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Recipes using your
homemade cheese!
Please visit our site for more information about goatkeeping, goat breeds,
making goat cheese, goat meat recipes and goat farming.
Published by http://strategic-services-aust.com
This document may be shared and distributed freely at no charge, with
active links maintained and content not to be altered in any way.
The Basics of Goat Cheese making
You can make cheese at home and many other things as well. Real
savings can be realized when you no longer need to purchase those
items from the store.
All cheese is basically milk, cultures, salt, and rennet. What makes
one cheese different from the others is the temperature the milk is
heated to, the type of culture added and the way it is processed.
Temperature, humidity, rennet, cultures and whether it is eaten
fresh or aged will determine the type of cheese you will have.
Goat Cheese
It does not use rennet but instead uses lemon juice to curdle the
milk. It uses 1/2 gallon fresh goat milk (unpasteurized), the juice
of two lemons, and sea salt).
Calories 76
Protein 5.25
Carbohydrate .25 g
Sugars .25 g
Calcium 40 mg
Magnesium 5 mg
Recipe for making Goat Cheese:
QUESO BLANCO
Stir for about 5 minutes and then pour into a strainer lined with a
good quality cheesecloth.
Add whatever herbs and spices you desire and non-iodized salt to
taste.
This cheese may be made into a ball and rolled in dried parsley or
nuts. Chill and enjoy.
Homemade Goat Cheese Recipe:
Directions:
3. Stir as the curds separate from the whey. The curds will look like
large lumps of cottage cheese, and the whey will be like a yellow
tinted water.
5. Let all the whey drain away (note: if you have pets they might
like this as a treat, the whey is very good for them, and high in
protein).
7. Put in a large bowl and stir in salt and your choice of seasonings
to flavor the cheese.
8. Press into a medium sized bowl, or roll into a tube inside of saran
plastic wrap.
9. Place in refrigerator and let it sit there for 2 days before tasting.
This makes a soft cheese that can be carefully sliced but is almost
spreadable as well.
Unlike hard cheese, however, it does not melt.
Also good with pimiento, toasted sesame seeds, garlic and many
other things.
• Colander
• Cheesecloth
• Goat milk
• Fresh lemon juice or vinegar
• A large pot
• Ladle
• Salt and pepper to taste
• Buttermilk (optional)
• Additional seasonings (optional)
Step1
Make a grocery list and obtain the basic materials needed to make
the cheese. The list includes goat milk (about 1/2 gallon), lemons,
kosher salt and cheese cloth. Also, you may also add buttermilk for
an extra creamy flavor, if desired.
Step2
Heat the milk in a stainless steel/non-reactive pot to at least 185
degrees (or low heat). Allow to simmer, watching carefully to avoid
boiling or burning.
Step3
Remove the milk from heat and allow to sit. Add lemon (or
vinegar), stirring until the curds separate from the whey. The
mixture should look like large clumps of cottage cheese when
properly separated.
Step4
Line a colander with several layers of the cheesecloth. Ladle curds
into a strainer, discarding the whey.
Step5
Allow curds to cool, squeezing as much moisture out of them as
possible. Put curds in a bowl and season with sea salt. You can also
add other seasonings of your choice, such as Herbs de Provence or
whatever else you desire.
Step6
Press curds into the bowl to make a block, or wrap in cheesecloth.
Place curds in the refrigerator for at least 1-2 days before removing
and tasting.
best goat cheese is not aged long at all (at most 2 days).
Simply put, cheese making is the process of removing water from
dairy milk. The first characteristic of a cheese is based on how
much water is removed. Soft cheeses like cream cheese contain
more water than a hard cheese like cheddar. Very dry cheeses like
parmesan contains all most no water.
Milk is mostly water. Cows milk, for example, contains over 87%
water by weight. What remains are the components of cheese.
Fat, protein, lactose and minerals. The cheese maker begins
removing water from milk in number of ways.
The basic ingredients for making cheese are milk, starter culture
and or natural acids, and rennet.
Protein 3.5% milk. Fresh raw milk from cows or goats, store
Lactose 4.9% bought milk from whole to skim and specialty
Minerals 0.7% milks from health food stores. One rule of
Water 87.4% thumb regardless of the source of your milk is,
the fresher the better. When purchasing milk
from the store be sure to check the freshness
dates.
Don't be afraid to ask your grocer for milk from their latest
delivery. If you explain what you are using it for they should be
very helpful. Milk should always be kept refrigerated until ready
for use.
Starter Cultures
During this period the bacteria consumes the lactose which is milk
sugar. The biological process is the same as the fermentation of
beer or wine. As the bacteria eat, they produce lactic acid which
in turn causes the milk protein to develop into curd. Other
byproducts of this ripening stage provide flavor compounds which
enhance the character of the finished cheese.
MESOPHILIC
lactococcus lactis ssp For fresh and hard cheeses such as
cremoris Cheddar, Colby, Feta, Chevre.
These cheese starter cultures are available in two forms. They are
defined as culturable and direct-to-vat. Culturable starters are
similar to sourdough starters in that they are prepared in
advanced and preserved for future use.
Rennet
NOTE: If your recipe calls for rennet tablets use this conversion. 1/2 rennet
tablet = 1/4 teaspoon liquid rennet.
Vinaigarette
In a bowl, whish all the dressing ingredients until well blended. In a large
serving bowl, mix the salad ingredients, arranging the strawberries on top.
Drizzle dressing on the salad and then twist with fresh pepper.
Dough
1 box phyllo dough
8 ounces clarified butter
Sugar
Fruit Garnish
5 tablespoons sugar
1/2 cup white wine
1 vanilla bean, split
4 tablespoons butter
1 1/2 cups fresh fruit, peeled and seeded, cut into fun shapes
For the filling, mix all ingredients in a food processor, except the flour.
Gradually sift in flour, mixing until smooth. Place in refrigerator until ready to
use.
For the dough, place one sheet of phyllo dough on work surface. Apply a coat
of clarified butter with a pastry brush. Sprinkle with sugar. Place another
sheet of phyllo on top, and repeat, ending with a third sheet of phyllo. Brush
the top layer with butter, set aside. Repeat process, making a total of 6
stacks.
For the fruit, combine sugar, white wine, and vanilla bean in a saucepan,
bring to a boil. Lower heat and cook until mixture is reduced by two-thirds.
Remove vanilla bean. In a sauté pan, melt the butter. Add fruit and cook until
soften but not too soft.
Preheat the oven to 425 degrees. Place a stack of layered phyllo on a clean
dry surface and with a sharp knife, cut 3 circles 5 1/2 inches in diameter,
cutting through to bottom of stack. Repeat with remaining stacks until you
have 18 circles of layered dough.
Fold the edges of phyllo up and over, sealing all around. Bake on cookie
sheet 7 to 10 minutes or until golden brown. Serve with additional fruit or
honey.
Goat Cheese and Tomato Fondue
2 tablespoons olive oil
1/4 cup shallots, chopped
2 tablespoons garlic, finely chopped
3 cups tomatoes, crushed with basil
1 cup hearty red wine
1 tablespoon orange zest
1 tablespoon each parsley and basil, chopped
Salt and pepper
Stir in shallots and garlic, sautéing until soft but not brown. Add tomatoes and
wine, simmering uncovered for 5 to 10 minutes until the mixture reduces to a
light sauce.
Stir in zest and herbs. Season the mixture with salt and pepper.
Pour the mixture into a 6-cup ovenproof baking dish. Place cheese in the
middle.
Arrange sun-dried tomatoes, goat cheese, and pine nuts on the top
tortilla.
Please visit our site for more information about goatkeeping, goat breeds,
making goat cheese, goat meat recipes and goat farming.
Published by http://strategic-services-aust.com
This document may be shared and distributed freely at no charge, with
active links maintained and content not to be altered in any way.
No warranty may be created or extended by sales representatives or written sales materials. The
advice and strategies enclosed may not be suitable for your situation. You should always consult with a
professional when dealing with any condition or program. Information about health and diet cannot be
generalized to the population at large. Keep in mind you should consult with a qualified professional
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