Chevre Goat Cheese And Lox Torte Recipes

CHEVRE GOAT CHEESE

Steps:

• In a pot over medium heat, bring the milk to 86 degrees.
• Add the packet of chevre starter, let hydrate 2 min, then mix well into the milk.
• Remove from heat, cover, and let set at room temperature for 12 hours.
• After 12 hours, line a colander with butter muslin and pour the contents of the pot into the colander. (You can have a bowl under it to catch the whey that pours through).
• Tie the corners of the butter muslin and hang over the sink to drain for 6 hours.
• After 6 hours, pour the chevre cheese into a tupperware or glass dish, add salt (and seasonings if you like), and press into mold.
• Refrigerate until ready to eat!

MARINATED GOAT CHEESE RECIPE

Steps:

• Chop all of the fresh herbs.
• Slice the cheese into rounds 1 inch thick. Arrange in 1 layer in a serving dish. Place the garlic pieces around the cheese, remove them later if you wish. Sprinkle the cheese with the herbs, chili flakes, peppercorns, olives and tomatoes. Pour the olive oil over the goat cheese.
• Cover and let marinate for a few hours at room temperature. Remove the garlic and allow the cheese to come to room temperature before serving.
• Serve this wonderful gourmet appetizer with crackers, sliced French stick bread or mini pitas.

HOW TO MAKE GOAT CHEESE RECIPE - CHèVRE

Steps:

• Line a colander with two or three layers of fine cheesecloth.
• In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.
• Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
• Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.
• The curds will not be large, on the contrary they will be like tiny specks.
• Slowly ladle into the cheesecloth. Add the salt and stir lightly.
• Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
• Allow it to hang and drip for about 1 hour.
• Place on a cutting board and shape. Sprinkle with died herbs of your choice.
• Refrigerate and serve when set.

CHIVE-GOAT CHEESE SPREAD

Steps:

• Combine goat cheese, cream cheese, minced chives and garlic in medium bowl. Stir with fork until well blended. Place large piece of plastic wrap on work surface. Arrange whole chives in crisscross pattern atop center of plastic. Spoon cheese into center of chives, forming 4- to 5-inch round. Lift edges of plastic, wrapping chives around cheese and covering cheese completely. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Remove plastic wrap from cheese. Place cheese on platter; surround with baguette slices and serve.

GOAT CHEESE TORTE

Steps:

• Mix goat cheese and cream cheese, add the garlic, add salt.
• Line a small glass bowl (about 2 - 3 cups) with plastic wrap.
• I always put a little oil in first to help hold it down.
• Put about 1/3 of the goat cheese mix into the bowl.
• Flatten with a well oiled spoon.
• Top this with the pesto.
• Put another 1/3 of the goat cheese mix on top of this.
• Put the sundried tomatoes on this.
• Top with the rest of the cheese.
• Put plastic wrap over the top of this.
• Refrigerate for at least 2 hours, and up to four days.
• To serve, invert bowl on a serving dish. Carefully remove the plastic.
• wrap. Serve with baguettes or crackers.

CHEVRE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
• Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
• Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
• Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

CREAMY CHEVRE AND BASIL PASTA

Steps:

• Bring water to boil for pasta.
• Peel and quarter the onion.
• Core, seed and quarter the red pepper.
• Peel the garlic.
• Place onion, pepper and garlic in food processor and pulse until finely minced.
• (Or chop by hand.).
• Heat the oil in a large skillet over high heat.
• Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic.
• Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes.
• Season to taste with salt and pepper and set aside.
• While the vegetables are cooking, wipe the bowl of the food processor.
• Add the basil and goat chesse.
• Puree until smooth.
• Add pasta to the boiling water and cook according to package directions.
• Drain pasta and return to pot, off the heat.
• Add the cheese puree and the cooked vegetables, tossing to combine.
• Taste and add salt and pepper if necessary.