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Chèvre Cheese

  • 4 cups fresh goat's milk

  • 1/3 cup lemon juice

  • 2 tablespoons white vinegar

  • 3 tablespoons dried chives

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  1. Line a colander with cheese cloth (use 3 peaces placed in alternating directions.

  2. Pour the goat's milk in a saucepan and heat it using low to moderate heat, stirring frequently.

  3. Once the milk reaches 180°F, remove the pan from the heat.

  4. Add the lemon juice and stir gently.

  5. Add the vinegar and stir gently.

  6. Allow the milk mixture to sit for 30 minutes.

  7. Add the chives, salt, garlic powder.

  8. Pour milk mixture into the cheesecloth and allow to drain.

  9. Gather the ends of the cheesecloth, tie them together, and hang it over the sink for 1 hour to allow the whey to drip out.

  10. Untie the cheesecloth and place the ball of cheese on a cutting board and press it into the desired shape (log, ball, etc.).

  11. Place the cheese in a sealed container and refrigerate.

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