Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Goat's Cheese

  • Yield: 1 pound round


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


  • Two days before serving, in a large nonreactive saucepan fitted with a dairy thermometer, combine all ingredients and heat over low heat to 180 degrees F. Transfer to a nonreactive 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.