Patrick Oconnell
Crumbly goat cheese is a delicious addition to many dishes, including salads, wraps, pizzas, and crostinis. However, achieving the perfect crumbly texture can be challenging, as goat cheese tends to vary in consistency, ranging from soft and creamy to hard and crumbly. The key factor influencing the texture of goat cheese is the moisture content, with creamier varieties having higher moisture levels. To create crumbly goat cheese, one effective method is to place the cheese in the freezer for a brief period, typically around 5-10 minutes, allowing it to dehydrate slightly and become firmer, making it easier to crumble by hand or with a knife. Alternatively, mixing a small amount of milk or cream with crumbly goat cheese can soften and transform it into a spreadable consistency.
Characteristics of crumbly goat cheese
| Characteristics | Values |
|---|---|
| Type of cheese | Chevre, Naan, and Chai |
| Ingredients | Rennet, milk, sea salt, buttermilk, flora danica |
| Process | Draining, drying, freezing |
| Texture | Gritty, crumbly, bouncy |
| Moisture | Less moisture than creamy goat cheese |
| Temperature | Cold |
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What You'll Learn
Freezing goat cheese
Goat cheese is a delicious, tangy cheese that can be a great addition to many dishes, but it can be tricky to work with due to its soft and creamy texture. One way to make it easier to handle and prolong its shelf life is to freeze it. Freezing goat cheese is simple and can be done in a few easy steps:
Step 1: Portioning
Firstly, decide if you want to freeze the entire log of goat cheese or divide it into smaller portions. Freezing in portions can be convenient if you only want to thaw a small amount at a time.
Step 2: Wrapping
Wrap the goat cheese log or portions securely in freezer-safe plastic wrap. This creates a protective barrier that helps prevent freezer burn. You can also add an extra layer of protection by placing the wrapped cheese in a freezer-safe zipper-top bag or wrapping it in foil.
Step 3: Labelling and Storage
Label the package with the date of freezing and store it in the freezer. Goat cheese can be stored in the freezer for up to 3 months. It's important to note that freezing may affect the texture of the cheese, so it's best suited for recipes that require crumbled or grated cheese rather than soft and spreadable cheese.
Step 4: Thawing and Using
When you're ready to use the frozen goat cheese, take it out of the freezer and let it thaw slightly. Goat cheese thaws quickly, and you can even cube or crumble it while it's still partially frozen. You can also grate frozen goat cheese, similar to how you would grate hard cheeses like Parmesan. Freezing goat cheese is a great way to prevent waste and always have some on hand for salads, appetizers, or any recipe that calls for crumbled or grated cheese.
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Dehydration
Goat cheese, also known as chevre, is a type of cheese that can vary in texture from creamy to crumbly. The production process and ingredients used, particularly the amount of moisture, influence the final texture. Dehydration, or the removal of moisture, plays a crucial role in achieving a crumbly texture.
To dehydrate goat cheese and make it crumbly, it can be placed in the freezer for a short period, typically around 5-15 minutes. The cold temperature reduces the cheese's moisture content, making it firmer and easier to crumble. This technique is often recommended for creamy goat cheeses that are initially challenging to crumble.
Alternatively, some people suggest drying the cheese using cheesecloth. This method involves hanging the cheese in cheesecloth to apply pressure and force out excess moisture. Similar to freezing, this technique helps remove moisture from the cheese, resulting in a drier and crumbly texture.
It is worth noting that the dehydration process should be carefully controlled. Excessive dehydration can lead to a gritty texture or an overly dry cheese. Finding the right balance of moisture removal is essential to achieving the desired crumbly texture without compromising the cheese's quality and taste.
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Using gloves
Crumbling goat cheese can be a messy affair, but using gloves can help make the process a little less untidy. When using gloves, it's important to start with cold cheese, as this will be firmer and easier to crumble. Take a cold goat cheese log, still in its packaging, and place it in the freezer for 5 to 10 minutes. This will dehydrate the cheese, making it firmer and easier to crumble.
Once the cheese is chilled, remove the packaging and, using gloved hands, gently crumble the cheese into pillows of soft, creamy crumbles. Be aware that, depending on the creaminess of the cheese, a lot of it may stick to the gloves. You can also use a knife to cut the cheese into smaller pieces before crumbling it with your fingers.
If you're looking for a quicker fix, try adding a spoonful or two of milk or cream to the goat cheese. Mash them together in a small bowl, and within seconds, the cheese will be softened and more spreadable. This is a great option if you're looking to use the goat cheese as a topping for bread or crostini.
For those who prefer a more textured crumble, try using a colander. Simply push the chilled cheese through the holes of the colander to create crumbles. This method may not work for all types of goat cheese, so be prepared to get creative.
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Mixing with milk or cream
If you're looking to soften your goat cheese, a simple and effective method is to mix it with milk or cream. This technique is ideal for those who want to spread their goat cheese on crackers, toast, or sandwiches, but find it too crumbly to do so. By combining the goat cheese with a couple of spoonfuls of milk or cream and mashing them together in a bowl, you'll quickly achieve a softer, more spreadable consistency.
The reason this works is that goat cheese, also known as chevre, is naturally crumbly due to its curds. When making goat cheese, milk is heated and then mixed with an acid like lemon juice or vinegar, causing it to curdle and form curds. These curds are then drained and formed into logs or rounds, resulting in the crumbly texture characteristic of goat cheese. However, if you want a softer texture, adding milk or cream helps to moisten and loosen the curds, making the cheese easier to spread.
It's worth noting that while milk and cream are the most commonly suggested liquids to add, some sources recommend other options. For instance, you can blend goat cheese with a small amount of water to achieve a smoother, creamier texture. Additionally, if you're looking to reduce the tangy flavour of the goat cheese, gently rinsing the cheese curds with cold water before draining can help wash away some of the acid tang.
When it comes to specific quantities, most sources suggest adding a couple of spoonfuls or tablespoons of milk or cream to the goat cheese and mixing until you reach the desired consistency. If you're blending the goat cheese with cream cheese, a 2:1 ratio is recommended. You can also add various ingredients to enhance the flavour, such as garlic, red pepper flakes, herbs, salt, or cracked pepper.
Remember, if you're starting with a block of goat cheese, it's best to let it come to room temperature before mixing it with milk or cream. This will make it easier to achieve a smooth, spreadable texture.
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Draining and drying
When making chevre, for instance, the cheese mixture is typically allowed to drain and dry in cheesecloth. The length of this process will determine the final texture of the cheese. For a crumbly chevre, the cheese mixture should be left to hang and drain for several hours, or until it forms a round ball and separates from the sides of the cheesecloth. During this process, the whey, or liquid, is allowed to drip out of the curds, leaving them drier and more crumbly.
It is important to note that factors such as ambient temperature and humidity can also affect the draining and drying process. For example, in hot and humid summer months, it may be more challenging to achieve the desired level of dryness, potentially resulting in a softer or creamier cheese.
Additionally, the amount of rennet used in the cheese-making process can impact the texture. Excessive rennet can lead to a bouncy, rubbery texture, rather than the desired crumbly consistency. Thus, it is crucial to use the appropriate amount of rennet for the type of cheese being made.
If you find yourself with a batch of creamy goat cheese and desire a crumbly variety, there are a few remedies you can attempt. Firstly, placing the cheese in the freezer for a brief period, such as 5-15 minutes, can help dehydrate it and make it easier to crumble. Alternatively, you can try drying the cheese further by placing it in cheesecloth and allowing it to hang, similar to the initial draining process.
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Frequently asked questions
Goat cheese can be crumbly due to a variety of reasons, such as the type of goat milk used, the length of drying, and the presence of certain bacteria or mold.
To make creamy goat cheese crumbly, you can try putting it in the freezer for 5-10 minutes. This will dehydrate the cheese, making it easier to crumble.
It is recommended to work with cold cheese as it is firmer and easier to crumble. You can crumble the cheese with your hands or use a knife to cut it into small pieces.
Some types of goat cheese are naturally creamier and harder to crumble. Try using gloves or a fork to crumble the cheese, or opt for a drier variety of goat cheese.
To make crumbly goat cheese softer, simply mix it with a spoonful of milk or cream. This will help soften the cheese and make it more spreadable.
