Making Chèvre at Home - Soft Goat Cheese

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Chèvre is French for Goat’s cheese i.e. cheeses made out of goat’s milk. They are popular among elderly and children who are more likely to show low tolerance to cow’s milk. Also, goat cheeses are lower in fat, and higher in vitamin A and potassium. They are also white due to the lack of beta carotene in the milk.
This very simple soft goat cheese recipe will delight the palate, with its smooth creaminess and light tang, with a hint of salt. Sometimes, it the simple things that give us the most pleasure.
The starter culture used in this cheese was the Mad Millie Mesophilic MW3; www.littlegreenworkshops.com....
The rennet was Chy-Max plus; www.littlegreenworkshops.com....
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Опубликовано:

2 июн 2017

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Комментарии : 202

@thekuan7002 3 года назад

Anyone here coz of that meme "RU-vid Corona"?

@marcdemise2072 3 года назад

I am here from the meme my friend, henlo

@sammurillo568 3 года назад

Me too

@danielharms8733 3 года назад

Yep

@imanynizam4496 3 года назад

lmao just got here from that exact meme

@thekuan7002 3 года назад

@@imanynizam4496 welcome to the brotherhood of cheez brother

@brianahicks4805 7 лет назад

Mmmmm! I love chèvre on grilled chicken and topped with a lemon butter sauce, basil, and sundried tomatoes.

@choirkitty 7 лет назад

Briana Hicks I have a recipe to take chevre and spinach - stuff a chicken breast with it, bake it, and top with a balsamic reduction. omg it is so good and my 4 year old son can eat his weight in it!!! :)

@bryonygrealish6663 2 месяца назад

I'm finally ready and have my gear and the goat milk in the fridge. Today is the day.

@rubygray7749 5 лет назад

Yes! Pronunciation of "chevre" much improved thankyou! An interesting point, about the whiteness of goat's (and Ayrshire cows') millk. The reason there is no beta carotene in them, is that these animals convert all that yellow-coloured carotene to true Vitamin A, which saves our livers having to do it when we eat these products.

@GavinWebber 5 лет назад

Indeed. I wasn’t aware of the conversion into Vitamin A. Thanks

@rubygray7749 5 лет назад

I just made haloumi from my own goats milk, and really must try the chevre soon! The only time I ever bought goat cheese, it tasted foul. Fusty, musty, rank and the smell oozed through the pores of my skin for a week. So I was thrilled to discover that cheese from my goats is sweet, creamy and delicious! Fortunately you have provided us with a long list of cheeses to try. I will need to make cheese about twice a week to use up the excess milk.

@swordturtles5401 2 года назад

@@rubygray7749 Woah, sounds good!

@dezzfoxx3957 7 лет назад

One of my favorite cheeses. that is so easy! I can not wait to try it. Thank you!

@hannamcavoy339 5 лет назад

loved the video and showing the imperfections too...thank you!

@crazygoatlady4287 7 лет назад

I had the best time watching you make this cheese. I have made it many times since I have goats. I must admit I think I like the way you do the salt much better than the recipe I have. Thanks so much

@RFAM05 7 лет назад

Looks fantastic! Thank you sir

@Yiseia 5 лет назад

I love your videos even though I do not have the means to get into cheese making myself. I loved the little sound effects inbetween!!

@mrsrandommademedoit3387 7 лет назад

That makes alot of cheese! I should stop paying so much for it at the store and just make it ! thank you i will give it a try

@heidisnow Год назад

Oh wow! I haven't seen a culture do that yet. Thanks for (unintentionally) teaching us about bad/off cultures.

@sottosopravoce 4 года назад

I slammed the subscribe button the moment I heard "G'day, curd nerds. "

@kristys7172 3 года назад

I love chevre. Such a nice tangy cheese. :)

@fredkennedy8435 3 года назад

I wish you showed the process of shaping the logs, etc. Nonetheless. Starting a batch of this tonight! I'm on a cheese making kick at the moment, mostly thanks to YOU, Mr. Gavin. Thanks for the content :)

@dwaynewladyka577 7 лет назад

That goat's cheese looks awesome. I love goat cheese.

@GavinWebber 7 лет назад

+Dwayne Wladyka Me too! I am going to be making more of them

@TheCorso1981 7 лет назад

the new set up is Great

@TheCorso1981 7 лет назад

right :)

@Rosk03 6 лет назад

I got 4 litres of fresh goat's milk !! Here we GO ... Thanks Gavin

@GavinWebber 6 лет назад

Best of luck!

@kopronko 5 лет назад

BIG THANKS !!! ! !!! :-)

@lastanetaarion 3 года назад

I hate goat milk but I love goat cheeses :D. Great recipe, thank you :).

@altitudechallenged 7 лет назад

Nice new setup, Gavin!

@GavinWebber 7 лет назад

Thanks, Josephine!

@TumpaHaque144 Год назад

Very good❤❤👍👍😊😊

@hicoteo 3 года назад

Here in the tropics our room temp is between 28 and 30C. Any advice for making this cheese in such a warm environment?

@maman2004100 3 года назад

Hello Gavin, I have a question. I did the first step of the goat cheese, I took 2 Lt of milk, added the mesophilic starter, some calcium chloride and rennet. All looks ok, the whey was separated. I left it for ~36-37 hours before I took it out to the cheese cloth (I was busy) The curd looks ok but when I introduce the ladle with holes it was like gluesy cream. The reason can be the long time the curd was into the whey? Do you think it can be still used? It is now draining into the cheese cloth

@macadameane 6 лет назад

Do you have trouble with the accuracy of your dairy thermometer? I was contemplating getting one, but notice you often check with the other as well. I have a decent digital thermometer already.

@EARSandelbows 3 года назад

15:06 me every time I cook

@ArrogantBaSStard 4 года назад

Is there a way to make this cheese a bit firmer like the one you get in the market? I like adding it to salads. Thanks!

@142jimbo 3 года назад

Do you maintain heat while re-hydrating culture?

@hafizahmad3745 3 года назад

Hi Gavin, im about to make Chevre on this weekend. I will be using raw goat milk, should i follow the recipe exactly as u write it?

@alaskahomesteading6568 6 лет назад

If I'm using raw goat's milk do I need to heat the milk? Also, if I want to use kefir instead of mesophilic culture would you have any idea of amount?

@user_omallaadin 2 года назад

❤tank you

@robertlombardo8437 Год назад

Love the way this looks! Question for you Gav: Can this be stored for a length of time in the fridge without it getting hard and crumbly? Sorry; maybe you've already answered this. The reason I ask is I prefer my cheese spreadable and mild like butter or cream cheese or a nice brie.

@rustyshackleford9261 7 лет назад

Just curious, but have you ever tried tackling scamorza cheese? I would be delighted to see you go through that process.

@ginabisaillon2894 2 месяца назад

I drained mine for 24 hours and got 360 g for 2 L of milk. It was thick enough to shape into logs yet creamy as a cloud. After adding the salt, I put it back in the muslin and got a bit more liquid out.

@highroad3580 3 месяца назад

Your Chèvre looks like mine I just finished so maybe I didn’t wreck it after all. Thanks for the great vid!

@judithknowles1533 4 года назад

Hello I’m about to make this again but my rennet is different. 140. So 3 drops? Thanks.

@GavinWebber 4 года назад

Yes, probably 4

@bdavis1193 7 лет назад

Hey Gavin, do you ship your cheese making equipment to the U.S?

@chaow9812 7 лет назад

www.littlegreenworkshops.com.au/

@kennethsansone732 4 года назад

does it make a difference if the cheese hangs versus sitting in a colander to drain? Also, I keep hearing that one should not "splash" while stirring in rennet, culture, etc. Why is that?

@pizzagorgonzola 3 года назад

hanging it will make the curds slightly more compact

@jamesoconnell9396 7 лет назад

Great video, Gavin, Just hope that alarm wasn't to go pick up the wife at the airport ...

@adidaf389 7 лет назад

The last part of the video when you were mixing in the salt, the light was very bright! It totally washed out the cheese, it was blinding =]

@simsam5169 7 лет назад

Hi Gavin - if I wanted to put the Chevre into molds would I do this before salting and salt individually or salt as you show and put them into molds before putting them in the fridge? Great channel, keep the videos coming!

@GavinWebber 7 лет назад

+Sim Sam I would salt after the cheese was unmoulded. Thanks for your kind words of encouragement.

@lancebaker1374 5 лет назад

For cheese that you intend to eat in less than 3 weeks, salt all the curds before molding. For cheese that you intend to age 1-3 months, rub salt onto the outside after molding or soak in brine after molding. Salt will make its way through the cheese slowly if applied to the outside. That won't happen in a couple of weeks. If you taste a cheese after two weeks that was only salted on the outside, it will be unevenly salted. The salt rubbed on the outside inhibits unpleasant mold growth.

@purplecracka 7 лет назад

This didn't seem to difficult to make, I'd like to try it. Do you know how long it would keep in the fridge?

@GavinWebber 7 лет назад

+purplecracka I reckon about 2 weeks

@dannybeale3077 6 лет назад

Gavin, wondering if I want to get this into logs, how do I achieve that result?

@lancebaker1374 5 лет назад

I bought a small water bottle from a thrift shop for 79 cents. Then cut off the upper half. Drill many holes in it. You need a press or fabricate a weight to press down on a plastic or wooden disc that you place on top of the cheese.

@n.rlanos1093 2 года назад

Gavin, if you were using Mad Millie rennet tablets for this how many would you use?

@MrRiffyriff 2 года назад

I was wondering this as well. Would you just dissolve a quarter of a tablet then use 2 or 3 drops?... I guessing that would work, but I'm a noob

@MrRiffyriff 2 года назад

So i tried this with tablets. I dissolved 1/4 of a tablet into 1/4 cup of water and added a few drops of the rennet solution to a tablespoon of water twice (so 2 tablespoons of water, each with a few drops of rennet solution). I did this very precisely by using a teaspoon to scoop up my rennet and dropped a few drops of it into my water tablespoon ( not precise at all!😂 Precision was not involved at all! ) and it turned out beautifully! 😊👍. Good show Gavin! Thanks for all the great vids and tips ❤️

@ChristiDea 4 года назад

I don't have liquid calcium chloride, mine is in crystals/ granules any idea how much dry calcium chloride should be diluted to make the liquid form?

@losFondos 4 года назад

Usually the solutions have a concentration of 30-35 % so dissolve 30 gr of calcium chloride in 70 ml of (non chlorinared) water. Be careful though, upon dissolving, the solution will get quite warm, or even hot. Make sure to add the calcium chloride to the water and not the other way around!

@sweetfemaleattitude 4 года назад

I used a cheesecloth that was too porous and when I tried to lift the curds in it, it drained through and ruined the separation of curds and whey. Is this redeemable at all? If I leave it overnight again will they separate again or is it bad to leave it out for longer than is suggested? Thank you!

@ChristiDea 4 года назад

I'd pour it all into a tea towel lined colander, place that colander in a larger bowl and then place it in a refrigerator to age and set up. You could place a small plate and weight on it to help press the whey out

@Mia21289 5 лет назад

I made this a day ago. I think maybe I needed to strain it a touch longer, it's more the consistency of a double or sour cream than cream cheese. But it's still nice :)

@lancebaker1374 5 лет назад

If it is like cream cheese, it is really a failure. You can use only lime or lemon juice and do better.

@kopronko 5 лет назад

I think i started to like more these softer ones , because it is more easily putted on a bread :-)

@judithknowles1533 4 года назад

I’m going to use unpasteurised goats milk. Do I still use the same ingredients? Thanks

@GavinWebber 4 года назад

Yes, absolutely

@babosing 7 лет назад

Gavin, if I want to use cow milk, can i use the same recipe, culture, etc?

@GavinWebber 7 лет назад

Use this one; ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JW3NXgA2HYw.html

@rachelshomemakeithomestead2826 4 года назад

hello. can i make this with raw milk?

@GavinWebber 4 года назад

Yes

@trungha7363 4 года назад

Hi, may I ask what iodized salt will do to the curd?

@GavinWebber 4 года назад

Nothing to the curd, but will kill the lactic cultures

@trungha7363 4 года назад

@@GavinWebber thanks alot. 1 more question pls, Can I use a cheese as a starter?

@cliffordsimpson3349 Год назад

Hi Gavin ,can I make Chevre without a starter culture ? Just using calcium chloride ,citric acid and rennet?

@GavinWebber Год назад

I don't think it would work because this cheese is lactic set. It would work if you have raw milk as that would acidify by itself without the cultures. Don't use any citric acid or it will make the cheese grainy and gritty.

@cliffordsimpson3349 Год назад

@@GavinWebber Hi mate, thanks for your reply. I used vinegar instead of starter culture and citric acid. seems to have worked. I left the wey for 15 hours and got lovely curds. Then 11 hours hanging in the cheese cloth.. Thanks again for your advice and reply. I enjoy your videos .Cheers Clifford

@tofty21 4 года назад

What would happen if you added too much or too little rennet?

@GavinWebber 4 года назад

Too hard a curd, not as creamy

@user-ze2mq7yd4b 5 лет назад

❤️

@Caterhamse7en 6 лет назад

How well does cheese like this, or any other cheese for that matter, store in the long term? That looks like a lot of cheese and I would need to store some for later. Could you freeze it in a deep freeze?

@lancebaker1374 5 лет назад

No, you cannot freeze cheeze and get a palatable result from thawing. Your best options are to either find friends who will take the excess cheese off your hands or to make less cheese. To age goat cheese, you need either to cover it in ash or to rub the wheels with salt before storing it in the cave.

@EarlLedden 5 лет назад

Chèvre freezes well as long as you salt it after it thaws out.@@lancebaker1374

@benjaminlane3004 5 лет назад

My understanding is that you have about 2 weeks to eat it. Side note, if you use raw/unpasteurized milk it needs to sit for something like 60 days before you eat it.

@johnherbin1257 7 лет назад

do you thoink you could do it with cows milk and add lipaise?

@GavinWebber 7 лет назад

+John Herbin maybe, but the texture would be completely different.

@MajorDumperoo 7 лет назад

If you wanted to add fresh herbs to that cheese would you do that when you add the salt?

@GavinWebber 7 лет назад

+Major Dumperoo Yes, that would be the perfect time.

@MajorDumperoo 7 лет назад

Gavin Webber Excellent! Thanks for the wonderful videos, sir.

@claudiahines86 Год назад

Trying so hard to get mine to look as creamy as yours. If I have fresh non pasteurized goat milk do I still need calcium chloride? What can I do to make it more creamy and less grainy

@robertlombardo8437 Год назад

If you have raw milk of any kind, I'm pretty sure Calcium Chloride tends not to be necessary.

@claudiahines86 Год назад

@@robertlombardo8437 thanks! So I figured I was. Using the wrong culture. I had a culture for chèvre specific. When I switched to mesophillic culture it turned out just like his. Delicious 😋

@TheoryGL 6 лет назад

Can you make the cheese lactose free by adding lactase enzyme drops at the same time as the salt? I love cheese and cheese making but I always need to eat lactase enzyme pills at the same time and it’s not 100% efficient. I am looking for lactose free cheese recipe and can’t seem to find many. Thanks!

@GavinWebber 6 лет назад

Here is a lactose-free cheese recipe that I created; ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qZSumkHysCs.html

@lancebaker1374 5 лет назад

All large supermarkets in the U.S. sell lactose-free cows' milk.... but not lactose-free goats' milk. ☹️

@xynzee1468 7 лет назад

Gav, Would you please put what the equivalent amount of rennet tablet we should use is. Thanks

@GavinWebber 7 лет назад

+Nona Togive it depends on the strength of your rennet. I wouldn't even try it with rennet tablets.

@xynzee1468 7 лет назад

Gavin Webber Cheers Gavin. Sorry. Wasn't clear, I meant with your recipes in general. As I have the tablets that came with the kit.

@GavinWebber 7 лет назад

Ah, right then. 2305 IMCU (International Milk Clotting Units) per tablet, one rennet tablet to set 50L of cows milk at 35 C. Therefore each quarter sets 10-12.5 litres of milk. They work perfectly with the harder cheese recipes that use this amount of milk.

@PatriciaGauci 6 лет назад

Hey Gavin, I tried this recipe with a rennet tablet, and it turned out fantastic! Here is what I did: If 1 rennet tab = 1 teaspoon liquid rennet and 1 teaspoon = 5 millilitres then 1 tablet = 5 millilitres. Two drops of rennet (used in the recipe) = 0.1 millilitre which is the same as 0.02 teaspoon. Note that 1 smidgen (which is one of those teensy little measuring spoons you have available for sale) is universally acknowledged to = 0.03 teaspoon. So 0.02 teaspoon = 2/3 of a smidgen. I took a quarter of a rennet tablet, crushed it with a pestle, and eyeball-measured 2/3 of a smidgen for this recipe. Worked perfectly -- gorgeous chèvre!

@miguelperez-gb5kr 4 года назад

Hey dude when I was the age of 21 I wish I will make goat cheese

@lifeischeeseandthecheeseis214 7 лет назад

Thank you for these videos and tips and I want to communicate with you for some points, sir

@johnhowaniec5979 2 месяца назад

Would ultra pasteurized goat milk work? I have the cherve culture packets

@GavinWebber 2 месяца назад

Yes, definitely.

@johnhowaniec5979 2 месяца назад

@@GavinWebber great news!! Thanks

@johnhowaniec5979 2 месяца назад

Ok i was unsure because you mentioned in video that the goat milk wasn't ultra pasteurized so i figured it wouldn't work?

@ginabisaillon2894 2 месяца назад

Looks just like mine, I was wondering where the whey had gone and I guess nowhere!

@alexabenson1798 2 года назад

Was gonna forward this video to a friend and realized I miss you Gavin….I’m sorry i haven’t kept up with you and your family…can you let us know what happened for those of us who didn’t watch your very last video.🤞🤞🤞🤞❤️❤️❤️

@GavinWebber 2 года назад

ru-vid.com/group/PLILfqiaFZkjLMHqjGlhL6DXxXADzhyobq

@ArrogantBaSStard 4 года назад

My house and garage are 80+ degrees as is outside. Is that okay for the 24 hr ripening?

@aaronsmallwood3133 7 лет назад

+Gavin Webber one day I hope I have the time and skill to make cheeses the way you do

@yaboipikle6929 7 лет назад

Aaron Smallwood i hate my phone i like a video then boom unliked i wish i noticed thanks btw

@valeriebeaudoin5020 4 года назад

When I made this with my goats pasteurized milk it smells like yogurt...not cheese. What am I doing wrong?!?

@GavinWebber 4 года назад

Not sure, what starter culture are you using?

@valeriebeaudoin5020 4 года назад

@@GavinWebber 1 packet of Mesophilic Direct Set (C101) from the New England Cheesemaking Supply Company that I store in the freezer like it says to do. Then I add 2 drops of (1x strength) animal rennet. First time I made this I used unpasteurized milk from my goat's milk and it turned out fairly nice just a little too soft, the next 3 times I pasteurized it, and all 3 were failures they smell like yogurt, soft with very little curd. I pasteurize the milk by putting in my instant pot and heating up to 181 degrees F which should be fine but after watching your video this last time I added the 2 drops of Calcium Chloride...but turned out the same. I should be able to use pasteurized milk but it's just not working.

@GavinWebber 4 года назад

@@valeriebeaudoin5020 try adding a little more Calcium Chloride to the mix or just use raw milk and add a few more drops of rennet.

@valeriebeaudoin5020 4 года назад

@@GavinWebber I made it with raw milk again and it's looking and smelling good so far...just odd that I can't make this with pasturized milk.

@michelesbells6559 2 года назад

@@valeriebeaudoin5020 you could try hanging it a bit longer than the 6 hours suggested, to make sure enough wheny drains out. You can usually judge when it's ready, by giving the hanging cheese a bit of a squeeze before taking it down.

@tofty21 4 года назад

Could this recipe be used to make a form of Crotin Chavignole?

@GavinWebber 4 года назад

Yes, if drained a bit longer

@drewa3597 7 лет назад

great video, white balance was off in the latter portion of the video

@GavinWebber 7 лет назад

+Drew A thanks, I noticed but couldn't correct it

@galladiel 3 года назад

Thanks for the recipe. You've put 2 saches of mesophillic culture. The manufacturer of this particular culture says to put 1 sache per 4 litres of milk. You've doubled the amount. Have you tried putting just one? Your book says a quarter of a teaspoon of mesophillic culture. This is really imprecise and somewhat misleading as each mesophillic culture has a different mix of bacteria and strength.

@ghsidrybkuc 2 года назад

עם איזה חומר אתה מחטא?

@GavinWebber 2 года назад

boiling water and white vinegar

@zuckmedic 6 лет назад

My curds are gummy... What am i doing wrong?

@GavinWebber 6 лет назад

Not sure would need a lot more information.

@lancebaker1374 5 лет назад

Just ignore the condition of the curds. Make the cheese. Then evaluate the final product.

@clemclemens3965 2 года назад

enjoy your videos learnt quite a bit can you use cows milk for chevre

@GavinWebber 2 года назад

No, then it would be just cream cheese. Totally different flavour

@bryonygrealish6663 Месяц назад

I am trying my first goat cheese. I followed the recipe. I did go over on temp to 85 f. The milk was pasteurized. I had it unopened but a couldn't get to doing the recipe for a week. After about 20 hours the whey had separated from the curd and it smelled good. It curd was at the level of the whey. The curd was lightly firm, tender and creamy yet it had many air holes. Soooo I know that's not correct. And I think it must be bacterial. But no yeasty smell. It is straining now. As it sits the aroma gets better and better. Like a creamy great goat cheese. I'm at a loss. 😓 I think I need to toss because of the air holes.

@bryonygrealish6663 Месяц назад

Is it possible to over culture and get the air holes? I looked back at my mesophilic culture. The 1/4 tsp pkg says it cultures 2 gallons of milk. I used 1 gallons of goats milk. I followed the recipe I have that says 1/4 tsp to 1 gallon of milk.

@meaigs 7 лет назад

Oh no, I just realised I put in 10% salt instead of 1% :(

@GavinWebber 7 лет назад

+meaigs a bi salty then?

@meaigs 7 лет назад

Almost bearable. I'm going to make another batch (unsalted) and mix it in, try and bring it down to somewhere around 5%. Wish me luck :)

@awdawedasasd1238 6 лет назад

did it work?

@nik-lc3ob 6 лет назад

high blood pressure --> stroke --> :(

@joshd2013 7 лет назад

hey gavin I heard of a cheese that is apparently awesome its called oahackin cheese its Mexican saw it on Andy and Ben eat Australia can u make it cos it looks weird like stringy sorta thought I'd let u know

@joshd2013 7 лет назад

possibility is high I have spelled it wrong sounds like its pronounced with a w

@GavinWebber 7 лет назад

+Josh D are you sure your not referring to Queso Oaxaca? Better known as Mexican string cheese.

@joshd2013 7 лет назад

Gavin Webber I very well could be referring to that Gavin either way it looked awesome thanks for replying

@danagboi 6 лет назад

Looks like it's made the same way as strachiatella so you could try that I guess?

@lancebaker1374 5 лет назад

Mexicans or Americans who are heart-felt Mexicanophiles love Mexican cheese, but most folks find Mex cheeses falling short of the appeal of European cheeses.

@SUNARROWSUNARROW 7 лет назад

looks like graviy or supper thik butter or yogert

@fashirt-fn3oc 4 года назад

Arabic translation is wrong

@Michael-zj3cn 4 года назад

What's it saying?

@ZarniwoopVannHaarl 7 лет назад

Have you tried to make Feta? :D

@GavinWebber 7 лет назад

I certainly have; ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-w5LpCi6H5Lg.html

@ginabisaillon2894 15 дней назад

Just "shevr", the final "e" is silent.

@spongeofsteel01 Год назад

Hmm, either my scales are off, or 1% salt is just a bit too much for me.

@yaboipikle6929 7 лет назад

i will claim first place on the like and comment section

@aaronsmallwood3133 7 лет назад

YA BOI PIKLE except you didn't like the video

@jolex240 7 лет назад

what is the name of the book again please

@larflabergasted 7 лет назад

200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes

@MichaelWeaser 7 лет назад

This seams to be basically Cream cheese but made from Goat milk.

@GavinWebber 7 лет назад

+Michael Weaser, and they thought they had you fooled with the fancy name. Well spotted. 👍

@znagey 7 лет назад

My wife has cancer, and she loves cheese, so I'm curious if making marijuana cheese works well. THC and CBD is fat soluble, I'm curious in your years if you've ever tried it?

@RaspberryJam92 7 лет назад

You could make an extraction oil and mix it through I imagine. Maybe when you are extracting the THC/CBD you could also throw in some other herbs as well so it would also serve to flavor the cheese

@GavinWebber 7 лет назад

Sorry, I don't have any experience. Hope your wife is on the road to recovery.

@boumedienememmou5100 Год назад

1,5kg from 4 litres of milk wow 😳

@spongeofsteel01 Год назад

Dam, I only got 420 grams with 2L

@Whatwhat3434 7 лет назад

Perhaps two videos - one like this (lengthy, fun to watch and educational) and then one really shortened, essentially how Tasty does their videos. Something I can pause and unpause as I do the steps without wasting too much time going between each step

@markschultz3791 4 года назад

Hydrate for five minutes and then stir? why not just stir in to hydrate?

@GavinWebber 4 года назад

Because it clumps and doesn’t distribute though the milk evenly

@markschultz3791 4 года назад

@@GavinWebber perfect!

@lonestaronestar1845 6 лет назад

👄 breathe

@nolansykinsley3734 7 лет назад

I was just sitting here and suddenly started giggling my butt off because you pulled a calculator out to figure out what 1% of 1.5kg is and it came out to 15 grams.... As a side note, how would you compare this to labneh?

@itsokaytobeclownpilled5937 6 лет назад

NolanSyKinsley Buy plain yogurt, strain out water. Add a pinch of salt. Voila, you have Lebne.

@lancebaker1374 5 лет назад

"Labneh" or "labaneh" is Greek-style yoghurt, not cheese.

@gabec2494 4 года назад

I was right there with Gavin. After counting my toes and determining wind speed, I would have forgotten about the calculator, and asked Google.

@Whatwhat3434 7 лет назад

I know you asked on the last cheeseman, but I definitely think the videos are too long

@EmanMorrison 6 лет назад

look alot like labneh to me, labneh can be made from cow/sheep/goat milk in my country

@lancebaker1374 5 лет назад

Why do people write "my country"? Why not just tell the real name of it?

@lancebaker1374 5 лет назад

Labneh is another name for strained or "Greek" yoghurt. That is not cheese.

@shirleyqueen2332 2 года назад

You're Not Making Chevre (goat 🐐) But Fromage(cheese)de Chevre😄😜🙏🇺🇸🇲🇺

@KateOBrienCreative Год назад

Perhaps technically, but everyone here in France calls it chèvre and it's understood by context that it's cheese we're talking about. Much like the cheese, "crottin", we know we're talking about a type of chèvre, not goat shit.

@clovishebertjr1250 2 года назад

Love your work Gavin but please, it’s pronounced shev, not shev-ra, ever.

@KateOBrienCreative Год назад

Not even shev. You still need to pronounce the rhotic 'r'.

@LizzieWhiz 7 лет назад

Chevre pronounced Shev....the re is silent.

@SVerbruggen 7 лет назад

I'm francophone and we pronounce the "re", lightly but we do. Besides, I wonder why he calls it chèvre, and not fromage de chèvre (goat milk).

@brennersydney 7 лет назад

Hey gavin,mstop saying "chevra" it is "chevre" :-)

@pizzagorgonzola 3 года назад

there is no such thing as 'chevre', it means goat, the cheese is called "fromage de chevre" and usually it actually has a name. just like parmesan isn't called "Cow"

@jordans8588 2 года назад

That’s not true. Chèvre means both “goat” as well as “goat cheese” therefore there is no need to write “fromage de chèvre”

@pizzagorgonzola 2 года назад

@@jordans8588 ok, but u need context, the way Gavin says it doesn't work for me, I'm a native french speaker

@pizzagorgonzola 2 года назад

@@jordans8588 to be more precise, we say "du chèvre" "un chèvre chaud" ,"du chèvre cendré" ,"du chèvre frais", we never just say chèvre, it's not a name

@lancebaker1374 5 лет назад

From Gavin's text description for this video: "Chèvre is French for Goat’s cheese" WRONG!!!!! Chèvre is French for GOAT!!! Fromage de chèvre is French for goat's cheese. This is an almost 100% mistake among English speakers, like "Latte" means coffee. NO!!! Latte means milk. Café latte means coffee with milk. In Spanish, queso does NOT mean cheese sauce. It means cheese. Salsa de queso means cheese sauce.

@babalegangster7359 5 лет назад

We also say "le chèvre" for goat cheese but notice the masculine article.

@mickyveterankentuckyfarmer5840 4 года назад

It always makes me laugh a little when someone orders queso cheese!

@ToffInOz 3 года назад

It actually means both Lance, and Gavin is correct here. Source: I am French, and a long time cheese lover. We use “chèvre” interchangeably for the animal or it’s products. As in “voulez-vous un peu de chèvre ?” (“Would you like a bit of goat [cheese]?”) where cheese is implied based on the context,and doesn’t need to be specified. If we were eating the animal, and asking if you want a little more of it, the context would also apply and change the meaning. So, in Gavin’s context, this is perfectly fine and proper usage. As a matter of facts, we freely use the main adjective to refer to its subject for a lot of things, as a simplification of an already complex language.