A Closer Look: Chevre Starter Culture

goatcheese

Today we are going to take a closer look at Chevre Starter Culture, which makes a soft and creamy cheese using goat milk.

Product Highlights

chevrestarter

Chèvre is a soft and creamy spreadable cheese traditionally made with goat milk. It makes a delicious spread for crackers and breads as well as an excellent dip for vegetables. Chèvre is easy to make and a perfect option for beginning and experienced cheese makers alike.

Each box contains 4 single-use packets. Each packet contains both direct-set starter culture and rennet. Just add milk! Full instructions included.

Chevre Culture Includes: Lactose, Ascorbic Acid, Lactic Bacteria (Lactococcus lactis supsp. Lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris), Rennet

 Click here for Instructions for Making Chevre Cheese

What is a Direct-Set culture?  Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch).  Direct-Set cultures are often preferred by cheese makers as they require no maintenance or care.  Simply keep the packet in the freezer and remove the portion for your recipe when it’s time to make cheese. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.

Please note, this product contains both starter culture and rennet in each packet.

Reviews

“This is simple. Add little packet to 1 gallon of goat’s milk. A little bit of work. A lot of waiting………..and then deliciousness! The cheese turns out tasting great (1 lb, 11 oz). Why try to buy the bacteria and rennet separate – when this is simple – and turns out great!” -Melissa

Product Q&A

Q. What is the source of the rennett? Plant or animal?

A. The rennet in this culture is vegetable rennet.


Q. Can I take some of the last batch as a source of starter culture or do I have to start over each time with a new packet?

A. No, a new batch of chevre requires a new packet of starter culture.


Q. I can only find UP (ultra-pasteurized) goat’s milk in my area. Can I mix the UP goat milk with cow’s milk and achieve an edible product? We’re OK with a crumble rather than a creamy texture for this one.

A. UP milk will not work for cheese making. You will not get any curd formation. Using the lowest temperature milk will yield the best results. You can substitute dry milk powder in many soft cheese recipes, provided it is not utlra-pasteurized. You can try our Mt Capra Goat Milk: http://www.culturesforhealth.com/capramilk-powedered-goat-milk.html


Click here to view more Q&A and reviews for the Chevre Starter Culture on the Cultures for Health site.

 

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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