Goat Milk

 

 

The simple homemade Cheese Ravioli will boost your gourmet cooking credit in just a short time. 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 – available 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, grate some fresh cheese over it, and Enjoy!

 

 

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* Nutritional facts:

The Cheese Ravioli contains 346 Calories per serving; – Fat 15g, Carbohydrate 35g, Protein 18g, Sodium 763mg, Cholesterol 119mg.

 

 

There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar  cheese is one of the few, and is perfect for a beginner.

 

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 approximately 1 teaspoon sea salt to taste  and whichever seasonings you choose: –  Dill, garlic and herbs, green onion —the choices are yours, limitless!
• Chill and enjoy on breads, salads, crackers, in pasta dishes and more.

 

 

 

Click the link Paneer to view the details.

 

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I would prefer smaller scones which are daintier to eat. Less than 30 minutes preparation time. Approximately 10 to 30 minutes cooking time, the recipe makes 16 small scones.

 

Ingredients:

• about 3½ fluid oz. goat milk
• 9 oz. all-purpose flour
• 1 teaspoon baking powder
• 1½ oz. softened butter
• 1 oz. super fine sugar
• 1 large egg

 

Equipment:

•  2 lightly-greased baking trays and a 4cm round pastry cutter.

 

Directions:

• Preheat the oven to 425 °F.
• Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
• Beat the egg in a measuring jug. Make up to 3½ fluid oz. with the milk, then set aside a tablespoon for glazing the scones later.
• Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
• Turn the mixture out onto a lightly floured surface and pat out until it is about ¾ inch. thick. Use a 1½ in. fluted cutter to stamp out the scones. Make sure you do not twist the cutter or the scones will not rise evenly.
• Gently gather the trimmings together and pat out again to cut more scones
• Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
• Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
• To serve, cut each scone in half and top with strawberry jam and whipped cream.

 

* To work ahead, freeze unbaked Scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 400 degrees for 25 minutes.

 

 

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Nutritional facts: