Tuesday, November 10, 2009

Home Made Chevre

How to Make Your Own Chevre

  • 1 gallon pasteurized goat's milk
  • 1 packet culture/rennet
  • Extra flavors like chili powder, dill & garlic, etc, if desired.

  • Heat 1 gal. pasteurized milk to 86°F
  • Add 1 packet and mix in.
  • Let set at room temperature undisturbed for 10 hours, or until thickened (like yogurt). How do you tell? When you can run a knife through it and it comes out clean, leaving a clear, defined mark in the cheese.
  • Ladle curd gently into molds (or a similar, appropriate colander). Let dry for 6-12 hours, unrefrigerated. If you want extra flavors, add them in layers as you ladle the cheese into the molds. Use as much or as little as you'd like.

And there you have it: delicious, soft French goat cheese!

For more cooking ideas, 
check out Food Renegade's 
I got this chevre photo, 
a great example of how creative 
you can get with this soft cheese, 


  1. We so hope that you can bring home some cheese when you return! Er, we miss you, and look forward to seeing you in a week and a half! =-D

  2. Yours is so pretty! What did you decorate it with?

  3. So simple and inspiring. Thanks for sharing that pic, too.

    Thanks also for joining in all the Fight Back Friday fun today.

    (AKA FoodRenegade)