Homemade Chevre

The recipe that I used for making the chevre was from the excellent book Home Cheese Making.  The ingredient list is simple.

1 Gallon whole goat’s milk (they suggest pasteurized, we used raw)
1 packet direct-set chevre starter (which includes: s.lactis, s. cremoris, s. lactis biovar diacetylactis, malto dextrin and vegetable rennet.)

Heat the milk to 86 degrees Fahrenheit.  Add the packet of stater and mix it in completely.  Cover the pot and let it sit for 12 hours.  After 12 hours scoop the curds into cheese cloth (muslin) and hang for another 12 hours.  Remove the cheese from the cloth, at this point you can add sea salt and mix thoroughly if that’s your thing.  Otherwise just refrigerate and salt as you go.  The book says to use within a week (I have some in my fridge that is 2 weeks old and still very delicious).

Chevre is tasty on just about anything.  Great with a mix of herbs, on toast or in pasta.  You can even substitute it for cream cheese in a cheese cake. I served it with pan fried lamb chops (wish they had been goat), roasted sweet potatoes and preserved tomatoes.

One response to “Homemade Chevre”

  1. Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.
    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.
    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.
    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”
    Best regards,


Leave a Reply

Your email address will not be published. Required fields are marked *