How to Make Chocolate Goat Cheese

I found this wonderful looking cheesecake recipe it called for chocolate goat cheese. I asked my friend, Atsiylah, how to make it. She said this:

Chocolate cheese is a piece of cake! Make the cream cheese as below, add a 2 to 3 ratio of bakers chocolate to a 1/2 and 1/2 combo of white and powdered sugar after cheese has been dripped. Mix well! I've heard of some old timers adding bakers chocolate to the culture the day before use too, it supposedly gives a hint of that dark chocolate flavor with out too much.

I asked her what to do with the chocolate before adding it, thinking bakers chocolate comes in a bar. She said use powdered baker's chocolate, I assume she means cocoa. We'll see. Anyway, this recipe really looks good, so I'll be willing to try it.

Chocolate Goat Cheesecake

Ingredients
Crust:
2 cups crushed vanilla wafers
1/4 cup sugar
4 tablespoons melted butter

Filling (all at room temperature):
4 eggs
1 cup sugar
25 oz chocolate goat cheese
1 tablespoon flour
1.5 tablespoons sweet liqueur (rum, cognac, etc.)

Topping:
2 cups sour cream
1/4 cup sugar

Directions:

1. Preheat oven to 375 degrees
2. Melt the butter for the crust in a saucepan and blend with the sugar and vanilla wafers.
3. Press mixture into the bottom of the spring form pan (and up the sides about an inch, if you can) and refrigerate.
4. Blend the ingredients for the filling until smooth. (Use a standing mixer or hand mixer on medium speed.)
5. Pour the mixture into the spring form pan and bake in the oven for about an hour.
6. When done, take out and cool for 10 minutes.
7. While it is cooling, mix the sour cream and sugar for the topping until smooth.
8. Spread topping over the cheesecake and put back in the oven for 8-10 minutes.
9. Remove from oven and refrigerate immediately.

Creamy Citrus Cheesecake

My favorite recipe is one I got from a Christmas cookbook many years ago, while still in high school. I still have the ratty tore up book just for this one recipe. It has a hint of lemon and a yogurt topping, it is about the best cheesecake, and it looks elegant even if the top cracks because of the yogurt on top covers and fills them. It is well worth the trip to the grocer for the ingredients. Another good thing is it can be mixed in the blender. You can also double the recipe and it will fill three premade graham cracker crusts.

Creamy Citrus Cheesecake

makes 8 servings

3/4 cup crushed graham crackers
2 T margarine, melted
3 eggs
1/2 cup granulated sugar
1 tsp finely grated orange peel
1/4 cup orange juice
3 teaspoon vanilla, divided
2 (8 ounce) packages cream cheese softened
1 cup plain, lemon, or vanilla yogurt, divided (I use 2 cups of lemon)
2 T powdered sugar (I use 4)

• Preheat oven to 325* F.
• In a bowl combine graham cracker crumbs and margarine, press into bottom of 7 in springform pan, bake 6 minutes, chill.
• In food processor or blender, combine eggs, granulated sugar, 2 tsp vanilla, peel, and juice, cut cream cheese into chunks, add to mixture and process until smooth, stir in 1/2 cup yogurt. Pour into crust.
• Bake at 325* for 50-60 minutes or until nearly set.
• Combine remaining yogurt, vanilla, and powdered sugar, spread over hot cheesecake,
• Loosen side of pan, cool on wire rack, chill before serving.
  

* note: I use more yogurt and powdered sugar to make more topping. this helps fill in any cracks without making them noticeable*
**Try peach flavored yogurt, I have used berry, but the flavor was off, not as smooth as the lemon.**

Goat Cheesecake with Fresh Lemon Curd and Berries

Another recipe for your Christmas enjoyment. (just wait until Purim comes along) Here is the recipe I mentioned in my goat cheese making posts. If you find a source for goat (or other) milk, you can make your own cheese, if you can find a source for goat cheese, even better.

Goat Cheesecake with Fresh Lemon Curd and Berries


Ingredients:
1 tablespoon butter, plus 4 tablespoons butter, melted
1 cup graham cracker crumbs
2 pounds cream cheese, at room temperature
1 1/2 cups sour cream
12 ounces Goat cheese, at room temperature
2 cups sugar
2 eggs
1 tablespoon pure vanilla extract
Juice of one lime
2 tablespoons Grand Marnier (or other sweet liqueur)
2 cups fresh lemon curd (recipe follows)
2 cups macerated (brandied) berries

Procedure:

• Preheat the oven to 350 degrees F.
• Grease a 9-inch spring form pan with the tablespoon of butter.
• In a small mixing bowl, combine the butter and graham cracker crumbs together.
• Press the crust into the bottom of the prepared pan.
• In an electric mixer, beat the cream cheese until smooth and creamy, about 5 minutes.
• Beat in 1 cup sour cream, Goat cheese, and sugar.
• Beat until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of the bowl occasionally.
• Beat in the eggs, one at a time.
• Add the vanilla and lime juice and continue to beat until the batter is full incorporated and smooth.
• Pour the batter into the prepared pan.
• Bake the cake for about 1 1/2 hours or until the center is set.
• Remove the cake from the oven and cool completely on a wire rack.
• Run a knife around the sides of the pan and remove the cake from the spring form.
• In a small bowl, whisk together the remaining sour cream and Grand Marnier.
• Spread the mixture over the top of the cake.
• Using a hot knife, (or dental floss) slice the cake into 16 slices, wiping the knife after each cut.
• Serve the cake with the lemon curd and macerated (brandied) berries

Lemon Curd
3 to 4 tablespoons lemon zest
1/2 cup fresh lemon juice (4 to 6 lemons)
1 1/2 cups sugar 6 tablespoons butter
3 eggs, lightly beaten

1. In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
2. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted.
3. Remove from heat and cool to room temperature.
4. Beat eggs into cooled lemon mixture until well blended.
5. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
6. Remove from heat.
7. Store in refrigerator.

How to macerate fruit:
Put fruit in a glass (metal will react) bowl and pour just enough liqueur to cover and let it sit for at least and hour, preferably over night. Then drain fruit to use in recipes. My mom would eat her brandied apricots all the time as a treat.

I've read that golden raisins soaked in gin until the liquid evaporates, will help arthritis, eat about 9 a day. It has something to do with the juniper berries used to flavor the gin.

Fruit In Crust Cheesecake

An easy no bake cheesecake.

Fruit In Crust Cheesecake
Makes 1 - 9 inch pie pan
Instructions:
1 cup all-purpose flour
1 cup quick cooking oats
1/2 teaspoon baking powder
2/3 cup packed brown sugar
1/2 cup butter
1 cup fruit preserves
1/2 cup confectioners' sugar
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 (8 ounce) package cream cheese
2 cups frozen whipped topping, thawed

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly.
3. Reserve 1 cup crumb mixture, set aside.
4. With remaining crumbs, pat onto bottom and sides of 9 inch pie pan.
5. Spread fruit preserves over unbaked crust and top with reserved crumb mixture.
6. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown.
7. Cool.
8. In a large bowl, combine cream cheese, vanilla, milk and confectioners sugar.
9. Blend until smooth.
10. Fold in the whipped topping.
11. Spoon into baked pie crust.
12. Store in refrigerator.

Golden Raisin Cheesecake

Golden Raisin Cheesecake
Makes 1 - 9 inch cheesecake
Ingredients:
1 (6-ounce) package crushed zwieback toast
1/2 cup finely chopped almonds
1 cup white sugar
1/4 cup olive oil
1-1/2 pounds cottage cheese, creamed
1/4 cup sifted all-purpose flour
1/8 teaspoon salt
6 eggs, separated
1 cup sour cream
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup golden raisins

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease a 9 inch spring form pan with olive oil, and dust with zwieback crumbs.
3. In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, almonds, and olive oil.
4. Press into the bottom of the prepared pan.
5. Bake for 7 minutes.
6. Cool.
7. Process cottage cheese in food processor until smooth, or press through a fine sieve.
8. In a mixing bowl, combine cottage cheese, 1/2 cup white sugar, flour, salt, egg yolks, sour cream, lemon peel and juice.
9. Beat at medium speed, scraping the bowl often, until smooth and well blended.
10. In a clean mixing bowl, beat the egg whites until foamy.
11. Gradually add the remaining 1/4 cup white sugar, and continue beating until stiff peaks form.
12. Fold into the cheese mixture.
13. Fold in the raisins.
14. Spread batter evenly into the crust.
15. Bake for 90 minutes.
16. Cool in the pan.
17. Refrigerate overnight.
    

Key Lime Cheesecake

Key Lime Cheesecake
Makes 1 - 9 inch cheesecake

Ingredients:
1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon corn starch
3 eggs
1 tablespoon fresh grated lime zest
2/3 cup key lime juice

Directions:

1. Combine cookie or graham cracker crumbs with butter or margarine.
2. Press into bottom and partially up sides of 9 inch spring form pan.
3. Refrigerate.
4. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy.
5. Beat in eggs one at a time, blending just until smooth.
6. Add key lime juice with mixer on low.
7. Finish mixing by hand.
8. Do not over beat, or cake will crack during baking.
9. Pour batter into prepared crust.
10. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set.
11. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
12. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches.
13. Remove from oven.
14. Refrigerate cake overnight, and up to three days.
    

New York Style Cheesecake

It's not a cheesecake blog until there is at least one recipe for a New York style cheesecake.

New York Style Cheesecake
Makes 1 - 9 inch spring form pan
Ingredients:
4 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1-1/2 cups sour cream
1/2 cup heavy whipping cream
1 3/4 cups white sugar
1/8 cup cornstarch
1 fluid ounce amaretto liqueur
1 teaspoon vanilla extract
5 eggs
1 egg yolks

Directions:

1. Bring all ingredients to room temperature.
2. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C).
3. Wrap the outside of a 9 inch spring form pan with foil.
4. Generously butter the inside of the pan.
5. In a large bowl, beat cream cheese and butter until smooth.
6. Mix in sugar and cornstarch.
7. Blend in sour cream and whipping cream.
8. Add amaretto and vanilla.
9. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition.
10. Pour batter into prepared pan.
11. Pour mixture into prepared spring form pan.
12. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake).
13. Bake on the center rack of oven for 70 minutes.
14. Turn oven off and allow to cool with oven door open for one hour.
15. Remove cake from water bath.
16. Chill at least 3 hours before removing from spring form pan.
    

How To Make Yogurt

Another ingredient in a lot of cheesecakes is yogurt. Since we've made goat cheese, let's try something a bit harder, yogurt. It's not too much harder, it just needs a constant temperature to set correctly. During the winter months, this may be a bit harder than summer months. Let's try it anyway, shall we?

You will need a double boiler, or a large pot with a smaller pot to sit inside it. A candy thermometer, a wire whisk or metal spoon, containers to put the yogurt in to thicken, an igloo type of cooler, or heating pad to keep the temperature steady, or a gas pilot light.

Ingredients:
1 8oz container of plain cultured yogurt
8 cups milk (goat, cow, 2%, whole, skim, whatever)
2 cups cream (optional)
2 T powdered milk (optional) - this helps thicken the yogurt

Directions:

1. Sterilize all containers, spoons and pots.
2. put enough water in the larger pot for the smaller pot to have water half way up the sides.
3. Bring the water to a boil.
4. pour milk, powdered milk, and cream into the smaller pot, then place it in the boiling water.
5. Put the thermometer in the milk and stir continually until the milk reached about 180* F, do not let the milk boil.
6. Keep the milk at 180* for two to three minutes, then kill the heat.
7. Place pan in sink of cold water and let it cool until it reaches between 105* and 110* F
8. Stir the yogurt until it is smooth and liquid, then add it to your milk.
9. stir until it is well incorporated into the milk.
10. Pour the yogurt mixture in sterilized containers and place on pilot light, heating pad, oven, or cooler (If using cooler, pour warm tap water around the jars)
11. cover and leave alone for about 6 hours.
12. your yogurt should be thickened now and can be put in the fridge. Yogurt will keep for about 2-3 weeks in the fridge.

Now you're ready to make yogurt cheesecake, or even yogurt cheese. Enjoy and happy cheesing!

Pick Your Fruit!

Many kinds of fruit are used in cheesecakes, Some of them probably shouldn't. To me, banana does not sound good as a cheesecake additive, however to other's it might.
I love cheesecakes with a hint of lemon or other citrus. Strawberries and cherries are also wonderful in cheesecake. My favorite of the berries though is cranberry. yum!


Here is a listing of fruit I've seen in cheesecakes, take your pick and enjoy.

Citrus: It adds just a hint of something, if too much is added, it will bake the cheesecake coagulate though.

Peaches: Always a favorite during the summer months. Use lemon juice and sugar to prevent browning.

Blueberries: Not as tart as raspberries or blackberries, but still adds a unique taste.

Blackberries & Raspberries: Wonderful for summertime or anytime. Seeds could be a problem for people with dentures or cavities.

Strawberries: One of the all time favorites for toppings.

Cherries: The traditional topping for a New York cheesecake.

Apricots: My grandfather's favorite fruit, care must be made to prevent browning of fruit.

Kiwi: My son loves these fuzzy things, once again seeds could be a problem. Make sure they are ripe, otherwise they are way too tart.

Bananas: Go well with kiwi. Not a favorite of mine though, could be good with peanut butter, though.

Apples: Do nothing for the smoothness of the cheesecake, but if you use the right kind could add a bit of zip to your cake.

Grapes & Raisins: They add a nice flavor. Raisins go well with nuts and other dried fruit.

Cranberries: I love cranberries. My son has been known to eat whole cans of cranberry sauce in one setting. These are excellent in cheesecake if sweetened enough.

Pineapple: A sweet addition to any cheesecake, fresh or canned.

Chocolate Peppermint Cheesecake

One of my favorite things about the holidays is peppermint ice cream. I love mint chocolate ice cream almost as much as I love Coldstones' cheesecake ice cream, (but that's something to be enjoyed when you're by yourself and you can indulge in a whole bucket for yourself.) Anyway, mint ice cream is just about one of the best Christmas treats, especially the peppermint ice cream. These recipes are reminisce of peppermint ice cream, and you don't have to wait until Christmas to have them ;)

Chocolate Peppermint Cheesecake
Ingredients:
1 c. graham cracker crumbs
3 T melted butter
3 T sugar
3 8-oz pkg. cream cheese
3 eggs
4 1-oz squares white baking chocolate
3/4 c. sugar
1/2 c. crushed candy canes
whipped topping
red and green sugar (optional)

Directions:

1. Mix graham cracker crumbs, 3 T sugar and melted butter together to make crust.
2. Press mixture into bottom of 10″ spring form pan. Bake crust at 325°F for 10 minutes.
3. Cool.
4. Mix cream cheese and 3/4 c. sugar until just blended. Add eggs, one at a time, mixing after each until blended.
5. Melt white chocolate in double boiler and stir into cream cheese mixture. Gently fold in crushed candy canes.
6. Pour mixture over cooled crust.
7. Bake 45-50 minutes at 325°F or until center is almost set.
8. Cool completely, then refrigerate for (at least) 4 hours.
9. When ready to serve, spread a thin layer of whipped topping on top of cheesecake and sprinkle with more crushed candy canes and red and green sugar.

Peppermint Cheesecake
Ingredients:

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope unflavored gelatin
1/4 cup water, cold
16 ounces cream cheese
1/2 cup sugar
1/2 cup milk
1/4 cup peppermint candies, Crushed
1 cup whipping cream, whipped
3 ounces milk chocolate candy bars, finely chopped

Directions:

1. Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
2. Bake at 350 degrees F., 10 minutes.
3. Cool.
4. Soften gelatin in water; stir over low heat until dissolved.
5. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
6. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
7. Fold in whipped cream and chocolate.
8. Pour over crust.
9. Chill until firm.
10. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Chocolate Mint Meringue Cheesecake

Ingredients:
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
2 tablespoons sugar
24 ounces cream cheese, softened
2/3 cups sugar
3 large eggs
1 cup mint chocolate chips, melted
1 teaspoon vanilla extract
3 large egg whites
7 ounces marshmallow creme

Directions:

1. Combine crumbs, margarine and 2 tbsp sugar; press onto bottom of 9-inch spring-form pan. Bake at 350° F. for 10 minutes.
2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition.
4. Blend in melted mint chocolate and vanilla; pour over crust.
5. Bake at 350° F. for 50 minutes.
6. Loosen cake from rim of pan; cool before removing rim of pan.
7. Chill.
8. Beat egg whites until soft peaks form.
9. Gradually add marshmallow creme, beating until stiff peaks form.
10. Carefully spread over top of cheese- cake to seal.
11. Bake at 450° F. for 3 to 4 minutes or until lightly browned. Yield: about 10 servings.
    

Mint Chocolate Candy Cheesecake

Ingredients:

1 cup chocolate wafer crumbs
3 T butter, melted
3 packages (8-ounces each) cream cheese, soften
2/3 cup sugar
3 eggs
1 package (6-ounces) semi-sweet chocolate
1/2 cup chopped Andes mint candies
1/2 cup sour cream
1 teaspoon vanilla

Directions:
BASE:

1. Combine crumbs and butter; press onto bottom of 9-inch spring form pan.
2. Bake at 350°F for 10 minutes.

BODY:

1. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
2. Add eggs, one at a time, mixing well after each addition.
3. Blend in chocolate, mint wafers, sour cream and vanilla; pour over crust.
4. Bake at 350°F for 50 minutes.
5. Loosen cake from rim of pan; cool before removing rim of pan.
6. Chill.
7. Garnish with additional mint candies, if desired.

Makes 6 servings

Cranberry Swirl Cheesecake

Merry Christmas All :)

This one really looks good, I'll have to remember to try it.

Cranberry Swirl Cheesecake

1 1/2 cups vanilla wafer crumbs
4 tablespoons melted butter
3 envelopes unflavored gelatin
2 cups water
2 pounds cream cheese
5 eggs -- separated
1 teaspoon vanilla
2 tablespoons orange juice
1 tablespoon orange peel
1 cup sugar
3/4 cup sugar
2 tablespoons water
1 3/4 cups cranberries

1. Pat crumbs and butter into 10" springform.
2. Soften gelatin in water, set aside.
3. Blend cream cheese, egg yolks, vanilla, juice, peel and sugar.
4. Gradually add 1 3/4 cup of the gelatin.
5. Beat egg whites (reserve 1 T for garnish) stiff and fold into cheese mixture.
6. Refrigerate 30 - 45 minutes.
7. Cook sugar, water and cranberries until skins pop (5 minutes).
8. Add remaining gelatin, puree and refrigerate until mixture mounds.
9. Marble cream cheese and cranberry mixture in crust, refrigerate overnight.
10. GARNISH: Dip 6 whole cranberries in reserved egg white, roll in sugar and set for 1 hour.

For more than 130 cheesecake recipes and other ones as well, you can visit my newly opened forum The Grafted In Cookbook, come and share your recipes, critique others, or just come in for a cuppa.

How to Make Sour Cream

Our next installment for the homestead cheesecake maker wannabe is making sour cream.

Traditionally, sour cream was made by letting fresh cream sour naturally. Natural occurring bacteria in the cream including, Streptococcus, Leuconostoc, as well as various Lactobacillus created the acid flavor in the cream. Today, commercially made sour cream is produced by inoculating a pasteurized cream with a pure mixture of bacteria. Once the product has thickened it is re-pasteurized and the bacteria is killed.

Some tips I found online: Never boil sour cream because it will curdle immediately. To add sour creme to a hot liquid, remove the liquid from the heat source (or turn the heat to very low) and add the cream while stirring gently. (This is why my stroganoff always curdles. ) Now two ways of making sour cream.

Method 1
Ingredients:
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

Instructions:

1. In a double boiler bring the fresh cream up to 180 degrees.
2. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours.
3. Stir and refrigerate.
4. The batch will keep approximately 3-4 weeks, refrigerated

Method 2
Ingredients:
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk

Instructions:

1. Mix all the ingredients in a bowl over warm water.
2. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon.
3. Keep in the refrigerator until you want to use it.
4. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before.
5. For better texture refrigerate for 24 hours before serving.

Eggnog Cheesecake

This is a lovely cheesecake, just in time for the holidays. You may recognize this recipe from a popular baking email list, this is the original recipe, without modification. This really looks good and if done right, the presentation is excellent.

Eggnog Cheesecake
12 servings
3¼ hours 10 min prep


2 (5 1/2 ounce) packages chocolate laced pirouette cookies
1/3 cup graham cracker crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2 cups eggnog, cold
2 cups milk, cold
2 (3 1/2 ounce) packages instant vanilla pudding or French vanilla instant pudding
1 tablespoon rum
1/8 teaspoon nutmeg, ground
Cool Whip
holiday ribbon, 36 inches (optional)
parchment paper (10 inch by 10 inch piece)

1. 
   Trace springform pan onto a piece of parchment. Place in bottom of pan before continuing. (This will help in getting cake out of pan easier).
2. Reserve one cookie for garnish.
3. Cut 1 inch piece off one end of each of the remaining cookies.
4. Crush 1 inch pieces into crumbs; set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and margarine until well mixed.
5. Press crumb mixture firmly into bottom of 9-inch springform pan.
6. Beat cream cheese at low speed until smooth.
7. Gradually add 1 cup of the eggnog, blending until mixture in very smooth.
8. Add remaining eggnog, milk, pudding mix, rum and nutmeg.
9. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan.
10. Chill until firm, about 3 hours.
11. Run hot metal spatula or knife around edges of pan before removing sides of pan.
12. Press remaining cookies, cut side down, into sides of cake. Wrap ribbon around cookies and tie.
13. Just before serving garnish with Cool Whip and reserved cookie.
14. Tie ribbon around cake if desired.
    

How to Make Chevre (goat cheese) II

This is a copy word for word of the instructions my goat raising, cheese making, crazy friend, Atsiylah, gave me on how to make cheese. I plan on finding a source of goat milk soon so I can make goat cheese for my cheese eating surrender kitty, Ed and his human friends.

French Chevre uses a culture, so you need to buy some or get ahold of some rennet (yuck!) It can be done either way. The conversion is 10 lbs of milk = 1 lb of finished cheese, but cat's love whey.

1. Using a standard of 1 gallon of milk (raw and whole), rapidly bring to 86 degrees F.
2. Once you hit 86 kill the fire and add your culture or rennet.
3. Mix it all in and make sure it's blended well.
4. Let the pot sit for 6-8 hours when the curd forms. Line a strainer with butter muslin ( double layer cheese cloth will work too), and slowly dump everything into the strainer ( save the whey for critters with a bowl under the strainer if you like).
5. Let the wet cheese sit in the strainer over night. Next day gather up the ends of the muslin and slowly twist them up to form a bag that the curd is sitting in.
6. Twist gently to get a few more drips out, then hang the whole thing up to drip dry still in the muslin. It should take 1 day in temps of 70 F or hotter.
7. Once your cheese is reasonably dry, take it in a large mixing bowl with a large spoon (or just use a food processor) and mix in 2 Tbs of salt and if you like other spices or flavor types. Once well mixed, bag and chill.

White Cheese / Cheaters Chevre (Soft cheese) use a gallon of whole raw milk, bring to 100 degrees F and hold temp for 60 seconds, kill fire and add either 1/2 cup of vinegar or 1 c of lemon juice, stir and do same as with true chevre.

Cream Cheese (Soft cheese)- First make a culture by adding 2 Tbs. of yeast to 1 c warm whole goats milk and let grow for 24 hours, pour off 1/2 every 24 hours and add 1 c warm whole milk every day. (Pour add pour add etc.) After a week you have a viable live culture
Now this is easy, add a culture to 2 c of warm milk, 24 hours later heat the new curds over very hot (NOT BOILING) water for 1/2 an hour. [ I'm assuming in a double boiler? ] Lightly press in a cheese cloth or butter muslin to drain excess whey, mix in salt and sugar to taste and chill.

Sweet Cheese (Hard or semi-soft cheese depending on drip only or drip and press)- Bring 1 Gallon milk to a boil, add 1 pint of buttermilk and 3 eggs whipped, softly stir in adding up to 2 Tbs. of salt and same of sugar as to taste. When the curds separate drain and should be pressed, but it's good either way.

There you have it kids, Kitchen Chemestry at it's finest. It sounds easy enough, but we'll see once I try it.

How to Make Chevre (Goat Cheese)

Since some of the recipes I'm going to include require different cheeses, I will in my best way describe how to make some of them. The first one is goat cheese. My friend who lives in Santa Barbara taught my nine year old daughter how to make chevre, which is a goat cream cheese, this is the closest I could come to the steps she described. I am waiting on confirmation from my friend on her technique. There is a nice recipe for goat cheese cheesecake in a few days, so stay tuned! If my instructions leave a little to be desired, here is another way to make goat cheese.

If you have access to goats or their milk, this is fairly easy to make and it will save a bundle when the recipe calls for goat cheese or cream cheese. The recipe can also be used with whole cows milk. This recipe does not call for Rennet so temperature is very important.

Basic Goat Cheese
fairly easy

Ingredients & Tools:

a large stainless steel cook pot, large enough to hold a gallon of milk, then some
1 colander
cheesecloth
1 gallon goats milk
1/2 cup lemon juice (lime juice or vinegar can be used)
salt to taste

1. Put milk into large stainless steel cook pot and slowly heat until milk is between 190 and 200 degrees.
2. Slowly add the lemon juice while stirring until all is added and mixed thoroughly into the milk, but only until it is added. Do not over-stir! It will curdle as it is supposed to do.
3. Let cool undisturbed until it is around 100 degrees (not too hot to handle with your hands) Add salt to taste, and SLOWLY either cut the curd, or stir, don't break it up into pieces smaller than a quarter. *see note*
4. Drain the cheese into a cheese cloth lined colander. If you use fine cheesecloth, double or triple it's thickness. Take the 4 corners of the cheesecloth and bring them together and tie them.
5. Hang the "dripping" cheese for about 4 hours.
6. Untie the cheese, mold it and chill.

*Note: If you are wanting ricotta, break the curd up into VERY small pieces.*

Do not use aluminum utensils and rubber sometimes has a "smell" to it that can transfer to the cheese, so use stainless steel. Depending upon the time of hanging you, can make anywhere from a ricotta (1 hr) to a hard cheese (12 hours). This cheese keeps for about 5 days in the refrigerator, but doesn't last long enough in our house. My son will eat a pound in one setting along with his cat friend Ed. Ed comes running when you say the word Chevre, lol.

Cheesecake Kugel

I just found this recipe and want to try it. I have a hard time make a kugel taste good, a cheesecake kugel will be good by default.

Cheesecake Kugel
20 servings
1 1/2 hours 30 min prep

1 lb cottage cheese
3 8 oz containers sour cream
1/4 cup milk
1/2 cup melted unsalted butter
4-6 eggs, depending on how rich you like your kugel
1/2 cup sugar
1/2 teaspoon vanilla extract
1 1lb package broad egg noodles or thin egg noodles, cooked
1/2 cup raisins
cinnamon (for topping)
sugar (for topping)

• In a large mixing bowl, combine the cheese, sour cream, milk and half of the melted butter.
• Beat the eggs together with the sugar and vanilla and add to the cheese mixture.
• Add the cooked noodles and the raisins.
• Turn into a large buttered pan or into two smaller ones.
• Top with the remaining melted butter.
• Mix the cinnamon and sugar together and sprinkle on top.
• Bake at 350* for approximately one hour or until lightly browned.
• May be frozen and reheated.

Irish Cream Cheesecake

Irish Cream Cheesecake
Makes one 9 inch cheesecake

Ingredients:
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese
1 cup white sugar
2 teaspoons vanilla extract
1 cup sour cream
1/3 cup Irish cream liqueur
4 eggs
1 cup sour cream
1/4 cup white sugar

Directions:

1. Mix together cracker crumbs, 3 tablespoons sugar, and melted butter.
2. Press this crumb mixture into bottom of 9 inch spring form pan with 2 3/4 inch high sides.
3. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes.
4. Transfer crust to rack and cool.
5. Maintain oven temperature.
6. Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended.
7. Beat in 1 cup sour cream and liqueur.
8. Add eggs one at a time, beating just until combined. Pour filling over crust in pan.
9. Bake until edges are puffed, and center no longer moves when pan is shaken.
10. Transfer cheesecake to rack, and cool 10 minutes.
11. Maintain oven temperature.
12. Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth.
13. Press down edges of cheesecake, and spread mixture on top.
14. Bake 10 minutes.
15. Transfer cheesecake to rack and cool.
16. Cover and refrigerate overnight.
17. Release pan from cheesecake.
18. Cut and serve.
    

Brownie Cheesecake Torte

Our maiden voyage is a very nice sounding cheesecake. The only change I'd make is omit the coffee and maybe the baby food.

Brownie Cheesecake Torte
Ingredients:
15 1/4 ounces fudge brownie mix (1 package)
2 teaspoons instant coffee granules
1/2 teaspoon cinnamon, ground
4 ounces carrot baby food (1 jar)
cooking spray
1/2 cup sugar
2 tablespoons sugar
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
8 ounces neufchatel cheese, softened (block)
8 ounces cream cheese, softened (block)
2 large egg whites
3 tablespoons milk, divided
2 tablespoons unsweetened cocoa
chocolate syrup
fresh raspberries

1. Preheat oven to 425 degrees F.
2. Combine first 4 ingredients in a bowl.
3. Firmly press mixture into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray.
4. Set aside. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended.
5. Add egg whites and 2 tablespoons milk; beat well.
6. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.
7. Spoon remaining batter alternately with cocoa mixture into prepared crust.
8. Swirl together using the tip of a knife.
9. Bake at 425 degrees for 10 minutes.
10. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set.
11. Cool completely on a wire rack.
12. Garnish with chocolate syrup and fresh raspberries, if desired.

* note the recipe called for low/non fat ingredients, but if I'm going to eat cheesecake, I want the calories to make it worth while. :) *

Cranberry Eggnog Cheesecake

Cranberry Eggnog Cheesecake



Crust
1-1/2 cups Coconut bar cookies, crushed
6 tbl. butter, melted

Filling:
1 cup sugar, divided
2 envelopes unflavored gelatin
1/4 tsp. salt
4 eggs, separated
1-1/2 cups dairy eggnog
16 oz. cream cheese, softened
1 tbl. orange peel, grated
1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup whipping cream
16 oz. Jellied cranberry sauce

• Crust:Preheat oven to 350*.
• Combine cookie crumbs and butter.
• Press onto bottom & part way up sides of 9-inch springform pan.
• Bake 8-10 min. or until golden.
• Cool completely
  
• Filling: Combine 1/2 cup sugar, gelatin & salt in a medium-sized heavy saucepan.
• Beat egg yolks slightly & and combine with eggnog; gradually stir into gelatin mixture.
• Cook over low to medium heat, stirring constantly, until gelatin is dissolved & thickened.
• Do not boil.
• Remove from heat & cool slightly.
• Beat cream cheese, orange peel & vanilla until fluffy.
• Stir in cooked mixture till well blended.
• Refrigerate until mixture mounds when dropped from a spoon.
• Beat egg whites and cream of tartar until frothy.
• Gradually beat in remaining 1/2 cup sugar; beat till stiff and glossy.
• Beat cream until stiff peaks form.
• Fold whites and whipped cream into the cream cheese mixture.
• Puree cranberry sauce in food processor or blender till smooth.
• Spoon 1/3 of cream cheese mixture into crust.
• Top with 1/3 cranberry puree.
• Swirl cranberry mixture into cream cheese mixture using a spatula.
• Repeat layers twice.
• Refrigerate Several hours or overnight.
• To serve:
• Place cake on serving plate.
• Loosen sides of cake with a spatula.
• Carefully remove sides of pan.
• Refrigerate until serving time.

EGGNOG CHEESECAKE

EGGNOG CHEESECAKE
46 vanilla wafers, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1/2 tsp. ground nutmeg
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
3 Tbsp. rum
1 tsp. vanilla
2 eggs 1 cup whipping cream
4 egg yolks

• Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch spring-form pan.
• Bake at 325°F for 10 minutes if using a silver spring-form pan. (Bake at 300°F for 10 minutes if using a dark nonstick spring-form pan.)
  
• Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended.
• Add 2 whole eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Blend in whipping cream and egg yolks; pour into crust.
  
• Bake at 325°F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set if using a silver spring-form pan. (Bake at 300°F for 1 hour and 15 minutes or until center is almost set if using a dark nonstick spring-form pan.)
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.
  
• Garnish with whipped cream (or thawed Cool Whip Whipped Topping) and ground nutmeg.

Introducing a Cheesecake a Day

Today is the kickoff of Cheesecake a Day. I can't guarantee there will be a new recipe each and every day, but I will try my hardest to give you at least one recipe a day.
I am using today to get my graphics correct and so on, stay tuned for our first recipe installment, tomorrow.

Enjoy :)