No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Homemade Goat Cheese

  • Yield: About 1 1/2 pounds


  • 1 gallon goat's milk (unpasteurized)
  • 1 quart buttermilk
  • 3/4 teaspoon liquid rennet or 1 tablet rennet (available in health food stores)
  • Olive oil, for seasoning if desired
  • Salt, for seasoning if desired
  • Pepper, for seasoning if desired


  • In a large nonreactive saucepan, combine the goat's milk, buttermilk, and rennet. Heat over low heat until the mixture reaches a temperature of 180 degrees F. Transfer to a nonreactive bowl and allow to sit overnight, covered, until the curds and whey separate. Line a colander with several layers of cheesecloth and ladle the curds into the colander. Discard whey. Fold cheesecloth over top of curds and allow to drain overnight, refrigerated.
  • Remove cheesecloth and season, to taste, with olive oil and salt and pepper, if desired.