Goat Milk

 

 

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

 

Instructions making the Lactic Goat Cheese:

 

• 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!

 

 

Nutritional facts.

Per serving (1 ounce) contains 91Kcal Calories; – Fat 6g, Cholesterol 22mg, Protein 6g, Carbohydrates 1g, Potassium 56mg, Sodium 140mg, Sugar 1g.

 

 

More Hard Cheese Recipes. Check them out!

 

 

 

 

                           

Feta                                                             Quark Cheese

                                                                 

 

 

 

 

 

The light-as-air souffle has a delicious cheese flavor. The light, airy individual cheese soufflé recipe is dramatically puffed when it comes out of the oven. The souffle works wonders as a light lunch . Use a mild, fresh goat cheese like homemade Halloumi, Mozzarella or buy from the grocery store. The recipe serves 4

 

Ingredients:

 

• 10 fl oz goat milk
• 10 oz Halloumi goat cheese
• 2 oz butter
• 2 oz plain flour
• 4 eggs, separated
• 1 onion, quartered
• 1 bay leaf
• 1 small bunch thyme
• 3 tbsp finely snipped chives
• ¼ oz finely grated Parmesan
• freshly ground black pepper
• sea salt

 

Directions:

 

• Cut a 16 in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 5 in souffle dish using kitchen string. Lift the paper so it creates a collar that rises around 2 in higher than the dish. Butter the inside of the souffle dish and the paper generously.
• Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes.
• Preheat the oven to 425° F.
• Place a baking tray in the oven to heat. Strain the flavored milk through a fine sieve into a jug. Cut the rind off the goat cheese and cut the cheese into ¾ in pieces – you should end up with 7oz cheese.
• Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for another 2 minutes, stirring constantly then remove from the heat and stir in half the goat cheese.
• Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with freshly ground black pepper and sea salt. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming.
• Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out.
• Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder.
• Pour the mixture slowly into the prepared souffle dish. Sprinkle with the parmesan and freshly ground black pepper – try to keep the parmesan towards the center of the souffle so it does not melt and hinder the rise by sticking to the paper.
• Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen.
• Remove from the oven, remove the string and serve the souffle immediately.

 

 

*For a variation on this recipe, try the Double baked goat cheese souffles with pouring cream and a sprinkling of parmesan.

 

 

Nutritional facts

 

 

 

 

 

 

Twice baked souffles were fashionable a while back and recently, a revival as ‘retro food’.

 

A twice-baked recipe for souffles is ideal as you can make it in advance and then re-bake just before serving, making serving the souffles much easier if you are serving your guest. The recipe serves 4.

 

Ingredients:

 

• 8 fl oz goat milk
• 3½ oz semi-hard goat cheese, grated
• 2 eggs, separated
• ½ onion
• 12 black peppercorns
• 1oz butter, plus extra for greasing
• 1oz plain flour, plus extra for dusting
• 1 tbsp fresh thyme leaves
• salt and freshly ground black pepper
• watercress to serve

 

Directions:

 

• Preheat the oven to 365 ° F.
• Place the milk, onion and peppercorns into a pan over a medium heat and bring to scalding point but, do not boil. Strain the milk into a bowl and discard the onion and peppercorns.
• Meanwhile, melt the butter in a clean pan over a medium heat. Add the flour and stir well for one minute to create a paste.
• Gradually add the heated milk, a little at a time, waiting for the flour to bubble before adding more milk and stirring between additions. Keep adding to create a smooth sauce.
• Remove the pan from the heat, then add the egg yolks and thyme and whisk to combine.
• Add 2½ oz of the goat cheese, season with salt and freshly ground black pepper and stir well.
• Whisk the egg whites until stiff peaks form when the whisk is removed.
• Add a small spoonful of the egg whites to the cheese sauce and mix well.
• Gradually add generous spoonfuls of the egg whites to the cheese sauce, gently folding the whites into the sauce, until the whites are completely combined with the sauce.
• Butter and flour for 5 oz. ramekins and divide the cheese mixture among them.
• If cooking to serve immediately, sprinkle the souffles with the remaining goat cheese; if planning to store and reheat, reserve the cheese for later.
• Transfer the souffles to an ovenproof dish and add enough water to the dish to come a third of the way up the ramekins.
• Carefully place into the oven to bake for 15-18 minutes, or until risen.
• The souffles can be cooled and stored in the fridge, or even frozen, to be cooked later. If reheating, defrost or remove from the fridge, top with the remaining cheese and place into an oven preheated to 365 ° F and bake for 8-10 minutes.
• To serve, place the souffles onto plates and place a handful of watercress alongside.

 

More gourmet recipes for you;

 

Double-baked Souffles with Walnut Salad

 

                                 

Goat Cheese and Chive Souffle                       Savory Goat Cheese Souffle

 

 

Nutritional facts.

Per serving contains 489 Calories: – Total fat 38.1g, Cholesterol 238mg, Total carbohydrates 18.4g, Protein 14.8g, Potassium 191mg, Sodium 411mg.