Chevre Starter Culture

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$5.99


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Chevre Starter Culture

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Chèvre is a soft and creamy spreadable cheese traditionally made with goat milk. It makes a delicious spread for crackers and breads as well as an excellent dip for vegetables. Chèvre is easy to make and a perfect option for beginning and experienced cheese makers alike.

Each box contains 4 single-use packets. Each packet contains both direct-set starter culture and rennet. Just add milk! Full instructions included.
 

Chevre Culture Includes: Lactose, Ascorbic Acid, Lactic Bacteria (Lactococcus lactis supsp. Lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris), Rennet

 Click here for Instructions for Making Chevre Cheese

What is a Direct-Set culture?  Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch).  Direct-Set cultures are often preferred by cheese makers as they require no maintenance or care.  Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make cheese. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.

Please note, this product contains both starter culture and rennet in each packet.

 

Questions on Chevre Starter Culture

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  • From Emma at 3/10/2012 10:40 AM
    • Can I use less than one gallon of milk? Or mix goat milk with cow's milk?

      Thanks!
    • You can use less than a gallon, but the culturing time will be shorter. You can also mix milks for a very interesting, delicious cheese!​
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  • From Nicole at 5/1/2012 3:12 PM
    • Can I use raw cow milk with these cultures to yeild a simliar cheese as made with goats milk?
    • This culture may also be used with cow's milk, which will produce a different flavor and slightly different texture, but you will still get a nice soft cheese.
    • Do you find this question helpful?  Yes   No
  • From Emmet at 7/8/2012 7:06 AM
    • This starter culture lists the same bacteria that are listed in several other cultures (fromage blanc, Aroma B, etc) are these different strains? Different ratios? Is there any difference other than the addition of rennet?

      Thanks.
    • Each culture may contain different ratios of those bacteria strains, as well as rennet. That ratio, as well as the specific instructions for making each type of cheese, gives the cheese its characteristic flavor and texture. In addition, the type of milk used can lend flavor and thickness to the final cheese.
    • Do you find this question helpful?  Yes   No
  • From Sadhana Bienzen at 3/6/2013 8:51 PM
    • How much cheese does each package yield?
    • 3/4 to 1 pound of cheese.
    • Do you find this question helpful?  Yes   No
  • From lori at 6/27/2013 7:15 PM
    • Can I use raw goats milk?
    • Yes, you can use raw goat's milk to make this cheese.
    • Do you find this question helpful?  Yes   No
  • From paula at 7/5/2013 12:17 AM
    • What is the source of the rennett? Plant or animal?
    • The rennet in this culture is vegetable rennet.
    • Do you find this question helpful?  Yes   No
  • From Seva at 2/6/2014 7:42 PM
    • Can I take some of the last batch as a source of starter culture or do I have to start over each time with a new packet?
    • No, a new batch of chevre requires a new packet of starter culture.
    • Do you find this question helpful?  Yes   No
  • From Gray at 2/18/2014 11:25 AM
    • I can only find UP goat's milk in my area. Can I mix the UP goat milk with cow's milk and achieve an edible product? We're OK with a crumble rather than a creamy texture for this one.
    • UP milk will not work for cheese making. You will not get any curd formation. Using the lowest temperature milk will yield the best results. You can substitute dry milk powder in many soft cheese recipes, provided it is not utlra-pasteurized. You can try our Mt Capra Goat Milk: http://www.culturesforhealth.com/capramilk-powedered-goat-milk.html
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  • From Jessica at 5/20/2014 1:01 AM
    • If my milk (pasteurized but not UP) did not properly curdle is it ok to keep it out longer? It is progressively getting thicker but how long is too long?!?!
    • A little longer should not affect the cheese. Make sure the culturing temperature is warm enough, 72ºF, and the cheese should set within 12 hours.
    • Do you find this question helpful?  Yes   No
  • From Annie at 6/16/2014 5:37 PM
    • How much milk can one packet culture? I generally do 2 gallon batches, do I need two packets, or just one with maybe a little extra culturing time?
    • Our directions are for 1 gallon per 1 packet of chèvre starter. I would first make sure you can be successful with one gallon of milk, before experimenting with 2 gallons milk and 2 packets at one time. The results may or may not be favorable. Here are the directions: http://www.culturesforhealth.com/how-to-make-chevre
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Customer Reviews

This works! Review by Renee
Price
Value
Quality

After many attempts using other company's kits and trying online recipes, I tried this Chèvre starter. I couldn't believe how easy the included recipe was and the cheese came out creamy and perfect! Yay! I'm so happy I found this product.

(Posted on 5/22/2014)

Simple and Delicious Review by Melissa
Price
Value
Quality

This is simple. Add little packet to 1 gallon of goat's milk. A little bit of work. A lot of waiting...........and then deliciousness!
The cheese turns out tasting great (1 lb, 11 oz). Why try to buy the bacteria and rennet separate - when this is simple - and turns out great!

(Posted on 1/18/2013)

Chèvre culture Review by Auggie
Price
Value
Quality

This culture is very easy to use. When I give the cheese to people to taste, they roll their eyes!

(Posted on 1/10/2013)



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