HOMEMADE GOAT CHEESE
This homemade raw goat cheese is deliciously addicting --at least for me. http://www.elanaspantry.com/homemade-goat-cheese/ Special Equipment needed: cooking thermometer yogurt maker cheesecloth
Provided by Elanas Pantry
Categories Free Of...
Time 20h
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 1346.9, Fat 80.8, SaturatedFat 52.1, Cholesterol 214.7, Sodium 976, Carbohydrate 86.9, Sugar 86.9, Protein 69.5
BAKED GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
- Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.
HOMEMADE GOAT CHEESE
Provided by Emeril Lagasse
Time P1DT40m
Yield about 1 1/2 pounds
Number Of Ingredients 6
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.
GOAT CHEESE TOASTS
Oh my gosh this is a wonderful appetizer! My girlfriend served it at a party and I would not leave without the recipe! Serve it with a homemade brushetta mix or one you purchase ready made -- YUM!
Provided by Cook4_6
Categories Cheese
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Arrange the bread slices on a large baking sheet.
- Brush olive oil over the bread slices.
- Bake until pale golden and crisp, about 15 minutes.
- Blend goat cheese and cream cheese in a food processor until smooth and creamy.
- Add parsley, thyme and lemon peel; pulsing to blend.
- Season with salt and pepper to taste.
- Place in a serving dish along side the toast and brushetta mix.
- Have guests spread cheese mixture on the toast and top with brushetta.
- Awesome flavor - Enjoy!
Nutrition Facts : Calories 230.7, Fat 11.9, SaturatedFat 5.6, Cholesterol 19.1, Sodium 357.6, Carbohydrate 22.7, Fiber 1.3, Sugar 0.3, Protein 8
GOAT CHEESE CHEESECAKE
This is a modified version of a recipe from "Classic Stars Desserts" by Emily Luchetti. The texture is very much like a ricotta cheesecake and is very good! I hope that you enjoy!
Provided by Dwynnie
Categories Cheesecake
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
MACARONI & GOAT CHEESE
This version of a classic, combines creamy goat cheese and nutty Parmesan. The macaroni is mixed with the cheesy sauce, and then topped with a Parmesan, thyme, breadcrumb, and goat cheese mixture. Serve with a green salad and loaf of crusty bread. This dish can be made several hours ahead of time; cover and refrigerate until ready to bake.
Provided by Karen in MA
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to boil.
- Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
- Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute.
- Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until thick enough to coat the back of a spoon.
- Remove the pan from the heat and slowly add the grated Parmesan and the goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.
- Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to 10 inches long.
- Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
- In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
- Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.
HOMEMADE GOAT CHEESE
This delicious recipe is courtesy of chef Ron Suhanosky and is used to make his Goat Cheese Torta.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 pounds
Number Of Ingredients 3
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.
FRIED GOAT CHEESE
Provided by Food Network
Number Of Ingredients 6
Steps:
- In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.
SIMPLE HOMEMADE GOAT CHEESE
this is so easy and so much cheaper that i never buy it anymore. this same technique can be used to make ricotta if you use cow's milk and lemon juice instead of vinegar, or queso blanco with cow's milk and vinegar. if you try to make goat cheese with lemon juice it will lack the tang you're used to and be more like regular ricotta with a slight earthy touch.
Provided by spiritussancto
Categories Spreads
Time 15m
Yield 1 pound, 6-8 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 1.8, Sodium 387.8
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- Use non-reactive cookware and utensils (stainless steel, ceramic, glass or plastic) to make your cheese.
- Remove the milk from refrigerator and let stand at room temperature for 1 hour. Place the milk in a heavy-bottomed non-reactive pot. Heat the milk over medium-low heat until it reaches 86 ºF (30 ºC). Gently stir the milk as it warms. Remove the pan from the stove and sprinkle the C20G starter over the whole surface of the milk. Let stand for 5 minutes to rehydrate the starter. Then whisk the milk for 20 seconds to distribute the starter evenly. Cover the pan and let stand at room temperature, undisturbed, for 12 to 18 hours until the curds form a solid mass and look like thick yogurt. The ideal room temperature for ripening the cheese is between 70 ºF and 75 ºF (21 ºC and 24 ºC).
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