” HOW TO Make Savory Goat Cheese Souffle? “

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The savory goat cheese souffle recipe is easy and delicious. The word souffle means “to blow up” or more loosely “puff up”, souffles are an elegant milk and egg based dish that uses beaten egg whites to impart a light, airy texture to a custard base.

Souffles are served hot from the oven, because they lose their puffiness as they start to cool, and will generally fall after 5 or 10 minutes. Sweetened souffles are served as dessert, and savory souffles are served as savory light main dish, or as an accompaniment.

To make a successfully souffle, ensure to beat the egg whites until they form stiff peaks, then carefully fold the custard mix into them.

* Note: The more you stir, the more you are bursting the air bubbles that will give the souffle its lift.

Ingredients

  • 1/4 cup butter, plus extra for baking dish
  • 3/4 cup goat milk
  • 4 eggs, separated
  • 1/4 tsp. black pepper
  • 1/4 tsp. sage
  • 1/4 tsp. rosemary
  • 1/4 cup flour, plus extra for baking dish
  • 6 oz. Chevre goat cheese
  • 3/4 tsp. salt (adjust up or down, depending on the saltiness of the goat cheese)
  • 1/4 tsp. thyme
  • 1/4 tsp. marjoram
  • 1/2 tsp. parsley

Directions

Separate the eggs, placing the egg whites into a medium-large stainless steel or glass mixing bowl. Prepare the baking dish(es) – either 6 individual ramekins, or a 1 1/2 quart casserole dish, by coating with butter and dusting with flour.

Preheat oven to 375° F.

Melt the butter in a saucepan, then whisk in the flour, mixing well. Add the goat cheese, milk, salt, pepper and other spices. Continue whisking for several minutes over medium heat until thickened. Remove from heat, and add the egg yolks, stirring well.

Beat the egg whites for several minutes with an electric mixer until peaks stand without falling over. Using a spatula, fold the custard into the egg whites gently, so as not to destroy the lightness of the mixture.

Pour into the baking dish(es), and sprinkle parsley on top. Bake until the top is lightly browned, about 10-15 minutes for ramekins, and 15-20 minutes for a casserole dish. Serve hot.

This savory goat cheese souffle goes well with chicken, turkey and fish main dishes, or as an entree itself with salad or soup.

With just a little attention to these details, you can successfully make your savory souffle for the first time!

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“HOW Whey Benefits YOUR Hair?”

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Now that you have made your Dill Bread and if you still have a lot of left over whey, firstly, let us get started and experiment it on hair.

Whey is an excellent hair care product. Whey nourishes, strengthens and softens hair. You will probably find that after using whey on your hair, it is much healthier and shinier looking. And, because it is slightly acidic, whey helps improve the health of your scalp – where your hair gets its nourishment.

There are several variations of uses for whey on your hair. If your hair is not extremely filthy or oily, you can use whey in place of a shampoo to cleanse your hair. Just rub in thoroughly and rinse with cool to lukewarm water.

If your hair needs a thorough cleansing than shampoo first, and follow with a whey rinse. Leave on the hair for 5 to 15 minutes, then gently rinse with water.

Need some serious conditioning? Wet clean hair thoroughly with the whey, brushing with styling brush to distribute evenly, then let dry naturally. Rinse with warm water, dry and style. You are really going to love how soft and silky your whey-conditioned hair looks.

Another of my favorite hair care uses for whey! If you use styling gel, cream or mousse on your hair, try using whey instead. Just spray or comb whey through your wet hair and style as usual.

The whey adds great texture and body to hair, and is especially useful for fine or limp hair, because it does not weigh it down like many hair products. Just be sure to keep separating the hairs as you dry, or the hair will tend to clump together, just like gel, cream or mousse would do.

Whey is the best heat and humidity-resistant hair styling product that I have come across. Even in an extreme heat index of over 110 degrees F, the whey would hold your hair without collapsing.

And, not forgetting, you are getting the benefit of all that protein for your hair as well!

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Yogurt Lemon Squares Recipe

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Yogurt is high in calcium and protein and includes bacteria that are beneficial to digestion and goat milk yogurt is always cool and refreshing.

Similarly, goat milk yogurt desserts are a great way to “chill out” from the summer heat and this dessert recipe is doubly so! Cold and creamy, with just a hint of that unique goat milk tang, yogurt goes well in many cold and frozen treats.  Add the tangy taste of yogurt to the zip of lemon in a cold dessert, and you can feel your body temperature dropping as you Eat and Enjoy…………..

These Yogurt Lemon Squares are delicious, elegant, and amazingly simple to create.

Ingredients

  • 1 3 oz. box lemon gelatin
  • 1 cup boiling water
  • 1 cup goat milk yogurt
  • 2 Tbsp. goat milk

Add the boiling water to the gelatin, and stir until completely dissolved. In another bowl, mix the yogurt and milk together until smooth. Pour the yogurt mixture into the gelatin, stirring to combine thoroughly.

Lightly spray the bottom and sides of an 8″x8″ pan with cooking spray. Pour the mixture into the pan, and chill in the refrigerator for several hours until completely set. Cut into squares, carefully remove with a spatula, and serve.

How to enjoy Yogurt Lemon Squares?

Yogurt lemon squares go well with graham crackers or other lightly-sweetened cookies, as well as fruit. Top with whipped topping, powdered sugar (just before serving otherwise, it will melt), or a lemon twist.

Instead of squares, you could also make “rounds” by using a muffin pan instead of a square pan. Or, if you have kids, use a gelatin mold to create a dessert that will really make them smile. You can also make yogurt lemon “ice cubes” by using an ice cube tray. And one thing I am certain is………summer will be a lot cooler with this dessert on the menu.

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Ricotta Cheese

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Ricotta cheese is a soft, slightly sweet, mild fresh cheese. Ricotta is similar in appearance to cottage cheese, but has a much smaller, grainier curd and slightly sweeter taste. Ricotta in Italian means “cooked again,” a reference to the fact that it is traditionally made from whey produced from making other cheeses, like mozzarella, feta or provolone.

The original cheese-making process removes the majority of the casein protein from the goat milk (the cheese) leaving behind the liquid whey portion.When left at room temperature, the original inoculating bacteria continue to act upon the remaining lactose in the whey, converting it to lactic acid, and further lowering the pH of the liquid. The lower pH reduces the solubility of the small amount of remaining protein in the whey. Heating the whey then causes the protein to precipitate out as a very fine-grained curd.

As ricotta is basically the “leftovers” from cheese-making, it takes a significant amount of whey to produce a small amount of ricotta. In view of this, some recipes call for the addition of whole milk to the whey in order to increase the yield.

Ricotta may be best known in the United States as an ingredient in lasagna and ravioli, but it also serves as the basis for many desserts, like cannoli and cheesecake. Ricotta can also be served in a manner similar to a pudding by adding sweeteners and flavorings and stirring until smooth.

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Cottage Cheese with Raw Goat Milk

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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.

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

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