Making cheese at home is surprisingly easy and very satisfying. This gives a soft goats cheese, a fresh or cottage cheese, that will keep for a week or so in the fridge. It’s fab on toast or crackers, and can easily be mixed with herbs or veg for a flavoured soft cheese. It’s also really quite filling, so makes a great side for roast veg or wedges.
Makes: ~250 grams. Prep: 30 minutes. Draining time: 2 hours.
Stores: A week in the fridge.
- Large pot
- Wooden spoon
- Measuring cup
- Teaspoon measure, or teaspoon
- Clean tea towel
- Dowel, other wooden spoon or tap to hang the tea towel from
- Bowl or ramekins to receive the final cheese
- 1 litre goats cheese (as high in fat as you can find)
- 0.3 cup lemon juice
- 1 teaspoon sea salt
- Heat the milk to 82C (180F).
- Pour in the lemon juice and stir thoroughly.
- Leave for ten minutes.
- Pour into a colander lined (thickly) with cheese cloth, or an old tea towel.
- When most of the whey has drained, wrap the curds in the cloth, and hang the parcel from the tap, or a spoon, over a bowl for draining.
- Leave for another 1.5 hours.
- Open the cloth parcel and put the cheese into a bowl with about 0.5 teaspoon sea salt.
- Pack in ramekins (or similar) and keep in the fridge.
Divide the cheese into two parts and mix in:
- 1 tablespoon of grated black pepper, the zest of one lemon.
- 3 tablespoons finely chopped parsley, a couple of tablespoons olive oil.
- 1 teaspoon chipotl.
- 1 tablespoon finely chopped capers, 1 teaspoon ground paprika.