Chevre Culture- five pack. Contains malto dextrin, starter bacteria and vegetable rennet. Use to make a rich and creamy tasting fresh spreading cheese from goats milk. One pack sets up to one gallon of milk. and yields about 2 lbs of cheese. Use with goats milk.

Directions: Heat 1 gal pasteurized milk to 86 deg. F, add and mix in one packet, let set at room temperature undisturbed for 12 hours or until thickened (as in yogurt). Ladle curd gently into a cheese cloth lined colander, hang and drain 6-12 hours. Refridgerate and enjoy!