It is science fair time at Patriot's Dream. The projects of the year include dueling volcanoes and the proper age of goats milk in cheesemaking for the highest yield. The latter has led to a great deal of adventure in cheese recipes. From chocolate cream cheese to garlic and basil and many others, we are trying yummy new recipes and a couple not so worthy of repeating.
A fellow student in last semester's OChem class shared a recipe with me that spawned a new experiment during some trials last week. I thought it was worthy of sharing the original recipe as well as what we had done. We made Jalapeno Garlic Goat Cheese, adding 3 jalapenos to a gallon's yield, and crushed garlic and salt along with the whey to taste. That was a big hit with Daddy as we as the experiment crew!
This is the recipe that was shared with me. One of the interesting things for me was that he had adapted it to use canned goat milk from the market. Check this out...
2 cans condensed goat milk
2 cans water
prepare as usual with acidifying agent to create curds, reserving whey
4 jalapenos
1 Tbsp crushed red pepper
Buttermilk
Add the salt to the whey, pour back through the curds. Process the curds with the jalapenos, red pepper and buttermilk. Use whey and bttermilk alternately, adding until desired creaminess/ consistency is reached.
Hope you enjoy the fun new recipe! How much cheese shoul you eat in a day? Well, remember that cheese, while a wonderful dairy choice, is also a higher fat content dairy choice. One ounce is considered a serving. Fun fact to know, though, goat milk cheese is lower in fat than some of the other cheeses, but you might choose to go lighter on the buttermilk or choose a lower or nonfat buttermilk for your recipe. Everything in moderation. Got a great recipe to try? Send it to me! We can share it here. Looking for a lighter version of a recipe? Email with the question!
Enjoy!
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