Chevre, means “goat cheese” in French. It is a soft, molded, fresh cheese. It has a texture similar to cream cheese, though slightly drier, and is lighter and fluffier. You can usually substitute chevre in recipes that call for cream cheese or ricotta.
It is quite simple to make and does not require a lot of special utensils. It also does not consume a lot of goat milk or time to make and it is one of the simplest.
You can make this cheese as “bag cheese” or molded. If you wish to mold it, you will need molds like in plastic containers with holes in the bottom, to make this cheese.
Once you have your molds, you are ready to make your very own Chevre.
- 1/2 gallon of fresh goat milk or raw, unpasteurized goat milk
- 1 oz. mesophilic culture
- liquid rennet
- 5 Chevre molds, or
- Fine cheese cloth (butter muslin)
Remember to sterilize all your equipment before you begin.
In a stainless steel pot, warm the milk to 72°.
Add the culture and stir well. Now you need to add 1/5 of a drop of rennet. Or measure out 5 Tablespoons of water into a small cup. Add to the water 1 drop of liquid rennet and stir well. Now measure out 1 Tablespoon of the rennet dilution (this one Tablespoon contains 1/5 of a drop of rennet) and add it to the milk. Stir well.
Cover the milk and place the pot somewhere that it can sit undisturbed and will stay about 72° for about 18 hours. But, you can let it go for 24 hours. What you do is place the pot in the cold oven until the next day.
When the milk has coagulated, you are ready to drain the curds or mold the cheese.
How to make “bag cheese” ?
Pour the curds into a cheesecloth lined colander. Tie up the ends and hang the bag and let drain 6-8 hours. When it is thickened, salt to taste and enjoy. Unblended, this cheese substitutes nicely for cream cheese.
How to make molded cheeses ?
Pour off any whey that has separated from the curd. Place your molds on a rack over a large baking pan. A lot of whey will drain from your cheese, and you will need a large pan to catch it. Carefully ladle the curds into the molds.
Let the curds drain for two days at room temperature or you could drain the cheese in the fridge if there is enough space.
After the cheese has drained you can carefully unmold them into your hand. Sprinkle all the sides of the cheese with a little Kosher salt and wrap them in plastic wrap. The cheese will keep for about 2 weeks in the fridge.
How to enjoy Homemade Chevre?
The best way to enjoy your homemade Chevre is on crackers. It can also be used in any recipe calling for “goat cheese” and can be substituted for cream cheese.
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