In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet. Heat over low heat to 180 degrees. Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate. Line a colander with several layers of cheesecloth and ladle curds into colander. Discard whey. Fold cheesecloth over top of curd and allow to drain overnight, refrigerated.
Remove from cheesecloth and season to taste with olive oil, salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3316.89 Kcal (13887 kJ)
Calories from fat	1680.57 Kcal
		% Daily Value*
Total Fat	186.73g	287%
Cholesterol	540.49mg	180%
Sodium	3001.87mg	125%
Potassium	9286.25mg	198%
Total Carbs	205.27g	68%
Sugars	205.14g	821%
Protein	186.47g	373%
Vitamin C	39mg	65%
Calcium	6371mg	637%

Amount Per 100 g
Calories	67.87 Kcal (284 kJ)
Calories from fat	34.39 Kcal
		% Daily Value*
Total Fat	3.82g	287%
Cholesterol	11.06mg	180%
Sodium	61.42mg	125%
Potassium	190.01mg	198%
Total Carbs	4.2g	68%
Sugars	4.2g	821%
Protein	3.82g	373%
Vitamin C	0.8mg	65%
Calcium	130.4mg	637%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

81.9

Points
87

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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