Making Chèvre at Home - Soft Goat Cheese
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- čas přidán 2. 06. 2017
- Chèvre is French for Goat’s cheese i.e. cheeses made out of goat’s milk. They are popular among elderly and children who are more likely to show low tolerance to cow’s milk. Also, goat cheeses are lower in fat, and higher in vitamin A and potassium. They are also white due to the lack of beta carotene in the milk.
This very simple soft goat cheese recipe will delight the palate, with its smooth creaminess and light tang, with a hint of salt. Sometimes, it the simple things that give us the most pleasure.
The starter culture used in this cheese was the Mad Millie Mesophilic MW3; www.littlegreenworkshops.com....
The rennet was Chy-Max plus; www.littlegreenworkshops.com....
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Anyone here coz of that meme "CZcams Corona"?
I am here from the meme my friend, henlo
Me too
Yep
lmao just got here from that exact meme
@@imanynizam4496 welcome to the brotherhood of cheez brother
I slammed the subscribe button the moment I heard "G'day, curd nerds. "
I'm finally ready and have my gear and the goat milk in the fridge. Today is the day.
Mmmmm! I love chèvre on grilled chicken and topped with a lemon butter sauce, basil, and sundried tomatoes.
Briana Hicks I have a recipe to take chevre and spinach - stuff a chicken breast with it, bake it, and top with a balsamic reduction. omg it is so good and my 4 year old son can eat his weight in it!!! :)
Yes! Pronunciation of "chevre" much improved thankyou!
An interesting point, about the whiteness of goat's (and Ayrshire cows') millk. The reason there is no beta carotene in them, is that these animals convert all that yellow-coloured carotene to true Vitamin A, which saves our livers having to do it when we eat these products.
Indeed. I wasn’t aware of the conversion into Vitamin A. Thanks
I just made haloumi from my own goats milk, and really must try the chevre soon! The only time I ever bought goat cheese, it tasted foul. Fusty, musty, rank and the smell oozed through the pores of my skin for a week. So I was thrilled to discover that cheese from my goats is sweet, creamy and delicious!
Fortunately you have provided us with a long list of cheeses to try. I will need to make cheese about twice a week to use up the excess milk.
@@rubygray7749 Woah, sounds good!
loved the video and showing the imperfections too...thank you!
One of my favorite cheeses. that is so easy! I can not wait to try it. Thank you!
I had the best time watching you make this cheese. I have made it many times since I have goats. I must admit I think I like the way you do the salt much better than the recipe I have. Thanks so much
Oh wow! I haven't seen a culture do that yet. Thanks for (unintentionally) teaching us about bad/off cultures.
Looks fantastic!
Thank you sir
I love your videos even though I do not have the means to get into cheese making myself. I loved the little sound effects inbetween!!
I love chevre. Such a nice tangy cheese. :)
That goat's cheese looks awesome. I love goat cheese.
+Dwayne Wladyka Me too! I am going to be making more of them
That makes alot of cheese! I should stop paying so much for it at the store and just make it ! thank you i will give it a try
I wish you showed the process of shaping the logs, etc. Nonetheless. Starting a batch of this tonight! I'm on a cheese making kick at the moment, mostly thanks to YOU, Mr. Gavin. Thanks for the content :)
the new set up is Great
right :)
Hello Gavin, I have a question. I did the first step of the goat cheese, I took 2 Lt of milk, added the mesophilic starter, some calcium chloride and rennet. All looks ok, the whey was separated. I left it for ~36-37 hours before I took it out to the cheese cloth (I was busy)
The curd looks ok but when I introduce the ladle with holes it was like gluesy cream. The reason can be the long time the curd was into the whey? Do you think it can be still used? It is now draining into the cheese cloth
I drained mine for 24 hours and got 360 g for 2 L of milk. It was thick enough to shape into logs yet creamy as a cloud. After adding the salt, I put it back in the muslin and got a bit more liquid out.
I got 4 litres of fresh goat's milk !! Here we GO ... Thanks Gavin
Best of luck!
Very good❤❤👍👍😊😊
I hate goat milk but I love goat cheeses :D. Great recipe, thank you :).
Do you have trouble with the accuracy of your dairy thermometer? I was contemplating getting one, but notice you often check with the other as well. I have a decent digital thermometer already.
Nice new setup, Gavin!
Thanks, Josephine!
BIG THANKS !!! ! !!! :-)
Your Chèvre looks like mine I just finished so maybe I didn’t wreck it after all. Thanks for the great vid!
Is there a way to make this cheese a bit firmer like the one you get in the market? I like adding it to salads. Thanks!
Love the way this looks!
Question for you Gav: Can this be stored for a length of time in the fridge
without it getting hard and crumbly? Sorry; maybe you've already answered this.
The reason I ask is I prefer my cheese spreadable and mild like butter or cream cheese or a nice brie.
Here in the tropics our room temp is between 28 and 30C. Any advice for making this cheese in such a warm environment?
❤tank you
Just curious, but have you ever tried tackling scamorza cheese? I would be delighted to see you go through that process.
If I'm using raw goat's milk do I need to heat the milk? Also, if I want to use kefir instead of mesophilic culture would you have any idea of amount?
15:06 me every time I cook
Hi Gavin, im about to make Chevre on this weekend. I will be using raw goat milk, should i follow the recipe exactly as u write it?
Do you maintain heat while re-hydrating culture?
Great video, Gavin, Just hope that alarm wasn't to go pick up the wife at the airport ...
Hi Gavin - if I wanted to put the Chevre into molds would I do this before salting and salt individually or salt as you show and put them into molds before putting them in the fridge? Great channel, keep the videos coming!
+Sim Sam I would salt after the cheese was unmoulded. Thanks for your kind words of encouragement.
For cheese that you intend to eat in less than 3 weeks, salt all the curds before molding. For cheese that you intend to age 1-3 months, rub salt onto the outside after molding or soak in brine after molding. Salt will make its way through the cheese slowly if applied to the outside. That won't happen in a couple of weeks. If you taste a cheese after two weeks that was only salted on the outside, it will be unevenly salted. The salt rubbed on the outside inhibits unpleasant mold growth.
The last part of the video when you were mixing in the salt, the light was very bright! It totally washed out the cheese, it was blinding =]
does it make a difference if the cheese hangs versus sitting in a colander to drain? Also, I keep hearing that one should not "splash" while stirring in rennet, culture, etc. Why is that?
hanging it will make the curds slightly more compact
This didn't seem to difficult to make, I'd like to try it. Do you know how long it would keep in the fridge?
+purplecracka I reckon about 2 weeks
I used a cheesecloth that was too porous and when I tried to lift the curds in it, it drained through and ruined the separation of curds and whey. Is this redeemable at all? If I leave it overnight again will they separate again or is it bad to leave it out for longer than is suggested? Thank you!
I'd pour it all into a tea towel lined colander, place that colander in a larger bowl and then place it in a refrigerator to age and set up. You could place a small plate and weight on it to help press the whey out
Hello I’m about to make this again but my rennet is different. 140. So 3 drops? Thanks.
Yes, probably 4
Looks just like mine, I was wondering where the whey had gone and I guess nowhere!
Gavin, if you were using Mad Millie rennet tablets for this how many would you use?
I was wondering this as well. Would you just dissolve a quarter of a tablet then use 2 or 3 drops?... I guessing that would work, but I'm a noob
So i tried this with tablets. I dissolved 1/4 of a tablet into 1/4 cup of water and added a few drops of the rennet solution to a tablespoon of water twice (so 2 tablespoons of water, each with a few drops of rennet solution). I did this very precisely by using a teaspoon to scoop up my rennet and dropped a few drops of it into my water tablespoon ( not precise at all!😂 Precision was not involved at all! ) and it turned out beautifully! 😊👍. Good show Gavin! Thanks for all the great vids and tips ❤️
Hey Gavin, do you ship your cheese making equipment to the U.S?
www.littlegreenworkshops.com.au/
I made this a day ago. I think maybe I needed to strain it a touch longer, it's more the consistency of a double or sour cream than cream cheese. But it's still nice :)
If it is like cream cheese, it is really a failure. You can use only lime or lemon juice and do better.
I think i started to like more these softer ones , because it is more easily putted on a bread :-)
Thank you for these videos and tips and I want to communicate with you for some points, sir
Gavin, wondering if I want to get this into logs, how do I achieve that result?
I bought a small water bottle from a thrift shop for 79 cents. Then cut off the upper half. Drill many holes in it. You need a press or fabricate a weight to press down on a plastic or wooden disc that you place on top of the cheese.
I don't have liquid calcium chloride, mine is in crystals/ granules any idea how much dry calcium chloride should be diluted to make the liquid form?
Usually the solutions have a concentration of 30-35 % so dissolve 30 gr of calcium chloride in 70 ml of (non chlorinared) water. Be careful though, upon dissolving, the solution will get quite warm, or even hot. Make sure to add the calcium chloride to the water and not the other way around!
❤️
Can you make the cheese lactose free by adding lactase enzyme drops at the same time as the salt? I love cheese and cheese making but I always need to eat lactase enzyme pills at the same time and it’s not 100% efficient. I am looking for lactose free cheese recipe and can’t seem to find many. Thanks!
Here is a lactose-free cheese recipe that I created; czcams.com/video/qZSumkHysCs/video.html
All large supermarkets in the U.S. sell lactose-free cows' milk.... but not lactose-free goats' milk. ☹️
Hi Gavin ,can I make Chevre without a starter culture ? Just using calcium chloride ,citric acid and rennet?
I don't think it would work because this cheese is lactic set. It would work if you have raw milk as that would acidify by itself without the cultures. Don't use any citric acid or it will make the cheese grainy and gritty.
@@GavinWebber Hi mate, thanks for your reply. I used vinegar instead of starter culture and citric acid. seems to have worked. I left the wey for 15 hours and got lovely curds. Then 11 hours hanging in the cheese cloth.. Thanks again for your advice and reply. I enjoy your videos .Cheers Clifford
If you wanted to add fresh herbs to that cheese would you do that when you add the salt?
+Major Dumperoo Yes, that would be the perfect time.
Gavin Webber Excellent! Thanks for the wonderful videos, sir.
Gavin, if I want to use cow milk, can i use the same recipe, culture, etc?
Use this one; czcams.com/video/JW3NXgA2HYw/video.html
Hey dude when I was the age of 21 I wish I will make goat cheese
Gav,
Would you please put what the equivalent amount of rennet tablet we should use is.
Thanks
+Nona Togive it depends on the strength of your rennet. I wouldn't even try it with rennet tablets.
Gavin Webber
Cheers Gavin.
Sorry. Wasn't clear, I meant with your recipes in general. As I have the tablets that came with the kit.
Ah, right then. 2305 IMCU (International Milk Clotting Units) per tablet, one rennet tablet to set 50L of cows milk at 35 C. Therefore each quarter sets 10-12.5 litres of milk. They work perfectly with the harder cheese recipes that use this amount of milk.
Hey Gavin, I tried this recipe with a rennet tablet, and it turned out fantastic! Here is what I did:
If 1 rennet tab = 1 teaspoon liquid rennet
and 1 teaspoon = 5 millilitres
then 1 tablet = 5 millilitres.
Two drops of rennet (used in the recipe) = 0.1 millilitre
which is the same as 0.02 teaspoon.
Note that 1 smidgen (which is one of those teensy little measuring spoons you have available for sale) is universally acknowledged to = 0.03 teaspoon.
So 0.02 teaspoon = 2/3 of a smidgen.
I took a quarter of a rennet tablet, crushed it with a pestle, and eyeball-measured 2/3 of a smidgen for this recipe. Worked perfectly -- gorgeous chèvre!
How well does cheese like this, or any other cheese for that matter, store in the long term? That looks like a lot of cheese and I would need to store some for later. Could you freeze it in a deep freeze?
No, you cannot freeze cheeze and get a palatable result from thawing. Your best options are to either find friends who will take the excess cheese off your hands or to make less cheese. To age goat cheese, you need either to cover it in ash or to rub the wheels with salt before storing it in the cave.
Chèvre freezes well as long as you salt it after it thaws out.@@lancebaker1374
My understanding is that you have about 2 weeks to eat it. Side note, if you use raw/unpasteurized milk it needs to sit for something like 60 days before you eat it.
I’m going to use unpasteurised goats milk. Do I still use the same ingredients? Thanks
Yes, absolutely
Trying so hard to get mine to look as creamy as yours. If I have fresh non pasteurized goat milk do I still need calcium chloride? What can I do to make it more creamy and less grainy
If you have raw milk of any kind, I'm pretty sure Calcium Chloride tends not to be necessary.
@@robertlombardo8437 thanks! So I figured I was. Using the wrong culture. I had a culture for chèvre specific. When I switched to mesophillic culture it turned out just like his. Delicious 😋
Hi, may I ask what iodized salt will do to the curd?
Nothing to the curd, but will kill the lactic cultures
@@GavinWebber thanks alot. 1 more question pls, Can I use a cheese as a starter?
What would happen if you added too much or too little rennet?
Too hard a curd, not as creamy
Would ultra pasteurized goat milk work? I have the cherve culture packets
Yes, definitely.
@@GavinWebber great news!! Thanks
Ok i was unsure because you mentioned in video that the goat milk wasn't ultra pasteurized so i figured it wouldn't work?
My house and garage are 80+ degrees as is outside. Is that okay for the 24 hr ripening?
do you thoink you could do it with cows milk and add lipaise?
+John Herbin maybe, but the texture would be completely different.
Was gonna forward this video to a friend and realized I miss you Gavin….I’m sorry i haven’t kept up with you and your family…can you let us know what happened for those of us who didn’t watch your very last video.🤞🤞🤞🤞❤️❤️❤️
czcams.com/play/PLILfqiaFZkjLMHqjGlhL6DXxXADzhyobq.html
hello. can i make this with raw milk?
Yes
+Gavin Webber one day I hope I have the time and skill to make cheeses the way you do
Aaron Smallwood i hate my phone i like a video then boom unliked i wish i noticed thanks btw
great video, white balance was off in the latter portion of the video
+Drew A thanks, I noticed but couldn't correct it
enjoy your videos learnt quite a bit can you use cows milk for chevre
No, then it would be just cream cheese. Totally different flavour
Could this recipe be used to make a form of Crotin Chavignole?
Yes, if drained a bit longer
When I made this with my goats pasteurized milk it smells like yogurt...not cheese. What am I doing wrong?!?
Not sure, what starter culture are you using?
@@GavinWebber 1 packet of Mesophilic Direct Set (C101) from the New England Cheesemaking Supply Company that I store in the freezer like it says to do. Then I add 2 drops of (1x strength) animal rennet. First time I made this I used unpasteurized milk from my goat's milk and it turned out fairly nice just a little too soft, the next 3 times I pasteurized it, and all 3 were failures they smell like yogurt, soft with very little curd. I pasteurize the milk by putting in my instant pot and heating up to 181 degrees F which should be fine but after watching your video this last time I added the 2 drops of Calcium Chloride...but turned out the same. I should be able to use pasteurized milk but it's just not working.
@@valeriebeaudoin5020 try adding a little more Calcium Chloride to the mix or just use raw milk and add a few more drops of rennet.
@@GavinWebber I made it with raw milk again and it's looking and smelling good so far...just odd that I can't make this with pasturized milk.
@@valeriebeaudoin5020 you could try hanging it a bit longer than the 6 hours suggested, to make sure enough wheny drains out. You can usually judge when it's ready, by giving the hanging cheese a bit of a squeeze before taking it down.
My curds are gummy... What am i doing wrong?
Not sure would need a lot more information.
Just ignore the condition of the curds. Make the cheese. Then evaluate the final product.
hey gavin I heard of a cheese that is apparently awesome its called oahackin cheese its Mexican saw it on Andy and Ben eat Australia can u make it cos it looks weird like stringy sorta thought I'd let u know
possibility is high I have spelled it wrong sounds like its pronounced with a w
+Josh D are you sure your not referring to Queso Oaxaca? Better known as Mexican string cheese.
Gavin Webber I very well could be referring to that Gavin either way it looked awesome thanks for replying
Looks like it's made the same way as strachiatella so you could try that I guess?
Mexicans or Americans who are heart-felt Mexicanophiles love Mexican cheese, but most folks find Mex cheeses falling short of the appeal of European cheeses.
עם איזה חומר אתה מחטא?
boiling water and white vinegar
looks like graviy or supper thik butter or yogert
Oh no, I just realised I put in 10% salt instead of 1% :(
+meaigs a bi salty then?
Almost bearable. I'm going to make another batch (unsalted) and mix it in, try and bring it down to somewhere around 5%. Wish me luck :)
did it work?
high blood pressure --> stroke --> :(
Thanks for the recipe. You've put 2 saches of mesophillic culture. The manufacturer of this particular culture says to put 1 sache per 4 litres of milk. You've doubled the amount. Have you tried putting just one? Your book says a quarter of a teaspoon of mesophillic culture. This is really imprecise and somewhat misleading as each mesophillic culture has a different mix of bacteria and strength.
Have you tried to make Feta? :D
I certainly have; czcams.com/video/w5LpCi6H5Lg/video.html
Arabic translation is wrong
What's it saying?
Hmm, either my scales are off, or 1% salt is just a bit too much for me.
My wife has cancer, and she loves cheese, so I'm curious if making marijuana cheese works well. THC and CBD is fat soluble, I'm curious in your years if you've ever tried it?
You could make an extraction oil and mix it through I imagine. Maybe when you are extracting the THC/CBD you could also throw in some other herbs as well so it would also serve to flavor the cheese
Sorry, I don't have any experience. Hope your wife is on the road to recovery.
i will claim first place on the like and comment section
YA BOI PIKLE except you didn't like the video
what is the name of the book again please
200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes
This seams to be basically Cream cheese but made from Goat milk.
+Michael Weaser, and they thought they had you fooled with the fancy name. Well spotted. 👍
Perhaps two videos - one like this (lengthy, fun to watch and educational) and then one really shortened, essentially how Tasty does their videos. Something I can pause and unpause as I do the steps without wasting too much time going between each step
1,5kg from 4 litres of milk wow 😳
Dam, I only got 420 grams with 2L
👄 breathe
Hydrate for five minutes and then stir? why not just stir in to hydrate?
Because it clumps and doesn’t distribute though the milk evenly
@@GavinWebber perfect!
look alot like labneh to me, labneh can be made from cow/sheep/goat milk in my country
Why do people write "my country"? Why not just tell the real name of it?
Labneh is another name for strained or "Greek" yoghurt. That is not cheese.
I know you asked on the last cheeseman, but I definitely think the videos are too long
You're Not Making Chevre (goat 🐐) But Fromage(cheese)de Chevre😄😜🙏🇺🇸🇲🇺
Perhaps technically, but everyone here in France calls it chèvre and it's understood by context that it's cheese we're talking about. Much like the cheese, "crottin", we know we're talking about a type of chèvre, not goat shit.
I was just sitting here and suddenly started giggling my butt off because you pulled a calculator out to figure out what 1% of 1.5kg is and it came out to 15 grams....
As a side note, how would you compare this to labneh?
NolanSyKinsley Buy plain yogurt, strain out water. Add a pinch of salt. Voila, you have Lebne.
"Labneh" or "labaneh" is Greek-style yoghurt, not cheese.
I was right there with Gavin. After counting my toes and determining wind speed, I would have forgotten about the calculator, and asked Google.
Chevre pronounced Shev....the re is silent.
I'm francophone and we pronounce the "re", lightly but we do. Besides, I wonder why he calls it chèvre, and not fromage de chèvre (goat milk).
Love your work Gavin but please, it’s pronounced shev, not shev-ra, ever.
Not even shev. You still need to pronounce the rhotic 'r'.
Hey gavin,mstop saying "chevra" it is "chevre" :-)
there is no such thing as 'chevre', it means goat, the cheese is called "fromage de chevre" and usually it actually has a name. just like parmesan isn't called "Cow"
That’s not true. Chèvre means both “goat” as well as “goat cheese” therefore there is no need to write “fromage de chèvre”
@@jordans8588 ok, but u need context, the way Gavin says it doesn't work for me, I'm a native french speaker
@@jordans8588 to be more precise, we say "du chèvre" "un chèvre chaud" ,"du chèvre cendré" ,"du chèvre frais", we never just say chèvre, it's not a name
ini mah sensor orang nya 👎👎👎
From Gavin's text description for this video: "Chèvre is French for Goat’s cheese" WRONG!!!!! Chèvre is French for GOAT!!! Fromage de chèvre is French for goat's cheese. This is an almost 100% mistake among English speakers, like "Latte" means coffee. NO!!! Latte means milk. Café latte means coffee with milk. In Spanish, queso does NOT mean cheese sauce. It means cheese. Salsa de queso means cheese sauce.
We also say "le chèvre" for goat cheese but notice the masculine article.
It always makes me laugh a little when someone orders queso cheese!
It actually means both Lance, and Gavin is correct here.
Source: I am French, and a long time cheese lover.
We use “chèvre” interchangeably for the animal or it’s products.
As in “voulez-vous un peu de chèvre ?” (“Would you like a bit of goat [cheese]?”) where cheese is implied based on the context,and doesn’t need to be specified.
If we were eating the animal, and asking if you want a little more of it, the context would also apply and change the meaning.
So, in Gavin’s context, this is perfectly fine and proper usage.
As a matter of facts, we freely use the main adjective to refer to its subject for a lot of things, as a simplification of an already complex language.
so so bad
You lost me when you called on Siri I guess you are a NPC. Shame.
WTF?!