Whipped Cream from Fresh Goat Milk Cream

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Homemade whipped cream is one of those foods that has a definite taste advantage over its store-bought counterparts. And, when you make whipped cream at home, you can control the amount and type of sweetener used.

Whipped cream really is just cream that has been agitated such that air is trapped in it, making it light and fluffy.

Making whipped cream from fresh goat milk cream is a great way to put an extra-special finish on your delicious homemade dessert.

There are two simple ways to make whipped cream: 1) with an electric mixer, or 2) with a jar.

To use an electric mixer, place 1-2 cups of cream in a bowl. Mix on medium to high speed until the cream starts to thicken. When the cream makes stiff peaks that do not collapse, it is ready.

For the jar method, place 1-2 cups of cream in a quart jar, and secure the lid tightly. If you use a different size jar, fill it only about half full or less. As the air in the jar is incorporated into the cream, it will expand, so you need to leave plenty of place to account for this.

Shake the jar continuously for 5-15 minutes. You will notice that the sound of the agitating cream eventually changes from a liquid “sloshing,” to a duller “thunking.”

Open the jar and check. If the cream has turned into a solid mass, you are finished.

With either method, you should be careful to stop as soon as the cream is sufficiently formed. If you continue to agitate it, you will end up with butter, instead.

Finally, you can also add sugar or other sweetener to the whipped cream, but you will want to do this carefully because too much stirring will release the trapped air and deflate your whipped cream. Have fun and Enjoy!

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Buttermilk Dairy Milk Eggnog Flavored Milk Heavy Cream Light Cream Whipping Cream

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Homemade Chevre

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Chevre, means “goat cheese” in French. It is a soft, molded, fresh cheese. It has a texture similar to cream cheese, though slightly drier, and is lighter and fluffier. You can usually substitute chevre in recipes that call for cream cheese or ricotta.

It is quite simple to make and does not require a lot of special utensils. It also does not consume a lot of goat milk or time to make and it is one of the simplest.

You can make this cheese as “bag cheese” or molded. If you wish to mold it, you will need molds like in plastic containers with holes in the bottom, to make this cheese.

Once you have your molds, you are ready to make your very own Chevre.

Ingredients:

  • 1/2 gallon of fresh goat milk or raw, unpasteurized goat milk
  • 1 oz. mesophilic culture
  • liquid rennet

Special supplies:

  • 5 Chevre molds, or
  • Fine cheese cloth (butter muslin)

Remember to sterilize all your equipment before you begin.

In a stainless steel pot, warm the milk to 72°.

Add the culture and stir well. Now you need to add 1/5 of a drop of rennet. Or measure out 5 Tablespoons of water into a small cup. Add to the water 1 drop of liquid rennet and stir well. Now measure out 1 Tablespoon of the rennet dilution (this one Tablespoon contains 1/5 of a drop of rennet) and add it to the milk. Stir well.

Cover the milk and place the pot somewhere that it can sit undisturbed and will stay about 72° for about 18 hours. But, you can let it go for 24 hours. What you do is place the pot in the cold oven until the next day.

When the milk has coagulated, you are ready to drain the curds or mold the cheese.

How to make  “bag cheese” ?

Pour the curds into a cheesecloth lined colander. Tie up the ends and hang the bag and let drain 6-8 hours. When it is thickened, salt to taste and enjoy. Unblended, this cheese substitutes nicely for cream cheese.

How to make  molded cheeses ?
Pour off any whey that has separated from the curd. Place your molds on a rack over a large baking pan. A lot of whey will drain from your cheese, and you will need a large pan to catch it. Carefully ladle the curds into the molds.

Let the curds drain for two days at room temperature or you could drain the cheese in the fridge if there is enough space.

After the cheese has drained you can carefully unmold them into your hand. Sprinkle all the sides of the cheese with a little Kosher salt and wrap them in plastic wrap. The cheese will keep for about 2 weeks in the fridge.

How to enjoy Homemade Chevre?

The best way to enjoy your homemade Chevre is on crackers. It can also be used in any recipe calling for “goat cheese” and can be substituted for cream cheese.

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Buttermilk Dairy Milk Eggnog Flavored Milk Heavy Cream Light Cream Whipping Cream

Sour Cream Whipped Toppings Yogurt Packaged Cheese Feta Mozzarella Parmesan Provolone Ricotta Vegetarian Blue Cheese Cheddar Cheese Blends Almond Milk Soy Milk Milk Substitutes Butter & Margarine Cheese Assortments & Samplers

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Cream Cheese Recipe

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Buttermilk Dairy Milk Eggnog Flavored Milk Heavy Cream Light Cream Whipping Cream

Sour Cream Whipped Toppings Yogurt Packaged Cheese Feta Mozzarella Parmesan Provolone Ricotta Vegetarian Blue Cheese Cheddar Cheese Blends Almond Milk Soy Milk Milk Substitutes Butter & Margarine Cheese Assortments & Samplers

This recipe is a full-fat version for making cream cheese that uses only goat milk cream. If you prefer a lighter version, you can substitute part of the cream with goat milk.

Anyway, I do not recommend using less than half cream, though, in order to get the best flavor and texture for homemade cream cheese.

The small amount of rennet used to make cream cheese is what gives it the additional firmness over other soft cheeses such as quark or cottage cheese. Remember, always add liquid rennet to a few tablespoons of water first and never directly to the milk.

Ingredients

  • 1 quart goat milk cream
  • 2 Tbsp. cultured buttermilk
  • 1 drop double strength liquid rennet dissolved in 2 Tbsp. Water

In a stainless steel pan, warm the cream to about 70° F, stirring to ensure even heating. Add the buttermilk, and mix thoroughly. Stir in the rennet and water mixture, and again mix thoroughly.

Cover the pot and allow to sit for 24 hours at room temperature. Sprinkle about 1/2 tsp. salt over the mixture, and then whisk lightly to mix.

Pour the cream into a cheese cloth lined colander placed over a bowl to save the whey for future  use. Let drain for about 12 hours.

At that time, you can collect the cream cheese from the cheesecloth and place into a bowl for storage in the fridge.

Alternatively, if you’d like a drier, molded cheese, you can place the cream cheese into a cheese mold or a small plastic container with holes in the bottom to further drain and increase the body of the cheese.

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