Chevre in Two Easy Steps

If mastering the art of cheese making is analogous to climbing Mt. Everest (and from what I've read it can be) then I'm just now considering a trip to the mountain. I recently learned to make goat cheese from a farmer-friend who has a small heard of beautiful goats. From the beginning, I anticipated the chevre process would be laborious and time-laden but with a result so delicious it would be worth every effort. Happily, worth the effort it was but laborious it was not. In fact, the whole process involved just a few simple ingredients, supplies and steps. 



Fresh homemade chevre layered with pesto.

The majority of the process is waiting. If you are lucky enough to have goats, then you'll have to wait for the fresh warm milk to cool down to 86 degrees before adding the chevre culture; if, like me, you don't have a reliable source of fresh goat's milk then you'll have to pick some up from the store, and will find yourself waiting for the milk to warm up before mixing in the culture. Next, the mixture is set aside for 12 hours as the whey begins to separate out; then, it's gently ladled into butter muslin and strained for 8+ hours, depending on how moist or dry you want your cheese to be. And that's it. With an active time of 15 minutes or so it's simply that easy.



Fresh chevre made from unpasteurized goat's milk.

For me, it's the experimenting that makes cheese making so fun. And (surprisingly) none of my chevre endeavors have resulted in failure, which is why I think it's a great cheese for beginners.

The first time I made chevre I strained it for exactly the recommended time; the result was rich and flavorful with a texture similar to creme fraiche. Since then I've doubled the time that I strain, which results in a more traditional chevre texture. 

There are many recipes on the Internet that suggest chevre can be made by using lemon juice (or even vinegar.) I look forward to trying that method some day, perhaps for a taste test comparison, but for  now will continue to use the culture method. Interestingly, in Alaska a 5-pack of chevre culture from the local brewery supply store costs less than 5 fresh lemons.

The recipe I follow is simple, and is provided by the New England Cheesemaking Supply Company when you buy their chevre C20G culture. I use fine mesh butter muslin instead of cheese cloth to strain the cheese, which can be washed and reused multiple times. Make sure everything is spotlessly clean before you begin.


Supplies

 

• 1 gallon goat's milk
• 1 packet C20G chevre culture
• Large nonreactive pot
• Butter Muslin
• Fine mesh colander
• Bowl large enough to hold the colander and catch the weeping whey
• Basic kitchen thermometer
• Ladle

Step 1

In a large nonreactive pot, bring the temperature of the goat's milk to 86 degrees (F). Add the culture, allow to hydrate 2 minutes, and stir.
Cover and set the pot in a warm place (preferably 72 degrees) to rest for 12 hours. My house is never 72 degrees so I usually let it rest longer, sometimes in the oven with just the light on for a bit of warmth. When it's done resting you should be able to insert a spoon and gently separate some of the curds from the whey:


The curds are white and the whey is translucent (on right). 

Step 2

Line a mesh colander with butter muslin (4 layers or so) and set the colander in a bowl large enough to catch the whey as it weeps out. Gently ladle the curds and whey mixture into the butter muslin and let it drain for 8-24+ hours. 
If you want a smooth, spreadable chevre cheese with a texture similar to light cream cheese or creme fraiche then strain it using the colander method for the entire time.




Separating the curds and whey using a colander.

For a more densely textured cheese, start the straining process by using the colander method; once the weeping slows down, tie the ends of the butter muslin around a large spoon and hang the cheese over a bowl to continue draining. Occasionally, give the bundle a light squeeze to encourage the whey separation (don't squeeze too hard or the cheese may ooze out of the cloth, which is why I prefer butter muslin to cheese cloth). The cheese can be shaped by hand when it's done straining.
If presentation is a consideration you might want to use a cheese mold. To use, ladle curds and whey into the mold using a slotted spoon. Set molds on a cookie rack over a jellyroll pan to catch the whey. Allow to drain until texture reaches desired consistency, then remove from the mold.


Separating the curds and whey by suspension.

Whichever style you prefer, the flavor will be rich and wonderful. Season your cheese to taste with salt and herbs if desired. Chevre is versatile and lends well to experimenting, but here are a few ideas: layer with pesto as an appetizer with crackers; spread on a piece of homemade bread and top with jam; smooth a layer on to a sweet ripe fig and drizzle with honey; or stir a dollop into your favorite vegetable soup.

Whey

There is a LOT of whey left when you are done making chevre. Don't just pour it down the drain; whey is protein rich and can be used in many recipes, including bread, smoothies, marinade and in lacto-fermentation. It can also be used as a dietary supplement for animals; I add some to my dog's dinner once a day if I have extra, and it can be fed to chickens. A quick google search suggests many ways to put whey to good use.

 

Enjoy! 

 

This post is linked up to Tilly's Nest Down Home Blog Hop.