Artisan Cheese Kit Instructions
16
Chèvre Frais
“Chèvre” means goat in French, and is also used to describe this fresh cheese made with
goat’s milk. It has a subtle flavour, a soft texture and can be seasoned with anything: plain
salt, paprika, pepper, mixed herbs. French people enjoy their Chèvre Frais roasted on a fresh
baguette, with salad and walnuts.
Difficulty: Easy
INGREDIENTS
.
1 L (1 US qt) fresh, pasteurised
goat’s milk
.
1/4 sachet (1 drop tsp) of Mesophilic
Starter Culture
.
1/2 tablet of rennet dissolved in 1/8 cup
(35 ml) of cool, non-chlorinated water.
NOTE: Rennet will not dissolve fully.
Stir just before adding to the milk.
.
0.5 ml calcium chloride. Measure
using your pipette
.
Salt and herbs to taste
EQUIPMENT
.
Ricotta mould
.
Thermometer
.
Pot
.
Pipette
.
Draining spoon
.
Cheese cloth
.
Cheese mat
Makes approx: 100 g (3.5 oz)
METHOD:
STEP 1:
INOCULATING THE MILK
.
Thoroughly sterilise equipment with
steriliser (see bottle instructions for use).
If not included, use baby bottle steriliser
or boiling water.
.
Heat your milk to 25°C (77°F) using a pot
on the stove. Ensure the two indentation
points on the lower half of your
thermometer are fully submerged in
the milk when reading the temperature.
.
Add calcium chloride.
.
Add the starter culture and then the
dissolved rennet to the milk. Stir slowly
for 1 minute.
.
Place the lid on the pot and leave at
room temperature overnight (approx
16 hours) or until the milk is set.
.
The next day, your curds should have
formed, there will be a small gap filled
with whey between the curds and the
pot. Goat’s milk curds are very fragile
and break easily, so they should be
handled carefully.
STEP 2:
DRAINING AND MOULDING THE CURDS
.
Using your draining spoon, gently
transfer your curds into a sterilised
cheese mould.
.
Place your mould filled with curds on to
a cheese mat and leave to drain for
2 days inside a clean pot covered with
the lid. After one day of draining,
place a piece of cheese cloth over the
top of the mould and flip the cheese and
mould upside down before placing
back on the cheese mat (this ensures
even draining).
.
After 2 days of draining remove your
cheese from the mould. Your cheese
should maintain its shape.
STEP 3:
FLAVOURING THE CHEESE
.
Add salt or herbs to taste. Wrap in cling
film and store in the refrigerator.
Consume within 1 week.
NOTE: Goat’s milk can be temperamental and results will vary with the seasons due to the
milk changing. Occasionally you may need to add more rennet depending on your milk. It is
best to get the milk as fresh and unprocessed (except for pasteurisation) as possible.
