Chevré

Chevré is a fresh cheese which is extremely simple to make and is a classic French cheese. It’s a fantastic beginners cheese but it should be made from Goat’s Milk so you will need to source a good supply of Goat’s milk to get started.

Ingredients

  • 4 litres fresh goat’s milk
  • 1/4 teaspoon mesophilic starter (I use Chr. Hansen’s R704)
  • 2 drops of Rennet diluted in 1/4 cup water
  • 1 teaspoon non iodized, kosher or canning salt

Method

  1. Warm milk to 30c
  2. Add culture and stir in thoroughly
  3. Leave to ripen for 45 minutes
  4. Add diluted Rennet
  5. Leave to set for 12-18 hours at a temperature no less than 20 degrees celsius
  6. Curd will not be a firm strong curd but should set to the consistency of a thick yoghurt.
  7. Ladle into a colander lined with a fine weave cheese cloth (use 2 layers if necessary)
  8. Gather the corners of the cloth and tied into a draining bag.
  9. Hang to drain the whey for 10-12 hours
  10. When the cheese has reached your desired consistency spoon it into a bowl and mix in the salt.
  11. Flavor with herbs or other ingredients if desired.
    Chevré is a reasonably bland cheese so will take on the flavors of any condiments

Storage: Will store for 2-3 days in the fridge

Do you have any questions or comments about Chevre? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!

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9 thoughts on “Chevré

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    will this make creamy soft cheese..?

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      Hi Helen.

      Thanks for visiting, and for your question.

      Yes, this recipe should make a nice creamy, soft cheese.

      Come back here if you have any problems and we’ll try and help you out. Good luck!

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    I am making chevre with goat milk. I let it sit over night to form the curd. The curds never formed. We did use rennet that was diluted and stored in the fridge. I’m wondering if I can add fresh rennet to this batch and let it sit for another period of time?

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      HI Cheri

      My first thought would be to ask whether the temperatures required for the curd set were maintained. Also, a Chevre curd doesn’t see to a firm curd, but more a yoghurt type consistency. Did you get this at all? Or absolutely no set?

      I wouldn’t advise adding more Rennet when this occurs as too much Rennet can impart a bitter taste in your cheese.

      I hope you are able to get a good Chevre next time! Good luck!

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    Could Cheri still have used the unset goat’s milk to make ricotta?

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      Absolutely Cathy : )

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    I use chevre to make a goat dip (olive oil, garlic, herbs) and have had no problems with texture until after about a month. After processing the goat dip in a food processor, the oil separates from the rest of the ingredients. Could this be because of the chevre having less fat and more moisture content? Does goat milk change during the course of year in terms of fat and moisture content?

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      Hi Maria. In terms of the reason for separation, I don’t have an answer on that. But in regards to the question about goats milk changing during the course of the year, absolutely. As the seasons change, so too does the feed for the goats, which changes the make up of the milk. Fat levels and moisture will change depending on what feed is available, and the freshness and quality of it.

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