Making Chèvre Easy

Lorraine with Pixie

Lorraine is fortunate to own a goat; she has fresh goat milk. Unfortunately, her metabolic balance® Phase 2 meal plan had no dairy from goat milk. One reason this happens is that sometimes when a person eats a lot of a certain food, it is not on their plan because they are sufficient in the nutrients those foods offer. Another is that the food may actually  not be the best one to balance the metabolism. No matter; Phase 3 the time to add that food back into the diet and by paying attention to one’s inner signals to see if it is a fit. When Lorraine added goat dairy back into her plan, her inner signals agreed. Lorraine shares her favorite recipe for making cheese.

Lorraine’s Goat Chèvre

It is best to use raw, unpasteurized goat milk. Raw milk may not be available to everyone. In California, Claravale Farm maybe the answer.

  1. Heat the milk to 86℉.

2. Add a cheese starter packet for chèvre. Dissolve it in a little water and stir to mix. Putting it in water ensures every bit of the starter is used.

3. Set overnight for about 10 – 12 hours. Milk will curdle, separating into curds (solid) and whey (liquid).



4. Use muslin to strain out whey. Lorraine recommends a cheap pillow case or a flour sack. She prefers muslin for straining over cheese cloth because muslin has a finer weave.

5. Set aside for 2 to 3 hours.



6. Stir in sea salt and herbs (optional).

7. Put in a food grade plastic container with a tight lid and store in the refrigerator until you are ready to use.

Lorraine shares her favorite way of eating Goat Chèvre.

Lorraine Stern is currently training to be a metabolic balance® coach. You can learn more about Lorraine on her website.


I am Myra and I am a a metabolic balance® coach and a homeopath. If you like this post you may want to visit my other blog.

Photo credit: Lorraine Stern


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