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How to Make Chèvre: Homemade Chèvre Recipe

Name: How to Make Chèvre: Homemade Chèvre Recipe
Cook time: 1 h
Total time: 2 h
Yield: 1 cup
Cuisine: French
Ingredients: 1 quart of goat milk (the fresher the better: avoid ultra-pasteurized.); ½ cup lemon juice, from about 3–4 lemons; 1 tablespoon distilled white vinegar; ½ teaspoon salt

Written by MasterClass

Last updated: Aug 4, 2026 • 2 min read

Chèvre is a general term that refers to any cheese made from goat’s milk. Chèvre is the French word for “goat” and is short for fromage de chèvre, or “cheese of goat.”

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3 Types of Chèvre

There are many varieties of chèvre, and most of the differences between them have to do with the age of the cheese. Young chèvre is white, moist, mild, and doesn’t have a rind; as it ages, chèvre darkens to yellow, becomes drier and more crumbly, tastes tangier, and develops a rind.

1. Fresh chèvre. Fresh chèvre, sometimes called fresh goat cheese, is the most common type of chèvre, often not aged for more than a few days, giving it the mildest flavor. It is a soft cheese that is very spreadable, and it is often sold and served in a log shape. This chèvre can be plain or mixed with fresh herbs.
2. Valençay. Valençay goat cheese is young, aged for around three weeks, with a citric taste. It has a thin, gray-blue rind dusted with charcoal and is sold in the shape of a pyramid with a flattened top.
3. Bûcheron. Bûcheron is a semi-aged goat cheese (ripened for five to ten weeks) with a bloomy rind, sold in a log shape.

How Is Chèvre Made?

Chèvre is made by adding both bacteria culture and powdered rennet to warm goat’s milk; the culture converts the milk’s lactose into lactic acid, while the rennet acts as a coagulate to set the cheese.

After the curds (solidified milk protein) separate from the whey (yellowish liquid), the cheesemaker then scoops out the curds and strains them further, resulting in a thick, spreadable, fresh white goat cheese with a tangy, tart flavor. This cheesemaking process is similar to that of other soft cheeses like ricotta, or cottage cheese.

Chèvre Recipe

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makes

1 cup

total time

2 hr

cook time

1 hr

Ingredients

1 quart of goat milk (the fresher the better: avoid ultra-pasteurized.)
½ cup lemon juice, from about 3–4 lemons
1 tablespoon distilled white vinegar
½ teaspoon salt

1
Heat goat’s milk in a large stockpot or saucepan over medium heat. Warm, stirring constantly, until the milk reaches 180°F. Meanwhile, line a colander with a few layers of cheesecloth or butter muslin.
2
Remove the milk from heat, and add lemon juice. Stir to combine, and follow with the vinegar, stirring a few more times to evenly distribute. Cover the pot, and let the milk sit for 45 minutes while it curdles.
3
After the milk has separated into fine curds and whey, carefully pour (or ladle) the contents of the pot into the lined colander. Allow it to drain slightly.
4
Season the curds with salt, and mix through. Gather the edges of the cheesecloth together, and tie off with twine. Attach the twine to the handle of a wooden spoon and set over a large, deep pitcher to drain for at least an hour, until cheese feels set and not too loose. (Alternatively, you can hang the curds from the kitchen faucet for less clean-up.)
5
Gently remove the cheesecloth, and enjoy. Shape cheese into a log for easy slicing, roll in dried or fresh herbs and spices, or spread directly onto crackers or crostini. Keep refrigerated.

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