Fresh Chèvre Culture
Makes a delicious, creamy, fresh goat's milk cheese. Contains 5 packets of cultures that will each set 1 gallon of milk. If you already have the molds and butter muslin from our Fresh Goat Cheese kit, these cultures will keep you in the kitchen, creating lots more tasty chèvre.
CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme
YIELD: 1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese.
DIRECTIONS: Heat 1gal. milk to 86ºF, add 1 packet of culture to your milk and let rehydrate for 1-3 minutes. Stir into milk and let set for 6-12 hours. Drain in Butter Muslin for 6 hours and refrigerate for up to a week.
STORAGE: Keep packets in the freezer, they will last up to 2 years.
Learn to make easy goat cheese (fresh chèvre) and fromage blanc (from cow's milk) using store-bought (or fresh!) milk in five easy steps.