Sorrel Goats Cheese From Scratch

Sorrel Goats Cheese, Sorrel Rolled Goats Cheese and Smoked Maldon Salt Topped Cheese

Sorrel Goats Cheese, Sorrel Rolled Goats Cheese and Smoked Maldon Salt Topped Cheese

I remember gazing with wonder as the jam jar was passed from hand to tiny hand around the room, whilst we sat cross legged waiting for our turn.  My tartan trousers itchy as they strained against my knees, but I wasn’t fidgeting.  The magic taking place in the jar required us all to sit still and quiet, but shake the jar when it was handed on.  This was going to be butter. Butter made by us.  It seemed unlikely, as we’d all seen the liquid cream go in; butter’s solid.  As the last jiggle of the jar was done, we watched the blond butter plop out onto the teachers desk.  We’d done it.  Butter.

Little slices of French bread were passed around our still seated, mesmerised group and I remember that first bite of creamy melting butter that I’d helped to make.  No shop bought pat has ever lived up to the recollection, nor has the magic quite vanished.  Whilst I’d love to make butter, which unfortunately doesn’t keep long, but I’m the only butter eater in the Glam household, it would be a greed fest of mammoth proportions.  So in order to relive that magic moment, I’m making cheese.  Soft goats cheese rolled in sorrel from my now burgeoning herb garden.

French bread With Sorrel Goats Cheese

French bread With Sorrel Goats Cheese

Plain And Sorrel Soft Goats Cheese

  • 1 litre full fat goats milk
  • 3 tablespoons fresh squeezed lemon juice
  • 1/2 teaspoon salt (optional)
  • 7 leaves of sorrel stalks and ribs removed, finely chopped


  • Place the milk in a pan over a moderate heat and bring to just under a boil
  • Add the salt at this point if you’re using it
  • Remove from the heat and add the lemon juice, gently stir to just combine
  • Leave the pan to cool, almost immediately the curds (cheese solids) and whey (liquid part) start to separate
  • Once cool, gently scoop out the solids and put into a muslin or clean tea towel lined colander
  • If you want to add the sorrel gently combine at this point
  • Leave the solids to drain for several hours, the longer you leave it the firmer the cheese will be
  • Once the curds have drained, you can roll the cheese into a log and (if you haven’t already used the chopped sorrel) roll the log in 1/2 the chopped sorrel, then wrap in cling film and refrigerate for one hour

I used two vintage cheese moulds which I lined in the same way as the colander and put about one third of the curds into each of the cone shaped moulds.  I mixed 1/2 the sorrel into the curds in one of the cones and left them to drain

Vintage French Cheese Moulds And Plain Goats Cheese

Vintage French Cheese Moulds And Plain Goats Cheese

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  1. says

    What a great experiment. We never made butter in my school. And I didn’t realise it would be so easy to make my own goat’s cheese. How lovely this must be especially with the addition of homegrown sorrel xx

    • says

      The milk here is almost almost pasteurised, it has to be to be sold. Un-pasteurised milk is only available on farms and can’t be sold. So, yes the milk was pasteurised and available from the supermarket. GG

  2. says

    I didn’t make butter but we did make yeast rolls. I was in amazement at my result and so proud. I still remember the taste and smell so I totally understand your memory.
    I didn’t even think about making my own goats cheese what a fab idea GG. Your sorrel one looks so good. I guess the weather in London has calmed down now if your herb garden is flourishing. We still have snow :( in May!

    Nazneen xx

    • says

      The weather here has improved to the point we’re now in T shirts, but you know the UK – It’s a bank holiday weekend!?! Anyway hope you’re out of the snow soon. GG xx

  3. says

    Keep meaning to make but and will give this cheese a go too, these process amaze me that they are so easy and yet we so often buy.

    • says

      I know, home made can give you so much more variety. It takes a little patience but it’s not difficult to make. GG

    • says

      I was amazed how easy it was. Heat is the important factor making sure the milk is hot enough or it wont split when you add the lemon. GG

  4. says

    You have inspired me to try to make my own goats milk cheese. I always think of it as a very complicated process but your recipe sounds very simple. Thanks so much for stopping by my site so that I could find yours. Looking forward to keeping in touch. Take care, BAM

    • says

      I found you via Nazneen’s blog Coffee and Crumpets. It’s always fun to discover new blogs to read and enjoy. Have a go at the Goats cheese, all you need is patience. GG

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