On Monday morning I spotted a bottle of goat´s milk in the discounted section of my supermarket.
I know what you´re thinking: "call child protection services before this crazy woman poisons her family".
But consider. This was very good organic goat´s milk, at 35 pence the litre, on the day before the sell by date, and if I didn´t take it home it would be trown away, which is wrong for so many reasons.
I would to use it to make requesón, which is a way of preserving milk, see? It makes perfect sense, really, because it´s the most delicate, creamy requesón you´ll ever have, and you just can´t buy it, not where I live, anyway.
I won´t write down the recipe because it´s dead simple. Follow the rules as laid down by the great Russ Parsons.
If youl use goat´s milk instead of cow´s, the curds will be finer, and look like they haven´t sepparated. Just strain them very carefully and prepare to be amazed.
If you´re thinking of using semi skimmed milk, don´t. I found a bottle of Yeo Valley Organic semi skimmed yesterday, also discounted, and it was ok but nowhere nearly as good as a full milk version would have been.
From now on, I´ll be on the prowl for cheap milk, because it takes five seconds to make and is a very versatile ingredient, altough I mostly smear it on toast and top with honey, it´s so good simply like that.