Combine ramsons/wild garlic (Allium ursinum), or any other wild herb with this homemade 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.
Wild Garlic Goat Cheese Recipe 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
Wild Garlic Goat Cheese Recipe 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!