Chevre is a fresh cheese which is extremely simple to make. Chevre is a classic French cheese.
This Chevre Cheese recipe a fantastic beginners cheese. Chevre should be made from Goat’s Milk so you will need to source a good supply of Goat’s milk to get started.
Chevre Cheese Ingredients
- 4 litres fresh goat’s milk
- 1/4 teaspoon mesophilic starter (I use MM100)
- 2 drops of Rennet diluted in 1/4 cup water
- 1 teaspoon non iodized, kosher or canning salt
How To Make Chevre Cheese Recipe
- Warm milk to 30c
- Add culture and stir in thoroughly
- Leave to ripen for 45 minutes
- Add diluted Rennet
- Leave to set for 12-18 hours at a temperature no less than 20 degrees celsius
- Curd will not be a firm strong curd but should set to the consistency of a thick yoghurt.
- Ladle into a colander lined with a fine weave cheese cloth (use 2 layers if necessary)
- Gather the corners of the cloth and tied into a draining bag.
- Hang to drain the whey for 10-12 hours
- When the cheese has reached your desired consistency spoon it into a bowl and mix in the salt.
- Flavor with herbs or other ingredients if desired.
Chevré is a reasonably bland cheese so will take on the flavors of any condiments
Homemade Chevre Cheese Storage:
Chevre will store in the fridge for 2-3 days.
What is Chevre Cheese?
The word chevre means goat in French and is typically used to mean goat’s cheese, being shortened from the full term fromage de chevre.
Chevre is an artisanal cheese, made from goat’s milk, that originated in France. It is a very versatile cheese and takes on the flavours of herbs and spices well.
Goat’s milk is lower in lactose making chevre a possible option for those that are lactose intolerant. Additionally, chevre is considered a healthier cheese than those made from cow’s milk as it is naturally lower in fat.
Chevre has a very unique, earthy flavour profile that varies with maturity and its texture depends upon moisture content. It can vary from mild to tangy and crumbly to creamy.
Typically, the most common goat cheese is soft, mild and white in colour and is fresh and young. The more it matures or ages, it will deepen in colour to a gold and become firm and tangy.
Chevre cheese does not completely melt when heated but softens to a beautiful creamy texture.
Ways to Use Homemade Chevre Cheese
Now that you know how to make chevre cheese, what are you going to make with it? We have several ideas and a couple of recipes for you!
Chevre cheese can be served very simply as a topping on fresh bread, such as a French baguette.
You can use it in pasta dishes, sprinkle it on pizza and top your salads!
Combine fresh chevre cheese with softened butter and herbs of your choice as a topping or stuffing for chicken, pork chops, steak and fish.
Make a lightened up cheesecake filling by combining chevre cheese with greek yogurt and a little powdered sugar.
The tangy flavour and creamy texture can make vegetables the star of any meal. Check out the following recipes that make veggies showstoppers!
Recipes Using Chevre Cheese Made at Home
We’ve found a couple of great recipes that use chevre cheese for you to try!
Zucchini and Chevre Quiche
This zucchini quiche recipe combines several flavours to create a yummy, savory quiche with zucchini and ham.
You can make your own crust per the recipe, if you like, or begin with a pre-made pastry crust to save time.
Thinly slice zucchini and sprinkle with a little salt. After about 15 minutes, the salt will help release liquid from the zucchini. Squeeze to drain the liquid and pat dry.
Whisk together eggs, milk, thyme, salt and pepper.
On top of the pie crust, create a layer of goat cheese and ham.
Layer the sliced zucchini over the cheese and ham.
Evenly pour the egg and milk mixture over the zucchini layer.
Bake for 35 minutes at 400 degrees F (or until the egg has set.) Allow to stand for 10 minutes before serving.
Full recipe at Cooking Light.
Roasted Cauliflower with Whipped Chevre
Begin by poaching a head of cauliflower in a combination of white wine, olive oil, butter, salt, lemon juice, red pepper flakes, sugar, water and a bay leaf.
Then roast the cauliflower at 475 degrees F until browned (approximately 35-40 minutes).
Blend the chevre, cream cheese, feta cheese, cream and a little olive oil until smooth.
Drizzle roasted cauliflower and whipped chevre with olive oil and serve.
Find the full recipe at Bon Appetit.
Do you have any questions or comments about how to make our Chevre cheese recipe at home? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!
10 thoughts on “Chevre Recipe For Home Cheese Making”
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will this make creamy soft cheese..?
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!
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?
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!
Could Cheri still have used the unset goat’s milk to make ricotta?
Absolutely Cathy : )
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?
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.
I plan on making my own culture per your other instructions. Should I still use 1/4 tsp of my homemade culture? Also, can I use whole milk to make the culture? You specified using skim milk.
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