“How to make Goat Cheese Dessert?”

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Why make goat cheese dessert? A Goat cheese dessert makes a memorable ending to a meal. Soft, creamy goat cheese combine well with fruit. And the result is a less sweet dessert that still has plenty of richness and will leave your guest savoring the taste of a delightful ending.

This goat cheese dessert recipe is made using a sesame seed crust.

This recipe makes one 9 x 11 pan of bars

Ingredients for dough:

  • 3 cups all-purpose flour
  • 1 cup sesame seeds
  • 3 eggs
  • 2 1/2 sticks unsalted butter
  • 3/4 cup granulated sugar or evaporated can juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Ingredients for filling:

  • 16 oz fresh goat cheese
  • 1/4 cup goat milk
  • 24 oz. frozen blueberries or 4 cups fresh blueberries
  • 1 egg
  • 2 Tbsp granulated Tapioca
  • 1 Tbsp flour
  • 1 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon

Directions for dough:

Preheat oven to 350° F . On a cookie sheet, toast sesame seeds for 10 minutes until golden. Let the sesame seeds cool then combine in a food processor with 1 cup of flour. Blend until the sesame seeds are ground up and smooth.

In the bowl of an electric mixer with a paddle attachment, combine the flour and sesame seed mixture with 2 remaining cups of flour, sugar and salt. Add the butter in small chunks and mix until the texture is course, about 5 minutes.

In a separate bowl, whisk eggs and vanilla. Pour into dough while mixer is on a slow speed, continuing to mix until all liquid is absorbed. Using a rubber spatula, scrape the dough out of the bowl into a ball and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.

When the dough comes out of the refrigerator the consistency will be similar to cookie dough; soft and sticky. While working with the dough keep your hands covered with flour so the dough will stick to them less. Reserving about 1 cup of dough on the side, press the remaining dough evenly on the bottom of the 9×11 pan. Set aside and preheat the oven to 350° F.

Directions for filling:

With a spoon, mix together berries, brown sugar, cinnamon, tapioca and flour.

In the bowl of an electric mixer, gently beat goat cheese with egg, milk and vanilla.

Spread the goat cheese on top of the dough, then pour the berry mixture on top. Sprinkle the reserved 1 cup of dough over the top of the bars by pulling off small chunks of dough and dropping the pieces of dough on top of the bars.

Bake for 1 hour, until dough on top is slightly browned. Let cool before serving.

More suggestion:

You can also turn this recipe into a pie – just put the goat cheese and blueberry filling into a frozen pie shell.

Enjoy!

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Fried Chevre Recipe

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Artisan Cheese

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This recipe is simple. You can use either homemade chevre or buy from the grocery store. If you are using homemade chevre, it will be best if you let it drain until it is fairly dry and crumbly, like chevre purchased from the store. That way, it will stick together better when you form the patties.

Directions:

Mold small scoops of chevre cheese into patties. I prefer a size that is about 1 1/2″ in diameter, but you can use smaller or larger as preferred. Dip each patty in a well-beaten egg, and then roll in bread crumbs.

You can generally use Italian bread crumbs, because of the seasoning, but you can use plain, or add your own seasonings. *Optional – You could also add a little parmesan cheese to the bread crumbs for more flavor.

Fry in hot vegetable oil for a few seconds until the bread crumb coating has browned. Remove from the oil, and drain on a paper towel.

Transfer to a serving platter, and garnish, if desired.

It does not get any easier than that!

This warm goat cheese makes a fantastic appetizer. And when you bite a piece of fried cheese, a crispy bread crumb coating gives way to creamy, warm goat cheese that fills your mouth with a delightful flavor.

And, once you have tried the plain fried Goat Cheese, your imagination will start soaring! Experiment with your own combinations to find your favorite taste or add your favorite flavor combination to create an entirely new taste sensation.

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Homemade Chevre

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

Chevre, means “goat cheese” in French. It is a soft, molded, fresh cheese. It has a texture similar to cream cheese, though slightly drier, and is lighter and fluffier. You can usually substitute chevre in recipes that call for cream cheese or ricotta.

It is quite simple to make and does not require a lot of special utensils. It also does not consume a lot of goat milk or time to make and it is one of the simplest.

You can make this cheese as “bag cheese” or molded. If you wish to mold it, you will need molds like in plastic containers with holes in the bottom, to make this cheese.

Once you have your molds, you are ready to make your very own Chevre.

Ingredients:

  • 1/2 gallon of fresh goat milk or raw, unpasteurized goat milk
  • 1 oz. mesophilic culture
  • liquid rennet

Special supplies:

  • 5 Chevre molds, or
  • Fine cheese cloth (butter muslin)

Remember to sterilize all your equipment before you begin.

In a stainless steel pot, warm the milk to 72°.

Add the culture and stir well. Now you need to add 1/5 of a drop of rennet. Or measure out 5 Tablespoons of water into a small cup. Add to the water 1 drop of liquid rennet and stir well. Now measure out 1 Tablespoon of the rennet dilution (this one Tablespoon contains 1/5 of a drop of rennet) and add it to the milk. Stir well.

Cover the milk and place the pot somewhere that it can sit undisturbed and will stay about 72° for about 18 hours. But, you can let it go for 24 hours. What you do is place the pot in the cold oven until the next day.

When the milk has coagulated, you are ready to drain the curds or mold the cheese.

How to make  “bag cheese” ?

Pour the curds into a cheesecloth lined colander. Tie up the ends and hang the bag and let drain 6-8 hours. When it is thickened, salt to taste and enjoy. Unblended, this cheese substitutes nicely for cream cheese.

How to make  molded cheeses ?
Pour off any whey that has separated from the curd. Place your molds on a rack over a large baking pan. A lot of whey will drain from your cheese, and you will need a large pan to catch it. Carefully ladle the curds into the molds.

Let the curds drain for two days at room temperature or you could drain the cheese in the fridge if there is enough space.

After the cheese has drained you can carefully unmold them into your hand. Sprinkle all the sides of the cheese with a little Kosher salt and wrap them in plastic wrap. The cheese will keep for about 2 weeks in the fridge.

How to enjoy Homemade Chevre?

The best way to enjoy your homemade Chevre is on crackers. It can also be used in any recipe calling for “goat cheese” and can be substituted for cream cheese.

Buttermilk Dairy Milk Eggnog Flavored Milk Heavy Cream Light Cream Whipping Cream

Sour Cream Whipped Toppings Yogurt Packaged Cheese Feta Mozzarella Parmesan Provolone Ricotta Vegetarian Blue Cheese Cheddar Cheese Blends Almond Milk Soy Milk Milk Substitutes Butter & Margarine Cheese Assortments & Samplers