GOAT’S CHEESE

Homemade goats cheese is such a treat, and actually remarkably simple to make. Creamy and tangy, and oh so moreish, it’s absolutely perfect slathered onto a chewy sourdough baguette. Unfortunately I didn’t think to check what the yield is before scoffing it, but hopefully the picture gives you a clue.

You will need:

1 pint of goats milk

80ml lemon juice

30ml white wine vinegar

1/2 tspn salt

A cooking thermometer

Method

Line a colander with two layers of cheesecloth or muslin. In a heavy bottomed saucepan, gently heat the goats milk until it reaches 82C. Make sure to stir frequently to ensure the heat is evenly distributed throughout. Once up to temperature, remove from the heat and stir in first the lemon juice, and then the vinegar. Leave to sit for 30 minutes. After 30 minutes it won’t look like much has taken place, as the curds are really tiny. This is how it’s meant to be so don’t panic and add a load more lemon juice like I did first time. Slowly ladle the curds and whey mixture into the cheesecloth. Add the salt and stir really gently. Gather the ends of the cheesecloth, and tie. Hang either on your kitchen tap so the whey can drip out into the sink, or above a bowl. Just make sure the cheesecloth isn’t sitting on the base. Allow it to hang for an hour, then turn out of the cheesecloth. Place your cheese in a container or shape it, then refrigerate until at least set, and serve within three days.