Homemade Goat Cheese Recipes
HOMEMADE GOAT CHEESE
Provided by Emeril Lagasse
Time P1DT40m
Yield about 1 1/2 pounds
Number Of Ingredients 6
Steps:
- In a large nonreactive saucepan, combine the goat's milk, buttermilk, and rennet. Heat over low heat until the mixture reaches a temperature of 180 degrees F. Transfer to a nonreactive bowl and allow to sit overnight, covered, until the curds and whey separate. Line a colander with several layers of cheesecloth and ladle the curds into the colander. Discard whey. Fold cheesecloth over top of curds and allow to drain overnight, refrigerated.
- Remove cheesecloth and season, to taste, with olive oil and salt and pepper, if desired.
HOMEMADE GOAT CHEESE
This delicious recipe is courtesy of chef Ron Suhanosky and is used to make his Goat Cheese Torta.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 pounds
Number Of Ingredients 3
Steps:
- Add goat milk to a large, nonreactive saucepan over medium heat. Heat until milk reaches exactly 75 degrees on an instant-read thermometer.
- Add the powdered and liquid mesophillic DVI to a small bowl. Add 2 tablespoons of the warm goat milk to the bowl and stir until well combined. Add the mesophillic mixture to saucepan with the remaining warm milk. Cover, and let stand, at room temperature, overnight.
- Cut set up cheese mixture into quarters to make it easier to transfer. Set a colander over a large bowl; line colander with 2 layers of cheesecloth. Carefully transfer mixture into the colander. Cover mixture with cheesecloth and let stand overnight at room temperature, until all of the liquid has drained from the cheese. Remove cheese from colander, discarding liquid, and store refrigerated in an airtight container, up to 2 weeks, or frozen up to 1 month.
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