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Farmers goats cheese

Heat four pints of goats milk stirring as it reaches 160 degrees or slightly hotter. Take off the heat and add a quarter of a cup of apple cider vinegar and leave to curdle for half an hour. Pour the whey from the top into the sink and then pour the remaining curds and whey into a sieve lined with cheesecloth. Give quite a few squeezes to speed up the process and then leave to drain some more for an hour. Meanwhile pick some dill and spring onions and clean and chop them. Add them with some salt to the farmer’s cheese

Mix in and cover the pot and refrigerate

The french beans are coming to an end but there are enough to cook this weekend and cover with a vinaigrette

Some crops are ending but there is corn on the cob and butternut squash and plenty of root vegetables and leeks growing and ripening . Seasons come and go but, it seems, there is plenty of milk and a regular supply of eggs

One thought on “Farmers goats cheese”

  1. Cheese looks Fantastic could fancy some too yummy We saw seths interviews He is so clever and knowledgeable I’m sure he will wake up and do something very important with his life after all he’s a Freedman he won’t stay idol for long Shabbat shalom Pam ❤️

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