Total Time
8hrs 15mins
Prep 8 hrs
Cook 15 mins

Now you can make your own goat cheese! I got this from The Essence of Emeril show!

Ingredients Nutrition

  • 1 gallon goat's milk (unpasteurized)
  • 1 quart buttermilk
  • 34 teaspoon liquid rennin or 1 rennin tablets (available in health food stores)
  • olive oil, for seasoning
  • salt, to taste
  • pepper, to taste

Directions

  1. In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet.
  2. Heat over low heat to 180 degrees.
  3. Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate.
  4. Line a colander with several layers of cheesecloth and ladle curds into colander with large spoon.
  5. Discard whey.
  6. Fold cheesecloth over top of curd and allow to drain overnight, refrigerated.
  7. Remove from cheesecloth and season to taste with olive oil, salt and pepper.
  8. Enjoy!
Most Helpful

Don't discard the whey down the drain! Use it as a water substitute in bread, on your roses, even drink it in orange juice. But hat suff is full of nutrients!

5 5

Delicious! I followed directions; however, I never got curds large enough to ladle out, so in step 4, I poured the mixture into colander to drain, discarding the large amount of whey that immediately ran through cheesecloth. This has a nice smooth texture just like store-bought. It's a bit of trouble, but worth it if you want fresh goat cheese or live in an area where it is not available. I enjoyed making this.