Making Goats Cheese Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 gallon: Goats milk,
1 quart: Buttermilk,
1/2 tsp: 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
Yield: about 2 pounds
EMERIL LIVE SHOW #EMIA62
Source from luhu.jp
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
Yield: about 2 pounds
EMERIL LIVE SHOW #EMIA62
Source from luhu.jp
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