molds on draining board at room temperature.
- Drain cheese to desired consistency, normally overnight.
- Turn cheese in mold onto draining mat, when cheese(s) dropped, remove molds.
- Dry salt to taste.
- If still too moist allow drain at room temperature further.
- Place in high hummidity cheese cave, after few days Chevre is ready to be eaten.
Options
- Optional: Flavorings such as pepper, garlic, dill, or parsley.