“Simple Manicotti with Goat Cheese Recipe”

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You can opt to use a cheese that is flavored with dill, oregano or an Italian blend of flavorings.

Ingredients:

  • Manicotti shells
  • Fresh goat cheese (chevre, vinegar cheese)
  • Mozzarella cheese
  • 1 egg
  • A good red sauce, marinara, garlic, or other sauce of your choice
  • salt and pepper to taste

Directions:

  • Mix mozzarella cheese, soft cheese, and egg together in a bowl.
  • In a 9 x 13 inch pan, pour a small layer of sauce in the bottom, fill each manicotti noodle with cheese mixture, and lay them in the pan.
  • Pour sauce over the entire set of manicotti noodles, cover and bake at 350°F until shells begin to soften well.
  • Uncover and add more cheese to the top and bake until it melts well.
  • Serve hot with a good crispy salad and fresh bread.

* Tip: Making the sauce with a bit more liquid than usual really helps the noodles soften well.

“Delicious! and you will have a dish your family will love! The kids like to help stuff the noodles too!”

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“Homemade Goat Cheese and Chive Souffle”

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These light-as-air souffles have a delicious cheese flavor. This souffle works wonders as a light lunch . Use a mild, fresh goat cheese like homemade Halloumi, Mozzarella or buy from the grocery store. This recipe serves 4

Ingredients:

  • 10 fl oz goat milk
  • 10 oz Halloumi goat cheese
  • 2 oz butter
  • 2 oz plain flour
  • 4 eggs, separated
  • 1 onion, quartered
  • 1 bay leaf
  • 1 small bunch thyme
  • 3 tbsp finely snipped chives
  • ¼ oz finely grated Parmesan
  • freshly ground black pepper
  • sea salt

Directions:

  • Cut a 16 in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 5 in souffle dish using kitchen string. Lift the paper so it creates a collar that rises around 2 in higher than the dish. Butter the inside of the souffle dish and the paper generously.
  • Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes.
  • Preheat the oven to 425° F.
  • Place a baking tray in the oven to heat. Strain the flavored milk through a fine sieve into a jug. Cut the rind off the goat cheese and cut the cheese into ¾ in pieces – you should end up with 7oz cheese.
  • Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for another 2 minutes, stirring constantly then remove from the heat and stir in half the goat cheese.
  • Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with freshly ground black pepper and sea salt. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming.
  • Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out.
  • Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder.
  • Pour the mixture slowly into the prepared souffle dish. Sprinkle with the parmesan and freshly ground black pepper – try to keep the parmesan towards the center of the souffle so it does not melt and hinder the rise by sticking to the paper.
  • Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen.
  • Remove from the oven, remove the string and serve the souffle immediately.

For a variation on this recipe, try the Double baked goat cheese souffles with pouring cream and a sprinkling of parmesan.

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“How To Make Double Baked Goat Cheese Souffles?”

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Twice baked souffles were fashionable a while back and recently, a revival as ‘retro food’.

A twice-baked recipe for souffles is ideal as you can make it in advance and then re-bake just before serving, making serving the souffles much easier if you are serving your guest.

Ingredients:

  • 8 fl oz goat milk
  • 3½ oz semi-hard goat cheese, grated
  • 2 eggs, separated
  • ½ onion
  • 12 black peppercorns
  • 1oz butter, plus extra for greasing
  • 1oz plain flour, plus extra for dusting
  • 1 tbsp fresh thyme leaves
  • salt and freshly ground black pepper
  • watercress to serve

Directions:

    • Preheat the oven to 365 ° F.
    • Place the milk, onion and peppercorns into a pan over a medium heat and bring to scalding point but, do not boil. Strain the milk into a bowl and discard the onion and peppercorns.
    • Meanwhile, melt the butter in a clean pan over a medium heat. Add the flour and stir well for one minute to create a paste.
    • Gradually add the heated milk, a little at a time, waiting for the flour to bubble before adding more milk and stirring between additions. Keep adding to create a smooth sauce.
    • Remove the pan from the heat, then add the egg yolks and thyme and whisk to combine.
    • Add 2½ oz of the goat cheese, season with salt and freshly ground black pepper and stir well.
    • Whisk the egg whites until stiff peaks form when the whisk is removed.
    • Add a small spoonful of the egg whites to the cheese sauce and mix well.
    • Gradually add generous spoonfuls of the egg whites to the cheese sauce, gently folding the whites into the sauce, until the whites are completely combined with the sauce.
    • Butter and flour for 5 oz. ramekins and divide the cheese mixture among them.
    • If cooking to serve immediately, sprinkle the souffles with the remaining goat cheese; if planning to store and reheat, reserve the cheese for later.
    • Transfer the souffles to an ovenproof dish and add enough water to the dish to come a third of the way up the ramekins.
    • Carefully place into the oven to bake for 15-18 minutes, or until risen.
    • The souffles can be cooled and stored in the fridge, or even frozen, to be cooked later. If reheating, defrost or remove from the fridge, top with the remaining cheese and place into an oven preheated to 365 ° F and bake for 8-10 minutes.
    • To serve, place the souffles onto plates and place a handful of watercress alongside.

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Goat Cheese Recipe With Unpasteurized Milk

Simple Soft Cheese

This is an easy recipe that only requires half  gallon raw goat milk, the strained juice of 2 medium lemons, a thermometer capable of the 180-200°F range, some “cheesecloth” (many cotton cloths will work for straining), and some coarse salt,  like kosher or sea salt. Please take note *This recipe will not work well with pasteurized milk.

Heat milk on medium heat (in a stainless steel pot) to 185°F

Remove from heat and stir in the lemon juice

Stir for several minutes until milk has curdled

Add 1/2 tablespoon of coarse salt (optional)

Pour milk through cheesecloth

Wrap curds in cheesecloth and hang (using a rubber band works well) in the refrigerator to drain

Drain for 4-8 hours, depending on how dry you want the curds

Scrape curds off cloth into bowl and stir

That is all there is to it! You can use on toast, in salads, with pancakes or whatever you wish. Experiment using herbs (added at the end when you stir the cheese). For larger curds, heat the milk well into the 190’s before curdling. Experiment with curdling temperature and drying time to get the cheese that meets your needs. Happy experimenting !