Not too long ago I made the move back to an agricultural zoned part of Los Angeles County with hope of getting some goats. Goats to me = delicious goat cheese and well, goats are just fun to have around (if you can get past the fact that they eat EVERYTHING).
With Cooking/Baking Classes getting underway at The Sunflower in the next week or so, I put together an exciting and quite tasty curriculum for my students which includes an entire 7 week course all about cheese.
Making cheese.
Cheese and wine pairing.
The different types of cheese and of course recipes with cheese as the main ingredient.
Let's not forget the all important party pleaser... the Cheese Board!
I didn't understand or even like cheese until well into my 30's. I don't even recall what got me hooked but I'm so happy I did!
Here's a super easy way to make goat cheese. I've also included an extremely yummy recipe to use it in for one or a crowd!
Makin' Yer Own Goat Cheese:
- 1 quart goat's milk (pasteurized is fine, but don't use ultra-pasteurized)
- 1/3 cup fresh lemon juice (no pulp or seeds)
- Salt to taste
- You'll need to get all of your ingredients and apparatus together ahead of time:
- Non-reactive pot: A non-reactive pot is important because certain metals, such as aluminum, will leach into the milk. Use a stainless steel pot to avoid this.
- Thermometer: You can get away with not using a thermometer if you know what the milk looks like when it reaches 180 - 185 F (It will be nearing a simmer, with bubbles forming). However, you're more likely to have consistently successful results if you use a thermometer. (Candy Thermometer works just fine).
- Cheesecloth
- Strainer or Colander
- Wood or stainless-steel spoon with a long handle
How To Do It:
1. Slowly heat the milk on the stove until it reaches 180 - 185 degrees Fahrenheit. Gentle bubbles should be forming and the surface will look foamy. Turn off the heat.
2. Stir in the lemon juice then let the milk sit for 10 minutes. The milk should curdle and become slightly thicker on the surface.
3. Line a colander with two layers of cheesecloth. Gently pour the milk into the cheesecloth then gather the cheesecloth up around the curds and tie it into a bundle. A rubber band is also a good way to hold the cheesecloth together at the top.
4. Hang the bundle over a pot or jar so the liquid can drip out. (You can do this by attaching the bundle to a wooden spoon or a ladle and setting the spoon over the top of the pot or jar.)
5. Let the cheese drain for at least 1 1/2 hours. Scrape the cheese into a bowl. Stir in salt and/or other ingredients to taste.
6. Use your hands to pat and shape the cheese into a small wheel or log. You can also use a cookie cutter as a mold to shape the cheese into fun shapes!
7. The flavor and texture of the cheese usually improves a little bit if you refrigerate it for a few hours before serving
The goat cheese should stay fresh in the refrigerator for 1 week.
Pepper-Glazed Goat Cheese Gratin
- 1 pound creamy fresh goat cheese, softened (your homemade goat cheese!)
- 6 tablespoons apricot preserves
- 4 Peppadew peppers, finely chopped
- 1 pickled jalapeño, seeded and finely chopped
- 2 tablespoons minced cocktail onions
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons dry sherry
- Pita chips and toasted baguette slices, for serving
How To Do It:
Preheat the oven to 400ºF. Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk the preserves with the Peppadews, jalapeno, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges. Serve hot, with pita chips and toasted baguette slices.
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When in doubt, just add some cheese!
Visit www.thesunflower.online for more deliciousness!
Enjoy! Love, The Sunflower xoxo
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