Chevre Recipe

Provided by Laura Hershey

  • Heat two gallons of whole goat milk to 86 degrees.
  • Add Chevre starter (Get at the shop called Curds and Wine)
  • Mix after resting 5 minutes.
  • Cover and let set over night on the counter.
  • Hang in muslin to drain the whey when you wake up the following morning.

Note: This recipe assumes that your Chevre culture includes rennet, which is not always the case. Read the package carefully and use rennet if it is not included in your culture.

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