Mock Goat Cheese Recipes

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CHEESE CRISPS AND MOCK "GOLDFISH" CRACKERS



Cheese Crisps and Mock

Try these cheese crisps as a great dip for low-carb salsa, and enjoy the Mock "Goldfish" Crackers as an anytime snack, great for the grab and go!

Provided by Food Network

Categories     appetizer

Time 17m

Yield 4 servings

Number Of Ingredients 6

2 slices American cheese (not "cheese food")
1/2 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
2 ounces deli-sliced Colby-Jack cheese
Low-carb salsa, as needed

Steps:

  • Preheat oven to 400 degrees F.
  • Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.
  • Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6¿without any seasonings.
  • Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
  • Cool the crisps and crackers completely before serving¿as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.

Nutrition Facts : Calories 111 calorie, Fat 9 grams, SaturatedFat 6 grams, Carbohydrate 0.5 grams

SIMPLE FRESH GOAT CHEESE



Simple Fresh Goat Cheese image

Delicious cheese is easier to make at home than you might think. Try this appetizer recipe from Lisa Schwartz's "Over the Rainbeau" book-it's surprisingly simple to make and a wonderful kid-friendly activity.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8 to 10 ounces

Number Of Ingredients 4

1 quart goats' milk
Juice of 2 lemons
Coarse salt
Finely chopped fresh herbs, such as parcel and lovage (optional)

Steps:

  • In a medium saucepan, heat milk until it reaches 180 degrees on an instant-read thermometer. Remove from heat and stir in lemon juice. Let stand until set, about 15 seconds. If milk does not set, add a little more lemon juice.
  • Line a colander with several layers of cheesecloth. Ladle set milk into colander. Tie the four corners of cheesecloth together; hang on the handle of a wooden spoon set over a deep bowl and let drain until it is the consistency of slightly dry cottage cheese, 1 to 2 hours. Transfer to a bowl and fold in salt and herbs, if desired. Store in an airtight container, refrigerated, up to 1 week.

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