“Simple Tips to Make Vinegar Cheese”

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Artisan Cheese

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Milk & Cream

 

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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“Simple Tips to Make Rice Pudding”

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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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