Make yummy Chevre (Goat Cheese) at home with New England CheeseMaking Company's Goat Cheese Cultures. One packag of these goat cheese cultures can be used to turn 1 gallon of goats milk into approximately 2 pounds of goat cheese. It is recommended that you use a local goat's milk that is not ultra-pasteurized.

To make the goat cheese it is recommended that you heat 1 gallon of goat milk to 86ºF. Then add in 1 packet of goat cheese culture to your milk and let rehydrate for 1-3 minutes. Stir into milk and let set for 6-12 hours. Drain goat cheese using Butter Muslin for 6 hours and refrigerate for up to a week.

Goat Cheese Culture Features:

• Pack of 5 Goat Cheese cultures
• Make using skim or whole milk
• 1 packet sets 1 gallon of milk and makes approx. 2 pounds of cheese
• Keep goat cheese culture packages in the freezer, will last up to 2 years

Goat Cheese Culture Contain:

• Lactose
• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris
• Lactococcus lactis subsp. biovar diacetylactis
• Microbial coagulant enzyme

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