How to Make Your own Yogurt, Kefir, Chevre

(Page 4 of 5)

February/March 2005
 
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Natural carbonation makes kefir fizzy and perfect for smoothies, popular among kefir fans. Simply pour the liquid into a blender and mix with fresh fruit such as strawberries, blueberries or mangos.

RELATED CONTENT

Chevre (soft cheese)

Cultured Dairy Sources

Ready-made Brands
Stonyfield Farm
Organic yogurts
www.stonyfield.com

Nancy’s
Kefir, organic yogurts
www.nancysyogurt.com

Horizon
Organic yogurts
www.horizonorganic.com

Brown Cow
All-natural yogurts
www.browncowfarm.com

Seven Stars Farm
Organic yogurts
(610) 935-1949

Make-at-home Sources

New England Cheesemaking Supply
(413) 628-3808
www.cheesemaking.com
Starter cultures, cheese molds and books.

Marilyn Jarzembski (419) 237-3095
marilynjarz@yahoo.com

Authentic kefir grains. $20 per order.

A one-time purchase can last a lifetime.

Chevre is a fresh, usually soft, goat cheese. The word “chevre” comes from France, where various chevres are popular.

Here in the United States, we’re most familiar with the smooth, creamy version. Following is a simple cheese for beginners, and a mild-flavored introduction for those who may not be familiar with the distinctive tanginess of goat cheeses. Here’s the recipe:

Heat 1 gallon of goat’s milk (cow’s milk can be substituted, but the cheese’s flavor will be more akin to cream cheese) in a large pot until it reaches 160 degrees and hold it there for 30 minutes. Then, cool the milk to about 72 degrees.

Pour the mixture into a bowl and add one package of commercial chevre culture. Cover the bowl with plastic wrap and allow it to sit at room temperature until the curds and whey separate (18 to 24 hours).

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