Recipe courtesy of Emeril Lagasse
Print
Yield:
about 2 pounds
Level:
Easy

Ingredients

  • 1 gallon goat's milk
  • 1 quart buttermilk
  • 1/2 teaspoon rennet

Directions

In a mixing bowl, whisk all the ingredients together. Place the mixture in a non-reactive pan. Place the pan on the stove and bring the mixture up to 170 degrees F. Remove from the heat, and turn the mixture into a plastic container. Cover the top of the pan with plastic wrap and place the pan on top of the stove over the pilot light. Let the pan sit overnight, about 12 hours, or until the whey and curd separates. Drain the mixture into a cheesecloth-lined strainer. Drain the cheese overnight. Remove the cheesecloth and store the cheese in an airtight container. The cheese will keep for about 2 weeks.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Making Fresh Mozzarella Cheese

Recipe courtesy of Emeril Lagasse

Walnut Crusted Goat Cheese

Recipe courtesy of Emeril Lagasse

Goat Cheese Toasts

Recipe courtesy of Giada De Laurentiis

Goat Cheese Ice Cream

Tortellini with Goat Cheese

Recipe courtesy of Mario Batali

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c