Making your own cheese can be simpler than you think and this fresh tasting, creamy goats cheese uses only three ingredients, without the use of a starter culture or rennet.
Makes one small cheese:
500ml full fat goats milk
juice of 2 large lemons (about 40ml)
small handful of mixed soft herbs such as thyme, basil, oregano, marjoram etc finely chopped
Heat the milk to almost scalding point, where there are small bubbles starting and the surface is frothy. Stir through the lemon juice, remove from the heat and leave to stand for 10 minutes.
The acidity in the lemon will curdle the milk, separating the curds and whey. Pour the curdled mixture into a sieve lined with a double layer of cheesecloth or muslin (I had to substitute with some net curtain type of material) and leave for a few minutes for the liquid to drain through.
Gather up the sides and secure with an elastic band, gently squeezing the liquid out as you go. Hang the cheese over something, I used the kitchen tap, and leave to drip for a couple of hours. You will be left with a soft cheese mixture in the cheesecloth.
Scrape this into a bowl and season well with salt and pepper then mix through your fresh herbs. Now you can either pack it into a ramekin or use a ring to mould your cheese into a shape, or if you want a log shape lay out a square of cling film, put your cheese mix into the middle of the bottom edge and roll up into a sausage, twist the ends so it’s like a cracker then holding the ends roll back and forth to shape it into a tight log.
Chill for an hour or two, or longer to let the flavours develop. The cheese will keep for about a week in the fridge. Enjoy on oatcakes or fresh crusty bread!