Showing posts with label dairy. Show all posts
Showing posts with label dairy. Show all posts

Thursday, February 27, 2014

Homemade CHEVRE...Goat Cheese..Easiest Way


goat cheese is good ANY time of the day...

ESPECIALLY WHEN IT'S HOMEMADE !


FRESH HOMEMADE CHEVRE

has to be the easiest cheese to make!

1 gallon of goat milk
make sure your milk is NOT "ultra" pasteurized

these are the instructions and cultures i use.  
from the NEW ENGLAND CHEESEMAKING SUPPLY Co.

it works perfect EVERY time !

BIG shout out to my pals at New England Cheesemaking Supply


(please read instructions included with cultures)
slowly heat goat milk to 86 F degrees
add cultures, let re-hydrate 2 min.... stir.
cover let sit overnight at 72 F degrees for 12-14 hours and you should have beautiful curds like these.



MY FAVORITE PART...THE CURDS


strain in thin muslin cloth or a few layers of cheesecloth.  this should take a few hours.  i prefer muslin.  it's a lot easier to work with.  i like to go in and stir this away from the sides so it strains quicker and you can see what your consistency is.


OR...you can hang it.


at this point you add the salt and mix it around.
TASTE TEST!
i use 1 to 1 1/4 tsp fine sea salt.  careful with the salt...if it strains more it will intensify.  you can always ADD, but you can not take away.  sometimes i add fresh dried rosemary to all or half.
let it strain until you like the consistency.
NOTE...don't toss ALL the whey (liquid).  you might need to add some back in if your finished product is too dry or chalky...ie.  if it strained too long
REMEMBER...it will thicken when chilled


yield is almost 2 pounds.
i think for this last one i got 11.15 oz.  i like mine to be spreadable so it yields a bit more, but you don't want it too mushy.  if it strains too long and gets chalky, you can mix in some of the "whey" that has strained out.


you can make this fabulous Lemon Rosemary Goat Cheese Cake
you will be so proud telling friends that YOU made the 11 oz of fresh goat cheese that went into this beautiful light tangy Goat Cheese.

Friday, April 19, 2013

Sweet Spiced Vanilla Bean Bone Marrow Custard


one can't help feel primal and a bit righteous eating bone marrow for breakfast.  
absolutely decadent, healthy and delicious way to start your day.

OR...serve this for a flashy finish to a super carnivorous dinner party.

a dessert your guests won't forget.


don't be afraid...i urge you to try this...even for the conversation aspect alone.  you'll be surprised how unassuming the marrow is.  it tastes pretty must like a rich egg custard, but there's just a little something else to it...a certain je ne sais quoi...perhaps.

I'll bet my fellow "marrow mate", Trevor, at Sis. Boom Blog will be all over this one.


i know you probably think bone marrow is all fat, but they are mainly good fats...monounsaturated.  there are many health benefits as well.  i am not a nutritionist, but i have found that marrow is full of minerals, protein, calcium, vitamin A, phosphorous and iron.  in the 19th century is was regarded as a health food.  Queen Victoria was said to eat it every day...that might be over doing it just a bit, but...
a nice little marrow custard every now and then will do just fine.


SWEET SPICED VANILLA BEAN MARROW CUSTARD
with a few adaptions, but many thanks to the original found at
makes four(4)  7-8oz ramekins

1/4 to 1/3 cup rendered beef marrow
1 cup whole milk
3 large eggs, room temp.
1 vanilla bean, scraped or 1 tsp vanilla bean paste
2 to 3 Tbsp honey
4-5 cardamom pods, crushed open
2 star anise
1 cinnamon stick, 2-3 inch
butter or veg. oil for ramekins


FIRST...but not absolutely necessary (i always do this)...soak your bones in salted water over night or 24 hours.  change the water 2-3 times with salt each time.  this draws some of the blood out.  blood is not bad, but nice white marrow is preferred.  sometimes it's the luck of the draw so you might want to buy more bones than you need so you can pick the prettiest marrow after you see it rendered.  freeze the remainder for "bone butter".
in a small sauce pan add milk, cardamom pods, cinnamon stick, star anise and vanilla bean scrapings.  bring to a boil and turn off heat.  set aside and let steep while preparing marrow.
in a large stack pot, add bones, cover with water and bring to a boil.  they should probably only need a few minutes until they are ready to render out the marrow (photo above).  if you boil them too long they will start to dissolve.  remove bones with slotted spoon and wait until they are cool enough to handle.  over a bowl, run a small knife between the bone and marrow.  the marrow should slide out of the large end of the bone.  there will be some liquid fat.  leave this behind when measuring out the 1/4-1/3 cup for recipe.
pre-heat oven to 350F
put some water on to boil for your bain marie and butter or grease your ramekins.
in a small bowl, mix the eggs and honey.  set aside.
strain you spiced milk into a medium sauce pan.  cut marrow into small-ish pieces for easy blending with an immersion blender.  add marrow to strained milk mixture.
NOTE... i used an immersion blender because i found that the mixture needed to be "slightly" rewarmed while blending.  the marrow can separate and act like solid fat if it meets cooler temperatures or if your marrow has sat and become solid...as did mine.
if your mixture is warm, slowly temper your eggs into the milk/marrow mixture.  blend with the immersion blender until smooth.  if it looks like the fat is separating...rewarm ever so slightly, while emulsifying  until it comes together and blends well. 
pour mixture into greased/buttered ramekins and place into bain marie/large roasting pan.  pour near-boiling water into roasting pan/dish about 1/2 way up the ramekin.  bake in oven 25-30 minutes...they should look just set...maybe a little wobbly in the center.  they will completely set from residual heat.  mine took 23 minutes.


i suggest serving them just a bit warm...on it's own or with a few fresh berries.  they keep well.  i refrigerated 3 and have rewarmed them slightly in the microwave for breakfast...
i feel like i start my day at the top of the food chain.


for more info on Rendering Bone Marrow check this post i did a while back.  next up?...Jennifer McLagan's savory Bone Marrow and Porchini Mushroom Custard from one of her fabulous books, "ODD BITS".  stay tuned




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Tuesday, December 4, 2012

Forbidden Black Rice Egg Custard


SUPER GOOD...SUPER FOOD

rich with antioxidants, omega-3's and extra protein for great kick-start to all the busy holiday preparations.

forbidden rice ?...often eaten for breakfast in Asian countries.
egg custard ?...often eaten for dessert in the US.

put the two together and you have
dessert for breakfast.


a delicious custard with slight hint of coconut and a nutty black rice texture.  it's healthy, filling and fun.  use real sugar if you're not into sugar substitutes.  you could even try coconut milk if you want to.  i'm not sure how it would set.  i chose to keep the custard American style.  check out the nutritional facts below...quite good for such a decadent looking healthy treat.

note...just got a report from my co-worker and trustworthy friend Nancy.  she LOVED it!
so, i guess it passed the test.  i'm not the only one...whew


FORBIDDEN BLACK RICE EGG CUSTARD

2 cups cooked forbidden black rice
4 eggs
1 cup non fat milk
1 cup 2% milk
1/2 cup low fat cottage cheese
1 1/3 scoop vanilla protein powder...i use Jay Robb Vanilla Whey
1/2 cup sugar or sugar substitute...i like Zsweet
1/4 tsp ginger
1 1/4 tsp cinnamon
3/4 tsp coconut extract
1 tsp vanilla bean paste

an immersion/stick blender is preferred, but a regular blender will work.
preheat oven to 350 F.
 and prepare a 2 qt. 8x8 glass or ceramic dish with non stick spray.
you will cook in a bain marie, so start a pot of water to boil and choose a vessel for your bain marie and put in the oven while preheating.

cook black rice and let come to room temperature, set aside.
 in a small bowl combine the dry ingredients, ie. the ginger, cinnamon, sugar sub. or real sugar and protein powder...set aside.
with an immersion blender, blend eggs, cottage cheese, 1 cup of milk.  blend until you can not see any cottage cheese bits.  add remaining cup of milk,coconut  extract and vanilla paste.
add dry to wet slowly so you don't get clumps or lumps.  blend and blend until thoroughly combined and smooth.
NOTE...i use an immersion/stick blender, but i think a normal blender will work  i don't think a stand mixer will do the job.

add the rice to the custard mixture and stir with a spoon or i gently used a hand whisk to separate the rice...it's a little sticky.
pour into prepared dish.  try to make sure the rice is even on the bottom.
bake in bain marie/water bath for 40-45 minutes.
NOTE...some rice custard recipes call for you to stir the mixture 1/2 way through the cooking to keep the rice from settling in one solid layer on the bottom...so i did just that...at 20 minutes i gently stirred.  i think it helped.
when custard looks just set, remove from oven and water bath and let come to room temp.
NOTE...this is a thicker custard because of the cottage cheese and protein powder so it should look set in the middle.

enjoy warm or refrigerate and enjoy throughout the week for a healthy breakfast or guilt-free treat anytime.


nutrition facts 
approx. for 9 servings (with sugar sub.)
calories...128
protein...11
carbs...13
fat...3

Tuesday, October 2, 2012

Greek Yogurt Souffle


quite impressive straight out of the gate...

light fluffy, delicate...perfect for a lovely Sunday brunch.

serve right away for the warm sky high souffle effect...

or  "fallen" as a light, airy healthy and guilt-free cheesecake souffle.  


sometimes, most of the time, you just can't get the darn things to the table in time.  not to worry if they fall.  these are still quite impressive.  i know your crazy head is saying "fallen=failure"... but just take a bite and you will see it is still light as air and "souffle-like".  the first two photos are just minutes out of the oven.  the photos below are about 1/2 an hour out.  if you fill the ramekin to the first rim it should not sink any further than shown.
get creative with your accessories... fresh berries, a blueberry coulis,  ginger syrup, or warm and syrupy homemade jam?

it's like eating a little vanilla cloud.  
a perfect individual fancy treat, but i could eat three so make a few extra.


GREEK YOGURT SOUFFLE

1 cup plain greek yogurt...i use 0% Fage
3 large egg yolks
3 large egg whites
3 Tbsp AP flour
1/8 tsp salt
1 tsp vanilla extract...(per Grandma...i always spill a little extra in the mix) or a 1/2 vanilla pod would look nice with the black specks.
1/8 tsp cream of tarter
1/4 cup sugar, or i used Z Sweet, a sugar substitute
butter and "real" sugar for ramekins

preheat oven to 375 F degrees, non convection...bottom heating element only if possible.  i read this somewhere and it seems to work well with any souffle.
butter six 6oz ramekins.  coat inside ramekin with sugar and knock out excess.  set on baking sheet.
in a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.  in a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy...then gradually pour in the sugar and whisk until firm, but soft peaks form...just don't whip so hard you break the whites.
add 1/3 of egg white mixture to the yogurt mixture and incorporate well.  then carefully fold in another 1/3...then the remaining.  you want to keep as much volume as possible, of course.
divide evenly into ramekins...i think i filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.
bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.
DO NOT OPEN THE DOOR TO PEEK.

serve IMMEDIATELY for the full effect.

BUT...these are still fabulous after they fall  as you can see in some of the photos.
they are also delicious the next day.  they retain their fluff and they taste like a very delicate cheesecake.  i'd have this for breakfast every morning if i could...full of protein, calcium and quite a healthy start for the day. 


approx. nutrition info
6 servings

80 calories
6.6 carbs
2.5 fat
2.3 sugar
7.4 protein


Sunday, July 22, 2012

Homemade Creamy Goat Ricotta


i must admit i have never had much interest in ricotta cheese...until NOW!  i don't cook lasagna, cannoli, ravioli, blinis, blintzes, or too many cheesy things.  i'd rather partake in cheeses with a bit more flavor, like Saint Agur or Saint Andre, Cambazola...or a Triple Cream Goat Brie...just to name a few.  BUT i was watching Alex Guarneschelli's show about one of her favorite decadent breakfast ideas.  the show about homemade sausage, warm pop-overs, fresh peach preserves AND this homemade fresh ricotta.  she made it all look sooooo good and soooo easy i had to give it a try.

you know me...always with a twist....
I'LL USE GOAT MILK


i love making cheese and yogurts...
 there's something so fabulous about a fresh cheese hanging in the kitchen.
even when the day isn't going as planned i know i'm doing something right when cheese is hanging or yogurt is in the corner nestling under a bundle of towels.


i've made quite a few dairy products in my day...  goat cheese and Skyr (Icelandic yogurt) are my favorites... mozzarella is my downfall...just can't get it right,
BUT i have redeemed my Italian cheese making with this ricotta.  it is so easy and it's really soooo creamy and delicious.  it goes with just about any breakfast bread you can think of...muffins, pancakes, waffles, bagels, etc.... now i'll put ricotta on anything.   i DO, however,  have the slightest feeling it IS quite fattening, but i give myself a hall pass when it comes to calcium and protein rich foods...
who am i kidding...? 

NOW I'M IN LOVE WITH THIS RICOTTA !!!
I'VE BEEN EATING IT PLAIN WITH A BIG SPOON!


i'm not the slightest bit ashamed to admit i went out and bought these carrot muffins at my favorite Mexican bakery just to slather this dreamy creamy goat ricotta on each bite.
i might not have baked the muffins, but i sure did make the ricotta and proud of it...you will be to.


HOMEMADE CREAMIEST GOAT RICOTTA
adapted from Alex Guarnaschelli.  i changed it slightly because i had 4 cups of goat milk.  check original for comments from other happy ricotta makers.

1 cup heavy cream
4 cups goat milk
2 cups buttermilk
1/2 tsp salt...to your taste

in a sauce pan, bring cream, milk, buttermilk to a simmer over medium heat.  start slow so as not to scald the milk on the bottom.  stir lightly.  when it starts to reach 175 F try not to stir.   as it heats to a full simmer you will see solids start to rise and the top begin to form a "raft".  do not stir in.  the "raft" happened at 210 F degrees for me.  turn off the heat and allow to sit for 20 minutes.

line a strainer with 4-5 layers of cheese cloth.  use a large spoon to scoop the solids from the surface into the strainer.  slowly pour the remainder, very gently, over the solids in the strainer, allowing the liquid to flow through  the strainer.   if the strainer gets too full, just wait for a few minutes to finish pouring.  if it doesn't seem to be draining very much at all, carefully run a spoon along the bottom of the cheese cloth to allow liquid to drain.  when all is in the strainer, let sit this way for 30-45 minutes or until you think you can pick up the corners and tie up as shown in photos.  i let mine drain in tied up pouch for about 1 1/2 to 2 hours.  my end result is so delicious and creamy kind of like a whipped cream cheese.  you can let it hang for as long as you want to get the consistency you are looking for.  remember it will thicken in the cold fridge and it's better to err on the side of moist rather than dry and stiff.  you can always strain it more later by setting it in a bowl with paper towels and more moisture will be drawn out.  i don't cook lasagna, but i think you might want it a little on the thicker side for that and other recipes.
when done, transfer to a clean bowl and stir in some salt.  i usually get about 1 1/4 - 1 1/2 cups creamy moist ricotta and i use about 1/2 tsp salt.  taste test before putting the whole 1/2 tsp in.

NOTE...i forgot to add that this makes about 1 1/4 - 1 1/2 cup depending on how long you hang the cheese and how thick you like it.

OR...flavor with fresh herbs like chives, dill, rosemary, thyme...
serve with a drizzle of olive oil or i've seen it with honey...
this stuff is fabulous on anything!




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