Homemade Goat Cheese Food

HOW TO MAKE GOAT CHEESE RECIPE - CHèVRE

Steps:

• Line a colander with two or three layers of fine cheesecloth.
• In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.
• Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
• Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.
• The curds will not be large, on the contrary they will be like tiny specks.
• Slowly ladle into the cheesecloth. Add the salt and stir lightly.
• Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
• Allow it to hang and drip for about 1 hour.
• Place on a cutting board and shape. Sprinkle with died herbs of your choice.
• Refrigerate and serve when set.

HOMEMADE GOAT CHEESE

Steps:

• Add goat milk to a large, nonreactive saucepan over medium heat. Heat until milk reaches exactly 75 degrees on an instant-read thermometer.
• Add the powdered and liquid mesophillic DVI to a small bowl. Add 2 tablespoons of the warm goat milk to the bowl and stir until well combined. Add the mesophillic mixture to saucepan with the remaining warm milk. Cover, and let stand, at room temperature, overnight.
• Cut set up cheese mixture into quarters to make it easier to transfer. Set a colander over a large bowl; line colander with 2 layers of cheesecloth. Carefully transfer mixture into the colander. Cover mixture with cheesecloth and let stand overnight at room temperature, until all of the liquid has drained from the cheese. Remove cheese from colander, discarding liquid, and store refrigerated in an airtight container, up to 2 weeks, or frozen up to 1 month.

PROSCIUTTO WRAPPED DATES WITH GOAT CHEESE

Steps:

• SOAK 24 toothpicks in water
• Prepare baking sheet with a oil spray or lay a silicone baking mat on it.
• Cut a lengthwise slice in the center top of each date. Make sure it is big enough to hold the cheese but don't slice all the way through the date.
• Slice prosciutto into 24 pieces about 2 1/2 inches long or however long you prefer to securely wrap the stuffed dates over the basil leaf.
• Lay out the dates, prosciutto, goat cheese and basil leaves on a board within easy reach of your baking sheet.
• Scoop up a teaspoon of soft goat cheese and push it into your sliced date.
• Wrap a leaf of basil around the date
• Wrap a piece of prosciutto around the basil wrapped stuffed date.
• Pierce the date through with a soaked toothpick.
• Lay the finished date on your baking sheet.
• Repeat until all dates are stuffed and wrapped.
• Broil for 3 to 5 minutes until crispy.
• Remove from oven and set on serving tray. Serve hot!

SIMPLE FRESH GOAT CHEESE

Steps:

• In a medium saucepan, heat milk until it reaches 180 degrees on an instant-read thermometer. Remove from heat and stir in lemon juice. Let stand until set, about 15 seconds. If milk does not set, add a little more lemon juice.
• Line a colander with several layers of cheesecloth. Ladle set milk into colander. Tie the four corners of cheesecloth together; hang on the handle of a wooden spoon set over a deep bowl and let drain until it is the consistency of slightly dry cottage cheese, 1 to 2 hours. Transfer to a bowl and fold in salt and herbs, if desired. Store in an airtight container, refrigerated, up to 1 week.

QUICK GOAT CHEESE

Steps:

• In a large sauce pot over medium heat, bring the milk to a slow boil; be careful not to scorch. Add dried onion and salt, if desired. As the milk really bubbles up, turn off the heat and pour in the vinegar; wait for the milk to curdle, then pour it through a cheesecloth-lined colander. Let cool, and enjoy!

HOW TO MAKE GOAT CHEESE

Steps:

• Place your milk over medium heat. Measure your milk into a saucepan. Place it on the stove over medium heat.
• Heat the milk until 180 degrees Fahrenheit (87 degrees Celsius). Stir the milk frequently to make sure it heats evenly throughout. You need a thermometer to measure the milk's heat.
• Add the vinegar and lemon juice. Pour the vinegar and lemon juice into the milk. Use a spoon to stir the mixture together a couple of times. The ingredients should be just combined.

GOAT CHEESE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter (or spray) a 9 inch cake pan and dust with granulated sugar, tapping out the excess.
• Put the goat cheese, sugar, vanilla, lemon zest, and lemon juice in the bowl of a stand mixer and beat until smooth.
• Stir in the egg yolks two at a time, mixing well after each addition.
• Mix in the flour until incorporated.
• Put the egg whites in another mixer bowl and whip on medium until soft peaks form.
• Using a spatula, fold the egg whites into the cheese mixture.
• Spread the batter into the prepared pan.
• Bake 25 to 30 minutes or until a skewer inserted into the center comes out clean.
• Let cake cool to room temperature, then run a knife around the inside edge of the pan to loosen the cake before inverting a platter on top of the pan and then inverting plate and pan.
• Lift off the pan to serve and top the cake with berries.
• The cake may be made a day ahead and kept refrigerated, with the berries added just before serving.

SIMPLE HOMEMADE GOAT CHEESE

Steps:

• in a a non-reactive pot on med-high, bring milk up to just below boiling while stirring gently but constantly. you'll see a bit of foam starting to form.
• add the vinegar and stir gently. if the milk doesn't curdle and separate cleanly right away then let it heat a few min longer or add a touch more vinegar a tsp at a time.
• drain in a strainer lined with several layers of cheesecloth or an old pillowslip that has been bleached and rinsed very well. that liquid you're pouring off is whey, btw, and useful. you might want to catch it in a big bowl.
• move your cheese to a mixing bowl and stir in salt to taste. add heavy cream to make it smoother if desired.
• you can press into mini quiche dishes (line with more cheesecloth so you can un-mold cleanly) and refrigerate overnight to solidify if desired. you can also form into a log and roll it in herbs or marinate it in flavored olive oil. be sure to wrap tightly before storing for up to two weeks but i doubt it will last that long! the whey can be used for baking or boiling in place of water to add some extra protein and vitamins. you can also give it to your pets or water your plants or lots of other things. make a protein shake with some fruit perhaps. happy cheese making!

HORSERADISH GOAT CHEESE SPREAD

Steps:

• Using a silicone spatula, gently fold together the goat cheese, cream, and horseradish until thoroughly combined. Season to taste with salt. Cover and refrigerate for up to a week.

HOMEMADE GOAT CHEESE

Steps:

• In a large nonreactive saucepan, combine the goat's milk, buttermilk, and rennet. Heat over low heat until the mixture reaches a temperature of 180 degrees F. Transfer to a nonreactive bowl and allow to sit overnight, covered, until the curds and whey separate. Line a colander with several layers of cheesecloth and ladle the curds into the colander. Discard whey. Fold cheesecloth over top of curds and allow to drain overnight, refrigerated.
• Remove cheesecloth and season, to taste, with olive oil and salt and pepper, if desired.