|Course||Category||Base Ingredient||Prep Time||Prep Style||Difficulty|
|Appetizers||Make your own||Goat||2 Days||Stove Top||Easy|
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.
Level of Difficulty: