Hugh Fearnley-Whittingstall
Where do you get the yummiest goat's cheese? Make it yourself of course. Hugh shows you how on River Cottage
Watch the video of the River Cottage team making goat's cheese
Makes 2 x 500g cheeses
1. Put the milk in a saucepan and heat gently until it reaches 37°C (blood temperature). If you don't have a cook's thermometer, dip your finger into the milk. When you can't feel the liquid - i.e., it is neither hotter nor colder than your hand - you'll know it's at blood temperature.
2. Take the pan off the heat and add the vegetarian rennet. Give it a quick stir then leave the curds and whey to separate (about 15 minutes). Use a sharp knife to cut the curd into small chunks (about 2.5cm) in the pan.
3. Line two sieves (or one very large one) with two layers of fine, untreated muslin. Place each sieve over a bowl. Spoon the cut curds and whey into the muslin. Gather up the corners of the muslin and tie them with string, then suspend the bundles over bowls overnight to allow the whey to drain away, leaving you with lovely, creamy soft cheese.
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