Making Goat Cheese

1. 1

   In a mixing bowl, whisk all the ingredients together.

2. 2

   Place the mixture in a non-reactive pan.

3. 3

   Place the pan on the stove and bring the mixture up to 170 degrees F. Remove from the heat, and turn the mixture into a plastic container.

4. 4

   Cover the top of the pan with plastic wrap and place the pan on top of the stove over the pilot light.

5. 5

   Let the pan sit overnight, about 12 hours, or until the whey and curd separates.

6. 6

   Drain the mixture into a cheesecloth-lined strainer.

7. 7

   Drain the cheese overnight.

8. 8

   Remove the cheesecloth and store the cheese in an airtight container.

9. 9

   The cheese will keep for about 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.