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

                                                                 

 

 

 

 

 

 

What is Yogurt cheese ?

 

Yogurt cheese is a soft cheese made from draining the whey from yogurt. You will not find this cheese in the grocery stores but, it can be easily made at home.

 

Believed to have originated in Lebanon, yogurt cheese has a very smooth consistency much like cream cheese, but with the distinctive tangy taste of yogurt. It can be made from flavored yogurt, as well as plain. Besides being delicious, yogurt cheese is high in calcium and great for those who are lactose intolerant, as the yogurt-making process converts the lactose in the milk into lactic acid. Yogurt cheese is extremely versatile and can be used to add a nice zip of flavor to virtually any recipe in which cream cheese is used. Once you make it, you probably would not have any problems coming up with your own original serving ideas that suit your tastes.

 

Homemade yogurt cheese is going to make a hit at your next social gathering, therefore get started today!

 

 

Learn How to Make Labneh – Yogurt cheese

 

 

Labneh, also known as Yogurt Cheese, is probably the simplest of all cheeses to make. To begin with you will need a quart of yogurt. You can use plain or flavored yogurt, and either homemade or buy from the grocery store. However, if you buy yogurt for making labneh, make sure yogurt does not contain gelatin, as the gelatin will prevent the whey from draining.

 

Ingredients:

 

• 1 quart yogurt
• 1 tsp. Salt

Special supplies:

• cheesecloth
• strainer
• bowl

 

 

Directions:

Begin by shaking or stirring the yogurt until it is thoroughly mixed and smooth. Mix in 1/2 to 1 teaspoon of salt, to taste.

 

Next, place a strainer over a pot or bowl, and line with cheesecloth. Pour the yogurt into the cheesecloth.

 

Cover, and let the yogurt drain for 24 hours in the refrigerator.

 

Remove the cloth from the strainer and scrape the cheese to form a mound in the center of the cloth. Then, using the cloth for handling, form it into a ball or log and place onto a plate.  Store in the refrigerator.

 

It does not get any easier than that!

 

 

How to Enjoy Yogurt Cheese (Labneh) ?

 

More suggestion:

 

• Traditional – Serve covered in olive oil with crushed mint and black olives. Eat on toasted pita.
• Breakfast toast – Spread on toast and top with a thin layer of jam.
• Crackers and cheese – Mix with fresh herbs and serve on crackers.
• As a spread – Mix with diced pimientos and black olives and spread in celery sticks, or use as a filling for finger sandwiches.
• As a dip – Combine with taco seasoning or ranch dressing mix to create a dip for vegetables or chips.

 

 

More Goat Cheese Recipes for Beginners. Check them out!

 

Click the link  Lactic Cheese to view the details.

 

 

 

 

 

 

 

 

 

 

What is Quark cheese?

 

Quark Cheese is commonly known as curd cheese. Quark cheese is soft, fresh cheeses made without rennet. Although traditionally made with cow milk, goat milk quark is every bit as appealing and useful.

 

Quark has a texture similar to that of a thick sour cream, and is most often used in baking. Its smooth texture and mild, tangy taste add lightness and moisture to baked goods. It is simple to make Quark at home from buttermilk. It can also serve as a substitutes for ricotta in dishes such as lasagna, and as a base for dips and toppings. Alternatively, it can also substitutes in recipes that use sour cream, yogurt cheese or cream cheese.

 

 

How to make Quark Cheese

 

 

 

It will takes up to 48 hours before it is ready for your recipes, although the actual time that you will need to spend with it is only about 10 minutes.

• To make quark cheese, heat 1 quart of goat milk to 88 °F, and add 1 Tablespoon. buttermilk with active cultures. If your buttermilk is not quite fresh, you may want to add an extra tablespoon, as the culture activity declines over time.
• Cover the pot, and leave it at room temperature for 24 hours. At the end of that time, the mixture should have a consistency very similar to yogurt.
• Pour the mixture into a cheese cloth-lined colander. Either leave the cheese in the colander and cover, or tie the cheese cloth corners together over a wooden spoon or stick and hang over a pot.
• Leave the cheese to drain for 12-24 hours in the refrigerator. Remove from the cheese cloth, place in a dish, and Enjoy! Normally, you will get about 8 oz. of cheese from 1 quart of milk.

 

More Goat Cheese Recipes. Click the link to view the recipes!

 

 

Cream Cheese

Canus Li’l Goat’s Milk Body Wash/ Tearless Shampoo 16 – Ounce (Pack of 3)