Guest guest Posted October 24, 2001 Report Share Posted October 24, 2001 great in salad or in spinach dishes with cream cheese Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2001 Report Share Posted October 24, 2001 I don't care for the fresh by itself, but use it in making any type of cheesy sauce and it's really good. If you can ever fing Goat Gouda cheese... ahhhhh --- Di Hunton dihunton@...> wrote: > I was adventureous and bought some fresh goat cheese. It had no carbs so I > bought it. NOW.........what do I make with it. It is a little strong > tasting. > > I can't toss it as I paid almost $4 for it. Thanks in advance. > > Diane in Calif > ===== Kathy __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 I make goat cheese so I can tell you everything about it! (Maybe) There are lots of types of cheese made from Goat milk and I use the different types differently. Fresh cheese: (which is spreadable) I use as a dip with pork rinds... the rest of the family loves it on crackers especially if it is herbed. It also can be substituted for cream cheese in cheesecake, and such. White aged cheese (usually called Feta around here...even though it might not be) (which is pure white and kind of crumbly and gets sharper tasting the longer it is aged) I crumble on salads or crumble on top of casseroles. If it is just plain, you can add spices (I use garlic salt and dill weed) add some cream and make a dip or a salad dressing out of it. I also use it in cooking for stuff like lasagne, it works real well for that. If you got some that really is Feta (it is much firmer and more salty than the other crumbly whites) it is great with little snippets of sun-dried tomatoes and olive oil drizzled over...and maybe a dash of garlic...as a side dish (actually any of the crumbly white is good like that) Hard aged cheese (which is usually waxed) use just like cheddar, or jack cheeses. They can be grated. There are many other types of cheeses made from goat milk. If I skipped the type you have, let me know. I'll tell you how I use it. Sydne > I was adventureous and bought some fresh goat cheese. It had no carbs so I bought it. NOW.........what do I make with it. It is a little strong tasting. > > I can't toss it as I paid almost $4 for it. Thanks in advance. > > Diane in Calif Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 I make goat cheese so I can tell you everything about it! (Maybe) There are lots of types of cheese made from Goat milk and I use the different types differently. Fresh cheese: (which is spreadable) I use as a dip with pork rinds... the rest of the family loves it on crackers especially if it is herbed. It also can be substituted for cream cheese in cheesecake, and such. White aged cheese (usually called Feta around here...even though it might not be) (which is pure white and kind of crumbly and gets sharper tasting the longer it is aged) I crumble on salads or crumble on top of casseroles. If it is just plain, you can add spices (I use garlic salt and dill weed) add some cream and make a dip or a salad dressing out of it. I also use it in cooking for stuff like lasagne, it works real well for that. If you got some that really is Feta (it is much firmer and more salty than the other crumbly whites) it is great with little snippets of sun-dried tomatoes and olive oil drizzled over...and maybe a dash of garlic...as a side dish (actually any of the crumbly white is good like that) Hard aged cheese (which is usually waxed) use just like cheddar, or jack cheeses. They can be grated. There are many other types of cheeses made from goat milk. If I skipped the type you have, let me know. I'll tell you how I use it. Sydne > I was adventureous and bought some fresh goat cheese. It had no carbs so I bought it. NOW.........what do I make with it. It is a little strong tasting. > > I can't toss it as I paid almost $4 for it. Thanks in advance. > > Diane in Calif Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 I make goat cheese so I can tell you everything about it! (Maybe) There are lots of types of cheese made from Goat milk and I use the different types differently. Fresh cheese: (which is spreadable) I use as a dip with pork rinds... the rest of the family loves it on crackers especially if it is herbed. It also can be substituted for cream cheese in cheesecake, and such. White aged cheese (usually called Feta around here...even though it might not be) (which is pure white and kind of crumbly and gets sharper tasting the longer it is aged) I crumble on salads or crumble on top of casseroles. If it is just plain, you can add spices (I use garlic salt and dill weed) add some cream and make a dip or a salad dressing out of it. I also use it in cooking for stuff like lasagne, it works real well for that. If you got some that really is Feta (it is much firmer and more salty than the other crumbly whites) it is great with little snippets of sun-dried tomatoes and olive oil drizzled over...and maybe a dash of garlic...as a side dish (actually any of the crumbly white is good like that) Hard aged cheese (which is usually waxed) use just like cheddar, or jack cheeses. They can be grated. There are many other types of cheeses made from goat milk. If I skipped the type you have, let me know. I'll tell you how I use it. Sydne > I was adventureous and bought some fresh goat cheese. It had no carbs so I bought it. NOW.........what do I make with it. It is a little strong tasting. > > I can't toss it as I paid almost $4 for it. Thanks in advance. > > Diane in Calif Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 roll it in crushed pistachios (or crushed bacon rinds!), bake it, put it on a bed of baby lettuce greens and drizzle with olive oil vinaigrette. rona. _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 > > Do You have any pointers for a beginner? Thanks for the info on the cheese. > Oh Yes, I love to talk goats. Pigmy kids are soooooo tiny! Have you had goats before? If not (or maybe even if) you should check out Fiasco Farm's website and try to memorize everything she says about delivering kids. Pigmy does are small and even though the kids are little, too, they are notorious for having kidding problems. So you should be very familiar with what should be happening and how to help out if you are needed. 5 months should be long enough for you to do that. You CAN milk Pigmys, too. They have very high quality milk with lots of butterfat. A good Pigmy will give you about a pint of milk a day. You will have to learn to milk 2-fingered because they have tiny teats. It's easy once you develop the technique, but a real challenge until then. If you have any questions once you get them, feel free to e-mail me offlist and I'll tell you everything I know. Sydne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 > > Do You have any pointers for a beginner? Thanks for the info on the cheese. > Oh Yes, I love to talk goats. Pigmy kids are soooooo tiny! Have you had goats before? If not (or maybe even if) you should check out Fiasco Farm's website and try to memorize everything she says about delivering kids. Pigmy does are small and even though the kids are little, too, they are notorious for having kidding problems. So you should be very familiar with what should be happening and how to help out if you are needed. 5 months should be long enough for you to do that. You CAN milk Pigmys, too. They have very high quality milk with lots of butterfat. A good Pigmy will give you about a pint of milk a day. You will have to learn to milk 2-fingered because they have tiny teats. It's easy once you develop the technique, but a real challenge until then. If you have any questions once you get them, feel free to e-mail me offlist and I'll tell you everything I know. Sydne Quote Link to comment Share on other sites More sharing options...
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