1 gallon Goat's Milk (unpasteurized) 1 quart of Buttermilk ¾ tsp. of Rennet Liquid or 1 Tablet Rennet (available in health food stores) Salt (to taste) Black Pepper (Kaali Mirch) (freshly ground - to taste) Olive Oil (for seasoning) (to taste) 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.

Yeild: Makes about 1 ½ pounds Preparation Time: 8 Hours & 30 Minutes Cook Time: 15 Minutes Degree of Difficulty: Medium Recipe Category: Cheese Recipe Ethnic Group: American

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