Soft Goat’s cheese

Easy to make and delicious spread on crackers or mixed into a summer salad.


  • 1L Full fat goats milk
  • 2 tsp animal rennet
  • Salt


Heat the milk to 85 degrees Celsius

Add a pinch of salt and the rennet and stir thoroughly.

Leave for about 15 minutes. The milk will curdle and the whey and curds will separate.

Pour the mixture through a sieve or colander, lined with a double layer of muslin or cheese cloth.

Leave to drain for about 2 hours.

Store the cheese in a fridge and use within a couple of days, it will keep for up to a week, but the flavour will mature.

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