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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pounds 3256g Recipe makes 1 1/2 pounds) The following items or measurements are not included below: liquid rennin |
||
| Calories 2057 | ||
| Calories from Fat 1021 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 113.5g | 174% | |
| Saturated Fat 73.0g | 364% | |
| Monounsaturated Fat 30.5g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 312mg | 104% | |
| Sodium 1987mg | 82% | |
| Potassium 6296mg | 179% | |
| Total Carbohydrate 147.1g | 49% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 147.1g | ||
| Protein 114.3g | 228% | |
Homemade Goat Cheese
By: Sharon123
Apr 24, 2003
Now you can make your own goat cheese! I got this from The Essence of Emeril show!
1 1/2 pounds
Ingredients
- 1 gallon goat's milk (unpasteurized)
- 1 quart buttermilk
- 3/4 teaspoon liquid rennin or 1 rennin tablets (available in health food stores)
- olive oil, for seasoning
- salt, to taste
- pepper, to taste
Directions
1
In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet.2
Heat over low heat to 180 degrees.3
Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate.4
Line a colander with several layers of cheesecloth and ladle curds into colander with large spoon.5
Discard whey.6
Fold cheesecloth over top of curd and allow to drain overnight, refrigerated.7
Remove from cheesecloth and season to taste with olive oil, salt and pepper.8
Enjoy!
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- Main Ingredient > Eggs/Dairy > Cheese
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Featured Reviews for This Recipe
From: Missy Wombat
On Aug 1, 2003
Don't discard the whey down the drain! Use it as a water substitute in bread, on your roses, even drink it in orange juice. But hat suff is full of nutrients!
From: BeachGirl
On May 23, 2003
Delicious! I followed directions; however, I never got curds large enough to ladle out, so in step 4, I poured the mixture into colander to drain, discarding the large amount of whey that immediately ran through cheesecloth. This has a nice smooth texture just like store-bought. It's a bit of trouble, but worth it if you want fresh goat cheese or live in an area where it is not available. I enjoyed making this.
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