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Name: Making Goats Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 qt Buttermilk; 1/2 ts Rennet

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INGREDIENTS

1 qt Buttermilk
1/2 ts Rennet

INSTRUCTIONS

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. 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. This recipe yields about 2 pounds of cheese. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse

NOTES

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Making Goats Cheese

1 qt Buttermilk
1/2 ts Rennet

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. 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.    This recipe yields about 2 pounds of cheese.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-08-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (980g)
Recipe Makes: 1 Servings

Calories: 392
Calories from Fat: 78 (20%)

Amt Per Serving		% DV

	Total Fat 8.6g	11 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.3g
Cholesterol 39.2mg		12 %
Sodium 1029mg		35 %
Potassium 1479.8mg		39 %
Total Carbohydrate 46.9g		14 %
	Dietary Fiber 0g	0 %
	Sugars, other 46.9g
Protein 32.4g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 392

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