1-gallon goats’ milk

¼ teaspoon Mesophilic DVI MA culture

6 drops liquid rennet

1 ½ teaspoons kosher salt

1 teaspoon dried minced garlic

1 teaspoon dried dill or basil


I buy pasteurized goats milk at the grocery store, usually ½ gallon of 2 different brands.  I find it gives a better consistency to the cheese if I do this, but it’s not necessary.

Pour the goats milk into a large cooking pot.  Heat slowly to 86°.  Turn off the heat.  Sprinkle culture over the milk and let sit for 45 minutes.  Stir in the rennet.  Make sure it is well mixed.


Let sit in a warm place for 12-18 hours.  I use a heating pad with a cooling rack on top to create a little extra heat in the winter months.

Once the curd forms and you can see it pull away from the side of the pot, its time to drain.  Place a couple of layers of cheesecloth in a colander in the sink.  Ladle or gently pour the curd into the cheesecloth.  Allow to drain here in the sink for an hour or so.  Then tie the ends of the cheesecloth around a long spoon.  Move the draining cheese back over the pot.  Allow to continue to drain for another 12-18 hours until you achieve the desired consistency.


To season you chevre, add 1 ½ teaspoons salt and herbs.  I add dried minced garlic and dill or basil but any herb combination will do. Mix well and you’re ready to serve.