Chevre Goat Cheese
This probiotic goat cheese is digested differently from cow’s milk and is a hypoallergenic alternative for those allergic to cheese made from cow’s milk. Goat’s milk also contains capric acid, a medium-chain fatty acid that has been shown to possess antibacterial and anti-inflammatory properties, and that’s not all! It also has a prebiotic, oligosaccharides, that is found in certain foods and in mother’s milk. There are thought to be four to five times more oligosaccharides in goat’s milk compared with cow’s milk. This is one of my very favorite cheeses. You can get the culture to make this wonderful cheese in my store. Chevre Cheese Culture
Servings: 2 lbs
- 1 gallon Goats milk
- 1 package Chevre Cheese Culture
- Over low heat, slowly heat your goat’s milk to 86° F. Remove from heat.
- Line a colander with butter muslin or a large coffee filter and place it in a bowl so the whey can drain below it. Gently ladle the cheese curd into cloth. Cover with plastic wrap.
- Remove your Chevre goat cheese from the bowl and you can roll it in herbs or lemon or orange zest. Place in the refrigerator in a covered container where it should last at least a week.
Many say that pasteurized goat’s milk results in a creamy goat’s milk and raw goat’s milk is more crumbly. I always go with raw. I hate to kill all those enzymes and love the flavor of raw milk.