Fromage de chevre - Uses 7 shakes rennet per litre of goats milk, stirs gently still on heat, turns off, places to rest 24 hours. Drain out whey, spoon into mould with holes, squash down, place on chopsticks in tray, leave 24 hours covered, will shrink. Salt on top then knock out of mould, salt other side, leave out 12 to 15 hours covered to dry out further. Place on tray, resalt again both sides, leave to dry out in cheese cupboard 5 days. Will go mouldy on board but thats ok.
Phyllo Meat Pie Recipe (Egyptian Goullash) | The Mediterranean Dish. Spiced ground beef nestled in between layers of crispy, flaky, buttery phyllo dough! Recipe comes with step-by-step photos. An easy dinner with a big wow factor!