SIMPLE FRESH GOAT CHEESE
Delicious cheese is easier to make at home than you might think. Try this appetizer recipe from Lisa Schwartz's "Over the Rainbeau" book-it's surprisingly simple to make and a wonderful kid-friendly activity.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8 to 10 ounces
Number Of Ingredients 4
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.
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
FRESH GOAT CHEESE SPREAD
Provided by Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up.
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.
QUICK AND EASY FRIED GOAT CHEESE
Another ZWT III submission. This is a great recipe from The Essential Vegetarian Cookbook. These little guys are great, I serve them with crusty bread so you can spread the fried cheese all over the bread.
Provided by I Cook Therefore I
Categories Cheese
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the bread crumbs and grated cheese in a bowl.
- Dip the cheese slices into the eggs, and then into the breadcrumb mixture.
- Refrigerate for 1 hour.
- Deep fry for about two minutes, or until the outside is golden.
- Enjoy!
Nutrition Facts : Calories 404.6, Fat 24.4, SaturatedFat 15, Cholesterol 148.9, Sodium 717.2, Carbohydrate 21.9, Fiber 1.4, Sugar 3.4, Protein 23.9
MARINATED FRESH GOAT CHEESE
Marinating fresh goat cheese gives it more flavor and also extends its life. Serve this cheese as an appetizer with bread or salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Place cheeses in a jar; add oil to cover. Add peppercorns, thyme, and dried chile peppers to taste. Cover jar tightly, and refrigerate for up to 2 weeks. Drain before serving.
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15 EASY GOAT CHEESE RECIPES - WAYS TO USE GOAT CHEESE | KITCHN
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- Pesto and Goat Cheese Tarte Soleil. What's not to love about puff pastry, herby pesto, and tangy goat cheese? This looks and tastes seriously impressive, but it's way easier to pull off than it seems — trust me.
- Asparagus, Prosciutto & Goat Cheese Frittata. Creamy, tangy goat cheese is my absolute favorite cheese to dot on top of a frittata. And it's an especially great fit here to complement the salty pieces of prosciutto and fresh, grassy asparagus.
- Goat Cheese "Polenta" with Cherry Tomatoes. Polenta gets a big upgrade, thanks to creamy goat cheese, oven-roasted tomatoes, and fresh basil, for a light and comforting summer dinner.
- Ina Garten's Roasted Eggplant Parmesan. There are several things that make Ina's eggplant Parm such a stand-out star, like the fact that she calls for roasting the eggplant and goes all in with the cheese.
- Stuffed Portobello Mushrooms. Stuffed portobellos are basically a dinner-sized version of stuffed mushrooms. This vegetarian version skips the breadcrumbs in favor of wilted spinach, sun-dried tomatoes, creamy goat cheese, and a sprinkle of Parm.
- Creamy Avocado Dip. Take three simple things — ripe avocado, soft goat cheese, and lemon juice — and whirl them together to create the creamiest, dreamiest dip you’ve ever imagined.
- Mixed Mushroom and Goat Cheese Popover Bake. Make this loaded family-sized bake once, and I can guarantee that you'll never look at popovers the same way again.
- Creamy Sun-Dried Tomato Fettuccine. Thanks to a chunk of goat cheese (about four ounces), this wildly delicious, creamy sauce comes together shockingly fast and with very little effort.
- Scrambled Eggs with Fresh Corn, Goat Cheese & Tomatoes. I can tell you from experience that after you add goat cheese to your scrambled eggs, you may never be able to eat them plain again.
- Prosciutto-Wrapped Avocado with Goat Cheese and Arugula. Salty strips of prosciutto and lemony goat cheese are rolled around creamy avocado slices and peppery arugula for an appetizer that few can resist.
HOW TO MAKE GOAT CHEESE | RECIPE | FOOD & STYLE
From foodandstyle.com
Reviews 41Category Basics & Techniques
- 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).
- Wet the butter muslin with spring water and squeeze all the water out. Line a medium colander with the damp cheesecloth and suspend it over a large bowl or pot. Carefully ladle the curds into the colander. Cover and let drain for 2 hours. Sprinkle the curds with the salt and gently incorporate using a small silicone spatula or a fork. Grab the ends of the butter muslin and tie them into a knot. Suspend the cheese over a large bowl or pot for 4 to 8 hours, depending on how thick you’d like your goat cheese to be. (The longer you drain the cheese, the thicker it will get.) Once the cheese has reached the desired consistency, use it right away or transfer to a container and refrigerate for up to 2 weeks.
- Cook’s note: The butter muslin can be reused many times. Once you’ve made your cheese, wash it thoroughly in warm soapy water, rinse it several times and hang it to dry. Now it’s ready for your next batch!
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