Combine ramsons/wild garlic (Allium ursinum), or any other wild herb with this home made goat’s cheese recipe and you can almost imagine you are back in bygone days with village hamlets and horse drawn ploughs.
This wild garlic recipe came as a result of me developing a bit of ‘a thing’ for making my own goat’s cheese at home. And the recipe below is a very low tech, super quick way to make a basic version of it.
Ingredients
- 1 pint of raw goat’s milk
- ½ lemon (juiced) or 2 caps of cider vinegar
- 25g ramsons/wild garlic (finely chopped)
- sea salt
Suggested Instructions
- Pour goat’s milk into a pan and slowly bring to the boil. Remove from heat immediately.
- Now add the lemon juice a little at a time until the curds separate from the whey. The lemon juice curdles the milk. You’ll know you have got it right when it looks like you have left a pint of milk out of the refrigerator for too many weeks.
- Pour the pan of curds and whey through a fine muslin cloth, making sure that you collect the whey. Leave to drip for a few hours. You can refrigerate the whey for a couple of weeks, and use it in your sauerkraut recipes, in soups, stocks or as a refreshing drink. Whey is super full of minerals, and an excellent digestive.
- Next tip cheese into a bowl and add the finely chopped ramsons and few pinches of sea salt, then stir until the ramsons and salt are thoroughly worked into the cheese. Use fingers and mouth to taste saltiness and adjust according to your personal taste. Now put the cheese back into the muslin and twist into a ball. Put on a slanted board with a big weight on top (always a bit of a balancing act), and leave for a couple of hours. The salt draws more moisture out of the cheese making it firmer.
- This cheese can be eaten right away, I have yet to try aging one, always gets eaten too soon!
{ 18 comments… read them below or add one }
This looks fab. Im excited to give this ago. I love how this blog always suggest something new to me whether it be a new process or ingredient.
This sounds good, but Iv never realy licked goats cheese. Can the same method be used with cows milk ?
Can you use goat milk that isn’t raw? I don’t know where to get raw milk in London. We have some wild garlic in our garden and I’m dying to make this as my first ever cheese!
wow that sounds delicious!!!! yummy
karyn
All I need is the goat! – or is there anyone in Hastings, E. Sussex who can sell me raw goats milk? – it sounds lovely. Simple cheese like this makes a great face mask – use to soften, or calm irritated conditions plus sunburn or heat rash (not a problem at the moment I imagine!)
Hi Robin :
Nice photo and simple instructions.
Cheers,
Dennis
I’m going to give this a go! Can shop bought milk be used?
Its impossible to get raw milk here!
Here’s a map/listing of raw milk suppliers:
http://www.naturalfoodfinder.co.uk/unpasteurised-raw-milk-uk
Folks: You do NOT need to use raw goat’s milk, pasteurised will do. Also you can replace the goat’s milk with cow or sheep milk.
Raw cows milk available from various farmers markets in London http://www.lfm.org.uk We bring our raw milk to Pimlico, Ealing and Notting Hil on the 4th Sat of each month and Islington, Marylebone, Queens Park and Walthamstow on the 4th Sunday. I know others bring raw milk to several of these and other markets on a more regular basis.
This is brilliant and ramsons are starting to appear now, so must get on to it. Can’t get raw goat’s milk, but I’m lucky enough to get raw cow’s milk.
This is a cracking idea. Cant wait to give it a go. There’s a beach I collect mussels on in South Wales with Wild Garlic growing EVERYWHERE. Thanks mate.
I’ve just made some, went for a walk, and found loads of wild garlic, and decided to try this cheese, couldn’t find organic goats milk though. Any way not tried it yet it’s still firming. with the rest of the wild garlic, I made a pesto, with raw cashew nuts.
Thanks for the recipe, I will post and tell you what my cheese tastes like xxx
Hi, I’ve just tried this and its so easy and the cheese is so delicious. I used the wild garlic I had already chopped up and stored under olive oil, for my taste I used less than a teaspoon as I love the creamy taste of the cheese. Thanks.
Tried this with my daughter, I’m not normally a fan of goats cheese but this recipe has changed my mind forever! So easy to make and soo tasty… check out my photos: http://on.fb.me/I2Xf6y
I make soft cheese using yoghurt. I buy a kilo tub and whisk in a tsp salt. Then I hang it overnight in muslin. It’s yummy… And quick!
Just made some!!! How very exciting!! Foraged for sorrel, st George’s mushrooms and wild garlic. Made homemade pizza too, topped with the fruits of our labour! How satisfying!!!
I tried this recipe with a group of students I had taken out foraging…delicious