Saturday, October 30, 2010

Goat cheese...

I can buy fresh goat's milk very near our house. I am thinking of getting some to be able to make "goat cheese".

It is only heated to 77F (you can go up to 86F but no more) and then an acidifyer culture is added. Couple of tablespoons of cultured buttermilk would do the trick. Along with it, you would need to add 2-3 drops of rennet. If you have no access to it, you can find something called 'junket tablets' in your grocery store, usually by ice cream and baking supplies. This is a weak type of rennet and would be enough to start the enzymatic activity. Cover the pot and wait between 8-12 hours until the curd pulls away from the sides of the pot as a single lump and is covered with about 1/4" whey.

Then I also found this cookie recipe in the newspaper.

1 cup fresh goat cheese, softened
1 cup sugar
1 cup flour
3 egg whites
Sea salt and fresh ground pepper

Preheat oven to 350*

In a bowl combine goat cheese and sugar, cream together.
Add flour and egg whites, mix.
Spread on a parchment lines baking sheet.
Season with salt and pepper.
Bake until golden brown, 10 - 12 minutes.
Cut into individual serving sizes.

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