RECIPES

Welcome to the new Goat Cheese Lady Recipe Page!

Here is where you will find the farm fresh, home cooked dishes that I prepare for my family.  Oh, they are so lucky.  And, even my boys are learning to appreciate it.  My 7-year-old even likes Roasted Beets now!!!  My 4-year-old actually ate a kale chip yesterday without spitting it out.  And, my supportive husband eats nearly anything I put in front of him.

For this First Week, I’ll post a new recipe EVERY DAY!  You can modify them to suit your needs, of course.  Here’s what I mean:

1.  I’ll use raw goat’s milk for all of my milk requirements, but you can always substitute with the kind of milk you drink…until you become convinced you need 2 goats.

2.  I’ll grind my own wheat for all of my flour requirements, but you can always substitute grocery store whole wheat flour…until you become convinced you need a grain mill.

3.  I’ll use homemade cheese for all of my cheese requirements, you can substitute store-bought cheese…until you become convinced you want to make your own.

4.  I’ll use, while in season, produce from our garden, you can substitute farmer’s market vegetables…until you become convinced to grow your own garden.

5.  I’ll use my family as guinea pigs, you can substitute any soul that is willing to take the risk…until you become convinced to get real guinea pigs.

With that said, START COOKING!!!

Recipe of the Day:  #5

Summer Mozzarella Salad

Yummmm.

The main ingredients are those of a caprese salad…tomato, basil and fresh mozzarella.  From there, add whatever other veggies you want.  I added shelled edamame, and chopped up the only two yellow wax beans I found in my garden.

Put it all in a bowl.  Pour olive oil and balsamic vinegar over the top, and sprinkle sea salt (or kosher) over that.  Then gently mix it up.

Then, eat the whole darn bowl of it.  Share if you’re able.

Recipe of the Day:  #4

The New Way I Make Yogurt!

I use raw goat’s milk, you may use any kind of raw or pasteurized milk.  Just don’t use ultrapasteurized, it won’t work.

1.  Heat a half gallon of milk to just before boiling, 195ish degrees.

2.  Remove it from the heat and let cool.  If it scalded to the bottom of the pan, pour it into a glass bowl to let it cool, or the scald will make your yogurt taste like smoked yogurt.  Yuck.  If it didn’t, you can leave it in the pan to cool.

3.  When you can stick your finger into the milk for 1-10 seconds without yelping and shaking the pain out of your finger, it is ready to add the starter.

4.  The starter is a 1/4 to 1/2 cup of plain yogurt from your previous batch or from regular plain yogurt from the grocery store.  Lucerne or Dannon works the best.  I’ve tried Mountain High and Greek Yogurt with less success.  If you waited 10 seconds before yanking out your finger, do this:  Slowly pour in the starter while you’re whisking the milk.  If you waited 1 second, do this:  Slowly pour a ladle full of the milk into the starter while stirring the starter.  Repeat this 5 times.  This tempers the starter so it won’t curdle when you add it to the milk.  Once the starter is warmed up, you can add it to the milk slowly, while whisking the milk.

5.  Now, pour the mixture into a 1/2 gallon glass jar.

6.  Cover it with a cloth and secure the cloth with a rubber band.  This lets the mixture still breath as it is culturing, but keeps it clean.

7.  Wrap it in a heating pad (one that doesn’t have an automatic shut off).  Secure the pad around the jar with a big rubber band.  Turn the heat onto the lowest setting.  Leave it there on the counter for at least 8 hours.

8.  When it is finished, put it in the fridge to help it firm up a little.  My yogurt always turns out thin.  You can thicken it up (without using extra ingredients like powdered milk or corn starch or tapioca) by pouring it into a large coffee filter or a flour sack cloth and letting it drain for 2-10 hours until it reaches the desired consistency.  If mine is really thin, I just drink it!!!

9.  Add flavors to taste…you can use it plain in soups to add creaminess.  You can flavor it with honey and vanilla (my favorite) and put it over fruit and nuts.  You can let it drain for 24 hours and make Lebneh, a middle eastern yogurt cheese.  You can add it to smoothies.  You can use it as the acidifier for making hard cheeses.  There are so many possibilities!

Enjoy it!!!  And, remember your end of the deal, if you chose to accept it: Post a comment below letting everyone know how it turned out!

P.S.  Here’s the old way I used to make yogurt.  It works great too, it just requires more towel washing and more space on the counter.

Recipe of the Day:  #3 

Ricotta Stuffed Pumpkin Blossoms

Start with newly cut this morning’s or yesterday morning’s pumpkin (or any kind of squash) blossoms.  If you cut them when they are open in the morning, the are easier to work with (top left).  If you cut yesterday’s blossoms (top right), they will be wilted, but you can still use them.  While you’re in the garden, gather up some herbs to season the ricotta.  I brought up lemon balm, rosemary and sage.

Rinse the blossoms off in cool water.  Make sure you check inside the blossoms for any stowaway bugs that have taken up residence.  Then set them aside on another plate.  (Not the bugs.  The flowers.)  Don’t try to dry them.  Drying the inside of a flower is impossible unless you’re Mother Nature.

I am not.  Just in case anyone was wondering.

Prepare your ricotta mixture.  This is fresh goat’s milk/whey ricotta.  (It is TO DIE FOR.)  Stir in as many herbs as you want.  I should have used more than this.  And, add salt to taste.

Use tweezers or your fingers to remove the piece in the middle of the blossom.  If you use your fingers, you risk tearing the blossom, but not to worry, it is not the end of the world.  Notice that the blossom is still wet from washing…this is important.

Put the ricotta filling inside a small plastic baggie.  Smoosh it all down to one corner, then twist the baggie above the wad of cheese so it stays tight in the corner.  Cut off the tip of the corner so you have a frosting-like bag.  Squeeze the filling into the blossom.

Now is where the little bit of wetness on the blossoms is important.  Pour cornmeal on a plate.  Roll the now-sort-of-closed blossom in the cornmeal.  If your blossom is dry, the cornmeal won’t stick.  But make sure it’s also not dripping wet, or you risk injury in the next step.

Put the blossoms into a pan filled with about 1/2 inch to 1 inch of the hot oil of your choice.  I like olive oil.  Grape seed oil is really good also, it makes the outside a little crispier.  When they are brown and seemingly crispy on the bottom, carefully flip them with tongs and brown them on the other side.

**Safety note:  If your blossom is still really wet when you put it in, the oil will splatter a lot.  You might jump away from the oven and scream.  Like I did.  Even the little bit of water that is holding on the corn meal will make it splatter a little bit, so I think you should arm yourself with a shield of some sort.  A big soup pan lid or one of those oil splatter cover things.  Just protect yourself and make sure your kids are not near you.  I would really prefer to get only non-injury comments below.  Thank you kindly.

Let them cool about 5 minutes before eating, then, see if you can avoid eating them all before anyone else grabs them!

Recipe of the Day: #2

The Goat Cheese Lady’s Whole Wheat Bread Recipe

2 cups really warm to hot water

2 Tbsp. active dry yeast (nothing special, just regular ol’ yeast)

1/2 cup honey

1/2 cup oil (any oil will work, I use olive oil mostly)

1 Tbsp. salt

6-8 cups freshly ground whole wheat (I use hard red wheat berries)

1/2 cup gluten flour

1.  In a bowl, mix the yeast in with the water.

2.  Add the honey and the oil to the yeast mixture.  Stir to mix everything, dissolving the yeast.  Let sit while you do the next steps.

3.  Put flour, salt and gluten flour in a mixing bowl.  Mix to combine.

4.  Make a well in the middle and pour in the yeast mixture.

5.  Mix.  It’ll get really sticky now.  If you have a Kitchenaide mixer, keep mixing with the dough hook.  If not, stir in as much flour mixture as you can, then turn it all out on the counter and knead it until everything is incorporated.  Add more flour as needed to keep the dough from sticking to the sides of the Kitchenaide bowl or to your hands.  Once it stops sticking to the sides with the Kitchenaide on medium high to high, let it mix for 30-60 more seconds.  If hand kneading, knead for 8-10 minutes.

6.  Put in a bowl, cover it and let it rise for 30 minutes to an hour (until doubled in size).

7.  Punch down.

8.  Take out of bowl and knead it into a log.

9.  Twist the log in the middle to break it into two pieces.

10.  Make each piece into a smaller log, rolling it like a jelly roll.  Leave the seam on the bottom and pinch and tuck the ends under.  Put each roll into an olive oil sprayed bread pan.  Cover and let rise 30-45 minutes.

11.  Cook in a preheated 350 degree oven for 30 minutes.

12.  Remove from oven, let cool for 10 minutes.

13.  Remove loafs from pans and let cool completely, if you can wait.  Otherwise, eat right away.

This bread is DELICIOUS as many of you know!!!  It’s a great recipe for our altitude (6500ish) and holds together really well.

Once you try this recipe, comment here on how it turned out!

Recipe of the Day: #1

DARLENE’S PIZZA CRUST AND SAUCE

Darlene came to a Goat Cheese Making Class in November.  My pizza hasn’t been the same since.

She noticed the basket of month’s old tomatoes and said:  “Those are just right to make pizza sauce with!!”  I had been procrastinating making something with them, they were small, shriveled and rapidly entering the dried tomato phase.  But, they weren’t bruised at all, so they never molded.

She gave me her Italian pizza crust recipe and her Italian pizza sauce recipe.

Whoa.  It was out of this world.

First, I made the pizza dough.

Then, I made the sauce.

Then, I cut the dough into 4 sections and rolled them out to about 1/8″ thickness.  (A couple I rolled to 1/4″ and they didn’t taste as good).  Thinner is better.

This dough is the easiest pizza dough I’ve ever worked with!!  It doesn’t shrink back to each time you roll it, like all the other recipes I’ve used.  It simply stays where you put it.  It’s awesome.

Just look at that cheese.  Absolutely delicious.  Mouth watering.

I had some mozzarella left over from an overheated batch that never stretched, and thus was named:  Mozzarella spread.

I spread it on the raw dough, then poured the pureed sauce on top.

I didn’t have any meat to put on it, or anything else for that matter, so I cooked it just like that.

Tomatoes and cheese.

It was amazing!  All of my boys liked it!  And, that’s a rare thing.

Thanks, Darlene.

-  The Goat Cheese Lady

Recipe:

Darlene’s Dough:

3 1/4 c flour (I used freshly ground whole wheat)

250 ml tepid water

4 tsp active dry yeast

2 Tbsp olive oil

1 tsp salt

Mix yeast and water.  Then add all other ingredients.  Mix in a Kitchen Aid mixer for 5 minutes, adding extra flour if needed so it doesn’t stick.  Cover with saran wrap or a moistened cloth towel.  Let rise in warm area for 45 min to 2 hours.  Cut into quarters.  Roll out in flour.

Darlene’s Sauce:

1 1/2 cups ripe tomatoes.

1/4 cup olive oil

2 cloves of garlic (chopped)

1/2 tsp salt

1 1/2 Tbsp dried oregano

Saute garlic in olive oil.  Add all other ingredients.  Cook for a short bit.  Puree if you wish.

3 Responses to RECIPES

  1. Sara says:

    Made your bread this morning- Still kinda dense. I did not have any gluten flour. Does that make that much difference. Also, I did not grind my own flour…
    Sara

    • Sara, Yes, the gluten flour makes a huge difference in the elasticity of the dough and the cohesiveness of the bread. If you don’t use the gluten and you follow my recipe, the crust and the bread will be sort of crumbly when you cut it. BUT, if you don’t have gluten flour, you can just let it rise and punch it down one extra time before you put it in the loaf pans. That allows the gluten naturally present in the whole wheat flour to develop more and will help solve the dense and crumbly problem. Fresh ground flour does make a difference, but you should be able to use good whole wheat flour with good success too. Let me know how it goes! Lindsey

  2. Jill says:

    Beautiful!

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