Goat’s cheese (Chevre variety) is a light and soft crumbly cheese with a lemon zest. It’s a traditional favourite and making it for yourself can save quite a few pennies even if you don’t own your own goats. Standard store bought goat’s milk will do the job and one carton does roughly three ‘rolls’.
You can also use some plants instead of lemons to coagulate the milk such as Nettle, Sorrel and Yarrow. However I am still experimenting with these so more on these later on.
- 1/3 Carton of Goat’s Milk
- 1/2 Lemon
Heat the Goat’s milk until it reaches 180c. The milk should suddenly expand and go crazy in your pot attempting to boil over. Immediately turn off the heat and remove the pan from the hob.
Add Lemon Juice and let it sit for a moment. The milk should curdle but it will be difficult to spot this as it’s quite a subtle thing with goat’s milk.
You shouldn’t have to wait more than a few sceonds.
Place a muslin cloth over a bowl and pour the mixture in. Allow it to sit for at least 2 hours. The cheese will sit on the top. The liquid is called whey and can be used in a variety of ways including as rice stock water for extra flavour.
Wrap the cheese curds in baking paper and store in the fridge to firm up over night.