Homemade Bovine Chévre Cheese (Fromage Blanc)

Teresa Meyer September 28, 2020

1 Comment

Chévre cheese made with cow milk is called Fromage Blanc
Culture mail-order from New England Cheesemaking Supply Company
Local cultures are found at Moonshine on Loma Rica Rd.
The Highest temp is 86* so the cheese is R.A.W.
Easy, peasy, two-day process!

One gallon of milk cultured into chevre makes one quart of chevre cheese and leaves two quarts and a bit of whey for other purposes.

Bring a gallon of milk up to 86* F, gently and slowly. After the milk has reached 86, add the chévre culture, let it sit for 2 minutes, then stir in, cover, and let it set for 12 hours, maintaining room temp or just above. 72 is optimal (although I make it in the winter with no problems i the mid to upper 60’s.)

After 12 hours or so, the milk will be semi jiggly firm with whey on top as shown above. At this point, I slice through the soft milk curds with a knife, then scoop the squishy curds up in a spoon and ladel them into a tea towel lined large bowl. Then I draw up the corners and sides, tie them with a circle knot of twine and suspend the whole shebang over the bowl using an S hook on my upper cabinet door.

Steady stream dwindles to a drip overnight

Curds in bag look/feel rather dry/firm now. Remove bag and plop the curds into a large bowl. Add salt,dill, fennel or garlic (or whatever you want) and mix it into the curds. Scoop the curds into glass jars and place them in freezer until use.

Make chevre style cheese.
Chevre generally refers to goat cheese, but the culture works for any ruminant milk, and this week I had extra bovine nectar.

Freezes and thaws very well, for future use.

Categories: Tutorial

Tagged: chesse, Chévre Cheese, Fromage Blanc, Homemade

Teresa Meyer

WAPF Chapter Leader for Central Iowa Real Food Sourcer and Fermentation Teacher Homestead Skills Instructor Blessed Wife and Mama Torah Keeper

Dehydrated Watermelon and Fermented Watermelon Rind

By Michael Bradley Hello, friends. I was asked by Terry Novax to put together a slide show of my new favorite creation. I present to…

Teresa Meyer September 28, 2020

1 Comment

Terry’s Whey – How to make whey from store-bought yogurt?

If I need to make whey in a hurry, I buy an organic, plain, cultured, full fat yogurt like Nancy’s. Normally, I make whey from…

Teresa Meyer September 30, 2020

1 Comment

Antibiotics: Pharma vs Natural Remedies

We find that antibiotic drugs are rarely needed if one knows how to use natural remedies for infections. We also find that antibiotics are often quite toxic and harmful for development due to their toxicity.

Teresa Meyer December 17, 2019

0 Comments

Cultured Ginger Carrots from Nourishing Traditions by Sally Fallon

CULTURED GINGER CARROTS Makes 1 quart 4 cups grated carrots, tightly packed1 tablespoon freshly grated ginger1 scant tablespoon sea salt These are the best introduction…

Teresa Meyer October 13, 2020

1 Comment