Homemade Goat Cheese

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Terrific CHEESE-MAKING recipe! Goat cheese (chevre was made per recipe. Texture and taste was goat cheese!

Made recipe again substituting whipping cream for the goat. Rest of recipe followed. Another delicious, creamy and (most importantly HOMEMADE cheese! Fun and terrific flavors. Annie , Fremont , CA

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Works perfectly, but you HAVE TO FOLLOW THE RECIPE! If you do not, you're just wasting your ingredients. It takes patience, but is worth the wait. I added herbs to season mine when I served it toasted on french bread.

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I used this recipe because it looked very simple but it did not come out at all right. After creating creating a rubbery uni-curd of really tough cheese, I looked at other recipes on the web. I realized that some important details were very wrong. First, there is too much rennet used for the amount of milk. Secondly, there is way too much buttermilk used--a 1/2 cup is sufficient to inoculate the milk with culture and the recipe calls for a quart. Lastly, and this was the ultimate cause of the unicurd, the cooking temperature was way too high. As the temperature reached 90 degrees, I could see the curds forming but I decided to continue to go to 180 as the recipe directed. As the temperature continued to climb, the curds got bigger and then turned into one large and tough blob. At 180, it was just bouncing around in the copious amounts of whey. Upon later research, I realized that pretty much every recipe listed a temperature of no higher than 86 degrees Farenheit for any kind of cheese. If you are really interested in making cheese, check out Dr. Fankhauser's Cheese site or the Fias Co web site---Much more helpful and accurate.

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I haven't tried this recipe, yet!
But, I just want to give a big Thank You to Emeril and other FN chefs for sharing mysterious foods like this. It wouldn't have occurred to me that cheese could be made at home till I saw a recipe for Mozzarella a couple of years ago here on FN. I tried it and loved the whole process, and I am looking forward to trying this one too! I have no intention of major cheese making, but with this recipe, a small batch is very do-able.
Thanks for taking the mystery out of cooking!