Photo: Homemade Goat Cheese Recipe
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By torba97_12904148
Fremont, CA
on August 03, 2011
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Terrific CHEESE-MAKING recipe! Goat cheese (chevre was made per recipe. Texture and taste was goat cheese!
Made recipe again substituting whipping cream for the goat. Rest of recipe followed. Another delicious, creamy and (most importantly HOMEMADE cheese! Fun and terrific flavors. Annie , Fremont , CA
By fold
on June 03, 2011
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Works perfectly, but you HAVE TO FOLLOW THE RECIPE! If you do not, you're just wasting your ingredients. It takes patience, but is worth the wait. I added herbs to season mine when I served it toasted on french bread.
By Chef #816798
Eagle River, AK
on July 16, 2006
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I used this recipe because it looked very simple but it did not come out at all right. After creating creating a rubbery uni-curd of really tough cheese, I looked at other recipes on the web. I realized that some important details were very wrong. First, there is too much rennet used for the amount of milk. Secondly, there is way too much buttermilk used--a 1/2 cup is sufficient to inoculate the milk with culture and the recipe calls for a quart. Lastly, and this was the ultimate cause of the unicurd, the cooking temperature was way too high. As the temperature reached 90 degrees, I could see the curds forming but I decided to continue to go to 180 as the recipe directed. As the temperature continued to climb, the curds got bigger and then turned into one large and tough blob. At 180, it was just bouncing around in the copious amounts of whey. Upon later research, I realized that pretty much every recipe listed a temperature of no higher than 86 degrees Farenheit for any kind of cheese. If you are really interested in making cheese, check out Dr. Fankhauser's Cheese site or the Fias Co web site---Much more helpful and accurate.
Read all 4 reviews