Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Private Lessons
Save Recipe Print
Homemade Goat Cheese
Total:
24 hr 40 min
Prep:
10 min
Inactive:
24 hr
Cook:
30 min
Yield:
about 1 1/2 pounds
Level:
Easy
Total:
24 hr 40 min
Prep:
10 min
Inactive:
24 hr
Cook:
30 min
Yield:
about 1 1/2 pounds
Level:
Easy

Ingredients

Directions

In a large nonreactive saucepan, combine the goat's milk, buttermilk, and rennet. Heat over low heat until the mixture reaches a temperature of 180 degrees F. Transfer to a nonreactive bowl and allow to sit overnight, covered, until the curds and whey separate. Line a colander with several layers of cheesecloth and ladle the curds into the colander. Discard whey. Fold cheesecloth over top of curds and allow to drain overnight, refrigerated.

Remove cheesecloth and season, to taste, with olive oil and salt and pepper, if desired.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Goat Cheese Cheesecake with Spiced Wafer Crust

Recipe courtesy of Anne Burrell

Homemade Gravy

Recipe courtesy of Ina Garten

Homemade BBQ Sauce

Recipe courtesy of Ree Drummond

Roasted Pears with Blue Cheese

Recipe courtesy of Ina Garten

Olive Cheese Bread

Recipe courtesy of Ree Drummond

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Blue Cheese and Bacon Truffles

Recipe courtesy of Giada De Laurentiis

Marinated Cherry Peppers Stuffed with Homemade Goat Cheese Served with a Prosciutto and Arugula Salad

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.