Spring·Medium

Homemade goat cheese

It turned out better than expected - the consistency was something like a boursin or a cheese roulé, very creamy and easily spreadable.

Prep: 30 mins

Cook: 25 mins

Wild Garlic

Ingredients

1L goat milk (pasteurised or non-pasteurised but not homogenised)
1/4 cup lemon juice
Salt (2% of curd weight)
Wild garlic or herbs to flavour (optional)

Method

Heat 1L goat milk to 82C. Remove from heat and stir in 1/4 cup lemon juice. Leave 5 mins for curd to form. Pour into a muslin bag, hang and let drip for 2 hours. Weigh curd and add 2% of its weight in salt. Mix well and add herbs or spices if desired. Refrigerate for a few hours or a day before eating for flavours to develop. Serve cold. Note: 1L goat milk gives approximately 190g of curd.