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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