First Chèvre

Date: 23/11/2013
Outside Temperature: 13°C – 18°C
Cheese: Chèvre
Start to Finish: 19 hours


  • 2l Homogenized Pasteurized full cream Goat Milk
  • ¼ tsp. Flora Danica starter culture powder
  • ¼ tsp. MA11 starter culture powder
  • 1/8 tsp. liquid Vegetarian Rennet diluted in 1 tbps non-chlorinated (spring) water
  • ¼  tsp. Cheese salt

Steps Executed:

  1. 5:00 pm: Sterilized scooping spoon, glass cup measure, milk thermometer, cheese measuring spoons, and 4l cheese vat with      2 caps of Iodophor solution in 4l of water.
  2. 5:18 pm: Filled the cheese vat with the 2 liters of goat milk. Measured the temperature to discover it was at 16oC.  Slowly increased the temperature by putting it in bain-marie and monitored the temperature:
    1. T0 (5:18) – 16oC
    2. T1 (5:22) – 19oC
    3. T2 (5:26) – 22oC
    4. T3 (5:30) – 26oC
    5. T4 (5:34) – 30oC: Reached desired temperature
  3. 5:35 pm: Added the Flora Danica and the MA11 cultures and let it rest for 5 minutes. Mixed with 20 up-and-down strokes.
  4. 5:40 pm: Diluted the rennet in the water in the glass cup measure. Slowly poured it into the milk and mixed it with 20 up-and-down strokes.
  5. 5:45 pm: Put the cheese vat into the incubator with the initial water temperature at 40oC. Allowed it to rest.
  6. 11:40 pm: Verified that the curd formed well. The cheese shrunk and was at the bottom of the vat. Sterilized 1 butter      muslin, scooping spoon, cheese mat and 2 Chèvre cheese molds.
  7. 11:45 pm: Slowly ladled the cures into the butter muslin. Added the cheese salt and mixed. Squeezed to remove the excess      whey still in the curds. Moved it to cheese molds and put the cheese molds in the incubator (with no water).
  8. 8:00 am: Checked on the cheese and discovered a lot of whey had left the cheese. Emptied out the whey from within the      incubator.
  9. 12:00 pm: Removed the cheese from the molds, sprinkled some salt on it and took it to the fridge.

Notes on the Process:

Reading over the cultures, MA11 is the most suited one for this kind of cheese.
The cheese is also far too wet.  It may be because I did not let it hang for 30 minutes before putting it in the mold.
Because of the tasting note below on the mildness of the cheese, add more salt next time.

Tasting Comments:

The first impression is that the taste is far too mild; I expected something a lot more distict.  I decided to put some more salt on the cheese when having it with bread and that brought out the expected flavor.

Chèvre – good, but lacking salt

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