Showing posts with label goat. Show all posts
Showing posts with label goat. 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.

Thursday, May 30, 2013

Dark Chocolate Goat Cheese Pink Peppercorn Truffles


sounds like an unlikely pair...

GOAT CHEESE and CHOCOLATE ?

beware...
this is not your typical truffle...

THAT'S WHY IT'S SO GOOD !


it totally works.
i don't know what brought this combo to mind, but here's another  example of a bright idea that came to me in the middle of the night...
i get out of bed to google the ingredients in the dark and WHAM !

there it is, plain as day...

IT'S BEEN DONE

so i figured i'd give them a try anyway, but i had to change it up.
dried apricots?...nectarine preserves?...rosemary?

how about PINK PEPPERCORNS ?
thanks to pal, Chef Lisa

perfect...quite delicious, out of the ordinary and i bet you've never had anything like it.


the chocolate hits first, then there's just a slight tang from the goat cheese.  the pink peppercorns really brighten it up with a spicy floral taste and aroma.  this might be a great addition to a first course?...who says all appetizers need to be savory?
served with after dinner cheese ?
i know you could find a great wine pairing.
oh...just eat them...

there's really no need to worry about what to do with them, 
they'll be gone before you figure it out.

NOTE...i will say again...
this truffle is NOT for "the pansy palate" Hershey's milk chocolate eaters.  these are for one who is a bit more adventurous with chocolate and also adores the sweet tang of a fresh goat cheese.


GOAT CHEESE PINK PEPPERCORN TRUFFLES

6 oz. bittersweet chocolate, chopped
6 oz. fresh goat cheese, at room temperature
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup cocoa powder
pink peppercorns, crushed... at least 1 tsp, but more will be needed for the pink skins

NOTE...about pink peppercorns...i did not get a final measurement because i kept adding a bit in.  i crushed about 1 tsp.  some of the corns were too big so i sifted them through a mesh strainer.  i added quite a it more of the pink skin than the pepper itself.  if you want more pepper flavor i suggest using a pepper mill and adding to taste...as i did.

in a double boiler, melt the chocolate until smooth, no lumps.  this can be done with careful attention in the microwave.  use short 30 second, then 20 second increments and stir in between until just melted...then stir to incorporate smaller lumps.
set the melted chocolate aside and deal with other ingredients.
in a bowl...i used my Kitchenaid, whisk together the goat cheese, sugar and vanilla until it is light and fluffy.  now whisk in the melted chocolate until it is well combined.  chill in the fridge.  original says to cover this, but you don't want to get ANY condensation on the chocolate.  chill until firm, about 1 hour or until ready to use.
when ready, put on some thin rubber gloves and start rolling.  i find it easy to spoon out a few clumps and mold it into a ball then roll it between your palms.  drop into cocoa powder and coat.

NOTE...since i used my Kitchenaid mixer for the job, my truffle mixture came out quite light.  had i gone any further i could have made a lovely frosting...not a bad idea for a lovely deep dark chocolate layered cake...?
my truffle mixture was quite stiff.  even at room temp.  so they DO HOLD UP WELL.  the texture is not as creamy as my regular truffles.  BUT...they do melt in your mouth with a very smooth texture.  a chocolatier friend of mine says it could be due to the texture of the goat cheese.
keep in mind this is unlike any other truffle,

BUT, as always...
it's a darn good ball o' chocolate !


Thursday, August 30, 2012

Goat Cheese Pound Cake





yesss...another pound cake
but not your typical pound cake.
this one is heavy, smooth and dense...
with a 1/2 pound of goat cheese.

the recipe comes from Westfield Farms.  they know their goat cheese.  that's all they do.  they make award winning goat cheese.  check out their list of cheeses.  boy, would i like to get a hold of one of those Classic Blue Logs?!  maybe i'll have to visit their farm sometime...

in my opinion...this one might be on the brink of a perfection as far as texture goes.  mind you it's a bit heavy, but i side on heavy dense smooth tight crumb.
this is definitely dense.  all that creaminess from the goat cheese holds this together with a wonderful smooth texture.
if you're one of those that like a lighter more delicate cake...?   this is not for you.
i do, however, hope you give it a try.  friends and family were pleasantly surprised.  some were a little sceptical when i said "goat cheese" and "pound cake" in the same sentence, but presented as a little sandwich with some homemade jam for a tester ?...
they loved it...

the goat cheese is faint...just a whisper, but it's there...personally, i was hoping for more of a shout because i love goat cheese.  i love goat yogurt.  i love goat as in Moroccan Goat Stew...as a matter of fact i have some homemade goat cheese hanging in the fridge right now.  i wish i would have been able to use it for this cake...maybe next time.
maybe "next time" the  goat cheese will be from my own goat in the back yard...



so many ways to serve a pound cake, but this one is perfect with
fresh fig, a drizzle of honey and maybe a dollop of fresh whipped cream which i didn't have on hand...deeelish. 

i actually made this cake with a new jam in mind...sweet and savory fig shallot was my goal, but i just couldn't find enough good figs to save my life.  i'll try the farmer's market next weekend, but time is running short on fig season.


GOAT CHEESE POUND CAKE

8 oz. goat cheese
3/4 lb. butter
2 cups sugar
pinch of salt
1 1/2 tsp lemon zest
1/2 lemon juice, about 1 1/2 Tbsp.
2 tsp vanilla bean paste
6 eggs
3 cups flour

put the cheese, butter and eggs out to get to room temperature.
preheat oven to 325 F degrees.
butter and flour  your choice of cooking vessel
i used 2 medium loaf tins plus 3 silicone cupcakes.  the recipe calls for a 10 inch tube pan

cream the goat cheese and butter in a stand mixer.  add the sugar, salt, lemon juice, zest and vanilla.  beat until the mixture is very light.  add the eggs, one at a time and beat until the mixture is light and fluffy.   reduce the speed of the mixer to low and add flour, beat until just mixed.  spoon batter into a 10 inch tube pan...or i used 2 medium loaf pans.
bake for 1 1/4 hour...mine took 55-60 minutes in the loaf pans and 20-25 minutes in the silicon cupcake molds.  remove cake from oven and let sit for 5-10 minutes.  remove from pans and let cake cool completely.  as i like to suggest...let the cake rest for 1 day, but if you've got TWO...then dig into one while it's a bit warm...maybe you'll enjoy the whole thing, but you'll have a spare for another day.


made 2 medium loaf pans and 3 silicon cupcake molds...not shown

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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