Directions:
- Pour the goat's milk into a large pot. Cook over medium-high heat until small bubbles form, and the milk becomes foamy. Do not bring to a boil. Remove from the heat, and stir in the vinegar; let stand 10 minutes to curdle.
- Line a colander with a double layer of cheesecloth. Pour the curdled milk into the cheesecloth to separate the curds from the whey. Gather up the sides of the cheesecloth, and gently squeeze as much remaining whey from the curds as you can. Place the cheese into a mixing bowl, and stir in basil and garlic. Season to taste with salt, then cover, and refrigerate until cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.92 Kcal (1905 kJ) | ||
| Calories from fat | 234.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.05g | 40% | |
|---|---|---|---|
| Cholesterol | 71.57mg | 24% | |
| Sodium | 325.99mg | 14% | |
| Potassium | 1336.24mg | 28% | |
| Total Carbs | 26.55g | 9% | |
| Sugars | 26.04g | 104% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 26.14g | 52% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.1mg | 0% | |
| Calcium | 877.3mg | 88% | |
| Amount Per 100 g | |||
| Calories | 67.61 Kcal (283 kJ) | ||
| Calories from fat | 34.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 40% | |
|---|---|---|---|
| Cholesterol | 10.64mg | 24% | |
| Sodium | 48.45mg | 14% | |
| Potassium | 198.6mg | 28% | |
| Total Carbs | 3.95g | 9% | |
| Sugars | 3.87g | 104% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 3.89g | 52% | |
| Vitamin C | 1.1mg | 12% | |
| Calcium | 130.4mg | 88% | |
* 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.
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