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

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Goat Cheese Mashed Potatoes

Recipe courtesy of Ina Garten

Easy Gazpacho & Goat Cheese Croutons

Recipe courtesy of Ina Garten

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Homemade Manicotti

Recipe courtesy of Food Network Kitchen

Gina's Pimento Cheese Cakes

Recipe courtesy of The Neelys

Corn and Cheese Arepas

Recipe courtesy of Food Network

Mac and Cheese

Recipe courtesy of Ina Garten

Saag Paneer: Spinach with Indian Cheese

Recipe courtesy of Aarti Sequeira

Creamy Baked Macaroni and Cheese

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          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.