“Simple Goat Cheese Double-baked Souffles with Walnut Salad Recipe”

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This recipe requires less than 30 minutes preparation time, approximately 1 hour cooking time, and serves 4.

 

       Ingredients for the souffles:

 

  • 275ml/10fl ounces goat milk
  • 40g/1½oz butter, plus extra, melted, for greasing
  • 50g/2oz walnuts, finely chopped
  • 40g/1½oz plain flour
  • 175g/6oz Montchevre goat cheese, or similar firm, log-shaped goats’ cheese, finely chopped
  • salt and freshly ground black pepper
  • 4 free-range eggs, separated, whites whisked until stiff peaks form when the whisk is removed
  • 75g/3oz Parmesan cheese, or similar crumbly cows’ milk cheese, finely grated
  • 4 tablespoon double cream

 

Ingredients for the walnut salad:

 

• 50g/2oz butter
• 12 asparagus spears, woody ends trimmed, peeled
• 8 thin slices pancetta, cut into 2cm/¾in strips
• 110g/4oz walnut halves
• 110g/4oz mixed salad leaves
• 1 tsp Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons extra virgin olive oil

 

       Directions:

 

  • For the soufflés, preheat the oven to 180C/350F. Brush the insides of four ramekins with melted butter. Add some of the finely chopped walnuts to each ramekin, turn to coat the sides and bottom, then shake out any excess. Set aside.
  • Heat the butter in a pan over a medium heat until melted. Add the flour, stirring continuously, then continue to cook for a further 1-2 minutes, or until the mixture forms a thick paste. Remove from the heat.
    Gradually add the goatmilk to the pan and whisk until the mixture is smooth and well combined.
  • Return the mixture to the heat and continue to cook for 1-2 minutes, or until thickened. Add the goat cheese and stir until it has melted and the mixture is smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
  • Remove the pan from the heat, beat in the egg yolks one at a time, beating thoroughly after each addition, until well combined, then set aside.
  • Beat a third of the stiffened egg whites into the sauce until well combined, then carefully fold in the remaining egg whites with a metal spoon.
  • Spoon the mixture into the prepared ramekins, tapping the sides gently to remove any large air bubbles.
  • Place the ramekins into a roasting tray. Carefully pour enough boiling water into the roasting tray to reach halfway up the sides of the ramekins; it’s a bain-marie.
  • Transfer the bain-marie to the oven and bake for 20-25 minutes, or until the soufflés have risen and are pale golden-brown and cooked through (the soufflés are cooked through when a skewer inserted into the middle of the soufflés comes out clean). Remove the soufflés from the bain-marie and set aside to cool slightly.
  • Preheat the grill to its highest setting.
  • Carefully turn out each soufflé from its ramekin and place onto a baking tray.
  • Sprinkle over the Parmesan cheese and drizzle over the cream.
  • Grill the soufflés for 2-3 minutes, or until the cheese is golden-brown and bubbling and the soufflés have heated through.
  • Meanwhile, for the walnut salad, heat 25g/1oz of the butter in a frying pan over a medium heat until melted. Add the asparagus spears, pour over just enough hot water to cover them and bring the water to a simmer. Continue to simmer for 2-3 minutes, or until the asparagus spears are tender. Drain well and set aside.
  • Heat a separate frying pan until hot, add the remaining butter and the pancetta strips and fry for 2-3 minutes, or until beginning to crisp.
  • Add the walnut halves and cooked asparagus spears and fry for 1-2 minutes, or until golden-brown, then remove from the pan and set aside to drain on kitchen paper.
  • Add the fried walnut halves, pancetta strips and asparagus spears to the salad leaves and mix well to combine.
  • In a bowl, whisk together the Dijon mustard, vinegar and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
  • To serve, drizzle two thirds of the dressing over the salad and mix well to coat the leaves. Divide the dressed salad leaves equally among four serving plates. Place one twice-baked soufflé alongside each serving. Drizzle the remaining dressing around the edge of each plate.



French Goat Milk Cheese


Finely Grated Parmesan Cheese, Pack of 4
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“Homemade Goat Velveeta Cheese”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

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Velveeta is the brand name of a processed cheese product. Velveeta cheese has been a favorite of families since 1928, and is famously known as a type of American cheese with a texture that is smoother and softer. It is ideal in dips, sauces and grilled cheese sandwiches.

How to make goat velveeta cheese?

First and foremost, make lactic goat cheese. Lactic cheese requires at least 12 hours to make and 12 hours to drip. But, you can shortened the drip time by constantly pressing the cloth that contains the curds. The drier the curds, the firmer the cheese will set.

Ingredients:

  • 1 gallon plus 1 pint of raw goats milk
  • 5 drops of liquid single strength rennet
    dissolved in 1/3 cup of non-chlorine or distilled water.
  • 4 tablespoons mesophillic C1 mother culture
  • 1 tablespoon butter (no goat butter or margarine)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • *Optional: 20-25 drops annatto

Directions:

  • Heat the milk slowly to 86 degrees. Turn off the heat and set the pot of milk aside. Add the mesophilic culture. Stir thoroughly.
  • Take 1 1/2 teaspoons of the well-dissolved rennet from the 1/3 cup mixture of rennet. Add the 1 1/2 teaspoons of rennet mixture to the milk at this time. Always stir the milk after adding rennet to prevent the milk from coagulating unevenly.
  • Put the lid on the pot and let it sit for 12 hours. This amount of time allows the cheese to become lactic.
  • After 12 hours or more, scoop the curds out and into a cloth-lined colander to drain for 10 to 20 minutes. Then, grab all 4 corners of the cloth holding the curds and hang to drip for 12 hours.

Ready to make Velveeta cheese!

  • Place the cheese in a mixing bowl, add the baking soda and salt and beat with mixer. Let sit for 30 minutes. The cheese will have a fluffy texture. Taste the cheese for flavor. Cheese will have a very smooth texture.
  • Now, use a double boiler over medium heat. Add 1 tablespoon of butter. Stir the cheese until the cheese begins to melt.
  • As cheese begins to soften, add annatto (*optional), which is yellow cheese coloring. Do not let the cheese melt too long. Spoon the semi-soft cheese from the pan into a small square plastic container.
  • Now, place the container down into shallow hot water. Water should not be very hot, but warm enough to soften the cheese within your plastic container. After cheese has settled in the container, use a large spoon and remove the butter and liquid that will be floating on top of the cheese.
  • Note: Decide what form you want to mold your cheese in, making sure it can be easily removed.
  • Place a small piece of plastic wrap on top of the cheese before placing the lid on the container. Allow the cheese to sit in the refrigerator for 4 hours or more. Let cheese sit out for about 5 minutes or more and remove.
  • Pour warm water over the bottom of the container to loosen the cheese.

Taste and enjoy Goat Velveeta Cheese!

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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



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