Chevre Starter Culture
Soft, spreadable goat cheese is easy to make with this starter culture.
Each bag contains:
- 4 packets, each packet contains both starter culture and rennet.
Instructions for using this culture are included and may be found here.
- Store in refrigerator or freezer.
Chevre Starter Culture Ingredients:
- Lactose, Ascorbic Acid, Lactic Bacteria (_Lactococcus lactis supsp. Lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris)
- Organic Vegetable Rennet
Chevre Starter Culture Allergen Information:
- Manufactured in a facility that produces products containing soy and dairy.
What Our Customers Are Saying
I used to have a lot of success with this culture, but didn't have any luck with the batch that expires February of 2020. I tried ordering many different shipments, and kept coming up with the same results - the chevre would not set. I've carefully monitored my temperatures, used fresh squeezed goat milk, and thoroughly followed the troubleshooting guide, but this isn't working out for me. I hope that the new culture and fancy new packaging with a higher price brings better results...
I've already complained about this, and was only sent one box of "consolation culture", with the same expiration date of February 2020, to replace the six other boxes that I wasted my money and milk on. No, this did not work, either. I'm sorry that I will have to start getting my culture elsewhere.
From experience, I consider these to be very good products. It is a shame they are so pricey, and they are pricey. Seems the company found out they had a good product and the price went up.
Response from CFH: We are happy to hear you like our products! We do our best to keep prices as low as possible, with respect to the manufacturer's pricing as well as our third party pathogen tests to ensure your safety! Happy culturing!
So simple to do. I am fortunate to have a goat lady near me who sells her milk - so it's super fresh. Easily the best goat cheese I have ever had. I've made it plain, with rosemary, with basil, pepper, lemon rind...wrapped in basil leaves and stored in olive oil (makes for a yummy dressing or cooking oil when the cheese is gone.) I make ricotta form the whey - don't throw that out, you'll get more use out of it. So simple, fast and easy, and so good.
The directions are very clear and concise. The end product tastes great. I use the goat cheese to make goat cheese, cranberry, and pecan tarts using wonton skins.
My daughter was impressed! The cheese was perfect and the entire process was fun and easy