Monday, February 28, 2011

Drop Dough Biscuits

 Preheat Oven to 450°F

2 Cups All-Purpose Flour…………………………in bowl
2 Teaspoon Baking Powder……………………….add to flour
¼ Teaspoon Baking Soda………………………….add to flour
¼ Cold salted Butter……………………………….cut into small pieces and add to flour.
                                                                                
With fork work mixture until it resembles coarse crumbs.

1 Cup Goat Milk or Buttermilk…………………… stir into mixture in bowl with a fork
                                                                                  Until well mixed, do not knead.

Drop heaping tablespoon of dough onto ungreased cookie sheet.

                                       Bake biscuits for 12-15 min.

                              
                                                                                                                                                    

Thursday, February 24, 2011

Goat Milk Rice Pudding

6 cups Goat Milk
1 cup Medium Rice
¾ cup Sugar
2 tablespoon Butter
Bring to boil, cover and simmer for 1 hour or till rice is tender.
Stir often!  (Don’t let over boil, watch closely)

2 Teaspoon Vanilla Extract
Stir in after pudding is done cooking.
Let cool.
Eat warm or cold, store in refrigerator.


Wednesday, February 23, 2011

Goat Cream Butter


Goat’s cream should be at around 55° F
Fill the Mason jar only about 1/2 full
Put the lid on tightly and start shaking
After 10 to 20 min. the cream should 
separate into solid and liquid.

Washing The Butter!
Drain off the milky liquid which can be used for cooking
Fill half way with very cold water (you can add some crushed ice)
Shake to wash the butter, drain and repeat until water is clear.
If you don’t wash the butter it will get bad (rancid) fast.

  Salt and Squeeze out Water!
Put the butter in a shallow bowl and sprinkle with salt
(A little less than 1/4teasp. of salt for 1/2 pound of butter)
Now squish the butter with a spatula to get all the water out and
 Work the salt in.

Storage!
Put in food storage container, label with date and content
Will keep two weeks in refrigerator and
Several months in freezer.











1 Gallon Goats Milk Feta




1 Gallon Goats milk……………………..Heat to 86°F in stainless steal pot

¼  Cup Cultured Buttermilk……………..Add to warm milk and let ripen for 1 hour

½ Teaspoon liquid rennet diluted in
¼ Cup cool chlorine free water……….Add to ripened milk and gently stir for 1 min.
                                                                   Cover let set for 1 hour

Cut the curd into ½ inch cups and let rest for 5 min.


Keep curds at 86°F and gently stir for 15 min.

Pour curds into a colander lined with cheesecloth

Tie cheesecloth on the four ends together and hang to drip for 5 hour

Cut cheese ball in half and lay the two slabs side by side in a dish

3 Tablespoons of coarse salt……………sprinkle all sides of the cheese and cover up

                                           Let sit at room temperature for 24 hours, pour the whey off

2 Tablespoons of coarse salt……………sprinkle all sides of the cheese again, cover up

                                             Let sit at room temperature for 2 hours, pour the whey off

Store your Feta in covered container in refrigerator.

Can be aged for 5-7 days or eaten right away.

Feta should be eaten in 2 weeks, frozen or marinated. 

 
Marinated Feta!

Cut feta into ¾ inch cubes and layer in Mason jar with fresh or dried herbs and olive oil.