CHÈVRE is one of the easiest cheeses to make. Operations are simple, and the timing is not strict at all.
The name is French as it was very popular in France and popularised among the classy American restaurants from where the American version became viral. However, goat cheese was consumed by common people and lower classes for centuries. Nowadays, the American version is a standard as the cheese is fresh and mild compared to the traditional version, which has a saturated goaty flavour and is better suited for long-aged cheese.
Variants of Chevre exist from Japan to Latin America under different names, and it has not been recognised as a delicacy until recently.
Fresh CHÈVRE can be made in two ways
- Using rennet as a couagulant
- Using white vinegar or better fresh lemon juice as a coagulant
The yield will be around 500-700 grams depending on the milk
Always use full-fat milk for better results. Starter cultures work fine, but ready yogurt and kefir will speed up the acidification. You will need
You will need starter cultures, rennet, multicooker or any large heat-resistant container. Colander or/and cheesecloth, 1 tbs non-ionised salt and some time. Fresh or dry herbs on taste
Using rennet
- Warm 4L of full-fat and unhomogenised goats’ milk to 30C degrees, add the starter culture (or ready yogurt or kefir) of your choice and stir well.
- Dissolve the rennet in 1/3 cup of water and pour in the milk. Stir well again
2.1. Cover the mixture and keep it at a hot spot or incubate for 12-16 hours. If ready yogurt and kefir are used, incubate for 3-6 hours only
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When the curds form, they will sink to the bottom of the container
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Place in the cheesecloth or colander and drain over a bowl for 5-8 hours at room temperature.
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Then, open the cheesecloth and add 1 tbsp salt. mix well
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Keep draining it in a cheesecloth for another 6-8 hours
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Form it as you wish or leave it like that for easy spreading
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Sprinkle with fresh herbs if you like and keep refrigerated
The fresh acid set version can be made with lemon juice and no rennet.
You will need a multicooker or any large heat-resistant container. Colander or/and cheesecloth, 1 tbs non-ionised salt and some time.
Fresh or dry herbs on taste.
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Pour the full-fat goats` milk into a large saucepan and heat to near boiling point. Turn the heat off.
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Add 1-2 tbsp of fresh lemon juice and allow some time until the milk form curds. Goats’ milk cannot curdle like cows’ milk, as the curds can be small. This means that the mixture can still be liquid after 10 minutes.
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When curdle, pour in cheesecloth over a large bowl. The whey amount will be substantial. Allow 5-8 hours to drain.
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Then, open the cheesecloth and add 1 tbsp salt. mix well
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Keep draining it in a cheesecloth for another 6-8 hours
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Form it as you wish or leave it like that for easy spreading.
7 Sprinkle with fresh herbs if you like and keep refrigerated
Enjoy