How to Make Chevre - Goat Milk Cheese
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Published 2021-05-29
You can find a printable recipe for Chevre here: twoguysandacooler.com/chevre/
If you want more information of the Chevre Starter Culture that I mentioned click here: tinyurl.com/ctr7d69x
OR
A Goat Cheese Home Kit: tinyurl.com/478hr5fp
In this video we used:
Flora Danica Starter Culture: tinyurl.com/ysfm9cmz
Calcium Chloride: tinyurl.com/jz999d24
Rennet: tinyurl.com/2u5kjbbr
Small measuring spoons: tinyurl.com/ytyt3u5h
Curd Skimmer: tinyurl.com/4y6tmun2
Cheese Cloth: tinyurl.com/559b97zm
Curd Cutter: tinyurl.com/ksnyeta6
8oz molds: tinyurl.com/2hhdc9tm
Cambro 12qt container w/lid: amzn.to/2RD7sGd
Ph Meter by Apera Instruments: amzn.to/2A04Gll
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You can find a printable recipe (with adjustable quantities) here:
Companies we use for our projects:
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New England Cheese Making Supply Company: tinyurl.com/hytekn7c
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Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
High End Accurate scale to .01g: amzn.to/3gj79dA
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Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
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20# Electric Sausage Stuffer: tinyurl.com/25u9n25b
Stainless Steel Dutch Cheese Press: tinyurl.com/y7r4xmuw
33# capacity scale: tinyurl.com/mv8mx3pm
Hand heald vac sealer: tinyurl.com/5cs77d2m
Heavy Duty Vac Sealer: tinyurl.com/us2p3pbw
Thermapen Mk4 - tinyurl.com/y224z7ke
DOT Kitchen Temperature Reader - tinyurl.com/3pxtc6
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Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4xcj9wcw
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Eric
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All Comments (21)
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Who wants some fresh, creamy, and very easy to make Goat Cheese!! Be sure to check out the recipe in the description box..
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I make farmers cheese all the time. One of my rescue goats has had a false pregnancy every year for the past 4 years. I got 2 litres from her today. I gotta try this cheese. For the farmers cheese, I heat the milk to where it’s about to boil, then add lemon juice. I drain it for 20 minutes & then salt it. My favourite is to add some fresh garlic & scallions
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Just finished a batch of chevre using your recipe/method it came out beautifully... I made 4.5 oz tubs some herbed with dill weed, some crusted in everythng seasoning some blueberry lemon thyme and some plain...My friends are in for a BIG treat!! THANK YOU...
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What I like about your video is that it's a visual tutorial to go with the recipe that I use and which is almost exactly the same. Thank you so much!
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This is my favourite cheese. It never occurred to me to make it at home - and it looks so simple! Man, this is definitely going on the list!
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Thank you for this great, clear video. I just followed the instructions with 12 liters of fresh goat milk. I can"t wait to taste it! I usually make Alpine cheese, following the recipe we have used since we came here from Switzerland but my cheese cellar, aka garage is full!
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I made this with my goats milk and it was delicious, no overly goaty flavor. I’m getting ready to try this same recipe with my cow milk
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Great job Eric! I love goat cheese and this recipe looks like something I can make. Thanks for sharing buddy. 👍
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Best tutorial ever. THANK You.
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Fantastic presentation!
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I loved the video thank you 🙏
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GREAT JOB U DID A GREAT JOB
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Perfectly Done!
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Amazing. I'll make it with za'atar next time I make goat's cheese.
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Thanks!
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Thank you
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Could this be made if the room temperature is 80 degrees approximately?
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If I wanted to make honey goatsmilk cheese when can I add the honey? Is that at the end too? Or does it get incorporated in. Do I omit the salt? Love your video. So excited to try
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After 12 hr, I observed bubbles on the surface. Is that normal? The temperature of the room is 25-30 C. Is it because of the higher temperature? Also I didn’t use an airtight container but just covered the container with a lid. Could this play a role as well?
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Eric, the way you described your final cheese, is not the kind I like. Goat cheese is my favorite cheese but I like it hard and full flavored. The Spanish Caña de Cabra or the French Le Bucherondin are examples of goat cheeses I love. Can I achieve this style of cheese by just letting it dry out for much longer? If you’re not familiar with the two cheeses I mentioned, they have the white fungus all over the outside and they will form a crust if left for a few weeks in the refrigerator. They can be cut with a steel cable or knife and they are solid inside with no porosity whatsoever. Thanks.
