New England Cheese Making: Chevre Starter Culture

This Chevre culture creates a rich and creamy tasting fresh cheese from goats milk. Make up to five batches of cheese with this culture pack, each batch will be approximately two pounds of cheese. This culture is a favorite among cheese makers because it's easy to use and produces a fantastic cheese.

Ingredients

• Lactose
• (LL) lactococcus lactis subsp. lactis
• (LLC) lactococcus lactis subsp. cremoris
• (LLD) lactococcus lactis subsp. biovar diacetylactis
• Microbial coagulant enzyme

Storage
Store in freezer

Yield
Each of the five packets will make approximately 2 pounds of cheese

Directions

• Heat 1 gallon of milk to 86ºF
• Add 1 packet of chevre culture to milk, let rehydrate for 1-3 minutes
• Stir milk for 1-2 minutes
• Let set for 6-12 hours
• Drain in Butter Muslin for 4-8 hours
• Store finished cheese in a refrigerator for up to one week