Homemade Goat Cheese

Total Time:
24 hr 40 min
Prep:
10 min
Inactive:
24 hr
Cook:
30 min

Yield:
about 1 1/2 pounds
Level:
Easy

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

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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