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Ингредиенты
- 1 gal goat's lowfat milk - (unpasteurized)
- 1 quart buttermilk
- 3/4 tsp rennet liquid or possibly 1 tablet rennet (available in health food stores) Extra virgin olive oil for seasoning Salt to taste Freshly-grnd black pepper to taste
Инструкции
- In a large non-reactive saucepan, combine goat's lowfat milk, buttermilk, and rennet. Heat over low heat to 180 degrees. Transfer to a non-reactive bowl and allow to sit overnight, covered, till curd and whey separate.
- Line a colander with several layers of cheesecloth and ladle curds into colander. Throw away whey. Fold cheesecloth over top of curd and allow to drain overnight, refrigerated.
- Remove from cheesecloth and season to taste with extra virgin olive oil, salt and pepper.
- This recipe yields about 1 1/2 pounds.
- Yield: 1 1/2 pounds
