Lunch today was French stick and home made goats cheese. I was surprised at how easy this was to make and how tasty too.
I used 1 litre of goats milk that i bought from the supermarket but you can use normal full fat milk if your not keen on goats milk, but i would advise to try goats milk as it is so much more nutritious and doesn't have a tangy flavour that many people think it does.
After heating the the milk to 32C i added some MO starter which is a culture to ripen the cheese, i just put the tip of a teaspoon of culture into the milk and left it for 10 mins to ripen.
After 10 mins i added 4 drops of Rennet this is used to make the milk set to cheese and i had to stir constantly for 10 seconds to make sure that all of the milk got mixed with the rennet. I then left this again and the milk set. See how easy this is so far. Starter and rennet can be bought from the internet.
When the milk feels firm pour this into a muslin lined colander and fold the cloth over to cover it and again leave it for two hours, Phew what hard work cheese making isn't.
After two hours the whey will have dripped through the cloth which you can throw away and has left the curds behind this is your soft cheese. Tie the cloth in a knot and place in the fridge over night in the colander and leave a bowl underneath there should only be a few drops of whey that may come out. The next day tighten the knot bringing the cheese together and then tip out of the cloth and enjoy.
if you like riper cheese you can always move the cheese to a dry cloth and keep at a temperature of 18-21c for 3 days. Day 1 cheese which Sophie is eating is a lovely delicate fresh flavour and great for a lunch treat.