Have you ever thought about making your own goat cheese? Here is a delightful article that shows just how easy it can be: Making Goat Cheese: Simplified Process
Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts
Making Goat Cheese
Have you ever thought about making your own goat cheese? Here is a delightful article that shows just how easy it can be: Making Goat Cheese: Simplified Process
Making Goat Cheese, Simplified
By Maria Garza
Goat cheese is well-known for its creamy texture and tart taste. Although it comes in many varieties and flavors, the signature form for goat cheese is the soft, spreadable version known as chevre. Though chevre certainly showcases the wonderful properties of goat milk for cheese, other kinds of delicious soft cheeses are also easily made from goat milk.
The special tartness that identifies cheeses made from goat milk from those made from cow's milk is a result of the abundance of three medium chain fatty acids known as caproic, caprylic and capric acid. These medium-chain fatty acids lend a unique flavor to goat cheese that is absent in cow's cheese. They also play an important role in the greater digestibility of goat milk products.
Milk consists of approximately 87% water and 13% solids. The process of making cheese consists of separating the liquid part of milk, known as whey, from the solid particles, or curd. The curd consists of casein protein and fat, which together form the cheese.
There are two methods for separating the whey from the curd for making cheese, but both methods work by acidifying the milk. In the first method, bacteria are introduced into the milk and allowed to multiply. The bacterial action converts the milk sugar, lactose, into lactic acid. The longer the bacteria are allowed to remain active, the more lactose is converted.
This process reduces the lactose content of ripened and aged cheeses to about 5% or less. Because most of the lactose has been removed from these products, they are often recommended as milk alternatives for lactose intolerant individuals.
The second method uses an acidifying agent, usually vinegar or lemon juice, to create the separation. As the acid is introduced into the milk, curds begin forming almost immediately. When drained, these curds make a soft, spreadable cheese.
Although some forms of goat cheese do require carefully controlled conditions and special ingredients, there are several soft cheeses that can be easily made with simple ingredients found at the grocery. Two recipes are given below.
Recipe 1. Ricotta Cheese from Goat Milk. Warm 2 quarts of goat milk to 185° F. When the temperature is reached, turn off the heat, and stir in 2 tablespoons of vinegar or lemon juice. If the milk does not immediately form small, grain-like curds in the liquid, add a few more drops of the vinegar or lemon juice until it does.
Pour the curds and whey into a cheesecloth-lined colander placed over a bowl, or in the sink, to drain. Leave to drain at room temperature for several hours. A longer draining time will produce a drier curd. When the desired consistency is reached, remove the curds and place in a closed container in the refrigerator for storage. This cheese can be used for making lasagna, or in any recipe that calls for ricotta cheese.
Recipe 2. Quark Cheese from Goat Milk. Heat 2 quarts of goat milk to 88° F, and stir in 2 tablespoons buttermilk with active cultures. If your buttermilk is not very fresh, use up to 2 tablespoons more. Let set at room temperature, covered, for 24 hours. The mixture will thicken into a yogurt-like consistency.
Pour the mixture into a cheesecloth-lined colander placed over a bowl. Cover and let drain in the refrigerator for 12-24 hours. Store the cheese in a covered container in the refrigerator.
Quark cheese is similar to a thick sour cream, and, much like buttermilk or sour cream, is excellent in baked goods, including cheesecake. It can also be used for dips, or as a substitute for ricotta.
Non-iodized salt can be added to the cheeses, if desired.
Enjoy!
Maria Garza is the editor of Everything-Goat-Milk.com where you'll find Everything Goat Milk. Visit the website to learn more about the uses of goat milk for health, nutrition, cheesemaking, and skin care, plus more.
The special tartness that identifies cheeses made from goat milk from those made from cow's milk is a result of the abundance of three medium chain fatty acids known as caproic, caprylic and capric acid. These medium-chain fatty acids lend a unique flavor to goat cheese that is absent in cow's cheese. They also play an important role in the greater digestibility of goat milk products.
Milk consists of approximately 87% water and 13% solids. The process of making cheese consists of separating the liquid part of milk, known as whey, from the solid particles, or curd. The curd consists of casein protein and fat, which together form the cheese.
There are two methods for separating the whey from the curd for making cheese, but both methods work by acidifying the milk. In the first method, bacteria are introduced into the milk and allowed to multiply. The bacterial action converts the milk sugar, lactose, into lactic acid. The longer the bacteria are allowed to remain active, the more lactose is converted.
This process reduces the lactose content of ripened and aged cheeses to about 5% or less. Because most of the lactose has been removed from these products, they are often recommended as milk alternatives for lactose intolerant individuals.
The second method uses an acidifying agent, usually vinegar or lemon juice, to create the separation. As the acid is introduced into the milk, curds begin forming almost immediately. When drained, these curds make a soft, spreadable cheese.
Although some forms of goat cheese do require carefully controlled conditions and special ingredients, there are several soft cheeses that can be easily made with simple ingredients found at the grocery. Two recipes are given below.
Recipe 1. Ricotta Cheese from Goat Milk. Warm 2 quarts of goat milk to 185° F. When the temperature is reached, turn off the heat, and stir in 2 tablespoons of vinegar or lemon juice. If the milk does not immediately form small, grain-like curds in the liquid, add a few more drops of the vinegar or lemon juice until it does.
Pour the curds and whey into a cheesecloth-lined colander placed over a bowl, or in the sink, to drain. Leave to drain at room temperature for several hours. A longer draining time will produce a drier curd. When the desired consistency is reached, remove the curds and place in a closed container in the refrigerator for storage. This cheese can be used for making lasagna, or in any recipe that calls for ricotta cheese.
Recipe 2. Quark Cheese from Goat Milk. Heat 2 quarts of goat milk to 88° F, and stir in 2 tablespoons buttermilk with active cultures. If your buttermilk is not very fresh, use up to 2 tablespoons more. Let set at room temperature, covered, for 24 hours. The mixture will thicken into a yogurt-like consistency.
Pour the mixture into a cheesecloth-lined colander placed over a bowl. Cover and let drain in the refrigerator for 12-24 hours. Store the cheese in a covered container in the refrigerator.
Quark cheese is similar to a thick sour cream, and, much like buttermilk or sour cream, is excellent in baked goods, including cheesecake. It can also be used for dips, or as a substitute for ricotta.
Non-iodized salt can be added to the cheeses, if desired.
Enjoy!
Maria Garza is the editor of Everything-Goat-Milk.com where you'll find Everything Goat Milk. Visit the website to learn more about the uses of goat milk for health, nutrition, cheesemaking, and skin care, plus more.
What In The World Is A Cheese Curd?
By Dominic Milner
I'm a Wisconsin guy so I like to think that I know cheese. It is one of the products the state is well known for and is something I grew up eating quite often, especially during the holidays. That was because we used to receive a 5-pound block of cheese every year as a Christmas present.
Five pounds of cheese was a lot of cheese to eat, even for a family like ours who loved cheese but since we were usually given cheddar cheese I didn't mind. Cheddar was my favorite cheese when I was a child and is still my favorite kind of cheese.
Most cheese curds (at least the ones made in Wisconsin) are a cheddar cheese product. And even though the name suggests they might be a "less than tasty" item, they are delicious! Cheddar cheese curds are basically what cheddar cheese is before it is pressed into a block and aged (cheddar cheese you see in your grocery store is aged - usually at least 60 days and up to several years).
It's a very fresh product (think baby cheese or newborn cheese!) and it tastes best when eaten as soon after being made as possible. In my opinion cheese curds taste best the same day they are made but that's not an option for a lot of people. I'm lucky enough to live near several cheese factories that make cheese curds so I go purchase them on the days they make them.
Cheese curds are available in several flavors. Although the traditional yellow/orange cheese curds are the most popular and most widely available I've also seen and tried white cheddar cheese curds in addition to the following flavors: garlic, dill, jalapeno (they have a "kick" to them), Cajun (also have a "kick" to them), pesto, chipotle, and paprika. Cheese curds have a smooth texture. Plain cheese curds have a mild salty flavor. They come in their natural shape and form which is small random chunks.
Although most cheese curds are made from cheddar cheese, colby, mozzarella, and monterey jack cheese curds are available.
Although "fresh" cheese curds may be available at your local supermarket, it's likely they are at least a week old by that time. Because cheese curds are a fresh cheese product they do start to lose their flavor fairly quickly. Cheese curds are best if eaten within a week of being made. If you don't have the luxury of going directly to a cheese factory to buy fresh cheese curds order them online or by phone from a cheese factory that ships them the same day they make them. You'll be glad you went to the trouble of ordering the freshest curds possible.
One fun thing about cheese curds is that they "squeak." A fresh cheese curd will make a squeaky noise while you're eating it. That's one of the reasons why kids love to eat cheese curds.
Besides eating them fresh, another tasty way to eat a cheese curd is to deep-fry it (and yes, a deep-fried cheese curd is definitely not a "health food"). You can purchase special batter mixes made especially for cheese curds, but a general purpose batter mix like Golden Dipt All Purpose Batter Mix (made by McCormick) works fine. But personally, my favorite type of batter for deep fried cheese curds is a beer batter (can you tell I'm from Wisconsin?).
If you haven't had the opportunity to taste a cheese curd yet, I highly recommend trying them. Even if you are not a huge fan of cheese, you'll probably like cheese curds because they are a fresh, mild-tasting product. Happy eating!
Dominic Milner is a well known cyber chef with over ten years experience in the catering industry. Learn how to cook today with his top collection of online free recipes! Whether you want to cook up a meal for the family or bake with the kids he has the recipes for you.
Five pounds of cheese was a lot of cheese to eat, even for a family like ours who loved cheese but since we were usually given cheddar cheese I didn't mind. Cheddar was my favorite cheese when I was a child and is still my favorite kind of cheese.
Most cheese curds (at least the ones made in Wisconsin) are a cheddar cheese product. And even though the name suggests they might be a "less than tasty" item, they are delicious! Cheddar cheese curds are basically what cheddar cheese is before it is pressed into a block and aged (cheddar cheese you see in your grocery store is aged - usually at least 60 days and up to several years).
It's a very fresh product (think baby cheese or newborn cheese!) and it tastes best when eaten as soon after being made as possible. In my opinion cheese curds taste best the same day they are made but that's not an option for a lot of people. I'm lucky enough to live near several cheese factories that make cheese curds so I go purchase them on the days they make them.
Cheese curds are available in several flavors. Although the traditional yellow/orange cheese curds are the most popular and most widely available I've also seen and tried white cheddar cheese curds in addition to the following flavors: garlic, dill, jalapeno (they have a "kick" to them), Cajun (also have a "kick" to them), pesto, chipotle, and paprika. Cheese curds have a smooth texture. Plain cheese curds have a mild salty flavor. They come in their natural shape and form which is small random chunks.
Although most cheese curds are made from cheddar cheese, colby, mozzarella, and monterey jack cheese curds are available.
Although "fresh" cheese curds may be available at your local supermarket, it's likely they are at least a week old by that time. Because cheese curds are a fresh cheese product they do start to lose their flavor fairly quickly. Cheese curds are best if eaten within a week of being made. If you don't have the luxury of going directly to a cheese factory to buy fresh cheese curds order them online or by phone from a cheese factory that ships them the same day they make them. You'll be glad you went to the trouble of ordering the freshest curds possible.
One fun thing about cheese curds is that they "squeak." A fresh cheese curd will make a squeaky noise while you're eating it. That's one of the reasons why kids love to eat cheese curds.
Besides eating them fresh, another tasty way to eat a cheese curd is to deep-fry it (and yes, a deep-fried cheese curd is definitely not a "health food"). You can purchase special batter mixes made especially for cheese curds, but a general purpose batter mix like Golden Dipt All Purpose Batter Mix (made by McCormick) works fine. But personally, my favorite type of batter for deep fried cheese curds is a beer batter (can you tell I'm from Wisconsin?).
If you haven't had the opportunity to taste a cheese curd yet, I highly recommend trying them. Even if you are not a huge fan of cheese, you'll probably like cheese curds because they are a fresh, mild-tasting product. Happy eating!
Dominic Milner is a well known cyber chef with over ten years experience in the catering industry. Learn how to cook today with his top collection of online free recipes! Whether you want to cook up a meal for the family or bake with the kids he has the recipes for you.
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