“How To make Fried Cheese Sticks?”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

This recipe is also one of the quick and easier cheeses to make with fresh goat milk.

Ingredients:

  • 2 gallons goat milk
  • 1/2 cup or more vinegar
  • Batters

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. Drain longer for a drier cheese.
  • Mold the cheese after draining fairly dry into carrot-stick shapes or into a rectangular box lined with parchment paper.
  • Cut into strips and freeze individually on cookie sheets.
  • Take from freezer and batter with your choice of batters, then fry quickly in hot oil.


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“How To make Cheese Ravioli? “

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

Homemade cheese ravioli will boost your gourmet cooking credit in short order. Just stuff it with cheese and best of all, you can prepare this inexpensive meal for 2 in just less than an hour.

 

Ingredients:

  • Fresh goat cheese – chevre, mozzarella or other soft cheese
  • Wonton skins – sold in grocery stores for oriental wontons
  • 2 eggs – egg whites

 

Directions:

  1. Keep a wet towel over the wonton skins while working to keep them soft and pliable so they would not crack.
  2. Fill each skin with a dab of cheese, (Frozen cheese works best, as it does not melt clear out of the ravioli), fold over and seal the edges with egg whites brushed on the seams.
  3. Bake, boil or fry the ravioli and serve them with a good red tomato sauce of your choice (or your favorite sauce), grate some fresh cheese over it, and enjoy!




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“Simple Tips to Make Rice Pudding”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

With less than 30 mins preparation time and 1 – 2 hours cooking time, this recipe serves 4.

A real classic, and yet so easy to cook in the oven on the weekend. This foolproof recipe for Rice Pudding has maximum comfort factor, so you can keep your cupcakes.

Ingredients:

  • 1¾ pints goat milk
  • 3½ fl oz. pudding rice
  • 1½ oz. butter
  • 2½ oz. super fine sugar
  • 5fl oz double cream
  • 1 tsp vanilla extract
  • pinch of salt
  • plenty freshly grated nutmeg

Directions:

  • Preheat the oven to 285°F.
  • Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
  • Now, pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla extract and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
  • Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the center, it is ready.
  • Serve at room temperature.

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“Homemade Goat Velveeta Cheese”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

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!

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


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