This is a creamy, dreamy cheese.
The sublimeness perhaps dependent on Fielding Cottage’s sublime Raw Goat’s Milk. For lack of fridge the milk turned rather quick and, as has become habit on such (all-too-common) occasions, I put myself to the task of making Sour Milk Soft Cheese.
Despite uncertain glances at the souring milk all too-readily put to use, Mary Norvak in The Farmhouse Kitchen has quite obliged me: To make cheese, she writes unabashed: “Put sour milk in a warm place until thick. Add half teaspoon salt to each pint of milk. Put into a muslin bag and leave to drain over night”.
I combined this with Yotam Ottolenghi’s ‘Labneh with Olives, Pistachios and Oregano Recipe’ (a tear-out from The Guardian Weekend 10th October 2009, but I imagine it now features in his latest book: Plenty.)
Thus:
Scald the Sour Goat’s Milk so it splits (this speeds up the process), without boiling. If your milk is not sour you can split it with ½ tbsp of vinegar. Allow to cool slightly and combine with a similar quantity of Natural Yoghurt and 1 tsp of good salt to pint of milk. Strain through muslin for several hours or overnight.
(The resulting liquid is Whey. This can be used in bread as I am reminded by Linda of withknifeandfork, or in Lacto-Fermentation, as it abounds in Lactobacilli. I actually used it in Buckwheat Pancakes… I shall tell anon).
And there, in the muslin sits the lovely soft cheese. The yoghurt gives it a creamy texture and a sharp depth of flavour sometimes absent in DIY cheeses. Inspired by Ottolenghi, I combined the Soft Cheese with a mix of Palestinian spices I had to hand (Toasted Sesame, Syrian Marjoram, Sumac), some finely chopped Oregano from the garden, and Olives.
(The resulting liquid is Whey. This can be used in bread as I am reminded by Linda of withknifeandfork, or in Lacto-Fermentation, as it abounds in Lactobacilli. I actually used it in Buckwheat Pancakes… I shall tell anon).
And there, in the muslin sits the lovely soft cheese. The yoghurt gives it a creamy texture and a sharp depth of flavour sometimes absent in DIY cheeses. Inspired by Ottolenghi, I combined the Soft Cheese with a mix of Palestinian spices I had to hand (Toasted Sesame, Syrian Marjoram, Sumac), some finely chopped Oregano from the garden, and Olives.
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