MENU
Listing 182 Recipes in 272 Categories

KELDON'S COOKERY


Simply Great Recipes
Tell us your Ingredient and we'll make you a Recipe

Advanced Recipe Search
Good Afternoon Apprentice
Log In
Forgot your password?
Create a Profile
Goat Cheese
Add a rating
Filed Under Appetizers
Find parent recipes France France
Shared by: Second Banana
Yields 1 Portions
Scale to Portions

1 gallon Goat's milk
1 quart Buttermilk
3/4 teaspoon liquid Rennet

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Easy


Stove Top


2 Days


0 Minutes


2 Days



This recipe has not been reviewed Add rating/review



Two days before serving, in a large non-reactive saucepan fitted with a dairy thermometer, combine all ingredients and heat over low heat to 180°F. Transfer to a non-reactive bowl and let sit overnight, tightly covered, until curd and whey separate into 2 layers.

Line a colander with several washed layers of cheesecloth, ladle curds into colander and discard whey (liquid). Fold cheesecloth over top and leave to drain overnight. Remove from cheesecloth, season to taste with olive oil, salt and pepper, and serve.

This recipe makes about 1 pound of cheese.