Going gourmet? Prepare a dinner feast featuring these crispy carrots with home-made goat’s cheese to really impress your guests.

SERVES 4–6 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the goat’s cheese
1 L goat’s milk
Juice of 2 lemons
2 tbsp vinegar
½ tsp salt
For the crispy carrots
500 g rainbow carrots, thinly sliced
⅓ cup olive oil
Salt and pepper
To serve
3 tbsp olive oil
3 tbsp red-wine vinegar
1 tsp dried origanum

METHOD
For the goat’s cheese
1. Line a colander with 2 or 3 layers of fine cheesecloth or a clean dish towel.
2. In a heavy-based pot, heat the milk until it reaches 82°C (it should be steaming, but not boiling). Stir frequently to ensure it heats evenly throughout.
3. Remove from the heat. Add lemon juice and vinegar. Set aside for 10 minutes.
4. Slowly pour into the cheesecloth. Add the salt and stir gently.
5. Gather the ends of the cheesecloth and tie them together with kitchen string. Allow the cloth to hang and drip for about 1 hour (hanging it over the sink works well).
6. Once all the excess moisture has dripped from the cheese, remove the cheesecloth and refrigerate it.
For the crispy carrots
1. Preheat oven to 180°C. Line a baking tray.
2. Toss the carrots with oil, salt and pepper.
3. Spread them out on the baking tray (ensure they are evenly spaced and lying flat, so that each strip becomes crispy). Bake for 30–35 minutes.
4. Serve the crispy carrots with the goat’s cheese. Drizzle with oil and vinegar, and sprinkle with origanum.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Now that you know how to make your own goat’s cheese, use it to bake this sweet apple, honey and goat’s cheese tart!

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