Sauces
INGREDIENTS
Goat’s milk, warmed to 22–24°C
Liquid rennet, mixed with 15g water
Mesophilic culture (or goat cheese powder)
METHOD
Heat goat’s milk, then add mesophilic culture, stir to combine, wait 1 minute, then add rennet, stir to combine, wait 5 minutes, wrap GN with cheesecloth and hold at 70°C for 16 hours to ripen, drain and separate curds.