EASY HOMEMADE CHÈVRE CHEESE WITH OLIVES - Lady Lee’s Home

goat milk

🥗Healthier: low-fat goat milk

💰Cheaper: cow milk

Cow milk is more widely available and less expensive.

rennet

🥗Healthier: vegetarian rennet

💰Cheaper: lemon juice

Lemon juice is a natural coagulant and easier to find.

mesophilic starter culture

🥗Healthier: yogurt

💰Cheaper: buttermilk

Both yogurt and buttermilk can help achieve similar tanginess.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a different flavor profile.

Add milk to a stainless pot and heat milk on medium heat to 80F.

Add culture, rennet, and calcium (if using).

Stir, cover the pot and let it stand overnight.

Line a large mixing bowl with cheesecloth and transfer cheese to the cheesecloth.

Hang to drain for at least 6 hours.

Transfer the cheese to a mixing bowl.

Add olives and salt and mix.

Eat right away or refrigerate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens