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- Dish type
- Starters with cheese
- Goat's cheese starters
A simple and delicious cheese recipe. It's full of flavour and is totally moreish. Goat's milk is warmed, then mixed with vinegar, allowed to curdle, strained, mixed with garlic and basil and chilled. Serve with bread, crackers or anything you fancy.
7 people made this
- 3.75 litres goat's milk
- 125ml distilled malt vinegar
- 2 tablespoons finely chopped fresh basil
- 3 large cloves garlic, finely chopped
- salt to taste
MethodPrep:15min ›Cook:5min ›Ready in:20min
- Pour the goat's milk into a large pot. Cook over medium-high heat until small bubbles form and the milk becomes foamy. Do not bring to the boil. Remove from the heat and stir in the vinegar; let stand 10 minutes to curdle.
- Line a colander with a double layer of cheesecloth. Pour the curdled milk into the cheesecloth to separate the curds from the whey. Gather up the sides of the cheesecloth and gently squeeze as much remaining whey from the curds as you can. Place the cheese into a mixing bowl and stir in basil and garlic. Season to taste with salt, then cover and refrigerate until cold.
When straining the cheese, make sure that your cheese cloth has very small holes or you double it over so that the curds will not run out with the whey.
Reviews & ratingsAverage global rating:(8)
Reviews in English (8)
I had access to a thermometer and based on some previous cheese making experience warmed the goat milk up to 195 degrees Fahrenheit. I had never worked with Basil before and as I was cutting it up I was surprised at the strong aroma. I cut back a bit, but upon reflection, the creaminess of the cheese really does subdue the basil and now wish I had added all the Basil that was called for. Garlic added a nice touch!! Super easy to make!!! I used about 6 pinches of course salt (without additives; like the kind used for pickling). Thanks a bunch for sharing!! Next time I will try with different herb combinations!!-25 Jul 2011
This is absolutely devine! I scaled the recipe down to 2 servings as a trial, but next time I will make the entire recipe. I did 4-1/2 cups (1 L) goat's milk, 2 tbsp (30 ml) distilled white vinegar, 2 heaping tsp fresh chopped basil, and 1 large minced garlic. I let it drain too long (became distracted by kids) and it was a little dry. To moisten it up again, I added a few teaspoons of whey back into the curd until it had a 'spreadable' consistancy again. This is great with salted crackers. My two year old couldn't get enough of them. Thanks for sharing such a wonderful recipe, Ranchgurl! This is going into my Keeper File.-16 May 2010
by Karri-ann Flater
This was my first time making any kind of cheese, and it turned out wonderfully! I will definitely be making this again. I followed another review that said to bring the milk to 195 degrees. I couldn't find any cheesecloth at my local grocery store so I used coffee filters lined in a metal strainer and that worked perfectly. Can't wait to try some more herb varieties.-19 Jan 2012
Tomato, Basil and Goat Cheese Bruschetta
This is an easy and tasty appetizer, just perfect for late summer when tomatoes are fresh from the vine.
- 2 cups Fresh Tomatoes, Chopped (Roma Preferred)
- 3 cloves Garlic, Finely Minced (may Add More Or Less To Taste)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Balsamic Vinegar
- ½ cups Basil, Chopped
- Kosher Salt And Fresh Cracked Pepper To Taste
- 1 whole French Baguette, Sliced On The Diagonal, 3/4 Inch Thick
- 1 clove Garlic, Peeled And Sliced In Half
- Goat Cheese, To Taste
In a medium mixing bowl, add chopped tomatoes, finely minced garlic, olive oil, balsamic vinegar, and basil together. The longer they sit, the better it will be. Make a few hours ahead or overnight. Add kosher salt and pepper to taste.
Toast baguettes on a cookie sheet just until slightly browned. Rub halved garlic clove over the toasted side to infuse bread with flavor. Spread with goat cheese to taste. Spoon tomato mixture on top of the bread and serve.
Goat cheese is made by a process known as acid/heat coagulation. It is the oldest method of cheese making in the world. Lemon juice and vinegar break apart the protein structure of the milk once it has reached a certain temperature. The most specialized equipment you will need is a digital thermometer.
Goat cheese and goat milk production date back to around the 5th millennium when goat herding was increasing along the plains of the Euphrates river. Goats were a mobile food supply which made pastoralism easier for shepherds and herders. As a result, milk production increased during this time and consequently cheese-making too.
Goat cheese makes an appearance in Greek mythology. In Homer's epic tale The Odyssey the Cyclops Polyphemus is found molding goat cheese into rush molds. There is also evidence of cheese-making from drawings found in Egyptians tombs. By the time of the Roman Empire cheese-making was already an established art.
Nothing stays quite as crunchy as nuts on a cheese log or cheese ball, so I recommend not substituting unless you need to for nut allergy reasons. If that’s the case, you can try panko toasted with a little butter like I do in my bruschetta cheese ball recipe or toasted sesame seeds, crushed crackers, crushed pretzels or crushed potato chips – or a combo. I recommend adding these coating options last minute so the stay crunchy. You can also add dried cranberries, cherries, etc.
Baked Goat Cheese Pasta Recipe
This baked goat cheese pasta is our spin on the viral “baked feta pasta” that went viral in Finland, and made the grocery stores in Finland ran out of feta cheese.
we made this recipe with goat cheese instead of feta cheese and we added spinach and mushrooms.
This viral recipe is called #uunifetapasta and went viral in Finland by Liemessa and Tiiu.
This baked goat cheese pasta is made with cherry tomatoes, feta cheese, fresh basil, baby spinach, mushrooms, balsamic vinegar, garlic, olive oil, and spices.
This whole dish can be made in under an hour, and it’s beyond easy to make.
Watch our video for how to make Baked Goat Cheese Pasta:
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What you will need for this Baked Goat Cheese Pasta recipe:
Goat cheese- use a block of goat cheese for this recipe. use your favorite brand and kind of goat cheese, most will work great.
Cherry tomatoes- use the best quality cherry tomatoes that you can find. Cherry grape tomatoes are extra flavorful, also cherry Roma tomatoes are very flavorful.
Baby spinach- we used baby spinach for this recipe, but regular spinach will work great as well.
Mushrooms- we used champignon mushrooms for this recipe, but you can use any of your favorite mushrooms.
Cooked pasta- we used casarecce pasta in this recipe, but you can use any kind of pasta that you’d like.
Balsamic vinegar- adds a delicious flavor.
Olive oil- we used extra virgin olive oil for this recipe.
Salt- we like to use kosher salt for this recipe.
Black pepper- for flavor.
Fresh basil- adding fresh basil makes this dish extra flavorful and it gives it a fresh aroma.
Dried oregano- we used dried oregano for this recipe.
Fresh garlic- use your favorite kind of fresh garlic.
If you like your pasta a little bit spicy, add 1/3 tsp of chili flakes.
How to make Baked Goat Cheese Pasta:
1. preheat an oven to 200c (400f).
2. Add the cherry tomatoes, mushrooms, and spinach to an oven friendly baking dish.
3. Toss the cherry tomatoes, mushrooms, and spinach with balsamic vinegar, olive oil, salt, black pepper, garlic, and oregano.
4. Add a block of feta cheese in the middle of the dish and place all the cherry tomatoes around it.
5. Drizzle 1 tbsp of olive oil on top of the block of feta cheese and sprinkle it with chili flakes and oregano.
6. Bake in a preheated oven for 20-30 minutes or until the tomatoes are cooked through and the block of feta cheese is softened.
7. Cook the pasta with a tbsp of kosher salt.
8. Remove the baking dish from the oven and mash the feta block with a fork, then mix it with the tomatoes until a creamy sauce forms.
9. Add the fresh basil and the cooked pasta, mix well.
10. Serve hot as a dinner or lunch and enjoy!
Frequently asked questions:
What to do if my pasta dish is too dry?
This can be solved easily when cooking the pasta, save some pasta water, and add it if needed.
Can I use crumbled goat cheese?
A block of goat cheese is the ultimate way to make this recipe, although, crumbled goat cheese can work as well. Keep an eye on it when it’s in the oven, crumbled goat cheese burns faster.
What pasta kind should I use for this recipe?
We made this pasta dish with casarecce pasta, but any kind of pasta supposed to work great for this recipe. Try to use short pasta for the best results.
How long will this Baked Goat Cheese Pasta last?
This Baked Goat Cheese Pasta will last for 3-5 days in the fridge, stored in an airtight container.
How to serve Baked Goat Cheese Pasta?
Serve this pasta dish at a picnic, barbecue, or party. This recipe fits any type of occasion. Serve this pasta dish next to your favorite protein, next to a grilled chicken, hamburger, tofu, etc.
serve it by itself! This baked goat cheese pasta is filled with fresh vegetables, carbs from the pasta, and healthy fats from the olive oil. This recipe makes a perfect brunch, lunch, or dinner!
Can I use whole grain pasta for this recipe?
Yes! You can use any kind of your favorite pasta kinds and pasta shapes, like chickpea pasta, brown rice pasta, spinach pasta, quinoa pasta, etc.
Can I make this pasta dish vegan?
Yes. It is very easy to make this recipe vegan, simply replace the goat cheese with vegan goat cheese.
More pasta recipes:
Tiktok Baked Feta Pasta– This baked feta pasta is incredibly delicious and easy to make. This pasta dish went viral in Finland, and because of this recipe, the grocery stores in Finland ran out of feta cheese.
Easy Greek Pasta Salad- This creamy Greek pasta salad is out of this world.
This Greek pasta salad is perfect for any occasion, make with cooked pasta, fresh veggies, olives, and homemade Mediterranean Greek pasta salad dressing.
Spinach Pasta Salad- This Spinach Pasta Salad is made with fresh spinach, feta, red onion, cherry tomatoes, and freshly made pasta combined together with a simple homemade salad dressing makes the perfect refreshing and filling summery pasta salad.
Lasagna Roll-Ups- These lasagna roll-ups are so easy to make, simple prep, and easy to assemble.
These are made with lasagna noodles stuffed with our easy homemade cheese mixture, and our marinara sauce, topped with mozzarella and baked to perfection.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
- ⅓ cup chopped fresh basil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 2 teaspoons chopped fresh oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 (3-ounce) package goat cheese
- 1 (8-ounce) French baguette, cut into 16 slices, toasted
Combine first 8 ingredients in a small bowl, stirring well. Coat cheese evenly with basil mixture, pressing gently to adhere. Cover and refrigerate at least 2 hours. Serve cheese with baguette slices.
Wine note: This menu boasts bright, acidic flavors and fresh herbs in both the Herbed Goat Cheese and the Lemon-Parsley Pesto, so you'll want a high-acid white that won't go flat against these zippy flavors. Try a Vermentino, made from an Italian grape of the same name found in Liguria and Tuscany. Campo al Mare Vermentino 2005 ($17) has melon and peach flavors delicate enough for goat cheese with an herbal, sagelike edge of its own. --Jeffery Lindenmuth
Starter culture is added to the milk to change lactose (milk sugar) into lactic acid and alter the acidity level of the milk. This kick-starts the thickening of the milk into curds. Rennet is then added to further encourage curds to form. If you're making goat cheese at home, you can use a shortcut method without rennet and starter (see recipe below).
For very soft cheese, like fresh goat cheese, the curds might just be wrapped in cheesecloth and hung so moisture drips out of the curds. For most other cheese, the curds are cut using a knife or a tool that resembles a rake. Cutting and pressing the curds further encourages them to expel liquid or whey. Soft cheese is cut into large curds harder cheese is cut into tiny curds so that as much moisture drains out as possible.
Basil bruschetta with goat cheese
Bruschetta, the traditional Italian garlic bread grilled over coals or wood, is a good appetizer for summer entertaining. The grilled surfaces of the bread are rubbed with cut garlic, then drizzled with olive oil and typically served with toppings.
I sometimes like to make a meal of bruschetta. Two of my favorite toppings are herbed goat cheese with roasted red peppers and shrimp salad. The toppings can be prepared a day ahead it’s easy to spread them on the warm bread slices just before you eat.
Combine the cheese, 2 tablespoons of basil, onion and 1 teaspoon of olive oil. Add salt and pepper to taste. (This can be made a day ahead and refrigerated. Serve at room temperature.)
Heat the grill or broiler.
Cut the sides off the pepper in 4 slabs. Place them skin side down on the grill or skin side up beneath the broiler until blackened, about 5 minutes. Wrap in foil. When just cool enough to handle, remove the skins. Cut into 1-inch strips and toss with the remaining teaspoon of olive oil and the vinegar. (This can be made a day ahead and refrigerated. Before using, bring to room temperature.) Toss with the remaining 2 tablespoons of basil.
Spread the goat cheese mixture on the warm bruschetta, dividing evenly. Top with the red peppers.
Baked Tomato, Goat Cheese, and Basil
Use this tomato, basil & goat cheese (chèvre) bake recipe on crackers, crostini, bruschetta, tartines (open face sandwich), or over spaghetti/pasta.
- Author: beckie
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 1 x
- Category: Appetizer
- Method: Oven
- Cuisine: Italian
- Diet: Gluten Free
- Preheat oven to 400F.
- Mix all the ingredient in a bowl or baking dish and bake at 400F uncovered
Don't want to dirty an extra pan? Skip pan frying the garlic and throw straight into the baking dish with the other ingredients.
Keywords: Tomatoes, Pasta, Gluten Free, Vegetarian, Summer, Cheese
- 1 cup plus 1 tablespoon superfine 00 flour
- 1 cup plus 5 teaspoons all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon extra-virgin olive oil
- ¾ teaspoon active dry yeast
In a large bowl, combine flours and 1 teaspoon fine sea salt. In a small bowl, stir together about 1 cup lukewarm water, 1 teaspoon extra virgin olive oil, and the yeast. Pour into flour mixture. Knead with hands until just combined, 2 to 3 minutes, then let rest 15 minutes.
Knead dough about 3 minutes or until smooth. Cut dough into two equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened kitchen towel, and let rest and rise 3 to 4 hours at room temperature. (To make dough ahead, you can refrigerate it 8 to 24 hours.) Makes 1 pound dough.