Chevre Culture Sale!
10% off any cultures listed in our chevre recipe 10% off through April 2024
~Discount applied in checkout area~
For best results, please read recipe entirely before beginning.
Ingredients needed:
2 gallons of goat milk (for chevre) or cow milk (for fromage blanc)
¼ teaspoon of MM100 OR Flora Danica OR Aroma B
½ teaspoon Calcium chloride
2 drops liquid rennet/coagulant dissolved in ¼ cup non-chlorinated water
Water (non-chlorinated)
½ to 1 teaspoon Salt
Equipment:
Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Thermometer
Measuring spoons
Large mixing spoon
Cheesecloth or draining bag
Long knife (blade approx. 9 to 12" or longer) for cutting curd
pH strips or pH meter (optional)
Directions:
- Heat whole milk to 76⁰ F in stainless steel pot. Initial pH should be at 6.5-6.7
- Add ¼-teaspoon of culture. Allow to sit on top of the milk for 3-5 minutes, then stir into the milk.
- Add 1/2 tsp of calcium chloride. Dilute in ¼ cup non-chlorinated water.
- Add the diluted rennet solution. Stir in an up and down motion 5-7 times. Allow the milk to stop moving and do not disturb the milk during the coagulation time.
- Cover and allow the milk to set at room temperature for 12-18 hours, or until it coagulates. The room temperature should not exceed 72⁰F.
- Place a draining bag, cheese cloth or muslin in a colander. Place the colander in the sink or over a container to collect the whey. With a slotted spoon, gently transfer the gel mass, now called the curd, into the lined colander.
- Once all the curd is ladled into the colander, gather the draining bag and tie it with a string. Hang it over a sink or, if you want to keep the whey, a container to collect the whey.
- Allow the curd to drain for about 12 hours (or longer if a less-moist cheese is desired).
- Remove the curd from the bag, place in a bowl and work in the salt.
- At this point, herbs or other ingredients can be added as well.
- Eat fresh or can be stored in refrigerator for about 2 weeks.