Goat’s Milk Pancakes
Ingredients:
- 1 cup goat’s milk
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Batter:
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg and then add the goat’s milk, melted butter, and vanilla extract. Mix well.
- Combine Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
- Serve:
- Serve warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.
Enjoy your delicious goat’s milk pancakes!
Homemade Goat Cheese Recipe
Ingredients:
- 1 gallon fresh goat’s milk
- 1/4 teaspoon mesophilic starter culture
- 1/4 teaspoon liquid rennet (diluted in 1/4 cup cool, non-chlorinated water)
- 1 teaspoon calcium chloride (if using pasteurized milk)
- 1/4 teaspoon cheese salt (to taste)
Equipment:
- Large stainless steel pot
- Dairy thermometer
- Slotted spoon
- Cheesecloth or butter muslin
- Colander
- Cheese mold (optional)
- Knife for cutting curds
Instructions:
- Heat the Milk:
- Pour the goat’s milk into a large stainless steel pot. Heat the milk slowly over low heat until it reaches 85°F (29°C). Stir gently to prevent the milk from scorching.
- Add Calcium Chloride (Optional):
- If using pasteurized milk, add the calcium chloride to the milk and stir gently. This helps restore the milk’s natural calcium levels, aiding curd formation.
- Add Mesophilic Starter Culture:
- Sprinkle the mesophilic starter culture over the surface of the milk. Allow it to rehydrate for about 2 minutes, then stir gently to incorporate it throughout the milk.
- Ripen the Milk:
- Cover the pot and let the milk ripen at 85°F (29°C) for about 1 hour. This step allows the culture to acidify the milk, preparing it for curd formation.
- Add Rennet:
- Add the diluted rennet to the milk and stir gently for about 30 seconds. Cover the pot again and let the milk sit undisturbed for 1-2 hours, until the curd is set and has a clean break (when a knife is inserted, the curd should separate cleanly).
- Cut the Curds:
- Once the curd is set, cut it into small cubes (about 1/2-inch) using a long knife. Make vertical cuts first, then horizontal cuts to create a grid pattern.
- Cook the Curds:
- Slowly heat the curds to 105°F (40°C), stirring gently to prevent them from sticking together. This process should take about 30 minutes. The curds will shrink and firm up as they cook.
- Drain the Whey:
- Once the curds have cooked, remove the pot from the heat and let it sit for 5 minutes. Then, pour the curds and whey into a colander lined with cheesecloth or butter muslin. Allow the whey to drain off for about 10 minutes.
- Salt and Press the Curds:
- After draining, sprinkle the curds with cheese salt and mix gently. If you prefer a firmer cheese, transfer the curds to a cheese mold and press them with a weight for several hours. For a softer cheese, you can skip the pressing step.
- Age the Cheese (Optional):
- If you’d like to age your cheese, remove it from the mold and let it air dry on a cheese mat or rack for a few days. Once dry, store the cheese in a cool, humid environment for several weeks to develop flavor.
- Enjoy Your Goat Cheese:
- Your homemade goat cheese is ready to enjoy! Serve it fresh or aged, with crackers, bread, or as part of your favorite dishes.
Tips for Success:
- Use fresh, high-quality goat’s milk for the best flavor.
- Maintain a consistent temperature throughout the process to ensure proper curd formation.
- Experiment with aging times to develop different flavors and textures in your cheese.
Making goat cheese at home is a rewarding experience that allows you to enjoy the fresh, tangy flavor of this delicious dairy product.