Homemade Goat Milk Butter Recipe – For Beginners

 

butter

 

 

Now that you have make your Cajeta, you can still continue to make your Goat Milk Butter.

As a result of the composition of goat milk butter the product has a lower melting point than regular butter, making it easy spreadable and ideally suited to applications such as the production of ice-cream! Goat milk butter does not contain carotene, so the product possesses a clear, white color. Goat milk butter is suitable for use in a wide range of applications, such as in the ice-cream, cosmetics and flavoring industries; and in the catering industry, as an ingredient in sauces, but also to fry meat.

 

 

Basic Requirements:

 

  • Fresh, strained Goat Milk
  • Cream Separator
  • Candy thermometer
  • Blender
  • * Optional – Butter coloring

 

 

Creating butter from your fresh goat milk is more nutritious for you than store bought butter because there are no preservatives. It is also just plain fun. With this method, you will be able to make butter quickly. No need for slow butter churns. The recipe serves 16.

 

  1. Goat milk is naturally homogenized, unlike cow milk, so you will need a cream separator and separate the cream from the milk.
  2. Bring the goat milk to 55 degrees either by warming or cooling in a warm or cool water bath. (pan in the sink works fine)
  3. Pour the cream into your blender. Only fill 3/4 full.
  4. Add butter coloring or yellow food coloring if desired. Goat milk butter will be a clean, white color in it’s natural state.
  5. Place top on blender and begin blending your cream with short bursts of speed. On/off for a few seconds at a time. The butter will form quickly.
  6. Pour excess liquid out of the blender.
  7. Remove butter from blender and place into a colander and rinse with very cold water.
  8. Put your rinsed butter onto a cutting board. Add 1/2 tsp per pound of butter (or to taste).
  9. Mix the salt into the butter with a spatula. Keep removing excess liquid. May help to have a towel underneath your cutting board to absorb any possible mess. Keep working the butter so you can remove as much liquid as possible.
  10. Place butter in a mold of your choice. Purchased molds are a lot of fun but you can also improvise and use things you may already have on hand. You can even use a glass square cake pan and then cut bars from it after it cools.
  11. Wrap molded butter up in plastic wrap and store in refrigerator for up to 2 weeks or freeze.

 

 

 

Nutritional facts

Per serving (1 teaspoon) contains 102 Calories; – Total Fat 10.8g, Cholesterol 33.8mg, Sodium 81.7mg, Carbohydrate 0.9g, Sugars 1g, Protein 0.9g, Calcium 22.2mg, Potassium 32.2mg, Phosphorus 19.4mg 

 

 

 

More related Goat Cheese recipes for beginners;

 

 

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Smoked Provolone

 

 

 

 

Goat Milk Cheese Recipes

 

Creamy and distinct in flavor, goat cheese is a dairy product enjoyed around the world.

 

Goat milk cheese is a food consisting of proteins and fat from goat milk. It is produced by coagulation of the milk protein casein. Typically, the goat milk is acidified and the addition of rennet causes coagulation. The solids are then separated and pressed into final form. Some cheeses also contain mould either on the outer rind or throughout. It has a different color and structure and taste than that of regular cheese. It is usually white and breaks apart quickly.

Goat milk is highly suitable for the production of different varieties of soft cheeses that are popular in Europe, France, USA, Spain, Yugoslavia, Italy, China, Australia, New Zealand, etc. The goat milk can be admixed with buffalo milk at 50:50 level for the manufacture of Mozzarella cheese. The cheese made from goat milk had higher retention of moisture and lower sodium content, higher fat and dry matter content and the organoleptic quality is definitely superior when compared with cow milk cheese.

In Italy, cheese made from goat milk are either consumed fresh or ripened for 2 months. For ripening the cheese, white or blue moulds are used in order to produce a strong flavor and proper rind formation. The cheese made from goat milk is known for the desirable sharp flavor due to the presence of higher concentration of medium chain fatty acids. In many states of European Union, the USA, Australia, New Zealand, the goat milk cheese is marketed as premium quality.

Trials have been carried out by mixing 10-25% of goat milk in buffalo milk to produce cheddar cheese, which developed sharp and balanced flavor within 6 months of ripening. At 15% replacement in buffalo milk, the Gouda cheese developed pronounced flavor. Domiati cheese made from fresh goat milk and ripened for 90 days exhibited that the rennet type had little effect on the yield, acidity, moisture content, fat, salt, ratio between soluble nitrogen to total nitrogen, total volatile fatty acids and non protein nitrogen of cheese.

Summer is also the natural season for fresh goat milk cheese such as chevre. A word about storing cheeses in warm weather. All of them should be kept in the refrigerator. Creamy or sticky fresh goat cheese should first be wrapped tightly in plastic wrap. Be sure to use a fresh sheet of wrapping paper each time you rewrap the cheese.

 

 

Nutritional facts:

A one-ounce (28 gm) serving of soft goat cheese contains 102 Calories; – Protein 6 gm, Fat 8 gm, Vitamin A 8% of the RDI, Riboflavin (vitamin B2) 11% of the RDI, Calcium 8% of the RDI, Phosphorus 10% of the RDI, Copper 8% of the RDI, Iron 3% of the RDI

 

 

 

 

Fried Cheese Sticks Recipe

 

The recipe is one of the quick and easier cheeses to make at home, using only 3 common ingredients.

 

Ingredients:

 

  • 2 gallons fresh 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.

 

There are a million variations on homemade cheese, though most require rennet, and often culture. If you want to have more fun, perhaps, you can dedicate time on making other cheeses like Mozzarella as well.

 

 

 

Nutritional facts:

The fried cheese sticks contains 197 Calories; – Carbohydrates 9g, Protein 10g, Fat 9g, Saturated Fat 5g, Cholesterol 38mg, Sodium 445mg, Potassium 59mg, Sugar 1g, Iron 0.6g.

 

 

More Goat Cheese Recipes , for you.  Click the link to view the lists NOW!

 

 

Vinegar Cheese

 

 

 

 

Homemade Cottage Cheese Recipe

 

Cottage Cheese in a Bowl

 

Do you know that every time you choose to eat some cottage cheese as your bedtime snack, you are providing your body with a wide array of vitamins and minerals it needs such as Vitamin B. So, with  those benefits, wouldn’t you like to learn how to make your own cottage cheese?

 

This is a dry cottage cheese, if you like it wet, you may add some cream to it.

 

Ingredients :

 

  • 2-3 gallons raw goat milk
  • 1 cup. Buttermilk
  • 1/2 tablespoon  liquid rennet,  dissolved in 1/4  cup water
  • 1-2 teaspoons  kosher salt

 

Directions:

 

  • Bring the milk to 86° and add the buttermilk. Stir well and let set, to ripen, for 1 hour. Add the rennet and stir briskly for 15 seconds. Cover the pot and let the milk set for 45 minutes, or until you get a clean break. Hold the milk at a temperature of 86° for the entire time.
  • Cut the curds into 1/2? pieces with a stainless steel knife. This always seem to be the trickiest part of cheese making, but take your time, and don’t worry if all the curds are cut not exactly 1/2?. After you have cut the curds, do not stir them yet. Let them rest, undisturbed for 10 minutes.
  • Now you can stir the curds gently and cut any that you had missed. What you are doing here is making the size cottage cheese curd you like. Raise the temperature of the curds to 95° over the next 20 minutes, stirring occasionally so the curds do not stick together. Let the curds settle for 5 minutes, undisturbed.
  • Drain the the whey until it in level with the curds (about 1/2-3/4 of the whey). Add enough cold water to lower the temp to 85°. Stir as you add the water. Now, leave the curds in this cheese 85° water/whey for 10 minutes, stirring with your hand occasionally so that the curds don’t stick together.
  • Pour the curds into a colander and let drain. Carefully stir occasionally so it dose not stick together. After about 1/2 hour, you can carefully separate or break up the curds into a bowl and salt to taste. Cover and let sit in the fridge at least 2 days. The curds may be squeaky at first, but with the aging, they loose their squeak.

 

 

 

 

How to Enjoy Goat Milk Cheeses

 

Delicious in many ways:

 

There are a varieties of goat milk cheeses available, like the Sweet combination, Wine combination and Chevre chaud. However, the varieties of goat milk cheese are not merely due to the various tastes but also partly due to the flexibility the cheese offer with its combination. Goat milk cheese can be savor both cold and warm and the way it is served will normally indicates the time of the year. Throughout the year, only during winter production of goat milk is temporarily suspended, at least for a few weeks therefore, it  is not available at year end.

 

Sweet combination

Chocolate mousse is not the only option for dessert, goat milk cream cheese combined with fruit is surprisingly tasty. The combination of mild soft goat milk cheese and strawberry or raspberry mousse  is a very harmonic combination. Exotic fruits are also a very compatible match to French goat milk cheese. You can also try pineapple with a Chabichou or mango with goat milk cream cheese.

 

Wine combination

The enjoyment can be completed with a matching wine. Particularly compatible wines are chosen from the same region as that of the goat milk cheese. A light Cotes du Rhone to Picodon , Tourraine Sauvignon to Sainte-Maure, Cotes du Ventoux to Pelardon , just to name a few. Champagne and fresh goat cheese also complement one another.

Additionally, it is also the taste and the maturity of the cheese that determines a suitable wine. Generally, goat milk cheese taste better with white wines than red wine especially salty goat cheese.

 

Chevre chaud

Chevre chaud is a French dish consisting of Chevre cheese served hot, the warm goat milk cheese which is coated in breadcrumbs or wrapped in bacon and is warmed in the oven. Several other variations are also available and are usually served on  baguette, so let’s ENJOY!