“Rich Chocolate Sauce Using Goat Milk”


chocolate sauce

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

With less than 30 minutes preparation time and 10 to 30 minutes  cooking time. This recipe can serves 4

 

Ingredients:

 

  • 6 fluid 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.

*Nutritional facts: The Rich Chocolate sauce contains 178.4 Calories; – Protein 1.4g 3% DV, Carbohydrates 45.4g 15% DV, Fat 1g 2% DV and Sodium 1.5mg.

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“How To Make Bread Sauce Using Goat Milk?”

Goat Milk Powder


What Christmas dinner would be complete without bread sauce to accompany the turkey?

This bread sauce recipe is an easy extra for Christmas Day and is good served cold with leftovers. Less than 30 minutes preparation time, and 10 to 30 minutes cooking time. This recipe makes 1 litre.

 

Ingredients:

  • 2 pints goat milk
  • 1 day-old loaf unsliced white bread
  • 1 onion, peeled and quartered
  • 4 cloves
  • 2 fresh bay leaves
  • 1 tsp white peppercorns
  • 2 blades fresh mace or heaped ¼ tsp ground mace
  • 2 tsp salt
  • 1 oz butter
  • 2 tbsp double cream, optional
  • 1 fresh nutmeg, for grating

 

Directions:

  • Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about ¾inch. in size. You should end up with 6¼ – 7¼ oz. of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out.
  • Pour the milk into a saucepan. Press a clove into each quarter of the onion.
  • Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point.
  • Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule.
  • After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
  • Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm.
  • Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.
  • Add the cream – if using. Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.

“How much Calcium do you get Everyday?”

 

We all know that milk is great for growing kids as it contains plenty of protein, calcium, vitamin and minerals. And it is also great for adults as it is a rich source of calcium and vitamin D. These nutrients help build and maintain strong bones.

Our bones store calcium. When we do not get enough calcium from our daily meals, our body uses the calcium that is stored in our bones. Unfortunately, our bones start to lose calcium at a much greater rate when we reach our thirties. This causes our bones to weaken, thus increasing the risk of getting osteoporosis. By drinking milk regularly, we supply our body with the calcium it needs, therefore reducing the amount of calcium removed from our bones.

 

How much daily Calcium does your body need to maintain bone health?

Calcium Level Requirement To Take Note :
19 to 50 years old 1,000mg a day (male and female)
51 to 70 years old 1,200mg a day (female) and 1,000mg a  day (male)
70 years above 1,200mg a day ( male and female)

How much Calcium do you get every day? Is it enough?

To get 100 percent daily Calcium requirements :

Fried chicken x 71 pieces
Anchovies x 690 pieces
Minced beef x 28 cups
White bread x 91 pieces
Cheese x 11 slices
Soy bean milk x 20 cups
Soy bean curd x 6 pieces
Rice x 200 bowls
Fresh goat milk x 4 glasses

 

We lose calcium everyday. But, because we can’t see, or feel the damage being done to our bones, people often start taking preventive measures once it is already too late. Every day our bones are going through a natural process of breaking down and rebuilding. For that rebuilding we need Calcium.

 

In addition, our bodies are losing Calcium on a daily basis through our skin, nails, hair, sweat, urine and in other ways. As our bodies cannot produce Calcium, therefore it is vital to get adequate Calcium from the food we eat to protect our bone strength like milk, yogurt, cheese, certain green vegetables, bean curd, whole canned mackerel, canned sardines and salmon with soft edible bones. Fatty fish like mackerel, salmon, sardines and tuna are also good food sources of vitamin D.

 

Are you giving your Kids what they need to stay Healthy?

 

From the age of 4 to 12 years old, kids are learning actively. They love to explore things around their environment. Therefore, they will need to have sufficient nutrients to support their rapid growth. Giving them goat milk helps support the 10 signs of good nutrition, which leads to a healthier child.

10 Signs of good nutrition:

    1. Right Weight For Their Height – Being overweight or underweight is not good for your kids. Give them a balanced diet for optimum growth.
    2. Clear Skin – Apart from Vitamin C, Vitamin A which is found in milk is important to maintain healthy skin.
    3. Good Muscle Development – Having sufficient exercise and nutrition encourage good muscle development, which enables kids to be stronger as they get more active.
    4. Good Eyesight – Good nutrition and good habits help maintain good eyesight. Ensure that your kids keep a good distance from the screen when watching television.
    5. Strong Bones and Teeth – Goat milk contains calcium and Vitamin D, two important nutrients for building stronger bones and teeth.
    6. Shiny and Lustrous Hair – On an average, a child’s hair grows 0.6 cm a month. Good nutrition can helps the hair look healthy.
    7. Good Appetite – Be more creative in how you serve milk to whet your kid’s appetite. For example, make them milkshakes and smoothies.
    8. Good Posture – Teach your kids to sit up straight. When lifting heavy things, do not bend over. Squat and lift instead.
    9. Alert and Cheerful – Encourage your kids to play games that stimulate their thinking, like puzzles, to help them develop a sharper and more alert mind.
    10. Sound Sleep – Apart from good nutrition, sleep is essential for growth. Ensure that your kid gets 10 – 11 hours of uninterrupted sleep at night.

 

 

 

“Homemade Smoked Provolone Cheese”

 

What is Provolone Cheese?

Pronounced: proh-voh-LOH-nee

If you can imagine mozzarella with a fuller flavor, then you have imagined Provolone. It is a semi-hard Italian cheese, aged for a minimum of six months, and originated in Casilli near Vesuvius  where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in Japan and North America.

Smoked cheese makes a wonderful addition to sandwiches. Now, you can create this great taste with the step-by-step instructions for the best homemade smoked provolone cheese.

Ingredients:

  • 4 gallons of raw goats milk
  • 1 teaspoon of type K or KL lipase powder dissolved into 1/3 cup of cool, non-chlorine water
  • 4 teaspoons of citric acid powder dissolved in 3/4 cup of cool, non-chlorine water. Allow this to sit for 5 minutes or more.
  • 1 teaspoon of rennet mixed in 1/4 cup of cool, non-chlorine water

Instructions making the provolone cheese

  • Warm 2 gallons of the milk to 86 degrees F
  • Mix in the dissolved lipase powder.
  • Keeping temperature at 86 degrees F, let milk set for 1 hour to incubate.
  • Add the dissolved citric acid to the remaining 2 gallons of cold goats milk.Then, add the cold milk to the 2 gallons of warm milk and bring the temperature to 86 degrees F.
  • Add the dissolved rennet to the combined 4 gallons of milk.
  • Allow to sit for 15 minutes or more. Whey will cover the top of the curds.
  • Now you are ready to cut the curds into 1/2 inch cubes.
  • Allow curds to settle to the bottom of the pot, and then slowly raise the temperature to 115 degrees during a 30 minute time frame while stirring.
  • And now, using a large dipper or stainless pot with a handle, remove the whey from the curds that have settled to the bottom of the pot. Leave enough whey to cover the matted curds.
  • Prepare ice water in a pan long enough for the desired length of your provolone cheese log.
  • Meanwhile, heat the whey that is covering the provolone log that you have begun shaping. Use a cloth that you drained the curds into to turn the log of provolone in the heated whey. Remove the heated whey and the provolone cheese log from the heat. Continue to lift the cloth to aid in shaping the log of cheese.
  • When cheese becomes smooth and firm enough to handle, place the cheese into the ice water. Avoid handling the cheese log as much as possible.
  • Do not rush the cooling process! If you have a wooden mold 3″x3″ and 10″ long, place the cheese log into the mold. After the cheese log chills, remove and rub with iodine free salt and cover with plastic wrap. Place in refrigerator at 45 degrees and redress every two days for 8 or 10 days. If you are going to smoke the provolone cheese, do not uncover the cheese log.
  • After 10 days, wipe the cheese with cool water and pat dry.

Smoking the provolone cheese

  • Cold smoke your provolone cheese for approximately 4 hours. You can use small hickory chips, fresh from the woods or small sassafras twigs from sassafras trees.
  • Cold smoking cheese and meat is simple and inexpensive.
  • All you need is a clean metal bottomless garbage can and a soldering iron. Take an average size can of vegetables and partially cut the lid, leaving enough of the lid attached to close the can after filling it with wood chips. Be sure to remove the outside paper from the can, then wash and dry it.
  • Use tin snips to cut a round slot in part of the lid to allow you to put the soldering iron into the can filled with wood chips. Fill the can with small hickory chips or small sassafras twigs and place soldering iron into the can. Place garbage can on gravel and place the can with chips and soldering iron just under the metal bottomless garbage can. If you have a smoker, it will also work just fine.
  • And now, this is what makes it a cold smoker. Take a large box that will cover the top of your smoker and cut a hole in the bottom of the box, about a 6 inch diameter circle. Place the box on top of the smoker making sure that the box will receive all of the smoke. Place a rack a few inches above the bottom of the box and place this rack as far away from the 6 inch diameter hole as possible. This to allow the cheese to absorb the smoke and remain cool.
  • After about 15 minutes, unplug the soldering iron. Check the cheese, and if the cheese is dripping, then remove the cheese, place in a plastic bag and refrigerate.
  • Repeat the process until the cheese starts making a rind. The color of the cheese will have a slight yellow cast. Do not let the rind become too dried out and hard. Wax the cheese after it is smoked, so that other cheeses that are being aged do not become smoked. Age 6-8 months or more from date of being waxed.

Enjoy! The best Smoked Provolone Cheese.