About this recipe:A simple and delicious cheese recipe. It's full of flavour and is totally moreish. Goat's milk is warmed, then mixed with vinegar, allowed to curdle, strained, mixed with garlic and basil and chilled. Serve with bread, crackers or anything you fancy.
3.75 litres goat's milk
125ml distilled malt vinegar
2 tablespoons finely chopped fresh basil
3 large cloves garlic, finely chopped
salt to taste
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Method Prep:15min › Cook:5min › Ready in:20min
Pour the goat's milk into a large pot. Cook over medium-high heat until small bubbles form and the milk becomes foamy. Do not bring to the boil. Remove from the heat and stir in the vinegar; let stand 10 minutes to curdle.
Line a colander with a double layer of cheesecloth. Pour the curdled milk into the cheesecloth to separate the curds from the whey. Gather up the sides of the cheesecloth and gently squeeze as much remaining whey from the curds as you can. Place the cheese into a mixing bowl and stir in basil and garlic. Season to taste with salt, then cover and refrigerate until cold.
When straining the cheese, make sure that your cheese cloth has very small holes or you double it over so that the curds will not run out with the whey.