I’m planning on making a batch of Chevre this week using the recipe out of Ricki C’s book. I noticed that it doesn’t call for any rennet. I’ll be using pasteurized goat milk, not raw. Will the curd develop properly without rennet? I’ll be using Chevre starter that I ordered from New England Cheesemaking. The recipe I found on the Fiasco Farms site calls for a tiny amount of rennet(1/5 of a drop). Anyone have any experience with this?

Hi-

This will be just fine as long as it isn’t UHT goat milk, which I doubt you would buy. Goat milk makes a very soft curd.

It’ll be very tasty I’m sure!

Heather

No rennet, then does it say to drain with cheese cloth? that makes it like a cream cheese, just made from Goat milk

I do believe it does call for draining in cheesecloth. I would have to double check the recipe to be sure though. I was wanting to us 2 of my chevre molds and try both the molds and cheesecloth.

Looks like the Chevre starter has a small amount of rennet in it. I didn’t look closely enough I guess…...

I have surprisingly found that allot of the products (cultures) are a combo mix to get the proper balance for the typ of cheese one makes, or should I say the upper crust cultures. Danlac were I get mine are geared for commercial use. I have one thats specifically geared towards mozzarella cheese and Swiss that have all the components req