Rosemary Goats Curd Cheese

When I read Hugh Fearnley-Whittingstall’s article on making cheese in the Guardian Food & Drink section a few weeks ago, I felt compelled to have a go for myself, especially since my neighbour had offered me some raw milk from her Anglo-Nubian goats.

I had a quick taste of the milk before I started making the cheese and was surprised to find it un-goaty, creamy and delicious, this my neighbour informed me is typical of Anglo-Nubian milk, which is very high in butterfat.

I used 2 litres of the raw milk, and added a pinch of salt and warmed to 38 degrees C. I then stirred in 2 teaspoons of vegetarian rennet.

I left the curds to set for 15 minutes, and was amazed to see a solid blancmange type curd set, which i then spooned into a jelly bag for a few hours for the whey to drip out.

The resulting cheese was a lovely fresh buttery slightly grass tasting ricotta style cheese, that got tastier as the days went by. It was delicious spread thickly on my home made rosemary and sea salt focaccia, with olive oil drizzled generously and some finely chopped rosemary sprinkled over.

I definitely plan on doing this again, and trying some further cheeses.

For anyone looking to make their own cheeses have a look at Ricki Carroll’s “Home Cheese Making” a much recommended guide, which I recently treated myself to.

10 responses to this post.

  1. Wow, superb blog layout! How long have you been blogging for? you made blogging look easy. The overall look of your site is excellent, as well as the content!. Thanks For Your article about Rosemary Goats Curd Cheese | COUNTRYWOODSMOKE .

    Reply

  2. Nice post thanks for sharing.

    Reply

  3. I’ve never made my own cheese from scratch but I will definitely give it a try 🙂

    Reply

  4. Oh well done you on making your own curd cheese! The rosemary sounds lovely. Wish I had a neighbour to give me lovely goat’s milk!

    Reply

  5. Hi there, i was just wandering about and found your blog, i make cheese too, but from cows milk.. and do make the yoghurt cheese it is a frequent star on our table.. lovely c

    Reply

  6. good for you for giving the cheese-making a go. I read the same article by Hugh and felt inspired and then thought……naaaah, there’s lots of lovely people out there who’ve already mastered this malarkey and I can buy some from them. The combination you put together sounds heavenly.

    Reply

    • I really wasn’t expecting it to be as easy as it was, the trick is getting good milk. But it’s nice to have lots of lovely cheese producers around to try their lovely cheese.
      Can recommend it if you want to give it a go.
      Yoghurt cheese next i think.
      Cheers
      Marcus

      Reply

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