Goat Milk

Have an Eye for Low-fat cheese cake, this is Perfect!

 

The low-fat cheese cake uses quark cheese, an almost fat-free soft cheese made from skimmed goat milk. Approximately 2 hours preparation time and 30 minutes cooking time. The recipe can serves 8.

 

Ingredients for the base:

 

• 6 low-fat digestive biscuits
• 10 low-fat/reduced sugar plain biscuits
• 2 tbsp clear honey
• 2½oz butter, melted

 

Ingredients for the filling:

 

• 5 fluid oz skimmed goat milk
• 1 lb 2oz quark cheese
• 10½ oz. fat-free Greek yoghurt
• 6 leaves gelatine
• 2 oz. cocoa powder
• 3½oz super fine sugar
• 2 free-range egg whites
• 1 vanilla pod, seeds only
• 1 tsp vanilla extract

 

To serve:

• 10½oz. fresh strawberries

 

Directions:

 

• Preheat the oven to 350 °F, line a 9in spring form cake tin with greaseproof paper.
• For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin.
• Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.
• To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.
• Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside.
• In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.
• Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve.

 

Nutritional facts:

Per Serving of 1/8th of the cheese cake: Calories 220, Total Fat 6.84g, Saturated Fat 3.03g, Cholesterol 77.83mg, Sodium 169.06mg, Potassium 107.36mg, Carbohydrates 26.19g, Dietary Fiber 0.62g, Sugar 18.14g, Protein 12.85g.

 

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Click the link Goat Cheese Dessert to view the details.

 

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Sugar-Free Low-Fat Cheesecake Mousse Mix

 

The creamy goat cheese mousse is served with balsamic strawberries and strawberry gel and is topped with granola. It requires 1 to 2 hours preparation time and 1 – 2 hours cooking time. The recipe can serves 4.

 

Special supplies:

• a vacuum pack bag
• silicone mat

 

Ingredients for granola:

• 1¾oz rolled oats
• 1oz peeled walnuts, roughly chopped
• 1oz peeled hazelnuts, roughly chopped

• 1¾oz unsalted butter
• 1 oz. Dried cranberries, roughly chopped
• 1 oz.dried apricots, roughly chopped
• 1 oz. Dried bananas, roughly chopped
• 1 oz. Freeze-dried strawberries, roughly chopped
• 1 tbsp maple syrup
• 1 tbsp honey

 

Ingredients for mousse:

• 2½ fl oz goat milk
• 5½ oz caster sugar
• 5½ oz double cream
• 5½ oz cream cheese
• 1 oz pink peppercorns, crushed
• 4½ oz soft goat cheese

 

Ingredients for balsamic strawberries:

• 1 punnet of strawberries
• 3½ fl oz white balsamic vinegar
• 5g lemon balm, finely chopped

 

Ingredients for strawberry gel:

• 4fl oz strawberry purée
• 2¼ oz caster sugar
• 2g agar-agar

 

Ingredients for Tuile:

• 3½ oz Isomalt
• 25g liquid glucose
• 32g caster sugar

 

To serve:

• fresh lemon balm

 

 

Directions:

 

• For the granola, preheat the oven to 225 degrees F
• Toast the rolled oats, walnuts and hazelnuts in a dry frying pan until golden-brown.
• Remove from the pan and then heat the butter in the frying pan until foaming.
• Mix the toasted ingredients, along with the cranberries, apricots, dried bananas and freeze-dried strawberries in the foaming butter, maple syrup and honey until coated.
• Place on a baking tray and bake in the oven for 45 minutes.
• Remove the granola from the oven and allow to cool. Pulse in a food processor until broken up into pieces.
• For the mousse, add all of the ingredients to a free-standing food mixer and beat until the mixture thickens and comes together. Place in the fridge to chill for 30 minutes until needed.
• For the balsamic strawberries, slice the strawberries and add to a vacuum pack bag with the balsamic vinegar and finely chopped lemon balm. Seal and leave to marinate for 20 minutes.
• For the strawberry gel, add the strawberry purée, caster sugar and agar-agar to a pan and boil for one minute.
• Remove from the heat and allow to cool and set, before blending to a smooth gel.
• For the tuile, add the Isomalt, liquid glucose, 1fl oz water and caster sugar to a saucepan and heat to 320 degrees F. Pour onto a baking tray lined with a silicone mat and leave to set. Break into desired shapes.
• To serve, make quenelles of the chilled goat cheese mousse and roll in the crushed granola and then place onto a serving plate. Arrange slices of balsamic strawberries to the side. Dot the plate with strawberry gel. Place the sugar tuile on top of the mousse. Garnish with lemon balm. Sugar-Free Low-Fat Cheesecake Mousse Mix

 

 

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What is Provolone ?

 

Pronounced: proh-voh-LOH-nee

If you can imagine mozzarella with a fuller flavor, then you have imagined Provolone. It is a semi-hard Italian cheese, aged for a minimum of six months, and originated in Casilli near Vesuvius  where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in Japan and North America.

 

Smoked cheese makes a wonderful addition to sandwiches. Now, you can create this great taste with the step-by-step instructions for the best homemade smoked provolone cheese.

 

Ingredients:

 

• 4 gallons of raw goats milk
• 1 teaspoon of type K or KL lipase powder dissolved into 1/3 cup of cool, non-chlorine water
• 4 teaspoons of citric acid powder dissolved in 3/4 cup of cool, non-chlorine water. Allow this to sit for 5 minutes or more.
• 1 teaspoon of rennet mixed in 1/4 cup of cool, non-chlorine water

 

 

Instructions making the Provolone Cheese

 

• Warm 2 gallons of the milk to 86 degrees F

• Mix in the dissolved lipase powder.

• Keeping temperature at 86 degrees F, let milk set for 1 hour to incubate.

• Add the dissolved citric acid to the remaining 2 gallons of cold goats milk. Then, add the cold milk to the 2 gallons of warm milk and bring the temperature to 86 degrees F.

• Add the dissolved rennet to the combined 4 gallons of milk.

• Allow to sit for 15 minutes or more. Whey will cover the top of the curds.

• Now you are ready to cut the curds into 1/2 inch cubes.

• Allow curds to settle to the bottom of the pot, and then slowly raise the temperature to 115 degrees during a 30 mins time frame while stirring.

• And now, using a large dipper or stainless pot with a handle, remove the whey from the curds that have settled to the bottom of the pot. Leave enough whey to cover the matted curds.

• Prepare ice water in a pan long enough for the desired length of your provolone cheese log.

• Meanwhile, heat the whey that is covering the provolone log that you have begun shaping. Use a cloth that you drained the curds into to turn the log of provolone in the heated whey. Remove the heated whey and the provolone cheese log from the heat. Continue to lift the cloth to aid in shaping the log of cheese.

• When cheese becomes smooth and firm enough to handle, place the cheese into the ice water. Avoid handling the cheese log as much as possible.

• Do not rush the cooling process! If you have a wooden mold 3″x3″ and 10″ long, place the cheese log into the mold. After the cheese log chills, remove and rub with iodine free salt and cover with plastic wrap. Place in refrigerator at 45 degrees and redress every two days for 8 or 10 days. If you are going to smoke the provolone cheese, do not uncover the cheese log.

• After 10 days, wipe the cheese with cool water and pat dry.

 

 

Smoking the Provolone Cheese

 

• Cold smoke your provolone cheese for approximately 4 hours. You can use small hickory chips, fresh from the woods or small sassafras twigs from sassafras trees.

• Cold smoking cheese and meat is simple and inexpensive.

• All you need is a clean metal bottomless garbage can and a soldering iron. Take an average size can of vegetables and partially cut the lid, leaving enough of the lid attached to close the can after filling it with wood chips. Be sure to remove the outside paper from the can, then wash and dry it.

• Use tin snips to cut a round slot in part of the lid to allow you to put the soldering iron into the can filled with wood chips. Fill the can with small hickory chips or small sassafras twigs and place soldering iron into the can. Place garbage can on gravel and place the can with chips and soldering iron just under the metal bottomless garbage can. If you have a smoker, it will also work just fine.

• And now, this is what makes it a cold smoker. Take a large box that will cover the top of your smoker and cut a hole in the bottom of the box, about a 6 inch diameter circle. Place the box on top of the smoker making sure that the box will receive all of the smoke. Place a rack a few inches above the bottom of the box and place this rack as far away from the 6 inch diameter hole as possible. This to allow the cheese to absorb the smoke and remain cool.

• After about 15 minutes, unplug the soldering iron. Check the cheese, and if the cheese is dripping, then remove the cheese, place in a plastic bag and refrigerate.

• Repeat the process until the cheese starts making a rind. The color of the cheese will have a slight yellow cast. Do not let the rind become too dried out and hard. Wax the cheese after it is smoked, so that other cheeses that are being aged do not become smoked. Age 6-8 months or more from date of being waxed.

 

Enjoy! The best Smoked Provolone Cheese.

 

 

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