Episode 4 : Goat Milking
Bob has faced a lot of competitors in his day, but he is about to meet his match – a mean-tempered 150lb nanny goat. Bob must take on this milking dairy goat at the Goat Milking Competition in Pennsylvania – America’s mecca for goat and sheep. To train for the big event, Bob works on a Paradise Gardens and Farm in Reynoldsville, PA, where he learns the proper technique of milking a goat. With his freshly pumped spoils, he’ll learn how to make products made with goat’s milk such as unpasteurized milk and goat cheese. Then it’s time for the contest where Bob must chase down his chosen goat, roll up his sleeves and get the most milk in a bucket in a timed event. Will Bob succeed? Or be udderly defeated?
Recipes:
Peruvian Queso Fresco (Fresh Cheese)
courtesy of Lucinda Hart-Gonzalez, Paradise Gardens and Farm LLC
This is probably the easiest home cheese you can make. A simple cheese for sandwiches, breakfast, snacks, or for cooking.
Ingredients:
1 gallon milk (3 3/4 liters) (goat or cow milk)
1 T lemon juice (or half a lemon)
Method:
Estimated Prep Time: 4 hours
Heat milk to 100ºF (38ºC) and remove from heat
Stir lemon juice into the milk and let sit for 30 minutes
Spread a large handkerchief, napkin or dishtowel-sized piece of muslin or other undyed cloth over a colander over the sink or a large pot.
Gently pour the curds and whey into the cloth-lined colander.
Pick up the corners, tie them and hang the cheese where it can keep draining (from a cupboard door over a pot, over a sink, etc.). Drain for three hours.
Store refrigerated. Add salt, herbs, or even honey to taste. Experiment!
Goat Milk Yogurt
Courtesy of Peggy Gilbert at Gilbert Hill Farm, DuBois, Pennsylvania
Ingredients:
2 quarts goat milk
2 tablespoons cultured yogurt
(optional) 1 cup powdered milk
Dilute 1-drop rennet into 4 tablespoons cool water; use 1 tbs.
Method:
1. Slowly warm milk (and powdered milk if desired) to 115 degrees over direct heat.
2. Mix 2 tablespoons cultured yogurt with a bit of the warm milk and then return to the pot, stirring well. Add 1 tablespoon of diluted rennet, stirring gently.
3. Fill sterilized, warmed jars and top with sterilized lids. Place jars in a large kettle and add warm water up to the necks of the jars.
4. Place kettle into a warm (115º) oven, undisturbed, for 6 to 8 hours. After incubation, keep yogurt refrigerated.
Yogurt will keep for approximately 2 weeks.
Goat Cheese Stuffed Zucchini Blossoms with Tri-Force Pesto
Courtesy of Chef Jon Nagy at the Coventry Inn
Makes 4 Servings (12 blossoms)
Ingredients:
12 Young Zucchini (about 2-3 inches long) freshly picked with blossoms still attached
5 Cups Vegetable Oil
3 Tbsp Sea Salt
Zucchini Blossom Filling
2 Cups Paradise Gardens Chevre Goats Milk Cheese
1 Cup Mascarpone cheese
1/2 Cup Cream Cheese
1/2 Cup Chopped Herbs (Equal parts chives, parsley, oregano)
1 Tsp Fresh squeezed Lemon Juice
To Taste Kosher Salt & Fresh Cracked Black Pepper
To Mix:
Combine all ingredients in a medium sized mixing bowl or kitchen aid bowl. Mix all ingredients together until evenly distributed. Move cheese mixture to a piping bag with a small to medium sized tip. This will be your tool to fill the zucchini blossoms. Pipe 2 Tbsp of Paradise Gardens Goat Cheese mixture into each blossom. Be sure to gingerly twist the lips of the blossom to seal the cheese. Refrigerate until ready to use.
Tri-Force Pesto
1 Cup Fresh Sweet Basil
1 Cup Fresh Tai Basil
1 Cup Fresh Lemon Basil
1 Cup Freshly Grated Parmesan Cheese
2 Cups Extra Virgin olive oil
1 Tsp Fresh Lemon Juice
To Taste Salt and Pepper
To Mix:
Place herbs into a blender with lemon juice. Add extra virgin olive oil slowly until all is used. Then add freshly grated Parmesan, kosher salt, and fresh cracked black pepper. Note: you may need to stop and scrape down the walls of the blender once or twice when adding ingredients. Just be sure to wait until the blender stops completely to scrape the sides. Pour into a small bowl and reserve in refrigerator until ready to use.
Soda Batter:
2 Cups All Purpose Flour
1 Cup Corn Starch
2 Cups Chilled Club Soda
1 Farm Fresh Egg Yolk
1 Tbsp Kosher Salt
2 Tsp Freshly Ground Black Pepper
To Mix:
Add all dry ingredients to a mixing bowl and stir until combined. Add egg yolk then whisk into dry mixture. Slowly add the chilled club soda to the dry ingredients while mixing. (Creating a nest with a damp towel or rag will help to hold the bowl in place. This way you can have a hand to pour, and to whisk.) For a thicker coating add less soda water. For a thinner add more. Refrigerate until 10 minutes. Whisk again just before using.
Deep Frying:
Preheat vegetable oil to 350 deg using a deep fryer or small to medium sized pot. Submerge the stuffed zucchini blossoms in the soda batter. Hold part of the blossom against the side of the bowl as to run off some excess batter. Place half of the battered blossom into the hot oil and move back and forth very slowly for 10 seconds. (This is ensure that your blossom will not stick to the bottom of the pan or basket.) Release after 10 seconds and let cook for 20 seconds. Turn the blossom over and allow to cook another 20 seconds. Remove from oil and place onto draining rack. Immediately season with sea salt.
To Serve:
Place Tri-Force Basil Pesto onto a plate and lay 3 crispy zucchini blossom on top. Garnish with thai basil blossoms or edible flowers. Serve immediately. Indulge !! 