TARRAGON & THYME

This is something I have always wanted to have a go at making myself and with the run up to Christmas it is something that would be useful in the fridge to go and make that quick snack when I have the munchies.  I adore Goats Cheese, but you can turn it into something pretty special with some oil and spices plus you can use the flavoured oil for frying potatoes and mushrooms so really you get to use everything with this home made deli item.  The recipe comes from Alison Walker's a Cooks Kitchen. How to Make Goats Cheese Makes approximately 1 kg (2lb) 2 litres (3 1/2 pints) whole goats milk 8 drops of rennet mixed with cooled boiled water finely chopped herbs (optional) Salt (optional) Heat the goats milk to 80 degrees C/176 degrees F and then stir in the rennet.  Leave to cool for a few hours until the milk has set. Line a colander with sterilised muslin.  Cut the curd into cubes and gently spoon into the muslin.  Gather the corners of the muslin...

Well I was browsing the cookery book section in Waterstones on Saturday - as you do to see what new delights if any they have gracing their shelves, when this book literally leapt off the shelf into my hand and erhm came home with me. Its cal led The Home Creamery by Kathy Farrell-Kingsley and it is a little gem. I quite regularly make my own yogurt - this uses that principle and takes it a step or two further. The ISBN No is 978-1-60342-031-0. It is split into sections: Part 1 - Cultured Dairy Products Covers: Yogurt, Kefir, Butter, Piima Butter, Buttermilk, Creme Fraiche, Quark and Sour Cream. Part 2 - Soft unripened cheeses Covers: Cream Cheese Cottage Cheese Ricotta Goat Cheese Mozzarella Mascarpone. The third section covers recipes using the above mentioned ingredients. Lets say I am going to be playing a tad in the kitchen and have a go at doing my own. I bought cheesecloth over the weekend in preparation. I thought I would share