“How To make Fried Cheese Sticks?”

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This recipe is also one of the quick and easier cheeses to make with fresh goat milk.

Ingredients:

  • 2 gallons goat milk
  • 1/2 cup or more vinegar
  • Batters

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. Drain longer for a drier cheese.
  • Mold the cheese after draining fairly dry into carrot-stick shapes or into a rectangular box lined with parchment paper.
  • Cut into strips and freeze individually on cookie sheets.
  • Take from freezer and batter with your choice of batters, then fry quickly in hot oil.


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“How To make Cheese Ravioli? “

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Homemade cheese ravioli will boost your gourmet cooking credit in short order. Just stuff it with cheese and best of all, you can prepare this inexpensive meal for 2 in just less than an hour.

 

Ingredients:

  • Fresh goat cheese – chevre, mozzarella or other soft cheese
  • Wonton skins – sold in grocery stores for oriental wontons
  • 2 eggs – egg whites

 

Directions:

  1. Keep a wet towel over the wonton skins while working to keep them soft and pliable so they would not crack.
  2. Fill each skin with a dab of cheese, (Frozen cheese works best, as it does not melt clear out of the ravioli), fold over and seal the edges with egg whites brushed on the seams.
  3. Bake, boil or fry the ravioli and serve them with a good red tomato sauce of your choice (or your favorite sauce), grate some fresh cheese over it, and enjoy!




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“Simple Tips to Make Vinegar Cheese”

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There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar or acidic cheese is one of the few.

 

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 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.


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“HOW TO Make Labneh Cheese?”

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Labneh, also known as Yogurt Cheese, is probably the simplest of all cheeses to make. To begin with you will need a quart of yogurt. You can use plain or flavored yogurt, and either homemade or buy from the grocery store.

However, if you buy yogurt for making labneh, make sure yogurt does not contain gelatin, as the gelatin will prevent the whey from draining.

Ingredients:

  • 1 quart yogurt
  • 1 tsp. Salt

Special supplies:

  • cheesecloth
  • strainer
  • bowl

Begin by shaking or stirring the yogurt until it is thoroughly mixed and smooth. Mix in 1/2 to 1 teaspoon of salt, to taste.

Next, place a strainer over a pot or bowl, and line with cheesecloth. Pour the yogurt into the cheesecloth.

Cover, and let the yogurt drain for 24 hours in the refrigerator.

Remove the cloth from the strainer and scrape the cheese to form a mound in the center of the cloth. Then, using the cloth for handling, form it into a ball or log and place onto a plate.  Store in the refrigerator.

It does not get any easier than that!

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