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A woman holding up a bowl of homemade goat's milk cheese.

Homemade Chevre Cheese Recipe (From Goat's or Cow's Milk)

Learn to make fresh homemade herb-infused chevre cheese from goat's milk (or cow's milk) in about 30 minutes. Enjoy this soft spreadable cheese on crackers or, our favorite, to dollop on top of homemade pizza!
3.72 from 28 votes
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Course: Appetizer, Cheese, Condiment
Cuisine: French
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 269kcal
Author: Carolyn Thomas

Equipment

  • thermometer
  • large heavy-bottom pot
  • large spoon
  • spider strainer
  • glass bowl
  • cheesecloth
  • fine mesh colander
  • Slotted spoon
  • small bowl
  • small spoon
  • parchment paper or cheese mold

Ingredients

  • ½ gallon goat milk or cow milk
  • 1 cup heavy cream fresh cow's cream or store-bought heavy cream
  • 1 cup fresh herbs
  • ¼ cup white wine vinegar
  • ¼ teaspoon salt

Instructions

  • Add your milk, heavy cream and herbs to a large, heavy-bottomed pot.
  • Over medium-high heat, slowly bring the milk up to temperature. Stir frequently to keep the milk from forming a skin. Once the milk reaches 180°F, remove the herbs from the milk.
  • Continue heating until the milk is 185°F.
  • Add white wine vinegar and stir to combine with seven quick strokes.
  • Reduce the heat to low and stir gently about every five seconds for two minutes.
  • Turn off heat and allow to sit for ten minutes.
  • Meanwhile, set up your glass bowl with strainer over the top and line the strainer with cheesecloth.
  • Using a large spoon, scoop the cheese from the pot into the cheesecloth. Let strain for ten minutes.
  • Transfer from the strainer to a bowl, sprinkle about ¼ teaspoon salt over the top and stir to combine.
  • Give it a taste test, adjust seasonings, and enjoy!

Notes

  • Homesteading Hack: We like to roll our cheese into a log and store it in the refrigerator wrapped in parchment paper until it firms up a bit.
  • Try various flavor options. Leave the herbs out and roll in cinnamon and sugar, then drizzle with honey for a delicious dip for fruit.
  • Roll your herb-infused chevre cheese in course ground black pepper for a bit of a kick. The options are endless!

Nutrition

Serving: 0.25cup | Calories: 269kcal | Carbohydrates: 12g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 204mg | Potassium: 555mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 1538IU | Vitamin C: 13mg | Calcium: 348mg | Iron: 1mg
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