What You Will Need

This recipe makes approximately 600 g of chèvre.

• 4 litres of pasteurised whole goat’s milk
• ½ teaspoon Flora Danica Culture
• ½ teaspoon MA11 Mesophilic Culture
• Cheesecloth or butter muslin
• Saucepan or pot with a lid, large enough to hold 4 litres
• Ladle
• Colander

Method

Clean and Sterilise

Thoroughly clean and sterilise everything that will be used during the cheese-making process.

Prepare the Milk

Pour the milk into a saucepan or pot.

Warm the milk indirectly to 30°C. Do not place it over direct heat.

Add the Cultures

Remove ¼ cup of milk from the pot.

Add the Flora Danica Culture and MA11 Mesophilic Culture to the milk sample and mix thoroughly.

Pour the cultured milk back into the pot.

Gently stir the milk using an up-and-down motion for at least one minute to evenly distribute the cultures.

Allow the Milk to Set

Cover the pot and allow the milk to set for 12 hours.

Maintain a temperature between 25°C and 30°C throughout this period.

Drain the Curds

Gently ladle the curds into a colander lined with cheesecloth or butter muslin.

Tie the corners of the cloth together in a knot and hang the bag to drain for 6–12 hours.

The draining time will determine the consistency of the cheese. A longer draining period will produce a firmer chèvre.

Season the Cheese

For additional flavour, lightly sprinkle the chèvre with salt and roll it in your choice of fresh herbs or spices.

Suitable options include cracked pepper, paprika, chilli or dill.

Store the Cheese

Transfer the finished chèvre to an airtight container.

Store it in the refrigerator for up to one week.