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Yields: About 2 cups Ingredients: 6 oz (170 g) goat cheese 8 oz (225 g) non-fat cream cheese 1/4 cup (60 ml) non-fat plain yogurt 1 garlic clove, crushed 1/2 tsp (2 ml) dried thyme 1 Tbs (15 ml) chopped chives A dash of cayenne pepper (optional) Salt and freshly ground black pepper to taste Combine all ingredients in a bowl and mix until thoroughly incorporated. Scoop the mixture into a serving bowl and refrigerate for at least 2 hours, until chilled and slightly stiffened. Serve with toast, crackers, or fresh raw vegetables for dipping.
Saanens Sables & Sammies [ The New Mini's ]
Patty Calhoun Lutherville, Ga. |
From Patti Calhoun This is a delicious soft, spreadable cheese which keeps for up to 2 weeks under refrigeration. Either cow or goat milk may be used. You may add herbs to it in any number of combinations for truly tantalizing taste treats. You can roll it up in a crepe with a fruit sauce for a gourmet dessert. It is easy to make and isready to eat in 24 to 72 hours. Makes nearly 2 lbs. To 1 gallon of whole milk (or 1 gallon skim milk if you wish to make a low fat but drier cheese) at 72 f. add 4 oz. of buttermilk and stir in thoroughly. Add 1 teaspoon of diluted rennet. To prepare the diluted rennet, place 3 drops of liquid rennet in 1/3 cup of cool water and stir. Cover the container and leave undisturbed at 72f. for 12 to 48 hours or until a solid curd forms.When you uncover the pot, you will find a solid curd that looks like yogurt. Line a colander withcheesecloth and pour the pot of curds slowly into it. Knot the four corners of the cloth and hang the bag to drain for 24 to 72 hours, depending on the consistency you wish your cheese to attain. Draining 12 to 24 hours produces a cheese dip consistency. The kitchen temp. should be 72f. to get proper drainage. If you wish the cheese to drain more quickly you may change the cheese occasionally into a fresh cheesecloth. Put curds in a bowl, salt to taste, and mix in herbs if you wish. A tasty cheese can be produced by adding fresh ground black pepper, a chopped clove of garlic, chopped chives and a dash of paprika. You will have made a little less than 2 lbs. of cheese. Store it in a covered dish in the refrigerator until eaten. (if using goats milk and the cheese has a hard rubbery texture, try adding less rennet the next time. ) If the cheese is too moist, try adding a little bit more rennet.
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Cheese Bits |
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