Simple Homemade Goat Cheese Food

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.

HOMEMADE GOAT CHEESE

Steps:

• In a large saucepan, heat milk to 110°, stirring constantly.
• Pour milk into a blender, then add yogurt starter and blend on high for 10 seconds.
• Blending the milk removes any clumps that the yogurt starter may form.
• Pour milk into yogourmet yogurt maker and turn machine on.
• Leave yogurt in machine for 12 hours, longer is ok too.
• Line a colander with cheese cloth and place the colander on a bowl.
• Pour yogurt into cheesecloth lined colander and allow to drain for 8 hours in refrigerator.
• Lift cheese cloth off of colander and scrape creamy cheese off onto a plate.
• Transfer creamy cheese into a 2 cup mason jar.
• Serve with crackers.

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.

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.

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!