Make Your Own Goats Curd
Makes 6
Ingredients
2 pints goats milk (full fat, not ultra-pasteurised)
80ml lemon juice
Sea salt to taste
Slowly heat the milk in a stainless steel pan over a moderate heat until it reaches 80°C. Remove the
pan from the heat.
Stir in the lemon juice and let the pan sit for 1 minute. It will curdle and become slightly thicker.
Line a colander with two layers of cheese cloth (also known as butter cloth) and gently pour the milk
into the cloth, then gather the cloth up and around the liquid and tie it into a bundle or use a rubber
band to hold the cloth together.
Hang the cloth bag over a pot or bowl so the liquid can drip out. Let the cheese drain for 2 hours.
Scrape the cheese into a bowl.
Stir in any other ingredients you fancy – chopped dried apricot is good, herbs such as rosemary,
chives, parsley, dill and fennel fronds work well.
It will last up to a week in the fridge – delicious spread on toast or bread – use it as you would use
ricotta in any recipe.