QUICK CHEESE

Take 4 litres goat milk and heat in a large pot, slowly to boiling point.

When it’s just about to boil—pour in a quarter of cup of vinegar or lemon juice (apple cider vinegar can be used)

Place a cheese cloth in a colander and place in sink or over large pot.

Carefully pour the warm liquid through cloth and colander.

Drain, stirring helps it to drain.

At this point add

flavourings—1 tablespoon salt and any other herbs, garlic,

chives,

Cayenne.

Taste and serve.

After a day or so remove from colander—slide on a plate or cut into pieces and freeze in foil.

Be sure to label with date and flavours.
Text Box: Brush 1 large mushroom with a little olive oil and remove the stalk. Place the mushroom, skin-side down, on a baking sheet. Crumble 60g (2oz) goat’s cheese into the mushroom and cook in a hot oven for 15-20 minutes, or until the mushroom is tender. Serve with crusty wholemeal Bread and a large green salad with 1 tablespoon fat-free salad Text Box: 1 brown onion, finely choppedSalt & pepper Preheat oven to 200c Line an 18cm square cake pan with non-stick baking paper. Heat the oil in a non-stick frying pan over a medium heat. Add ham and onion, cook, stirring often for 10 mins or until soft. Drain on paper towel. Set aside to Text Box: 1/3 (80ml) goat milk 2tsp olive oil 150g sliced ham, chopped 6 eggs 350g zucchini, coarsely grated, excess moisture squeezed. 250 (about 2) carrots, coarsely grated. 1/3 (50g) plain flour Text Box: cool for about 10mins Whisk the eggs and milk to.gether. Season with salt & pepper. Stir in zucchini, carrot and ham mixture until well combined. Stir in the flour. Spoon into pan, smooth surface. Bake for about 30-35 mins or until set and golden brown. Set aside for 15mins before cutting into pieces. Text Box: MUSHROOM STUFFED WITH GOAT’S CHEESE Text Box: Carrot, Zucchini and Ham slice Text Box: Cook Pasta for 10 minutes in plenty of boiling salted water, according to packet direction. Drain well. Transfer to bowl. Toss remaining ingredients through and season to taste. Serve with bread and lemon. Text Box: Quick Idea Goat Cheese “dolmas” Rinse Grape leaves, divide and pat dry. 1-2 tbs chevre into oblong ball 1 basil leave, small piece softened sun dried tomato. 1tsp olive oil, few toasted pine nuts. Wrap grape leaf around Text Box: PASTA WITH TUNA and FETA CHEESE Text Box: 400 g pasta of choice. 400g can tuna in brine, drained 100g goat milk feta, crumbled. 1/4 cup chopped parsley 2 tablespoon baby capers 2 garlic cloves, crushed. 1 teaspoon olive oil Crusty bread and lemon quarters, to serve Text Box: Page # Text Box: GOAT MILK RECIPES Text Box: Volume 1, Issue 1 Text Box: