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How to make Chevre Cheese

What you will need to make 1 cheese of approx. 600g:chevre-and-bicky.jpg

  • 4 Litres of pasteurised whole goat's milk
  • ½ teaspoon of Flora Danica Culture
  • ½ teaspoon MA11 Mesophilic Culture
  • Cheese Cloth or Butter Muslin
  • Saucepan or Pot with lid (large enough to hold 4 litres)
  • Ladle
  • Colander


  1. Clean and sterilise everything that will be used during the cheese making process!
  2. Preparing the Milk. Pour the milk into a saucepan or pot and warm  to 30°C (not direct heat).
  3. Add the Cultures. Remove ¼ cup of milk from the pot, add the Flora Danica and MA11 cultures to this sample, mix thoroughly then add back to the saucepan. Gently stir the milk with an up and down motion for at least 1 minute to thoroughly mix the cultures into the milk.
  4. Allow to Set. Cover and allow to set for 12 hours, maintaining a temperature of between 25°C - 30°C during this time.
  5. Drain the Curds. Gently ladle the curds into a colander lined with cheese cloth or butter muslin. Tie the corners of the cloth into a knot and hang the bag to drain for 6 to 12 hours (or until the curds reach the consistency you want, the longer the draining period, the more solid the cheese).
  6. Dress the Cheese. To add extra character to your Chevre, you may wish to sprinkle it with a pinch of salt and roll it in assorted fresh herbs and spices (eg Cracked Pepper, Paprika, Chilli or Dill)
  7. Storage. The finished product can be kept for a week in an air-tight container in the fridge.