It’s been a while, so I’m making meself some homemade goat’s-milk soft cheese, using lemon juice as rennet to make the curds, with incorporated chopped wild garlic leaves, crushed pine nuts, salt & pepper in… it’ll hang like this in the cheesecloth until all the whey has drained, then I think I’ll wrap it in more wild garlic leaves & put it in the fridge to set a bit 🙂 Looking forward to devouring it on tasty thin crackers with my foraged quince paste or maybe medlar or crabapple jelly! The next one will be with nettle rennet, innit…
#foraging #wildfood #cheesemaking #goatscheese #homemade #vegetarian




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  • 04 April 2016
7

Comments

  5. Mike Woodward-Gregg

    While I love cheese like it was family, the only cheese I cannot stomach is that made from goat milk. It has a flavour that I find repugnant. Don’t worry though it’s just me being weird – I don’t like coriander either.
    I still enjoy your videos though so keep up the good work 😀

  7. Tina Surridge

    I made this ysday , and one with other ingredients in today .. They are lovely . Thanks for the know how . Have them wrapped in a freezer bag in a Tupperware box in fridge . How long will they last ? .. I used organic cows milk .