Patrick Oconnell
Goat cheese, or goat's cheese, is made from goat's milk. The process of making goat cheese involves filtering the milk to remove impurities, adding a curdling agent, moulding, drying, and curing. Goat's milk is high in fat, making it ideal for producing creamy curds. These curds are moist, fresh, and have a silky texture. On the other hand, cheese curds, specifically squeaky curds, are a type of cheese made from goat's milk that is popular in Wisconsin. They are known for their unique texture and taste, and can be used in various dishes. So, while all goat cheese goes through a curdling process, not all cheese curds are made from goat's milk, and the term 'cheese curds' may refer to a specific type of curd with distinct characteristics.
Is goat cheese similar to cheese curds?
| Characteristics | Values |
|---|---|
| Making Process | Goat cheese is made by filtering milk to remove impurities, adding a curdling agent, moulding, drying, flavouring, and curing. Cheese curds are made by acidifying milk over several hours until it reaches a pH of around 4.60 and forms a loose, high-moisture curd. |
| Texture | Goat cheese can vary in texture from soft to semihard to hard, depending on the production process. Cheese curds are described as having a moist, fresh, and silky texture. |
| Flavour | Goat cheese can vary in flavour depending on the feed of the goats. Cheese curds have a mild, milky flavour. |
| Consumption | Goat cheese is consumed as a regular cheese, often paired with other foods. Cheese curds are consumed as a young cheese, used in various dishes like salads, tarts, cakes, and ice cream. |
| Storage | Goat cheese can be stored for extended periods. Cheese curds are typically stored below 8°C to prevent the growth of yeasts and moulds. |
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What You'll Learn
Squeaky curds
Goat's milk is high in fat, making it ideal for producing creamy curds. The process of making goat cheese involves filtering the milk to remove impurities, adding a curdling agent, moulding and separating the curds from the whey, and then drying, flavouring, and curing the curds. The specific steps and ingredients used in this process can be varied to create different textures and flavours of cheese.
To make squeaky curds, one can start with a base of milk—in this case, raw goat's milk—and add 1/2 teaspoon of 30% Calcium Chloride to one gallon of milk. It is important to note that the milk used should be raw or pasteurised, but not ultrapasteurised. The mixture is then likely left to acidify for several hours until it forms curds, which can be flavoured and salted to taste.
While the exact origin of the name "squeaky curds" is unclear, it likely refers to the unique sound they produce when eaten. This unusual characteristic, combined with their delicious taste and texture, has made them a favourite among those who have tried them.
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Goat cheese-making process
Making goat cheese at home is a simple and cost-effective process. It requires just three ingredients: fresh goat's milk, a culture (or curdling agent), and salt. The milk should be full-fat and pasteurized, and it should not be ultra-pasteurized or ultra-homogenized as this affects the curdling process.
The first step is to prepare the citric acid (or chosen culture) by dissolving it in water. Next, the goat's milk is heated in a large saucepan over medium heat until it reaches 85ºC/185ºF. The dissolved citric acid is then added to the milk, and the mixture is heated until it reaches 86 ºF (30 ºC). At this point, the pan is removed from the heat, and the culture or rennet is added. The mixture is then covered and set aside for 18-24 hours.
Once set, the curds are drained in a butter muslin-lined colander and then flavoured with salt. The curds can also be flavoured with dried herbs such as chives, thyme, or rosemary, or covered in fresh herbs such as chives or dill. For a sweet variation, the cheese can be drizzled with honey and cinnamon.
Aging the goat cheese will result in a lower moisture content and a more concentrated flavour. This process takes about six months, and the cheese can then be infused with various flavours such as herbs, berries, or seasonal flavours like tomato jam.
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Goat cheese recipes
Goat cheese, also known as goat's cheese or chèvre, is a versatile ingredient that can be used in a variety of recipes, ranging from savoury to sweet dishes. It is made in a similar way to other cheeses, but using goat's milk, which is nutrient-rich and can be produced even in difficult environments.
Appetizers and Side Dishes
- Crostini with chhundo, a pickled marmalade made with green mangoes, light Kashmiri chilli powder, and goat cheese.
- Deviled eggs stuffed with mango, goat cheese, and pecans.
- Brussels sprouts with garlic and goat cheese.
- Grits with garlic and goat cheese.
- Baked goat cheese salad with a crisp exterior.
- Goat cheese sauce to top scrambled eggs, along with a drizzle of olive oil and fresh rosemary.
- Goat cheese with ripe plums grilled and dressed with a balsamic reduction.
- Goat cheese-filled corn husks grilled with ears of corn, served with a relish made from charred corn kernels, scallions, chile, lime juice, cilantro, and basil.
- Goat cheese with broccoli.
- Goat cheese with pecans, cranberries, and honey.
Main Courses
- Pizza with goat cheese, Parmesan, sautéed eggplant, and pesto.
- Pasta with meaty mushrooms, sweet caramelized onions, and tangy melted goat cheese.
- Chicken skillet with goat cheese.
- French cheese soufflé with a simple béchamel base, airy whipped egg whites, goat cheese, cayenne, thyme, and nutmeg.
- Cauliflower soup with herbed goat cheese.
- Risotto with goat cheese and porcini mushrooms.
- Lemony artichoke pasta with shrimp and kalamata olives.
- Spinach and goat cheese quiche.
Desserts
- Goat cheese custards with macerated strawberries.
- Vanilla custard blended with goat cheese and lemon juice.
- Cheesecake with goat cheese and fresh berries.
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Substitutes for goat cheese
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk. It has a creamy texture and a tangy flavor. While it is a popular ingredient in appetizers, salads, and bruschetta, some people may not enjoy its flavor or be allergic to dairy. Fortunately, there are several substitutes for goat cheese that can be used instead.
Feta cheese is a popular substitute for goat cheese. It has a similar texture and flavor to goat cheese, although it is saltier, so you may want to use less seasoning in your dish. Feta works well as a substitute when sprinkled on salads or crumbled over homemade pizza.
Another option is cream cheese, which has a smooth, creamy texture and a mildly tangy flavor. It can be used in most recipes that call for goat cheese.
Labneh, a type of yogurt cheese from the Mediterranean, is another good substitute for goat cheese. It has a soft and rich texture similar to goat cheese but a milder flavor. To enhance its tanginess when using it as a substitute, add a pinch of salt and a squeeze of lemon juice. Labneh is an excellent choice for recipes that require creamy and spreadable goat cheese, such as dips and crostini.
If you're looking for a dairy-free alternative, there are a few options to consider. Shaved Parmesan, while having a harder and drier texture, offers a strong and savory flavor profile similar to goat cheese. Olives can also provide a salty burst of flavor in place of goat cheese. Additionally, various nuts, such as almonds, pine nuts, pistachios, macadamias, or cashews, can add texture and flavor to your dish. For a creamy alternative, hummus or avocado can provide a similar tang and substance as goat cheese.
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Nutritional value of goat cheese
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk. Goats were among the first animals to be domesticated for food production, and they produce high-quality, nutrient-rich milk even in difficult environments, making them valuable in arid or mountainous regions where other livestock cannot survive.
Goat cheese is known for its light digestibility due to its unique composition of fats and proteins. It contains essential nutrients such as calcium, phosphorus, and vitamins A and B2, which promote bone health and strengthen the immune system. Goat cheese also contains fewer calories on average than many hard cheeses, making it a popular choice for calorie-conscious consumers.
Additionally, goat cheese is a rich source of probiotics, which are beneficial for maintaining a healthy gut. Its high levels of medium-chain fatty acids can also contribute to improved metabolism. The specific nutritional values per 100g may vary depending on the type of goat cheese, such as young, aged, or extra old varieties.
The process of making goat cheese involves filtering the milk to remove impurities, adding a curdling agent like rennet or starter bacteria, molding and separating the curds from the whey, and then drying, flavouring, and curing the curds. This versatile cheese can range from fresh and soft to aged and hard, depending on variations in the cheese-making process.
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Frequently asked questions
Cheese curds are the solid parts that form when milk curdles during the cheesemaking process. They are made from the milk of goats, cows, or sheep, and can be used as an ingredient or eaten on their own.
Goat cheese curds are made from goat's milk. They are known for their creamy texture and mild, milky flavor. Goat cheese curds are often eaten fresh and young.
Goat cheese curds are made by acidifying goat's milk over several hours until it reaches a pH of around 4.60. At this point, the milk forms a loose, high-moisture curd. The curds can be molded or drained through cloth, and they are typically salted before being packed in tubs.
Yes, goat cheese curds are a type of cheese curd. They differ from other cheese curds in that they are made specifically from goat's milk, which has a high fat content, resulting in a creamy texture and unique flavor.
