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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Paneer: Homemade Indian Cheese

Recipe courtesy of Aarti Sequeira

Herb Mashed Potatoes with Goat Cheese

Recipe courtesy of Rachael Ray

Cream Cheese Crab Spread with Homemade Crostini

Recipe courtesy of Valerie Bertinelli

Crispy Potato Pancake with Applesauce and Goat Cheese

Recipe courtesy of Mark Rosenstein

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories