This soft cheese, traditionally made with goat’s milk, has a delightfully light texture.

Recipe: Nicola Galloway

Goat’s milk can be found at some supermarkets. Alternatively, use whole cow’s milk. Cheese made with cow’s milk will be creamier with a thicker consistency.

Makes: about 300g
Preparation time: 18 to 24 hours

INGREDIENTS

2 litres goat’s or cow’s milk*
1 heaped tablespoon natural yoghurt with live cultures
milk kefir or sachet of dried “soft cheese” culture (available  from cheesemaking suppliers)
4 drops rennet (available from supermarkets and cheesemaking suppliers)
2 tablespoons boiled and cooled water
salt to taste

METHOD

Pour the milk into a large saucepan, cover and leave to come to room temperature — about 18°C. Or heat gently over a low heat to 18°C.

Then add yoghurt, milk kefir or culture and mix well with a slotted spoon. In a small jug combine the rennet with the water and pour over the back of the slotted spoon to distribute evenly into the milk.

Use the spoon to gently mix using a back and forth movement for 1 minute then cover with a clean tea towel and leave to culture and set at room temperature for 12 hours.

After 12 hours, the milk will have set into a soft curd and whey. Use a knife to cut into a 2cm squares. Line a colander with cheesecloth and sit this over a large bowl. Use a slotted spoon to scoop the curd gently into the lined colander. Fold over the cheesecloth and cover with a plate to gently weight the curds and press out the whey.

Drain for 6 to 12 hours until the cheese is soft and light in texture. Spoon the cheese into a bowl, add salt to taste and mix well.

Store in the fridge and consume within a week.

*Whole milk, non-homogenized.

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This is an extract from our new special edition In Your Backyard: Living Lightly

In Your Backyard: Living Lightly is filled with practical advice on making small steps to a lighter footprint.