From the kitchen
Classic Fresh Chevre
Cultured goat's milk drained in cheesecloth.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1/2 gallon whole goat's milk
- 1/8 teaspoon mesophilic culture (or 2 tablespoons cultured buttermilk)
- 2 drops liquid rennet diluted in 2 tablespoons cool water
- 1 teaspoon salt
Method
- Warm the goat's milk to 72°F in a non-reactive pot.
- Sprinkle the culture over the surface, let it rehydrate 2 minutes, then stir in gently.
- Stir in the diluted rennet with an up-and-down motion for about 1 minute. Cover and let sit undisturbed at room temperature for 12-16 hours, until a thick curd has formed with a clear layer of whey visible on top.
- Ladle the curds gently into a cheesecloth-lined colander and let drain at room temperature 6-12 hours, until it reaches your desired thickness.
- Transfer to a bowl, stir in the salt, and refrigerate. Use within 1-2 weeks.
Kitchen note
The longer you drain it, the firmer the chevre — start checking at the 6-hour mark for a soft, spreadable texture.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.