Homemade Goat Cheese

Total Time:
8 hr 45 min
Prep:
8 hr 30 min
Cook:
15 min

Yield:
about 1 1/2 pounds

Ingredients
  • 1 gallon goat's milk (unpasteurized)
  • 1 quart buttermilk
  • 3/4 teaspoon rennet liquid or 1 tablet rennet (available in health food stores)
  • Olive oil, for seasoning
  • Salt
  • Pepper
Directions

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

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


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