Three More Goats Cheeses

1. Simple soft cheese

Add a few drops of rennet to milk, and salt, and leave overnight. It’ll separate into curds and whey.

Next day, put a colander into a pan and a muslin inside the colander. Gently put the curds and whey in. Knott and hang up the muslin over the whey bowl and take the colander away. Leave for a day. It’s ready next day.

2. Labna

Take yoghurt (make yoghurt by putting a couple of spoonfuls of yoghurt into some milk and leaving it out at room temperature (Indian room temperature) so airing cupboard.), add some salt and a drizzle of cream, mix, and put in cheese cloth/colander/bowl.

Next day, give whey to pigs / chickens, and put cheese/yoghurt in bowl. Add chopped fresh herbs, garlic etc to taste. Mix and leave for a bit. Serve.

3. Paneer

Bring milk to the point where it just starts to move towards boiling – but don’t let it actually boil – just wait until it starts to sway and move a little.

Slosh in lemon juice till it separates.

Put in cloth/colander/bowl. Add salt and mix gently. Hang. Ready next day. Chop in spinach curry etc. It’s a curries or bbq cheese rather than a solo piece.