Goat’s Cheese and Rennet Workshop

Join us for a relaxing afternoon exploring rennet and goat’s cheese. This course is being held at our new base of operations in Bissell Wood. We will start our afternoon with a quick trip around the grounds finding a variety of plants that can be turned into plant based rennet. We will gather one of these plants in abundance and take it back to the base camp and turn it into rennet. We will discuss how the rennet is produced from these plants and how to use it when making cheese.

We will then work on making our own Chevre style goat’s cheese (Vegetarian friendly) and everyone will have the chance to make their own roll of goat’s cheese to try. We will also try our hand at adding a few flavours to the cheese!

When we have finished making our goat’s cheese, our bread baker Alan will provide us with fresh warm bread and we can all try our cheeses by the fire and have a natter.

It’s so easy and quick to learn, once you know how, you will be making your own cheese at home in no time – and it’s cheaper too!

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How to Make Goat’s Cheese (Chevre)

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.

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Ingredients

  • 1/3 Carton of Goat’s Milk
  • 1/2 Lemon

Method

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.