Emeril's
Goat Cheese
From FoodTV Emeril's recipe for
homemade Goat CheeseI N G R E D I E N T S
1 gallon goat’s milk
(unpasteurized)
1 quart buttermilk
3/4 teaspoon rennet liquid or 1 tablet rennet (available in health food stores)
Olive oil, for seasoning
Salt
Pepper
I N
S T R U C T I O N S
In a large non-reactive saucepan, combine
goat’s milk, buttermilk, and rennet. Heat over low heat to 180 degrees. Transfer to a
non-reactive bowl and allow to sit overnight, covered, until curd and whey separate. Line
a colander with several layers of cheesecloth and ladle curds into colander. Discard whey.
Fold cheesecloth over top of curd and allow to drain overnight, refrigerated. Remove from
cheesecloth and season to taste with olive oil, salt and pepper.
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