Good things from a small kitchen.
With a few hours to kill in a Saturday morning I thought I’d try something new and exciting…… And what says exciting more than trying to make cheese! ( I must get out more!)
Making it was simplicity itself and only required three ingredients; goats milk, white wine vinegar and salt.
I simply heated a litre of goats milk to 95c then added 30ml of white wine vinegar and left off the heat for five minutes. In this time solids form at the top. You then simply scoop off the curds into a colander lined with cheese cloth and season with salt.
When the curds had drained for about an hour I transferred them to a cheese basket and left over night in the fridge.
The next day the cheese was ready to eat, it had a great delicate goat cheese flavour and was very fresh tasting. I served it on toasted sourdough bread with my home cured salmon and rocket as a starter.