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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[fb_vid id=”555470647964024″]
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