Housemade Goat Cheese
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Credit: Cody Carroll and Samantha Carroll, Chefs/Co-owners Sac-a-Lait, New Orleans
The National Culinary Review, September 2017
4 cups fresh full-fat goat’s milk
2 T. cream
0.35 oz. buttermilk
0.25 oz. rennet
Juice of 2 lemons
Method: Heat milk in pan to 180°F. Add cream, buttermilk and rennet. Remove from heat; stir in lemon juice. Let rest until set, 15-20 seconds. Line colander with a few layers of cheesecloth. Ladle goat’s milk mixture into colander. Tie cheesecloth’s four corners together; hang on wooden spoon or spatula handle. Drain into bowl until texture resembles a drier cottage cheese, 1-2 hours. Transfer to bowl; fold in pinch of salt and pepper. Store in airtight plastic container for up to a week.
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