5 from 6 votes
Home-made Chèvre
Making Chèvre at home is easier than you think!
Cuisine:
French
Ingredients
- 2 goat milk pasteurized, 67.6 oz
- 1 mesophilic culture I used 1 sachet Mesophilic MW3 from Mad Millie, powdered, DVI culture, sachet
- ½ rennet tablet or a couple of drops of liquid rennet – follow manfacturer’s dosage, crushed in ¼ cup water
- ½ sea salt or to taste, heaped teaspoon
- 1 ml calcium chloride if using pasteurized milk
- NOTE: you can use half the dosage of rennet for a milder tasting and slightly softer cheese.