Goat Milk

 

 

One of my favorite desserts!

 

Fresh goat milk adds an excellent creamy texture and favor to chocolate pudding. A good amount of *dark chocolate (85% cocoa) and a good amount of cocoa powder create a dark rich flavor. Egg yolks and cornstarch thicken the pudding as it simmers, resulting in a wonderfully dense pudding that is as comforting served warm as it is refreshing served chilled.

 

Ingredients:

• 2 2/3 cups of fresh goat  milk
• 3/4 cup sugar
• 1/3 cup unsweetened cocoa powder
• 4 egg yolks, lightly beaten
• 2 tbs. cornstarch
• 1 tbs. butter
• 1 1/2 tsp. Vanilla
• * Optional – 3.5 ounces dark chocolate (85% cocoa)

 

Directions

• *Optional – Break the dark chocolate into pieces and place in a metal bowl or top section of a double boiler. Bring about a cup of water to a simmer in a small saucepan or the bottom section of a double boiler. Place the vessel holding the chocolate over the simmering water and turn off the heat. Allow the chocolate to melt gradually.
• Meantime, in a medium saucepan combine sugar, cocoa, and cornstarch. Stir in goats milk.
• Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for several more minutes. Remove from heat.
• *Optional – At this point you can stir in the melted chocolate.
• Gradually stir in about 1 cup of the hot mixture into beaten egg yolks (*Note: use a wire whisk and beat briskly or else lumps will form).
• Return all of the egg mixture to the saucepan and beat briskly with a wire whisk and bring to a gentle boil. Reduce heat. Cook and stir for 2 more minutes. Remove from heat.
• Stir in butter and vanilla. Pour pudding into dessert bowls or 4 individual serving cups.
• Serve warm or chill until ready to serve.

 

 

Nutritional facts

1/2 cup contains 196 Calories; – 4g fat, 2mg cholesterol, 244mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 5g protein.

 

 

More related topic for you;

Click the link Goat Milk Dessert  to view the details.

 

More Gourmet Recipes for you.

 

 

 

 

The savory goat cheese souffle recipe is easy and delicious. The word souffle means “to blow up” or more loosely “puff up”, souffles are an elegant milk and egg based dish that uses beaten egg whites to impart a light, airy texture to a custard base.

 

Souffles are served hot from the oven, because they lose their puffiness as they start to cool, and will generally fall after 5 or 10 minutes. Sweetened souffles are served as dessert, and savory souffles are served as savory light main dish, or as an accompaniment.

 

To make a successfully souffle, ensure to beat the egg whites until they form stiff peaks, then carefully fold the custard mix into them.

 

* Note: The more you stir, the more you are bursting the air bubbles that will give the souffle its lift.

 

Souffle can turn an ordinary meal into a fine dining experience with very little effort. Try it and see!

 

Ingredients:

 

• 1/4 cup butter, plus extra for baking dish
• 3/4 cup goat milk
• 4 eggs, separated
• 1/4 tsp. black pepper
• 1/4 tsp. sage
• 1/4 tsp. rosemary
• 1/4 cup flour, plus extra for baking dish
• 6 oz. Chevre goat cheese
• 3/4 tsp. salt (adjust up or down, depending on the saltiness of the goat cheese)
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 1/2 tsp. parsley

 

Directions:

 

• Separate the eggs, placing the egg whites into a medium-large stainless steel or glass mixing bowl. Prepare the baking dish(es) – either 6 individual ramekins, or a 1 1/2 quart casserole dish, by coating with butter and dusting with flour.
• Preheat oven to 375° F.
• Melt the butter in a saucepan, then whisk in the flour, mixing well. Add the goat cheese, milk, salt, pepper and other spices. Continue whisking for several minutes over medium heat until thickened. Remove from heat, and add the egg yolks, stirring well.
• Beat the egg whites for several minutes with an electric mixer until peaks stand without falling over. Using a spatula, fold the custard into the egg whites gently, so as not to destroy the lightness of the mixture.
• Pour into the baking dish(es), and sprinkle parsley on top. Bake until the top is lightly browned, about 10-15 minutes for ramekins, and 15-20 minutes for a casserole dish. Serve hot.

 

This savory goat cheese souffle goes well with chicken, turkey and fish main dishes, or as an entree itself with salad or soup.

With just a little attention to these details, you can successfully make your savory souffle for the first time!

 

More gourmet recipes for you;

 

 Goat Cheese and Chive Souffle

 

 

 

 

 

What is Halloumi?

 

Halloumi or Halloumi cheese  is a traditional Cypriot cheese that is also popular in the rest of the Middle East and Greece, and is now made in many countries and regions around the world. Traditional artisan Halloumi cheese is made from unpasteurised goats milk, sheep milk or a combination of the two. Traditionally, the mint leaves were used as a preservative. The cheese is white, with a distinctive layered texture, similar to Mozzarella, and has a salty flavor. But, today, Halloumi is often garnished with mint to add to the taste. Many people also like Halloumi that has been aged; it is much drier, much stronger and much saltier.

 

With its ability to withstand high temperatures without melting, Halloumi cheese can add variety and interest to cooked dishes and salads. In fact, Halloumi slices can be grilled or fried on its own. The cheese is very easy to make. Its heat resistant property comes from the fact that the fresh curds are boiled in whey and then placed in a brine solution for storage. The brine solution also makes this a long-lasting, but naturally salty cheese, and the brine is often rinsed off before the cheese is cooked or eaten.

 

The Halloumi cheese is made with only two ingredients: goat milk and rennet. The lack of cultures causes this cheese to be rather bland, and mint leaves are used to impart flavor to it. Some modern recipes also call for the addition of a mesophilic starter culture to add more flavor.

 

Ingredients:

 

• 1/2 gallon whole goat milk
• 1/8 tsp. rennet
• 1/8 cup water
• 1/2 tsp. chopped mint (optional)

Special supply:

• cheese cloth -lined colander

 

Directions:

 

• Warm the milk to 90°F. Add the rennet to the water, and stir into the milk. Continue to stir for 30-60 seconds to be sure the rennet is evenly distributed.
• Let the milk rest until the surface has gelled, usually about 10-15 minutes. You can check for gelling by lightly touching the surface of the milk with the flat side of a small spoon. If the spoon leaves an indent, the milk has gelled.
• Multiply the amount of time until surface gelling by 2, and wait that much longer before cutting the curd into 2″ pieces with a long knife. For example, if it was 10 minutes before the surface gelled, wait 20 more minutes to cut the curd – cutting horizontally, vertically and diagonally across the depth of the curd.
• Let the curd pieces rest for about 10 minutes, then cut them into smaller, 1/2″ pieces. Let the smaller pieces rest for 10 more minutes.
• Now, stir the curds gently for 10-15 minutes to encourage the whey to separate.
• Pour the curds into a cheese cloth-lined colander placed over a pot (you will be using this pot of whey later), and let drain for several hours until no whey is left standing with the curds.
• * Optional – At this point, you can add about 1/2 tsp. chopped mint into the curds, or wait and place mint inside the folded pieces of cheese at the end of the process.
• Fold the cheese cloth over the curds and press with your hands to remove more whey and to fuse the curds together. If the curds are still very loose and moist, place a weight on top (a gallon of water works fine), and continue to let drain.
• When the curds are dry enough to stick together well, cut them into approximately 2″ wide strips. Bring the pot of drained whey almost to a boil (around 195°F), and drop in the cheese strips.
• Let cook for about 10-15 minutes, or until the strips float to the surface. Remove the strips from the whey, lightly salt each side, and let cool for 1-2 hours.

 

 

How to store and enjoy Halloumi?

 

To store the Halloumi, you can make a brine solution of 1/2 cup salt dissolved in 1 quart water. It is traditional to fold the cheese slices in half, making a “U” shape (* Optional – with mint leaves inside the folded portion), before storing in the brine.

The brine will keep your Halloumi good for several months, and the flavor will increase with storage time.

You can grill or fry your Halloumi, or use it to top salads and stir-fries. The thick, chewy texture of this cheese makes it a great protein substitute for meat in main dishes.

 

 

Additional  Cheeses Recipes; Click the Link NOW!

 

 

Related topic for you;

 

MOZZARELLA