“Simple Tips to Make Vinegar Cheese”

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There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar or acidic cheese is one of the few.

 

Ingredients:

  • 2 gallons goat milk
  • 1/2 cup or more vinegar
  • 1 teaspoon sea salt

 

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. You can stop draining while soft and creamy for a soft spreadable cheese, or drain longer for a drier, crumbly cheese.
  • Mix in sea salt to taste (approximately 1 teaspoon) and whichever seasonings you choose. * Suggestions:  Dill, garlic and herbs, green onion —the choices are yours, limitless!
  • Chill and enjoy on breads, salads, crackers, in pasta dishes and more.


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“How To make Lemon Goat Milk Ice Cream”

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Looking for something cold and sweet, but not so rich? This recipe uses Stevia instead of sugar for sweetening, making it a healthier treat.

Ingredients:

  • 1 1/2 cups/ 375 ml. goat milk
  • 1 egg
  • 1/2 tsp gelatine (mixed in 1/8 cup warm water and let stand until clear)
  • 1/4 tsp stevia powder
  • juice from 1 lemon
  • zest of 1/2 lemon

Directions:

  • Beat egg and Stevia powder together until creamy.
  • Add lemon and zest and beat until combined.
  • Add goats milk & gelatine and beat until well combined and fluffy.
  • Refrigerate for approximately 1 hour.
  • Process in Ice-Cream Maker for 20-30 minutes.
  • Place in container in freezer.

NOTE: If you do not have an ice-cream maker, freeze in shallow tray for 1/2 to 1 hr and return to bowl and beat. Repeat this process once more and then place in container and freeze.

More suggestion:

You can add any fruit to this ice-cream and also chocolate if you wish.

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“Homemade Low-fat Cheese Cake”

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This low-fat cheese cake uses quark cheese, an almost fat-free soft cheese made from skimmed goat milk.

Approximately 2 hours preparation time and 30 minutes cooking time. This recipe serves 8

Ingredients for the base:

  • 6 low-fat digestive biscuits
  • 10 low-fat/reduced sugar plain biscuits
  • 2 tbsp clear honey
  • 2½oz butter, melted

Ingredients for the filling:

  • 5fl oz skimmed goat milk
  • 6 leaves gelatine
  • 2 oz. cocoa powder
  • 3½oz super fine sugar
  • 1lb 2oz quark cheese
  • 10½oz fat-free Greek yoghurt
  • 2 free-range egg whites
  • 1 vanilla pod, seeds only
  • 1 tsp vanilla extract

To serve:

  • 10½oz. fresh strawberries

Directions:

  • Preheat the oven to 350 °F, line a 9in spring form cake tin with greaseproof paper.
  • For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin.
  • Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.
  • To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.
  • Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside.
  • In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.
  • Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve.

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“How To make Eggnog?”

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Something for the weekend. Though Eggnog is high in fat and cholesterol, this recipe using low-fat formula  – goat milk.

Eggnog can be made up to 4 days in advance of drinking, and stored in the freezer. It can be served hot or cold.

Less than 30 minutes preparation time and no cooking is required. This recipe serves 6.

Ingredients:

  • 10½ fl oz. goat milk
  • 4 eggs, beaten
  • 3 tbsp superfine sugar
  • 3 bruised bay leaves
  • 1 tsp ground allspice/Pimenta dioica
  • 2fl oz. vanilla syrup
  • 3½ oz. “golden” rum
  • 3½ oz. cognac
  • freshly grated Nutmeg, to garnish

Directions:

  • Beat the eggs together in a bowl with the sugar.
  • Add the remaining ingredients and whisk until combined. Cover with plastic wrap and leave to rest for half an hour.
  • Gently whisk again before straining into a bottle.
  • Chill in the freezer for up to four days

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“Rich Chocolate Sauce Using Goat Milk”

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chocolate sauce

You can serve this rich warm chocolate sauce over ice cream, poached pears or meringues.

Less than 30 minutes preparation time and 10 to 30 minutes  cooking time. This recipe serves 4

Ingredients:

  • 6fl oz goat milk
  • 7oz good-quality dark chocolate, minimum 70 per cent cocoa solids, chopped
  • 2 tbsp double cream
  • 1¼oz superfine sugar
  • 1¼oz chilled butter, cut into cubes

Directions:

  • Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water – do not allow the base of the bowl to touch the water. Add the chocolate and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.
  • Bring the milk, cream and sugar to the boil in a saucepan over a medium heat, whisking continuously.
  • Pour the boiling cream mixture over the melted chocolate, whisking continuously until the mixture is smooth and well combined.
  • Return the chocolate and cream mixture to the pan and heat until just simmering, stirring continuously. Allow to bubble over the heat for a few seconds, then turn off the heat and whisk in the butter, a cube at a time, until the sauce is smooth and glossy and all the butter has melted.
  • Strain the chocolate sauce through a fine sieve, then serve immediately.

More suggestion:

You can pour the chocolate sauce over ready-made meringues.

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

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