Chèvre Starter Culture Instructions

Gather your ingredients and tools

Prepare your milk, starter packet, and a place to hang the cheese over a bowl.

Your seven steps to fresh cheese

Start each reminder when its timed step begins. Check the cheese itself as well as the clock.

CHÈVRE 01 Done

Warm the milk gently

Over low heat, slowly warm 1–4 quarts of fresh milk to 86°F (30°C). Remove the pot from the heat. Heat no faster than 1°F per minute; a gallon can take 30–40 minutes.

CHÈVRE 02 Done

Add one starter packet

Add 1 packet of Chèvre Starter Culture. Mix thoroughly with an up-and-down motion rather than stirring. Do not mix for longer than 15 seconds.

CHÈVRE 03 Done

Cover and culture

Cover the pot with its lid. Leave it in a warm spot at 72–77°F (22–25°C) for 12 hours. Start the reminder when you cover the pot.

⏱ Check in 12 hours

CHÈVRE 04 Done

Check that the cheese is set

After 12 hours, the culture should be set. Some whey separation is normal. The curd should be soft and yogurt-like.

CHÈVRE 05 Done

Spoon the curds into the cloth

Place a colander in a bowl and line it with a tight-weave dish towel or a double layer of butter muslin. Gently spoon in the curds. Gather the corners and tie the ends together to make a bag.

CHÈVRE 06 Done

Hang and drain

Hang the cloth filled with cheese over a bowl. Drain for 6–12 hours at 72–77°F (22–25°C). The longer it hangs and drains, the firmer your cheese will be. Choose a reminder from the time you begin draining.

⏱ Check draining in 6 hours

⏱ Check draining in 12 hours

CHÈVRE 07 Done

Refrigerate and enjoy

Store the cheese in a closed container in the refrigerator for up to 1 week. To freeze it, remove as much whey as possible and salt the cheese well with cheese salt before freezing. Store extra, unused starter packets in the freezer.

Choose your texture, then chill

Helpful checks