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"Great product"

It was easy to use. The end product could be used in many ways, as a spread with added herbs, as large curd cottage cheese with added cream ( from our own goat milk), melted on pizza or sandwich. I am sure we will find even more ways to use this cheese. I loved the custard like texture and the mouth...

- Jessieann

Chevre Starter Culture

SKU: 6703
$5.99

Availability: In stock

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Description

Details

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 both beginning and experienced cheese makers.

  • Each box contains 4 packets, each packet contains both starter culture and rennet.
  • Use 1 packet of chevre starter with 1-4 quarts of fresh goat milk.
  • Cultures at room temperature, 72º-77ºF, no appliance required.
  • Avoid using ultra-pasteurized or UHT milk.
  • Direct-set (single-use) culture, no maintenance required.
  • Instructions for making chevre cheese are included with your starter and may be found here.
  • Having trouble making chevre cheese? Browse our Expert Advice Articles on Cheesemaking or contact us for assistance!

 

Chevre Cheese Starter Culture Ingredients

  • Lactose, Ascorbic Acid, Lactic Bacteria (Lactococcus lactis supsp. Lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris)
  • Organic Vegetable Rennet

 

Chevre Cheese Starter Culture Allergen Information

  • Manufactured in a facility that produces products containing soy and dairy.
  • Non-GMO
  • Gluten-free

 

Chevre Cheese Starter Culture Storage Information

Store in refrigerator or freezer.

 

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.

 

Actual product may differ from image shown above.

 

Additional

Additional Information

UPC N/A

Reviews

10 Reviews For "Chevre Starter Culture"

  1. This works!

    by Renee on 05 Thu,2014

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    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.

  2. Great product

    by Jessieann on 02 Mon,2015

    Quality
    Price
    Value

    It was easy to use. The end product could be used in many ways, as a spread with added herbs, as large curd cottage cheese with added cream ( from our own goat milk), melted on pizza or sandwich. I am sure we will find even more ways to use this cheese. I loved the custard like texture and the mouth feel. Thank you. We will order more for sure.

  3. Mother in law approved

    by Tammy on 05 Sat,2015

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    Value

    A very easy recipe and cheese to make. My mother in law, who was born and raised in France, found this cheese to be delicious!

  4. wonderful

    by Kathryn on 09 Sun,2015

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    Quality

    Easy to use and the results are wonderful. Delicious goat cheese. So good in an omelet!

  5. Worked great

    by Gary on 01 Fri,2016

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    Value

    I used the Chevre starter in one of my classes when were studying microbes. The cheese turned out great.

  6. Chèvre culture

    by Auggie on 01 Thu,2013

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    Quality

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

  7. Simple and Delicious

    by Melissa on 01 Fri,2013

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    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!

  8. OHH Sooo Good

    by MaMaFurr on 09 Tue,2015

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    Price

    Because it was so good, my family has gone thru it quickly. And it was EASY!

  9. Cultures for Health Chevre starter culture

    by Jessieann on 11 Sat,2015

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    Value
    Quality

    a thousand times better that using rennet or lemon juice or citric acid. Great taste, good texture. I loved it and my customers love it too.

  10. very dependable

    by Nanny on 12 Fri,2014

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    Quality
    Price

    I like the idea of all in one when making cheese because I am a beginner and can depend on the being same each time.

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Quality

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Value

Ingredients

Chevre Cheese Starter Culture Ingredients

  • Lactose, Ascorbic Acid, Lactic Bacteria (Lactococcus lactis supsp. Lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris)
  • Organic Vegetable Rennet

 

Chevre Cheese Starter Culture Allergen Information

  • Manufactured in a facility that produces products containing soy and dairy.
  • Non-GMO
  • Gluten-free

Questions

Questions on Chevre Starter Culture

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Items 1 to 10 of 14 total
  • From Esther at 3/17/2016 8:22 PM
    • When you strain the cheese for the 6 to 12 hours, should that be done in the refrigerator? I made some cream cheese once with the same instructions to strain that long....the cheese turned out very strong tasting
    • Yes, you can strain the curd in the refrigerator. The cold will slow the fermentation process for a more mild flavor.
    • Do you find this question helpful?  Yes   No
  • From Shanny at 11/29/2015 2:50 PM
    • If I use cows milk would you get a better product if I add lipase?
    • Yes, lipase will make it taste more cheesy and savory. A good choice if you're using cows milk.
    • Do you find this question helpful?  Yes   No
  • From Sylwia at 9/29/2015 8:36 PM
    • I bought chevre starter culture about a year ago and never got to it, until now. The direct set culture was left in the box on the shelf. Is it still active?
    • It depends on where the "shelf" is located. Cheese cultures normally last:
      At room temperature (68° to 78°F): 3 to 4 weeks
      In the refrigerator (40° to 45°F): 6 to 12 months
      In the freezer (0° to 25°F): 12+ months
    • Do you find this question helpful?  Yes   No
  • From Jane at 6/2/2015 12:55 AM
    • if I want to use only half a gallon of milk, can I half the contents of the starter packet, and save half for another time?

      thanks!
    • The manufacturer's instructions are for a minimum of 1 gallon milk per 1 packet. It's been formulated to do that amount. You are certainly welcome to try halving it, but we cannot guarantee success if less is used, even though it seems an appropriate ratio.
    • 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
    • Do you find this question helpful?  Yes   No
  • 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 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
    • 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 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 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

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