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Lagasse's Goat Cheese Recipe

A home-style Emeril Lagasse's Goat Cheese Recipe made with Goat S Milk, Buttermilk, and Rennet. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 gal
• 1 qt
• 1/2 tsp

Method (preview)

1. 1

   In a mixing bowl, whisk all the ingredients together.

2. 2

   Place the mixture in a non reactive pan.

3. 3

   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.

4. 4

   Cover the top of the pan with plastic wrap and place the pan on top of the stove over the pilot light.

5. 5

   Let the pan sit overnight, about 12 hours or until the whey and curd separates.

6. 6

   Drain the mixture into a cheesecloth lined strainer.

7. 7

   Drain the cheese overnight.

8. 8

   Remove the cheesecloth and store the cheese in an airtight container.

9. 9

   The cheese will keep for about 2 weeks.

10. 10

    Yields about 2 pounds.

11. 11

    Nutr. Assoc.: 0 0 0