Re: Keg 3 Cheese Butter Recipe
Julia Heaslet
I love using blue cheese in a variety of ways, including just nibbling on it or featuring it as part of a cheese board for entertaining. Blue cheese is also amazing in cream sauces, with pasta dishes, on pizza, salads and about a thousand other ways. Oh, and lets not forget using it for dunking bread sticks and pretzels!
Another thing we love about this compound butter is that it pairs with just about anything. We recommend having our Zesty Lemon and Dill Havarti Butter with steamed veggies, mashed potatoes, fresh pasta, or just spread onto a flaky biscuit. Take it to a holiday potluck and watch your friends swoon!
Ready to dive into making a hard cheese with rennet? This Butter Cheese recipe (sometimes called Butterkase) is a great place to start! Butter cheese is a washed-curd, pressed cheese that uses rennet to coagulate the curds. It is a semi-firm cheese with a smooth supple paste with a sweet, mild flavor.
You would use rennet coagulation for any cheese where you did not want the bacteria to convert all of the lactose into lactic acid (Lactic Acid Coagulation). That method creates a distinct, tangy flavor which is delicious in many cheeses, but not always desired. I imagine not too many folks would like the flavor of cream cheese smeared on their hamburger, right?
Likewise, you cannot use a direct acid to coagulate hard cheeses because the high temperatures needed for the acid to coagulate the cheese would kill off the cultures we are using to steer the flavor.
Mesophilic Cultures are used for lower temperature cheese (under 90 F.) Any temperature higher and the cultures will start to die. Thermophilic Cultures are used for higher temperature cheeses and start to die over 128F.
Like probiotics, there are different strains of good bacteria in these cultures. They influence flavor, texture, gas production in a cheese. While you can experiment with different mesophilic cultures in recipes that call for mesophilic culture or different thermophilic cultures in recipes that call for thermophilic culture, you must note that your final results will vary.
Because this is a semi-firm cheese we want to release some whey from the curds but not as much for harder cheeses like swiss or cheddar. You release whey from the curds by warming (cooking) and stirring them. Contrary to popular belief, whey is not actually released during the pressing stage, it must be done in the pot.
Quinn and her family have been homesteading in Ohio for over 17 years, many of which she spent sharing their experiences and encouraging other homesteaders at Reformation Acres until 2018. Besides raising their main crop of 8 children, Quill Haven Farm revolves around the Queen of the Homestead, the family milk cow. In addition to cheesemaking and other home dairy, the cow also provides skim milk to fatten a few hogs every year, raise up a beef calf, supplement the feed for their flock of laying hens & broilers, and beautiful compost for their 14,000 square feet of organic gardens. You can find her writing these days on her Substack-
Ultimately, it depends on your milk (some milk has a higher cheese yield), but I expect to get about one less pound of cheese than the number of gallons of milk I use. So 6 gallons of milk in the pot gives me a little over 5 pounds of cheese.
By the time the fries are done cooking, the rest of the salad should be pretty much prepped and ready to serve. Toss the greens, tomatoes, and avocado with the dressing. Add the fries and steak. Top with additional blue cheese.
Cream Cheese Swirled Cinnamon Pumpkin Butter Bread. Better than you could get at any coffee shop, this bread melts in your mouth. Doughy pumpkin bread made with pumpkin butter, sweetened with maple syrup, swirled with cream cheese, topped with sweet cinnamon sugar, and served warm. Best enjoyed warm, right out of the oven with a generous smear of salted honey butter. Perfect for all of the autumn weekends ahead!
Of course, I wanted this bread to be a little more special than all the others out there. So I used spiced pumpkin butter, not just pumpkin purèe. This IS KEY. Pumpkin butter is more reduced down than pumpkin purèe and contains less moisture.
The only thing I occasionally do differently is baste with butter from the pan until cooked. I mean, basting with butter is the most delicious thing you can do, but it also requires standing over the hot pan for a few minutes and if you have little kids around, I can assure you this is easier! And just as delish.
Obviously, this is a dream. Remember years and years ago when I made these blue cheese biscuits with red wine butter? Well I almost made pinot noir butter here again but changed it at the last minute. Blue cheese on filet is just such a classic flavor combo. One that is so, so good.
One the side of this filet, I did a quick roast of my cacio e pepe brussels. This recipe is SO good. Such an easy way to prepare brussels sprouts and makes for a wonderful side dish that everyone loves. When we have this for dinner, I often keep it to a side like the brussels or my parmesan roasted broccoli. The steak is already so filling and decadent, that having a roasted vegetable side dish is the way to go.
Goat Cheese Butter Print Recipe type: Sauce Author: Nicole Serves: Makes 10 ounces. Ingredients 6 ounces goat cheese, softened 4 ounces European-style butter, softened 2 tablespoons chives, finely snipped Coarse sea salt Instructions Place goat cheese, butter and chives in a bowl. Mash with a fork until well combined. Season to taste with sea salt (amount will depend on how salty the butter is). Cover bowl and refrigerate until ready to use. Bring to room temperature for 30 minutes prior to serving. Notes * Serve with Rosemary Corn Muffins.
* Use high quality goat cheese and European-style butter.
* Keeps, refrigerated, a week in the refrigerator. Wordpress Recipe Plugin by EasyRecipe 3.2.2124
I can still taste the fat from the meat, just the right proportion, still taste the butter melting into the soft blue cheese and down around the burger, the spiciness and smokiness of the serrano peppers, the extra pop of flavor from the seared jalapeno pepper slices, the gooey-melty pepperjack cheese.
What happens is the soft butter and cheese combination begins to melt down a bit around the hot burger patty, filling in all those nooks and crannies, and when you take a bite, the butter-cheese mixture mingles with the fat from the beef and... dude, seriously!
WOW !!! Had these burgers tonite, what flavor!!!
You may have ruined me for any other burger ,from now on.
Unless of course you come up with another recipe. I'm gonna freeze the rest of this butter and use it on steaks as well.
Thanks again for a great recipe!
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Some of you may recall that I vacationed with my children in Charleston, South Carolina over spring break. It was an overdue trip to see my parents' new home, visit with their friends, and get lost in all that the city of Charleston has to offer. One of those offerings is the restaurant/foodie scene. From a fine dining establishment like Husk to a low country seafood shack like the SeeWee Cafe, there is something for everyone.
Years ago, my Aunt gave me a copy of Magnolias (another popular Charleston restaurant) cookbook, which I have used (coconut cream pie anyone?) and loved. So naturally, it was on my to-do list. Mom and Dad graciously went ahead and made reservations for lunch. And a lovely lunch it was, starting with a warm and crusty loaf of sourdough with a side of cream cheese butter. What?? Why have I never thought about a cream cheese/butter combo? Creamy butter and tangy cream cheese seasoned with fresh lemon juice and a little parsley spread on warm sourdough is a simple and heavenly nosh. It was definitely something that had to be recreated for my own kitchen.
Luckily my mother had all the ingredients on hand for me to experiment and whip up a batch. Adjustment here, taste there, and a bit more salt... bingo! It works well slathered on a tea sandwich, enjoyed with lox and bagels, or simply schmeared on warm bread. This is bread and butter on a whole new level.Printable Recipe
Magnolia's Cream Cheese Buttermakes about 1 cup
4 ounces (1/2 cup) unsalted butter, at room temperature4 ounces (1/2 cup) cream cheese, at room temperature1 teaspoon freshly squeezed lemon juice1 Tablespoon minced fresh flat-leaf parsley1/2 teaspoon kosher salt
In a medium bowl, combine all the ingredients and mix with a wooden spoon or spatula until thoroughly blended. Cover and refrigerate for at least several hours, preferably overnight. Bring to room temperature before serving. Enjoy!
Source: The Galley Gourmet
This is a solitary treat for me! As in our house no one else like goats cheese!!! After I made this log, I passed it to Mr 9's teacher. Hopefully her and her husband enjoy the deliciously rich butter, that works with steak, chicken, potatoes, or roasted pumpkin! Actually it works spread on toast....Yes I am speaking from experience this time. #Sorrynotsorry ?
Hi,
I would keep this wrapped in the refrigerator for at least a week.
It really depends on your goats cheese. If it had a long date on it when you used it, the butter will keep for longer, but if it was towards the end of it's shelf life then the butter won't keep as long.
Hope that helps
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A bonus is that this recipe helps your blue cheese last longer. If I ever find myself with too much blue cheese, I like to whip it together with some butter and freeze it into sections, so I always have some on hand.
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