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Easy
Published 1987
It is now easier to obtain fresh goats’ milk, certainly in the West Country. So I occasionally follow the instructions of my cheese-making friends in France and produce a home-made picodon.
Slowly bring the goats’ milk to just above blood heat (45°C, 120°F). Remove from the heat and stir in the rennet. Set aside at room temperature until curds have formed.
Pour into a ceramic or plastic cheese drainer and leave in a cold place for 24 hours or overnight to allow the whey, petit lait, to drain away and the curds to set.
For freshly drained goats’ cheese or