Goat Milk

There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar  cheese is one of the few, and is perfect for a beginner.

Ingredients:

• 2 gallons goat milk
• 1/2 cup or more vinegar
• 1 teaspoon sea salt

Directions:

• 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 approximately 1 teaspoon sea salt to taste  and whichever seasonings you choose: –  Dill, garlic and herbs, green onion —the choices are yours, limitless!
• Chill and enjoy on breads, salads, crackers, in pasta dishes and more.

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I would prefer smaller scones which are daintier to eat. Less than 30 minutes preparation time. Approximately 10 to 30 minutes cooking time, the recipe makes 16 small scones.

Ingredients:

• about 3½ fluid oz. goat milk
• 9 oz. all-purpose flour
• 1 teaspoon baking powder
• 1½ oz. softened butter
• 1 oz. super fine sugar
• 1 large egg

Equipment:

•  2 lightly-greased baking trays and a 4cm round pastry cutter.

Directions:

• Preheat the oven to 425 °F.
• 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 fluid 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 inch. thick. Use a 1½ in. fluted cutter to stamp out the scones. Make sure you do not 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 whipped cream.

* 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.

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Nutritional facts:

Each serving provides 150 Calories: – Protein 3.5g, Carbohydrates 20g, Fat 6g, Fibre 1g, Sodium 0.4g

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An easy-to-make vegetarian lasagne, you can also serve with a simple salad and garlic bread. With less than 30 minutes preparation time and 30 minutes to an hour cooking time, the recipe can serves 6.

Ingredients for filling:

• 5fluid oz. olive oil
• 3 garlic cloves, sliced
• 2lb 2oz. tomatoes, chopped
• handful fresh basil leaves, torn
• salt and freshly ground black pepper

Ingredients for Bechamel sauce:

• 1¾ pint. goat milk; warmed
• 4½ oz. unsalted butter
• 2¾ oz. plain flour
• pinch grated nutmeg

Ingredients for lasagne layers:

• 10 oz. mozzarella cheese, crumbled
• 1¾ oz. pecorina romano, grated
• 9 oz. fresh lasagne verdi sheets
• salt and freshly ground black pepper

Directions:

1. For the filling, heat the oil in a saucepan and fry the garlic for 3-4 minutes. Add the tomatoes and simmer for 30 minutes.
2. Remove the mixture from the heat and purée in a blender until smooth. Season to taste with salt and freshly ground black pepper and set aside.
3. Preheat the oven to 350 °F
4. For the sauce, melt the butter, add the flour and stir over a medium heat for 1-2 minutes. Gradually add the milk and stir for 5-10 minutes. Once all the milk has been added, add the nutmeg and season with salt and freshly ground black pepper.
5. Spoon some béchamel sauce onto the base of a 12in x 8in baking dish. Spoon over some of the tomato sauce, then top with some Mozzarella cheese . Complete the first layer of the dish with lasagne sheets.
6. Repeat the layering process in point 5. Finally, sprinkle over with any remaining cheeses and bake in the oven for 30-35 minutes.

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Nutritional facts:

The Tomato Lasagne contains 714 Calories per serving; – Fat 343g, Sodium 1497mg, Sugar 8.3g, Protein 34.2g and Total Carbohydrate 61.3g .

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