Comments on: Chevre Recipe For Home Cheese Making https://curd-nerd.com Your Essential Home Cheese Making Resource Tue, 05 May 2020 06:03:56 +0000 hourly 1 https://wordpress.org/?v=5.4.19 By: dianak https://curd-nerd.com/chevre-recipe/#comment-71728 Thu, 25 Feb 2016 23:50:23 +0000 https://curd-nerd.com/?page_id=594#comment-71728 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.
Thank You

]]> By: Curd-Nerd https://curd-nerd.com/chevre-recipe/#comment-13395 Mon, 03 Feb 2014 03:13:09 +0000 https://curd-nerd.com/?page_id=594#comment-13395 In reply to Maria Januszczak.

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.

]]> By: Maria Januszczak https://curd-nerd.com/chevre-recipe/#comment-13041 Sun, 19 Jan 2014 06:52:17 +0000 https://curd-nerd.com/?page_id=594#comment-13041 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?

]]> By: Curd-Nerd https://curd-nerd.com/chevre-recipe/#comment-8780 Wed, 17 Jul 2013 04:28:16 +0000 https://curd-nerd.com/?page_id=594#comment-8780 In reply to Cathy Wright.

Absolutely Cathy : )

]]> By: Cathy Wright https://curd-nerd.com/chevre-recipe/#comment-8624 Sun, 07 Jul 2013 04:03:28 +0000 https://curd-nerd.com/?page_id=594#comment-8624 Could Cheri still have used the unset goat’s milk to make ricotta?

]]> By: curdnerd https://curd-nerd.com/chevre-recipe/#comment-618 Fri, 15 Jun 2012 02:29:37 +0000 https://curd-nerd.com/?page_id=594#comment-618 In reply to cheri charles.

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!

]]> By: cheri charles https://curd-nerd.com/chevre-recipe/#comment-595 Sat, 02 Jun 2012 13:43:40 +0000 https://curd-nerd.com/?page_id=594#comment-595 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?

]]> By: curdnerd https://curd-nerd.com/chevre-recipe/#comment-515 Tue, 10 Apr 2012 01:53:34 +0000 https://curd-nerd.com/?page_id=594#comment-515 In reply to helen.

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!

]]> By: helen https://curd-nerd.com/chevre-recipe/#comment-483 Thu, 29 Mar 2012 09:01:25 +0000 https://curd-nerd.com/?page_id=594#comment-483 will this make creamy soft cheese..?

]]> By: 3 New Soft Cheese Recipes | Curd-Nerd https://curd-nerd.com/chevre-recipe/#comment-80 Wed, 27 Jul 2011 10:13:46 +0000 https://curd-nerd.com/?page_id=594#comment-80 […] Chevré […]

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