Making Homemade Goat Cheese

Homemade Goat Cheese

When it comes to cheese everyone has a favorite. Speaking with Jeff Mauro recently I found that his was aged cheddar. Most of my kids love Muenster (so do I!), but my all-time favorite-hands-down cheese is goat's milk.

I really can't recall the first time I had it, I wish I could, but I do know for years and years it's been the one I can never get enough of. It seems that the youngest of my 3 children can't get enough either. The cost for that many of us is so prohibitive that it's become a once-in-a-while treat.

We made a short trip to get raw milk a couple days ago and on this trip I also found raw goat's milk for a very nice price: $2.50 for a half gallon. I bought it with my cow's milk and fresh eggs and came home wondering why on earth I'd bought it.  Did I really think the kids would drink it? Would I drink it?

I did drink a small amount and found that the particular milk that I'd bought wasn't "goaty" like I expected. I'd hear horror stories about the taste and smell and expected something not-so-good (which made me wonder even more why I'd bought it!), but was pleasantly surprised to find it slightly sweet and smooth like cow's milk.

Now, what to do with it? There's no way I would drink a half gallon myself and the kids kept turning up their cute little noses at it. Then it hit me ... cheese, glorious cheese! Yes. I looked up many recipes on the internet and consulted a book or two before venturing forth.

I found that 5 quarts of milk will yield a pound of cheese, so I didn't expect a whole lot from my half gallon. I also wasn't thoroughly convinced that I could make cheese of any type (beyond yogurt cheese), so I channeled my great-grandfather the cheese maker and got to work. Oh, yes - my great-grandfather on my paternal grandmother's side was a cheese maker! Look, here's a shot and info from a census in Canada:


Name: George Minard F****
Sex: M
Birth: 23 AUG 1880 in Williamsburgh Twp, Dundas Co, Ontario
Occupation: Cheese Maker

Cheese M ... for Maker

Now that our ancestry lesson for the day is over ... on to making goat cheese! There are conflicting recipes out there and some use chevre cultures and some do not. Some heat to 72 degrees F and others higher. Some add acid while the milk is over heat, others don't. This recipe results in something closer to ricotta and less like chevre bought at the store. This is the method I chose for my first time out, I'll be doing this again with different methods to determine which I like best.

I'm not writing up a full printable recipe, the photos and instructions should be enough. Do start with:

1/2 gallon goat's milk
1/2 cup lemon juice
salt and seasonings to taste

This CAN be halved! Most recipes on the web call for just a quart of milk and a 1/4 cup of lemon juice.

Start with fresh goat's milk. It doesn't need to be raw, just fresh. Pasteurized is fine as well, but not ultra-pasteurized. Have a source of acidity - I used lemon juice and you can use citric acid, though I've lost the amounts for that so I'm unsure.

Put the milk into a non-reactive pot. This means stainless steel, glass or ceramic. The other metals will have an effect on the cheese making process, so don't use them. Add a thermometer. I used a candy thermometer because it attaches to the pan and I don't have to check and recheck each time I want to know what the temperature of the milk is.    

 Heat the milk over medium heat until it reaches 185 degrees F.

Remove pan from heat and stir in lemon juice. Stir until tiny curds begin to form. These do not look like large soft curds you would get with cow's milk, they are very tiny, but they DO form a cheese. Let stand for 15 minutes or so to be sure all curds have formed.

Sometimes the curds are larger and softer, but I have found that these tiny curds make cheese just as well, as you will see. I really worried at this part, but it did work!

Set a mesh strainer or colander over a bowl or pot and line with fine muslin or any clean and thin tea towel. Cheesecloth is too large for this and the tiny curds will fall through. Ladle in the curds and whey and let stand for 15 minutes. I had to do this slowly because I used a half gallon of milk which was a larger volume than my strainer and tea towel was able to withstand all at once. You can see the curds clinging to the towel as the whey pours through the strainer.

Fold the towel up around the cheese and secure with twine to anything that will hold it above your bowl or pot. Let drain for several hours at room temperature until no liquid is released when you gently squeeze the bag.

 Untie and open the towel to reveal your cheese.

Use a rubber spatula to scrape all the cheese to the center of the towel.

Put into a bowl and add salt and herbs or garlic or other seasonings as desired. 

Set cheese onto plastic wrap and roll into a log. Refrigerate for an hour or until you're ready to eat! Let stand at room temp for about 15 minutes before consuming. This will last a week in the refrigerator, keep covered well. I was able to get an 8 ounce log from a half gallon of milk so a full gallon should yield nearly a pound! 

Garden Frittata

Garden Frittata

Nearly every year since I began gardening my yard has been filled with zucchini, grape tomatoes and fresh herbs. One of the quickest and easiest way to use them up is in a frittata. Economical and fast, it's a favorite here and the ways to change it up are many. Whatever is growing in your garden or being sold at your local farmers' market is game here. Serve with a green salad and toasted bread for a delicious and frugal meal.

Garden Frittata
Hands-On Time: 7 minutes
Ready In: 10 minutes
Serves: 4 to 6
Printable Recipe

Ingredients:

6 large eggs
1 Tablespoon milk
3 Tablespoons freshly grated Parmesan
1 Tablespoon freshly snipped herbs - flat leaf parsley, basil and chives were used here
1 cup zucchini - diced
1 Tablespoon olive oil or butter
10 grape tomatoes - halved
salt to taste

Directions:

1. Prehat broiler and place rack 4-5 inches from element or flame.
2. Mix eggs and milk with a whisk until frothy. stir in Parmesan cheese and herbs.
3. Heat a 10-inch skillet over medium-high heat and add oil or butter. Toss zucchini into pan and cook for 3-4 minutes or until barely softened.
4. Add eggs and stir several times bringing the cooked parts to the top. Tilt the pan as necessary to keep the bottom covered in egg. Cook for 2 minutes until the bottom is just set and the top is still wet. Remove from heat.
5. Arrange grape tomato halves cut-side down across the top of the frittata.
6. Place pan under broiler and cook for 2-4 minutes keeping an eye on the frittata so it doesn't burn. Remove from oven.
7. Allow the frittata to stand for another 3-4 minutes to finish cooking before cutting in wedges to serve.

Jeff Mauro and Cracker Barrel Cheese

Guess what I did yesterday? Yes, I ran the kids all over, did laundry, washed dishes, cooked and tried to breathe in-between, but guess what else? Give up? I had the chance to talk with none other than Jeff Mauro. Yes, Jeff Mauro Sandwich King. Jeff Mauro winner of the 7th season of The Next Food Network Star. Jeff Mauro host of not just one, but TWO shows on Food Network, Sandwich King and $24 in 24.

He's just as personable and funny as you'd think and as an added bonus, his mom was visiting and was in on our call. How fun! We talked all things cheese and food in general with a sprinkling of kids and moms and life.

I had questions on-hand, but we veered a time or two and I was able to tell Jeff just how great my kids think he is. In our house you don't even need to say "Sandwich King", the kids know exactly who Jeff Mauro is. Ian and Cassidy in particular were really excited that I'd be speaking with Jeff and I let him know that. He was very happy to hear what fans we are.

Jeff Mauro has teamed up with award-winning Cracker Barrel cheese that recently placed best in class because of its rich full flavor with its sharp cheddar at the 2013 U.S. Championship Cheese Contest (sweet!) so we chatted about all-things-cheese yesterday and here's the basic gist of our conversation:

• When it comes to cheese, what's the best way to get kids to delve in? Cracker Barrel Cracker Cuts are the best! Now that my son is 4 1/2 he's big enough and strong enough to open the fridge so I keep them on a low shelf so he can grab them for himself. It doesn't take much to fill them up between meals and it's a healthier and easier alternative to other snacks.
• When it comes to fruit and cheese in a sandwich, what's your favorite pairing? Thinly sliced Granny Smith apple, which doesn't get mealy like other apples and still stays crunchy even in a grilled sandwich, and a good cheddar. (My favorite, too!)
• If I'm making a good cheese soup, what goes well as far as a sandwich goes? I like something saltier to cut through the richness of the soup, maybe a smoked turkey and cheddar. I'm also a "dunker", I'd rather take a cold sandwich to pair with a hot soup. Cut it in triangles and dunk away! I'd rather eat a bowl of soup with a sandwich instead of a spoon.
• What's your favorite kind of cheese? Aged cheddar. Really. There are Amish farms a couple hours out of Chicago where you can find the best cheese. I once found an 18-year cheddar. It was so good, but you could only eat 3 or 4 bites because it was so deep in flavor.
• Lastly - what's the easiest way to entertain on the fly using cheese? Fruit and cheese is so easy for entertaining. Everyone has cheese in the drawer, some roasted nuts in the cabinet and fresh or dried fruit (it's true!) so the quickest way to get something together for last minute guests is to toss together a plate of cheese, fruit and nuts.

Even I had cheese, fruit and dried fruit on-hand for a quick after-school snack.

As for what's new this season on Sandwich King? More of dad! Jeff tells me dad will be on the show a couple times this season and that he's "stealing the show". I wholeheartedly agree!

Read below for some more tips from Jeff Mauro on entertaining and cooking with cheese. And, the next time you're at the store, grab some Cracker Barrel to have on-hand for all your cheese needs!

JEFF MAURO RECIPES AND TIPS

RECIPES

Grilled Summer Sausage & Vermont Cheddar Sliders

Fire-grilled slices of summer sausage, topped with Cracker Barrel Vermont cheddar, sun-dried aioli and BBQ potato chips.

Chedderdella Kabobs

Grilled cubes of mortadella, cubes of Cracker Barrel sharp cheddar, balsamic marinated cherry tomatoes all skewered into on easy to eat burst of summer flavor

TIPS

•         When constructing a cheese plate, think about variety of color as much as variety of flavor!  The color spectrum of CRACKER BARREL sharp yellow cheddar combined with the deep red of dried cranberries, shiny glazed walnuts, golden honey & juicy green grapes will impress your guests!  Remember we eat with our eyes first.
  
•        Cheese and fruit are nature's best friends.  Add in a crunchy, salty nut to the mix, and a tender piece of cured meat, and you have nature's happiest family!
  
•          If you have children, keep CRACKER BARREL cracker cuts in an easily accessible drawer or shelf for easy, do it yourself healthy snacking.
  
•         Store cheese with the wrapper pulled back or cut away, but still intact.  It keeps the cheese fresher for longer, plus reminds you of what variety of cheese you’re actually snacking on.
  
•         Use CRACKER BARREL EXTRA-SHARP CHEDDAR on your children's grilled cheese instead of the standard American.  It introduces your children's palette to a more robust flavor and fun natural texture that they will surely love right off the bat.
  
•        Nothing too heavy!  Cracker Barrel cheese-based appetizers are perfect for whetting your guest’s appetite without overfilling their stomachs.
  
•        Try to hit several sensations in one bite!  Something sweet, something spicy, something cheesy, and something crunchy.   This creates a complex & soul-hugging spectrum of flavor in each bites, which makes your guests very happy.
  
•         Wine & Cheese is great, but Beer & Cheese is even better. World Championship Cheese Contest Gold Medalist 2012 CRACKER BARREL AGED RESERVE combined with a robust & nutty brown Ale or Pale Ale will make the pallet sing and quench your thirst on a hot summer afternoon!
  
•        Have your appetizers out 15 minutes before your guests are scheduled to arrive.  My in-laws are perpetually super early, and they always come HUNGRY.  Having some easy to prepare and present sliders or Chedderella Kabobs ready to go before the official start time will insure you’re prepared for the early birds and not scrambling to accommodate those silly early birds.
  
•        Enjoy your party!  Keep things simple by giving your guests a handful, NOT a BOATFULL of delicious options.  Concentrate on making a few dishes fantastic, rather than serving up 2 dozen mediocre dishes.  This not only makes your food more memorable, but also frees you up so you can actually PARTY at your party. 

Interview opportunity and cheese samples provided by Taylor Strategy. This is NOT a paid endorsement, all opinions are my own.

Raspberry Chocolate Cannoli

Raspberry Chocolate Cannoli

Last night we had a fabulous dinner. Really. I didn't realize just how fabulous until my social media outlets were all abuzz about it. I made braciole and homemade ravioli with my near-famous marinara. The kids loved it and so did the man. I only took phone photos (and it was rainy and yucky here so none were very good) and put them together so you can glimpse what was going on in my kitchen yesterday.

Braciole with filling, rolled and tied, browned, covered in sauce, eggs and flour, pasta dough and machine, "candy wrapper ravioli (filled with Asiago and ricotta) and the finished dinner: Braciole sliced and ravioli cooked al dente before frying in butter.

The only thing that would have made this meal better would be these (or any!) cannoli. Italian cannoli can seem fancy and difficult to make, but with pre-made shells they're a breeze to do. Once finished they can be served with a special dinner or a simple dessert that kids love. Usually made with cinnamon, it's been swapped out here for raspberry extract.

Raspberry Chocolate Cannoli
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 15 minutes
Serves: 6

Ingredients:

6 ready-made cannoli shells
15 ounces ricotta cheese
1/2 cup confectioner's sugar
1/4 teaspoon raspberry extract
1 -2 Tablespoons heavy cream - as needed
1 cup mini chocolate chips
Fresh raspberries - optional

Directions:

1. Whisk together ricotta cheese, confectioner's sugar and raspberry extract until smooth. Add heavy cream if needed. The mixture should be thick enough to pipe and hold its shape.
2. Fold in mini chocolate chips.
3. Transfer filling into a large pastry bag fitted with no tip and a large opening or a large round tip.
4. Pipe filling into each prepared shell, filling each in the center and out to the open ends.
5. Serve immediately with fresh raspberries if desired.

Cooking with My Kids

Five of the Kids Making Pizza

I've been raising children for 23 years now and by the time I've "raised" them all (you know, to the magical age of I'm-never-moving-out-18) I'll have been raising kids for 35 years. That's a lot of kid time and a whole lot of meals, especially as there are so many of them.

One in a while I let go of my OCD self and let them help cook. The results aren't always perfect and I find myself looking over shoulders and correcting, but usually they have a good time. Kids are always more likely to eat something they've helped prepare, so it helps me avoid uneaten meals and rounds of, "Ew! I can't eat that!"

Another Pizza Night

Not all of the kids are adept at cooking and several just flat out would rather eat, but my 8 year-old, Ian, is something of a whiz in the kitchen. Ian is on the Autism spectrum with high functioning Asperger's. He is bright and cute and loves to be in the kitchen with me. He is also frustrating as hell and some days just the sound of his voice makes me a nervous wreck - you never know what he'll be ready to dish out on any given day. Once I have him in the kitchen, though, he is calm, focused, ready to learn and non-argumentative. A perfect helper and very good at what he does.

Ian Cooking Spinach

All of the kids have helped when we make pizza together and they all love that; they can choose whatever toppings they like, stretch their pizza into whatever shape they like and take as much time getting it together as they like. Beyond pizza, though, the other kids don't really like to be in the kitchen helping ... they'd rather hover like buzzards waiting to go in for the kill.

The Littlest Munchkin, Lara, Making Pizza

Not too long ago Ian asked (as always) if he could help prepare dinner. I was making fried chicken that night and was convinced there was nothing he could help with. He watched me use a standard breading procedure for chicken cutlets and then announced that he could do it.

I reluctantly told him he could and then explained "wet hand - dry hand" to him. Off he went. He did so well with it that I almost couldn't get the chicken fried fast enough. He truly excelled at breading chicken. I was so amazed and proud I had to take a picture of him - which he loved.

Ian Breading Chicken

As soon as his part was done and I assured him there was nothing else I needed help with, he ran off and got into trouble with his siblings. But, while he's in that kitchen with me, with his hands flying and his brain chill and concentrating on the task at hand, he's fine. We talk, he asks questions about what we're doing,  and he even tells me, "I'm learning so much from you, mom!". This from the same child who will tell me he hates me when I won't let him have his way.

I'm thinking a culinary path is in his future, and that would be just fine with me ... because some day HE will be the one making dinner for me.