Randy Chandler
Crumbled goat cheese, also known as chevre, is a versatile ingredient that can be used in a variety of dishes, from salads to pastries. It has a distinctive tangy and earthy flavor and a creamy texture. However, preparing goat cheese crumbles at home can be challenging, as the cheese tends to have a soft and creamy consistency. One effective method to dry out goat cheese for crumbling is to place it in the freezer for a short period, such as 5-10 minutes. This helps to remove moisture from the cheese, making it firmer and easier to crumble. Additionally, freeze-dried goat cheese crumbles are available for purchase, offering convenience and a long shelf life.
Characteristics and Values of Drying Out Goat Cheese to Crumble
| Characteristics | Values |
|---|---|
| Temperature | 40°F or lower |
| Time | 5-10 minutes |
| Container | Airtight |
| Wrapping | Parchment paper, loose plastic wrap |
| Freezing | Possible, but may alter texture |
| Texture | Crumbly, dry, soft, spreadable |
| Taste | Tangy, earthy, creamy |
| Uses | Salads, dips, pastries, grilled vegetables, pasta, pizza, sandwiches, toasts, crackers |
| Health | Lower lactose and cholesterol content than cow's milk cheese |
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What You'll Learn
Freezing goat cheese
Firstly, divide the goat cheese into portions if you wish to freeze individual parts. You can also freeze the entire log if you prefer. Wrap the portions or log in freezer-safe plastic wrap. Then, add an extra layer of protection by placing the wrapped cheese in a freezer-safe zipper top bag or wrapping it in foil. Squeeze out any excess air and seal the bag or wrap.
Place the goat cheese in the freezer, and if you are storing it for the long term, write the date on the packaging. Goat cheese can be stored in the freezer for up to three months. When you are ready to use the frozen goat cheese, take it out of the freezer and let it thaw. You can crumble the cheese with your hands or a fork, even when it is still quite frozen.
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Crumbling with hands or a fork
Crumbling goat cheese with your hands or a fork is a simple and effective method. The first step is to place the goat cheese in the freezer for 5-10 minutes. This helps to dehydrate the cheese, making it easier to crumble. The creamy goat cheese has more moisture, and the freezer's colder temperature will cause the water in the cheese to freeze, resulting in a drier texture.
After removing the cheese from the freezer, you can start crumbling it with your hands or a fork. Using your hands provides more control over the size and shape of the crumbles, but it can also warm the cheese, making it softer. If you want to avoid the warmth of your hands affecting the cheese, a fork is a useful alternative.
When crumbling with a fork, hold it in one hand and use the other hand to gently press and break apart the cheese. The tines of the fork will create small, even crumbles. You can also use the side of the fork to cut and shape the cheese into larger crumbles. Combining both methods will give you a variety of crumble sizes.
It's important to work quickly during the crumbling process to prevent the cheese from softening too much. If the cheese becomes too soft, return it to the freezer for a few minutes to harden again. Additionally, ensure that you store the leftover crumbled cheese properly to maintain its texture and freshness. Transfer the cheese to an airtight container and wrap it tightly in parchment paper, followed by a loose plastic wrap, to balance moisture retention and breathability.
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Using a colander
Step 1: Prepare the Colander
Line a large colander with a clean flour-sack dishcloth or a kitchen towel. Place the colander inside a bucket and put the towel inside the colander. This setup will be used for straining the cheese.
Step 2: Heat the Goat's Milk
Pour goat's milk into a large non-reactive pot and heat it over medium heat. Stir in a mixture of citric acid and water. Continue stirring frequently to break up the curds until the mixture reaches 185°F. This may take around 15-30 minutes.
Step 3: Strain the Curds
Once the mixture reaches the desired temperature, remove the pot from the heat and let it sit for about 15 minutes. You will notice the formation of curds (the solid part) and whey (the liquid). Carefully pour the curds and whey into the prepared colander.
Step 4: Allow Initial Draining
Gather the ends of the towel and twist it to form a bag containing the curds. Gently squeeze this bag to express excess whey. You can also secure the bag to the side of the colander using a clip and let it continue draining. Periodically squeeze the bag to release more whey.
Step 5: Scrape and Salt the Cheese
After about an hour, open the towel and scrape the cheese into a bowl. Add salt to the cheese and mix to combine. Adjust the salt to taste. If you prefer a plain goat cheese, you can stop here and transfer the cheese to an airtight container for refrigeration.
Step 6: Draining for Crumbly Cheese
For a firmer, crumbly goat cheese, continue to let the cheese drain. The draining time can vary depending on your desired consistency. For a crumbly cheese that can be formed into a log, drain for 5-6 hours or even up to 8 hours. The longer you drain the cheese, the firmer it will become.
Step 7: Storage and Usage
Once the cheese has reached your desired consistency, transfer it to an airtight container and refrigerate. You can use this crumbly goat cheese in various ways, such as sprinkling it over salads, pasta dishes, or pizzas. Enjoy the fruits of your labour!
While using a colander is a great method for making crumbly goat cheese, it may not always work for crumbling store-bought goat cheese. Some people have had success pushing the cheese through the colander holes, but it's not a guaranteed method. Freezing the cheese for a few minutes can also help make it easier to crumble.
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Storing at a consistent temperature
Storing goat cheese at the right temperature is crucial to prevent it from drying out or becoming spoiled. The ideal temperature for storing goat cheese is 40°F or lower. Storing cheese at a lower temperature slows down bacterial growth, preventing spoilage and maintaining the cheese's quality.
To achieve this, it is recommended to store goat cheese in the refrigerator, specifically in the coldest part, which is usually the bottom shelf. This ensures the cheese remains at a consistent temperature and prolongs its shelf life. It is worth noting that the temperature in different parts of the refrigerator can vary, so it is important to monitor the temperature to ensure it stays at 40°F or lower.
When storing goat cheese in the refrigerator, it is essential to use the proper storage containers. Airtight containers are ideal as they prevent the cheese from drying out and protect it from absorbing odours from other foods. Additionally, wrapping the cheese tightly in parchment paper and then loosely in plastic wrap helps maintain the right moisture level while allowing the cheese to breathe.
It is important to note that exposure to air can accelerate spoilage, so proper sealing is crucial. Furthermore, it is recommended to avoid using aluminium foil for storage, as it may impart a metallic taste to the cheese. By following these storage guidelines, you can maintain the quality and freshness of your goat cheese while preserving its texture and flavour.
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Rehydrating freeze-dried goat cheese
Freeze-dried goat cheese is a great option for long-term storage and easy preparation. To rehydrate your freeze-dried goat cheese, you can follow these simple steps:
Step 1: Choose Your Rehydration Method
You have a few options for rehydrating freeze-dried goat cheese. The fastest and most effective method is to use boiling water. Place your desired amount of freeze-dried cheese in an insulated container and pour boiling water over it. Stir thoroughly to prevent clumping and ensure even rehydration.
If you prefer to use cold water, you can spritz the cheese with water or wrap it in a moist paper towel before placing it in a container or bag until it reaches the desired consistency. These methods may take a bit longer, but they are practical when you're on the go or don't have access to boiling water.
Step 2: Rehydration Time
The time required for rehydration will vary depending on the method you choose. With boiling water, the cheese should soften relatively quickly, while the cold water methods may take several minutes. Keep an eye on your cheese and assess its texture periodically to determine when it's ready.
Step 3: Preparation and Storage
Once your goat cheese is fully rehydrated, you can serve it as you would any other soft goat cheese. It's now ready to be enjoyed in salads, appetizers, or any recipe that calls for soft goat cheese.
If you have any leftover rehydrated cheese, you can store it in the refrigerator, following standard fresh cheese storage guidelines.
Benefits of Freeze-Dried Goat Cheese
Freeze-dried goat cheese offers several advantages, including a long shelf life of up to 25 years or more when properly packaged and stored. It's also lightweight and convenient for camping, hiking, or backpacking trips, eliminating the need for coolers and ice packs. Additionally, the rehydration process is straightforward, allowing you to enjoy the flavor and texture of goat cheese in various settings.
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Frequently asked questions
Place the goat cheese in the freezer for 5-10 minutes. The cold temperature will dehydrate the cheese, making it easier to crumble with your hands or a fork.
When unopened, goat cheese crumbles remain fresh until the 'Best By' or 'Use By' date, usually four to five weeks after production. Once opened, consume the cheese within two weeks as exposure to air can hasten spoilage.
Always store goat cheese crumbles in the refrigerator at a consistent temperature of 40°F or lower. Transfer opened cheese to an airtight container and wrap tightly in parchment paper, then loose plastic wrap to maintain optimum moisture while allowing the cheese to breathe.
Goat cheese crumbles work well with sweet, earthy, or spicy flavours such as honey, beets, and jalapenos. They are a versatile ingredient commonly used in salads, dips, and pastries.
Mixing goat cheese crumbles with cream or butter creates a spreadable cheese perfect for sandwiches, toasts, or crackers.
