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

 

 

 

Now that you have made your Ricotta, you will still have a lot of left over whey. You can now use it in bread baking, soup stock or even to cook pasta. Ricotta freezes fairly well, but is never quite as good as fresh. You can freeze lots of Ricotta in the summer to use in bread baking in the winter.

 

The following Dill bread recipe uses both whey and ricotta in its preparation. However, if you do not have whey and Ricotta, the bread can be made with water instead of whey, and small curd cottage cheese instead of Ricotta. This is a delicious bread that makes excellent toast and grilled cheese sandwiches. The recipe makes two loaves of Dill bread.

 

 Ingredients:

 

• 1/2 Cup. Whey
• 1 Tablespoon. Yeast
• 2 Cup. Ricotta
• 2 Tablespoon. Butter
• 4 Tablespoon. Sugar
• 1 small. Onion, minced
• 2 tsp. Dill weed
• 2 tsp. Dill seed
• 2 1/2 tsp. Salt
• 1/2 tsp. Baking soda
• 2 Eggs
• 1/2 Cup. Wheat germ
• 5-6 Cup. Flour

 

Directions:

 

• Heat the whey to luke warm and place in a large mixing bowl. Dissolve the yeast in the whey. Place the Ricotta and the butter in a microwave safe bowl and heat in the microwave until the butter just melts – about 1 1/2 to 2 minutes on high; be sure to stir it occasionally.
• To the yeast mixture add the sugar, onion, dill weed & seed, salt, baking soda and eggs. Mix until combined. Add the wheat germ and the Ricotta, and mix well. Add 1 1/2 cups of the flour and beat on medium for 5 minutes. Slowly add another 1 1/2 cups of flour. Now switch to the dough hook and continue to slowly add enough of the remaining flour to create a fairly stiff dough. I use a heavy duty Kitchen Aid mixer when making this bread. If you have a “weaker” mixer, you may have to finish adding the rest of the flour by hand. Turn the dough out onto a floured board and knead until the dough springs back when you poke it – approximately  5 to 10 minutes.
• Place the dough in a greased bowl, cover and let rise until doubled, about 1 1/2 hours. Punch down, knead briefly and divide in half. Shape the dough into smooth loaves and place in greased loaf pans. Cover and let rise until doubled, about an hour. Alternatively, if you do not want to time the risings, you can just keep an eye on the loaves until they look right.
• Bake in a preheated oven at 350° for about 50 minutes.
• When the bread is done, turn it out of its pan and let it cool on a wire rack. Cut yourself off a piece and eat it while it is still warm. Yummy!

 

 

More Best Gourmet Recipes  for you.

 

Cheese and Hot-Smoked Trout flakes