5.0 from 6 votes
Home-made Chèvre
Making Chèvre at home is easier than you think!
Cuisine:
French
Ingredients
- 2 lt - 67.6 oz. pasteurized goat milk
- 1 sachet powdered Mesophilic DVI culture I used 1 sachet Mesophilic MW3 from Mad Millie
- ½ rennet tablet or a couple of drops of liquid rennet – follow manfacturer’s dosage, crushed in ¼ cup water
- ½ heaped tsp sea salt or to taste
- 1 ml - 0.03 oz. calcium chloride if using pasteurized milk
- NOTE: you can use half the dosage of rennet for a milder tasting and slightly softer cheese.