Easy to make and delicious spread on crackers or mixed into a summer salad.
- 1L Full fat goats milk
- 2 tsp animal rennet
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.