There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar or acidic cheese is one of the few.
2 gallons goat milk
1/2 cup or more vinegar
1 teaspoon sea salt
Heat milk to 185°F in a stainless steel pot.
Add vinegar until the milk begins to curdle, approximately 1/2 cup for 2 gallons of milk. Once the milk begins to curdle, stir well, and cover and let sit with no heat under it for an hour or more.
Then ladle cheese curds into a lined colander (cheese cloth) and let drain over another pan to catch the whey. You can stop draining while soft and creamy for a soft spreadable cheese, or drain longer for a drier, crumbly cheese.
Mix in sea salt to taste (approximately 1 teaspoon) and whichever seasonings you choose. * Suggestions: Dill, garlic and herbs, green onion —the choices are yours, limitless!
Chill and enjoy on breads, salads, crackers, in pasta dishes and more.
Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Beat the egg in a measuring jug. Make up to 3½ fl oz with the milk, then set aside a tablespoon for glazing the scones later.
Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
Turn the mixture out onto a lightly floured surface and pat out until it is about ¾ in. thick. Use a 1½ in. fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
Gently gather the trimmings together and pat out again to cut more scones
Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
To serve, cut each scone in half and top with strawberry jam and clotted/ whipped cream.
Scones are best eaten the day they are baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 400 degrees for 25 minutes.
Turkey leftovers can be turned into delicious, creamy pot pie– the ultimate in comfort food. Comfort foods are my favorite part of the Fall/Winter seasons. It is the perfect time of the year for meals like this. You kinda have this excuse to curl up in front of the fire with a bowl of something that was prepared by hand and cooked all day. This meal is not supposed to look perfect. It is just supposed to taste really good and it does.
This recipe makes enough 6 individual pot pies.
You will need only half for 6 individual pot pies, so freeze the remaining dough for a single-crust pie, or future pot pies. Pot pies may be assembled 4 hours in advance. Cover and refrigerate until it is time to bake.
Ingredients for crust:
2 1/2 cups flour
1 tsp. salt
1 cup/2 sticks. unsalted butter, cold, cut in 16 pieces
1 egg yolk
1/2 cup goat milk, or more if needed
Ingredients for filling:
3 to 4 cups. diced turkey, from leftover turkey or roasted half-breast
2 slices bacon (not thick-cut)
1/2 cup/1 stick. unsalted butter
1 1/2 cup. finely chopped yellow onion
4 cups. chicken or turkey stock
1 cup. small red potatoes, cut in roughly 3/4-in. dice
1 cup. carrots, peeled, cut in roughly 3/4-in. dice
1/2 cup. flour
1 1/2 tsp. salt
Several grinds of freshly ground pepper
1/4 cup heavy cream
1 cup. frozen peas
1/2 cup. minced fresh parsley leaves
A roasted half-breast makes about 3 to 4 cups of diced turkey. You also can substitute chicken, or use more vegetables …whatever is in your fridge, just make sure your total ingredients add up to 6 to 7 cups. The bacon is optional, but a nice touch.
Ingredients for glaze:
1 egg yolk
2 tsp. heavy cream
1/2 tsp. Paprika
Directions for crust:
In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into the flour until the larger remaining chunks are the size of small peas.
Drop the egg yolk into a liquid measuring cup and add milk until you reach exactly 2/3 cup (you’ll use about 1/2 cup plus 1 tablespoon). Mix the egg yolk and goat milk with a fork until combined, then add it to the flour mixture all at once. Mix the dough with a fork until you can gather most of it into a ball. This is most easily done in the bowl, like packing a large snowball; if it seems any drier or more difficult than that, add another tablespoon of goat milk.
Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to room temperature for 30 minutes before rolling it.
Directions for filling:
f you are roasting a half-breast of turkey, preheat oven to 325 degrees. Lightly rub turkey with oil and roast in shallow pan until temperature probe registers 170 degrees, 50-60 minutes. When cool enough to handle, remove meat from bones and cut into 3/4 inch dice. If not using immediately, keep refrigerated.
Cook bacon, if using, until crisp. Remove to paper towels to cool, then crumble.
In a large saucepan, melt butter, then add onion and sauté over medium-low heat for 10 to 15 minutes, stirring occasionally, until soft and translucent.
While the onions are cooking, heat the stock to just boiling. Add potatoes and carrots to the stock and cook for 2 to 3 minutes, until slightly tender. Turn off heat. With a slotted spoon, remove vegetables to a bowl and set aside.
To the softened onions, add flour and cook, stirring constantly, for 2 minutes.
Add the hot stock to the onions and simmer until thick, stirring constantly, about 1 minute.
Stir in salt, pepper and 1/4 cup heavy cream. Add turkey, potatoes, carrots, peas and parsley, stirring to mix well. Check for proper seasoning. Remove from heat.
To assemble pot pies:
Divide the filling among 6 (8-ounce) ovenproof ramekins or straight-sided dishes no more than 4 inches wide. Crumble bacon and divide among the pies. If there’s any leftover filling, serve it on toast!
Directions for glaze:
In a small bowl, beat egg yolk with 2 teaspoons cream. Set aside.
Remove crust dough from plastic wrap (remember: you took it out of the refrigerator 30 minutes ago), and place on lightly floured surface. Roll dough into a 10- by 16-inch rectangle. With a knife or pizza cutter, cut six (5-inch) squares. (You’ll use the remaining inch of pastry to make decorative leaves.)
With a small brush or your finger, brush the rim of each bowl with beaten egg yolk, then drape pastry over the filling, pressing gently on rim to seal. Brush the entire surface of pastry with egg glaze.
With a sharp paring knife, cut small leaf shapes from the remaining dough, using the blade to press “veins” into the surface. Arrange 2 or 3 leaves on each pie. Stir paprika into the remaining egg glaze, then paint the leaves with this tinted mixture.
Place pies on a rimmed baking sheet; this will catch any possible drips. Bake in a preheated 350-degree oven for 30 to 40 minutes, or until the tops are golden and the filling is bubbling hot.
Cauliflower cheese is a classic dish. It can be eaten as a main course, for lunch or dinner, or as a side dish. Less than 30 minutes preparation time, and 30 minutes to an hour cooking time. This recipe serves 4.
1 large head cauliflower – cut into florets
salt and freshly ground black pepper
For the sauce:
¾ .oz butter
¾ .oz flour
6-8 rasps nutmeg
9fl oz skimmed goat milk
1½..oz mature cheddar – finely grated
2 tsp English mustard
Preheat the oven to 400 F. Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.
Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1-2 minutes, or until a light golden color. Gradually add the milk until smooth, then cook over a gentle heat for 3-4 minutes, mixing as you heat until thickened.
Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.
Arrange the cauliflower in and ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.