Recipe - Making Goats Cheese

1 ga Goat's milk
1 qt Buttermilk
One half teaspoon 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 # EM1A62 broadcast 10171997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse