Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
262
Calories
15g
Protein
17g
Fat
12g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Goat Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 gal. freshly drawn goat milk
- 1/8 of a Hansen cheese Rennettablet
- 2 tbsp. lukewarm water
- =
Directions
1
Milk should be 100 degrees. Dissolve rennet in lukewarm water. Stir in milk. This will set in 1/2 hour. Stir mixture to break whey from the curds. Squeeze in cheesecloth. Salt, chill and serve. I add chives or other herbs and use like cream cheese, keeps about 1 week.
Recipe sourced from
fandom