Goat Cheese?

Simple Soft Cheese: This is an easy recipe that only requires 1/2 gallon raw goat milk, the strained juice of 2 medium lemons, a thermometer capable of the 180-200°F range, some “cheesecloth” (many cotton cloths will work for straining), and some coarse salt (kosher or sea salt). (This recipe will not work well with pasteurized milk).
bullet Heat milk on medium heat (in a stainless steel pot) to 185°F
*Remove from heat and stir in the lemon juice
*Stir for several minutes until milk has curdled
*Add 1/2 tablespoon of coarse salt (optional)
*Pour milk through cheesecloth
*Wrap curds in cheesecloth and hang (using a rubber band works well) in the refrigerator to drain
*Drain for 4-8 hours, depending on how dry you want the curds
*Scrape curds off cloth into bowl and stir

That’s all there is to it! Use on toast, in salads, with pancakes – whatever you wish. Experiment using herbs (added at the end when you stir the cheese). For larger curds, heat the milk well into the 190′s before curdling. Experiment with curdling temperature and drying time to get the cheese that meets your needs.

Best way to make goat cheese spreadable?

If it’s a hard goad cheese take the cold cheese and grate it.
If it’s soft let it get to room temp, mash with a fork and spread it on the bread. Adding water will make the bread soggy.
Or you could process the cheese, pesto and sundried tomatoes and spread on the bread and put the sliced mozzarella  on top!

What to do with goat cheese besides in a salad?

Cook a good steak, then crumble the goat cheese over top. You can also do a fruit salad with goat cheese as well. You can also do a bruschetta, with a little butter, garlic, and goat cheese with some slices of grape tomatoes, for color. Bake for about, let’s say until edge of bread is nice and crispy and the cheese is nice and gooey.

I roll it in herbes de provence and sprinkle with a sea salt and a little drizzle of olive oil and serve it with crackers or flat bread crisps. I have also cut it into cubes, dip it in a little bit of egg wash, dredge in bread crumbs and give it a very quick toast in a hot pan for goat cheese croutons, they are awesome.

How long does opened goat cheese last when refrigerated?

Sometimes the expiration date means nothing. Cheese is spoiled when it’s sour tasting and smells like amonia. I’ve tasted plenty in my lifetime…
I don’t know how the cheese has been stored (or when the store got it in) but given that it’s been in refrigeration properly, goat cheese has a long shelf life…several weeks.

Want to start a small goat farm and produce high quality goat cheese. Where can I learn how to do this?

aking cheese is pretty easy ~ it’s just another food making process.

Raising goats is a lot of hard work. It isn’t nearly as easy as making the cheese.

If you want to make cheese for sale, you’ll have to have an approved commercial dairy. The costs vary widely by state.

The first thing you need to do is contact your local public health department ~ the folks who inspect restaurants and food manufacturers. They can help you talk to the right local and USDA inspectors.

If you still think you’re interested after talking with them, find a local dairy goat organization (check the adga.org website for a list of groups around the country). You’ll need a goat mentor (or more than one) to help you learn about goats.

Maybe you should try to get a job on a goat farm. That would give you a good idea if you really want to do something like this.

You should also subscribe to the United Caprine News and the Dairy Goat Journal, so you can start learning about goat management and health issues through their useful articles.

And if you do this project, make sure to take it a step at a time, including starting out with a smaller herd and very good, very healthy foundation stock. Goats multiply rapidly, and it’s a good idea to really know what you’re doing before you buy any.

Is feta cheese a type of goat cheese?

Feta is traditionally made from goat’s milk. However, cow and sheep varieties are also used.

I wouldn’t substitute, as there are many varieties of goat cheese out there and not all of them have the same texture or taste as feta. Feta is dry and crumbly, with a sort of salty and briny texture. Other goat cheeses can be smooth and creamy, even spreadable, and have less of the briny taste. Goat cheeses are often a bit more astringent in my experience, but they don’t all taste the same.

What can I do with goat cheese?

I’d crumble on top of a salad for sure–maybe soup & pasta too..

Goat & Feta are interchangeable, so if you can’t find recipes for goat, check those for Feta.

Can I use frozen goat milk to make cheese?

My mother has a milking goat herd and one of her best friends makes wonderful cheeses using the milk from my mother’s goats. No the milk must be fresh. Something to do with the way the milk fat separates when it is thawed out.

Source – Yahoo answers

1 Comment

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  By rpububnhlm, November 25, 2011 @ 8:23 am

  adzriejtnboufm, auigdrrouw

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