Goat's cheese

Yield: 1 servings

Measure Ingredient
1.00 gallon goat's milk
1.00 quart buttermilk
¾ teaspoon rennet liquid or 1 tablet
1 (available in health food stores)
1 olive oil; for seasoning
1 salt; to taste
1 freshly-ground white pepper; to taste

Two days before serving, in a large non-reactive saucepan fitted with a dairy thermometer, combine all ingredients and heat over low heat to 180 degrees. Transfer to a non-reactive bowl and let sit overnight, tightly covered, until curd and whey separate into 2 layers. Line a colander with several washed layers of cheesecloth, ladle curds into colander and discard whey. Fold cheesecloth over top and leave to drain overnight. Remove from cheesecloth, season to taste with olive oil, salt and pepper, and serve. This recipe yields a 1-pound round of cheese.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-053 broadcast 03-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-18-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000

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