Yogurt Chees in Olive Oil

Recipe provided by Rebecca Lange

  • 800g/3.5 Cups of Goat's Yogurt
  • 2.5ml/0.5 tsps Salt
  • 10ml/2 tsps Chillies, crushed or chilli powder
  • 15ml/1 tbsp Fresh Rosemary, chopped
  • 15 ml/1tbsp Fresh Thyme or Oregano, chopped
  • 300ml/1.25 Cups Olive oil, preferably garlic flavoured
Makes about 900g or 2lbs
  1. Sterilize a 30cm/12 in square of cheesecloth, by steeping it in boiling water. Drain and lay over a large plate. Mix the yogurt with the salt and place in the centre of the cheesecloth. Bring up the sides of the cloth and tie firmly with a string.
  2. Suspend the bag from a suitable hook and place a bowl underneath to catch the whey. Leave for 2-3 days in a cool place
    or refrigerator, until the yogurt stops dripping.
  3. Mix the chillies and herbs together. Take the cheese and roll into balls with your hands. Carefully lower into two sterilized 450g/1lb glass preserving jars, sprinkle each layer with some of the herb mix.
  4. Pour the oil over the cheese making sure that it is completely covered. Store in the refrigerator for up to three weeks. To  serve, spoon the cheese out of the jar with a little olive oil. The cheese tastes delicious on lightly toasted crusty bread.
TIPS: For anyone who might like to give this preserve as a gift, remember to label the finished product with storage and best before instructions. To make the jars a little less plain you can always tie a ribbon around them. Last but not least, ENJOY!

Two Creeks Unscented Goat Milk Soap

  • 16 oz goat milk soap (frozen, slushy)
  • 6 oz lye
  • 15 oz canola oil
  • 12 oz coconut oil (For a harder, longer lasting soap, substitute 1 oz of beeswax for 2 oz of coconut oil.)
  • 12 oz lard
  • 4 oz olive oil
  • ½ cup ground oatmeal (I use a coffee mill)
  • 1 oz rosemary oil
  1. Melt the solid oils and beeswax on low heat.
  2. Add the liquid oils. Remove from heat. 
  3. Slowly add the lye a bit at a time to the slushy milk, stirring constantly. The mixture should be a bright butter colour when all the milk is melted and the lye mixed in. 
  4. Add the lye/milk mixture to the oil. Stir to incorporate. I use a stick blender to thoroughly mix and to speed trace. At light trace, add oatmeal and rosemary oil. Blend well. 
  5. Pour into mold. I use one wooden log mold that I then place in the freezer for a couple of hours.
  6. Remove from freezer and let sit for 2 days.
  7. Unmold and cut bars. Let the bars air dry for 6 weeks before use. Makes 4-5 lbs or 19 medium-size bars.
Note: Use standard safety precautions when handling lye.