Best Simple Homemade Goat Cheese Recipes

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21 EASY WAYS TO USE GOAT CHEESE



21 Easy Ways To Use Goat Cheese image

These goat cheese recipes are so easy and delicious! From muffins to pasta to dip and pizza, goat cheese adds so much flavor to any meal.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 21

Blueberry Goat Cheese Scones
Zucchini Goat Cheese Muffins
Baked Goat Cheese
Puff Pastry Bites with Goat Cheese and Jam
Tomato Goat Cheese Pasta
Herbed Goat Cheese Stuffed Mushrooms
Roasted Goat Cheese Stuffed Dates
Apple and Honey Goat Cheese Appetizer
Honey, Walnut and Goat Cheese Crostini
Roasted Garlic Goat Cheese Dip
Roasted Brussels and Goat Cheese
Goat Cheese u0026amp; Caramelized Onion Pizza
Goat Cheese Mushroom Gnocchi
Roasted Sweet Potatoes with Goat Cheese u0026amp; Sage
Honey and Spice Goat Cheese Grilled Cheese
Roasted Butternut Squash with Goat Cheese and Pomegranate
Goat Cheese Tomato Galette
Herb and Goat Cheese Puff Pastry Bites
Roasted Beet Goat Cheese Salad
Cranberry Pecan Goat Cheese Truffles
Raspberry Goat Cheese Cheesecake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a goat cheese recipe in 30 minutes or less!

Nutrition Facts :

SIMPLE HOMEMADE GOAT CHEESE



Simple Homemade Goat Cheese image

this is so easy and so much cheaper that i never buy it anymore. this same technique can be used to make ricotta if you use cow's milk and lemon juice instead of vinegar, or queso blanco with cow's milk and vinegar. if you try to make goat cheese with lemon juice it will lack the tang you're used to and be more like regular ricotta with a slight earthy touch.

Provided by spiritussancto

Categories     Spreads

Time 15m

Yield 1 pound, 6-8 serving(s)

Number Of Ingredients 4

2 liters goat milk (whole milk preferably)
1/4 cup vinegar (any type but i like to use white)
1 teaspoon salt (to taste)
3 tablespoons heavy cream (optional)

Steps:

  • in a a non-reactive pot on med-high, bring milk up to just below boiling while stirring gently but constantly. you'll see a bit of foam starting to form.
  • add the vinegar and stir gently. if the milk doesn't curdle and separate cleanly right away then let it heat a few min longer or add a touch more vinegar a tsp at a time.
  • drain in a strainer lined with several layers of cheesecloth or an old pillowslip that has been bleached and rinsed very well. that liquid you're pouring off is whey, btw, and useful. you might want to catch it in a big bowl.
  • move your cheese to a mixing bowl and stir in salt to taste. add heavy cream to make it smoother if desired.
  • you can press into mini quiche dishes (line with more cheesecloth so you can un-mold cleanly) and refrigerate overnight to solidify if desired. you can also form into a log and roll it in herbs or marinate it in flavored olive oil. be sure to wrap tightly before storing for up to two weeks but i doubt it will last that long! the whey can be used for baking or boiling in place of water to add some extra protein and vitamins. you can also give it to your pets or water your plants or lots of other things. make a protein shake with some fruit perhaps. happy cheese making!

Nutrition Facts : Calories 1.8, Sodium 387.8

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