Making lactose free Chevre cheese

Lactose free chevre 1

One of the people in our family has a lactose intolerance. Unfortunately, she also loves all varieties of cheese, seasoned or soft. So, we began looking for a way to be able to make a soft cheese that she can have that won’t make her feel sick. This is what we came up with. George wrote this down for me because he’s our main soft cheese and yoghurt specialist:

Chevre Spreadable Cheese

Chevre” is French for goat. Traditionally this cheese has been made with goat milk. We usually make it with goat milk, as that is what we produce on our farm. But this cheese can be made with cow milk purchased in the grocery store. In fact, I’ve made it using “Lactaid,” which is milk with lactase added to it, so that lactose intolerant individuals can drink it. The resulting Chevre is delicious and usable for people who do not tolerate lactose.

To make Chevre one needs:

  • between ½ and 1 gallon of milk

  • 1 drop of rennet

  • a couple of teaspoons of sea salt

  • a piece of real cheese cloth (not the stuff sold for arts and crafts)

  • a large colander

  • a pot

  • another pot or container large enough upon to set the colander and hold it up
    without falling into it.

  • a warm place, free of drafts

  • a thermometer capable of measuring temperatures in the necessary range.1

  1. Place the milk in the pot and warm it on the stove until it reaches 80 F.

  2. Add the buttermilk culture to the milk.

  3. Place one drop of rennet in ¼ cup of water, pour into the milk and stir, using an up and down motion, for about a minute.

  4. Cover and place somewhere at normal room temperature for 24 hours, or until the milk has solidified into a cake (this is known as curd), floating in whey.

  5. Pour off what whey you can without losing the curd.

  6. Line the colander with the cheese cloth and set it over a pot or container for catching whey.

  7. Scoop the curd into the cheese cloth and fold it over the curd, to keep anything from falling into the curd.

  8. Wait about 6-8 hours for whey to come out of the curd. It’s done when the cheese is more solid than sour cream (spreadable). I like it at about like cream cheese consistency. Also, keep in mind that this cheese solidifies a bit when stored in the refrigerator.

  9. Take the cheese out of the cheese cloth. Place it into a bowl, and mix salt into it until it tastes the way you like it.

  10. Enjoy!

This cheese is great on crackers! As an option, one can mix chives or some other spice in at the time of adding the salt.

This recipe is adapted from 200 Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt. by Debra Amrein-Boyes: @ 2009 by Robert Rose, Inc.

1A real cheese/milk thermometer doesn’t cost too much, even when mail ordered.”

Enjoy! This soft cheese is one that our family member has been able to eat without feeling sick.

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