| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce05 |
1 |
servings |
INGREDIENTS
| 1 |
ga |
Goat's milk |
| 1 |
qt |
Buttermilk |
| 3/4 |
ts |
Rennet liquid or 1 tablet |
|
|
(available in health food stores) |
|
|
Olive oil; for seasoning |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
INSTRUCTIONS
Two days before serving, in a large non-reactive saucepan fitted with a
dairy thermometer, combine all ingredients and heat over low heat to 180
degrees. Transfer to a non-reactive bowl and let sit overnight, tightly
covered, until curd and whey separate into 2 layers. Line a colander with
several washed layers of cheesecloth, ladle curds into colander and discard
whey. Fold cheesecloth over top and leave to drain overnight. Remove from
cheesecloth, season to taste with olive oil, salt and pepper, and serve.
This recipe yields a 1-pound round of cheese.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-053 broadcast 03-18-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-18-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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