We prepared this inexpensive chicken liver pâté at the request of a friend. We found that this delightful dish can be prepared quickly from easily obtainable ingredients. This dish takes a product from a humble homestead and transforms it into a exquisite delicacy. With Jacques Pépin’s recipe for Chicken Liver Pâté you can elevate the mundane to a culinary masterpiece.
Hello, my friends! Chef Blondie here.
Here at the SFH Test Kitchen, we found that Jacques Pépin’s recipe for Chicken Liver Pâté is the answer for, not one, but two important questions.
“I raise chickens on my homestead. What tasty dish can I make with all those livers?”
“I’m having guests over for dinner. What flavorful yet inexpensive hors d’oeuvres can I make for them?
Why make chicken liver pâté?
My Test Kitchen staff and I meet frequently to determine what recipes we should test. Often we decide on a dish that might fit our weekly meal plan, or what ingredients are available in the pantry. – In this case, we prepared this inexpensive pâté in answer to a longstanding request made by our friend Nick at the Quièvremont Vineyard & Winery.
One very important factor in our decision was that we were the beneficiaries of a most serendipitous windfall. The chicken livers came to us from our friends, the Howards. They have a homestead and they raise their own chickens. They graciously donated nearly two pounds of homestead chicken livers to the Serendipity Farmhouse Test Kitchen. Those livers were perfect for use in the country-style recipe devised by Jacques Pépin.
What goes into a country-style pâté?
The ingredients for this chicken liver pâté aren’t exotic or expensive. (See the recipe below.) The only unusual ingredient is two teaspoons of your choice of cognac or Scotch whisky. Since Scotch is a type single malt whisky, we decided to use a single malt made by Copper Fox Distillery, right here in Sperryville.
Happy Cooking!!
We prepared this inexpensive pâté at the request of a friend. We found that this delicacy can be prepared quickly from easily obtainable ingredients. For those who raise meat chickens or those who have friends with chickens as we do, this dish is an elegant answer to the question, "What can I do with the chicken livers?"
In this post and the accompanying video, I’m going to walk you through what I’ve learned are the essentials of creating and maintaining a healthy sourdough starter. By the time you finish, you’ll know exactly what you need to do to get your sourdough starter up and running.
Hi, Old Fuzz Face here. Let’s pick up where I left off in my post Sourdough Bread for a Practical Man. – There I made two simple statements: “Give me a good loaf of crusty bread.” – “Okay, if you can’t give me what I want, then I’ll make it myself.”
That’s just what I’ve been doing since April 12th, 2023. – But I couldn’t have made that first loaf of bread without Mrs. Patmore, my sourdough starter.
Sourdough baking has become popular, but people find the whole starter process mysterious and intimidating. Since I’m a practical man I had to break through the mystery, find the simple truth, and build my confidence. – A year ago, I did just that. – I did it by reading, viewing YouTube videos, and lot’s of practical practice.
What’s a Sourdough Starter?
“So, what’s a sourdough starter? – Answering this question is as simple or complex as you want to make it. – But I’m a practical man. I just want to make a good loaf of bread. So, all you really need to know is:
A sourdough starter is a mixture of flour and water that has been fermented by naturally occurring wild yeast and lactic acid bacteria. It serves as a natural leavening agent in bread baking, providing flavor, texture, and rise to the dough.
Creating Your Own Starter
Folks, the bottom line is: There are many ways to get your own sourdough starter. If you’re a practical person like me and you don’t have time to waste, call up one of your friends or go to a health food store to get what you need.
We began making the starter on March 28th. We followed the instructions precisely. By April 11th we had sourdough starter mature enough to make this loaf of bread.
It wasn’t very pretty, to be sure. But that loaf was tasty. – Since that day, Mrs. Patmore has served us faithfully. We have shared her with several friends. She’s a great companion in the kitchen.
Sourdough Starter – Feeding & Maintenance
There are many different regimens that can be used to feed and maintain your sourdough starter. Your requirements concerning the number of loaves per week, additional sourdough recipes, such as muffins, crackers, etc. will determine how much starter you need. For example, I’m a more casual baker and I only need one or two cups of starter per week. So, much of the time I can store my starter (Mrs. Patmore) in the refrigerator.
Here’s the basic five-step feeding and maintenance cycle I use with Mrs. Patmore and my master sourdough bread recipe when I’m baking only one loaf per week:
Step 1: Remove from Refrigerator
On the day when the dough is to be prepared, remove the starter from the refrigerator. (There is usually less than a cup of starter in the container.)
When we get to step 5, you will find out that this starter was fed just before it was stored in the refrigerator. So, once the starter gets to room temperature, it will reactivate and begin to grow in volume.
Step 2: Feed & Allow to Develop
Two or three hours prior to preparing the dough, feed the starter with a quarter cup of flour and about the same amount of filtered water. Now that Mrs. Patmore is warm and fed, she’s really ready to get to work.
Step 3: Use in Bread or Other Recipe
By the time you’re ready to prepare your bread dough, your starter should be full of big bubbles. It should smell milky sweet and slightly sour. Now you have a vibrant starter.
Step 4: Refresh Your Sourdough Starter
Soon after using your starter, refresh the starter. That is feed it as you did earlier in step 3.
Step 5: Store in Refrigerator
Return the starter to the refrigerator and store until your next baking day.
As I said earlier, if you are a more casual sourdough baker like me, you can keep your starter in the fridge. If you do, you should feed it once a week. Then, on the day before you want to bake, give it one or two feedings at room temperature before using it to bake.
Now, watch the video and learn just how easy creating and maintaining a good sourdough starter can be.
Resources
For a really in-depth understanding of sourdough starter read:
Calvert MD, Madden AA, Nichols LM, Haddad NM, Lahne J, Dunn RR, McKenney EA. 2021. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ 9:e11389 https://doi.org/10.7717/peerj.11389
When you prepare it with the help of your children or grandchildren, Pasta Primavera becomes special. This adaptation of a recipe by Jacques Pépin gives you the opportunity to share in making a simple, tasty dish. It teaches the young ones in your life about the joys of fresh, seasonal ingredients. There’s nothing better than watching their faces light up as they savor all the vibrant flavors.
Hello, my Friends. Chef Blondie here. – Spring is here! What could be better than making a dish with a name that literally means Springtime? Today, my Test Kitchen staff and I tried out the versatile pasta dish called Pasta Primavera. Jacques Pépin adapted a recipe made by his friend Ed Giobbi. Jacques so loved the recipe that it appears in at least four of his cookbooks.
Now that our test is complete, we understand why Jacques has devised so many tasty variations of this recipe. – This is a perfect springtime dish. You’re going to love it!
Why This Recipe Works
There is a type cooking freedom and freestyle celebrated in this dish. The ingredient list for this recipe is not set in stone. Rather, it is set in springtime, or whatever season it may be when you choose to make it.
In the four recipe variations we reviewed, there was the simple theme – choose the vegetables you like from what’s fresh in your garden or available in the store.
Of the four recipe Pasta Primavera variations available to the Serendipity Farmhouse Test Kitchen staff, we selected one that Jacques Pépin calls Bow-Tie Pasta in Garden Vegetable Sauce for our test. This recipe appears in A Grandfather's Lessons: In the Kitchen with Shorey. We thought it important to remind folks that cooking with the young ones in your life can be such a great gift.
Give me a good loaf of crusty sourdough bread. Give me good bread I can afford. While you’re at it, give me bread made by someone I know. Give me the whole loaf, not just half.
Okay, if you can’t give me what I want, then I’ll make it myself. And it will be far better and cheaper than what you tried to sell to me. I’ll even mill my own wheat, to make it more nutritious.
Hi! Old Fuzz Face here. – Let’s get right to it.
I’m a practical man. When I encounter problems, I try to find solutions. – As you just saw, finding good crusty bread at an affordable price is a problem. My solution was to make my own.
Thanks to Farmhouse on Boone, The Rose Homestead, and especially Jill Winger at The Prairie Homestead, I now have the know-how to make a good loaf of sourdough bread, – every time. – So, using Jill Winger’s recipe, with my modifications, in my YouTube video I’ll show you how to make Sourdough Bread for a practical man.
Sourdough Bread – Just the Beginning
There are a lot of guys out there like me. They want a good loaf of crusty sourdough bread. You can bet those guys are all practical men. I like to think of them as my ‘companions’ – the ones with whom I share my bread.
That’s why I’ve decided to put together a short series of posts and videos to encourage them to make the bread they’ve always wanted, but could never find in local grocery stores. The series will talk about sourdough starter and how to maintain it. I also intend to provide some background on ancient and modern grains.
Since I will be talking to practical men, I’ll also get into the various types of equipment one can use when making good sourdough bread. – But this discussion won’t be for men only. After all, what I know about making sourdough bread was taught to me by some very capable and enterprising ladies.
Now, read the basic basic recipe and print it out. Then go watch the video and learn just how easy making a good loaf of crusty sourdough bread can be.
This is a simple sourdough bread for the practical man (or woman). It's a basic recipe that can be modified in many ways, allowing for the use of different types of grain. Based on a recipe by Jill Winger at The Prairie Homestead, we at the SFH Test Kitchen have come up with a version that suits the needs and tastes of any practical person who wants a great tasting sourdough bread - every time.
The rich aroma of seared beef and fresh garden herbs fills our small farmhouse kitchen; today, we’re making Jacques Pepin’s “Small Chuck Roast with Red Onion Sauce.” Outside our window, the Redbud tree is showing off its springtime colors and our river is surging happily, filled with recent April showers. Whether inside or outside, I can’t think of a place I would rather be; after all, this is my beloved Serendipity.
Hello, my friends. – For me, Spring is a thoughtful time of year – a time for reflection. Warmer weather tells me that my meal selections should use lower oven settings. It also reminds me that it’s now time to make seasonal selections of herbs from my own garden. And that’s why I chose Jacques Pepin’s rather unusual recipe for chuck roast. It’s a dish that clearly welcomes the transition from Winter to Spring.
Peculiar Technique for a Chuck Roast
I searched high and low for Jacques’s thoughts on the unusual technique he used for cooking the roast beef in this recipe. – I’m still searching.
Pondering the Reasons for this Technique
Although Jacques calls this a roast, that can be misleading. For example, he notes in his recipe that the meat can be grilled instead of being finished in the oven. He doesn’t say whether the meat should be sautéed before it is grilled. I assume he means for it to be either sautéed or braised first and then grilled. My Test Kitchen staff and I will have to try it out.
After preparing this dish twice now, I think the success of this dish depends almost completely on sautéing the meat long enough for the heat to make its way to the center of the chuck roast. When you place it in the oven, which is only set at 170 degrees, you aren’t so much roasting it as you are actually just allowing the meat to finish and rest.
Crowning this Chuck Roast with a Glorious Sauce
In direct contrast to the deceptive simplicity of meat preparation, we found that preparing the sauce was a no-brainer. All you have to do is prep the ingredients and mix them together. – I’m sure this red onion sauce would work well on other types of meat as well.
There is one caution, however. Go easy with the salt. This sauce doesn’t really need the ¼ teaspoon that is specified.
Tips for Success
Here are two tips for success in making this dish:
Even if the weight of the cut of chuck is correct, if the thickness is too great, you will have to increase your time for sautéing the meat.
Go easy on the salt in the red onion sauce.
Final Thoughts from Chef Blondie
This recipe is tricky and deceptively simple. In fact, it proved to be a real challenge for the entire SFH Test Kitchen staff. Nevertheless, the effort was well worth it. This recipe forced us to ponder the mysteries of the peculiar cooking technique Jacques used. – He is a true master of the culinary arts.
So, watch our video, try out this recipe, and, as always, Happy Cooking!
For me, Spring is a thoughtful time of year - a time for reflection. Warmer weather tells me that my meal selections should use lower oven settings. I'm also reminded that it's now time to make seasonal selections of herbs from my own garden. And that's why I chose Jacques Pepin's rather unusual recipe for chuck roast. It's a dish that clearly welcomes the transition from Winter to Spring.
You stored away your bumper crop and now you’re wondering how to use your frozen tomatoes. You’re also wondering what to serve on a chilly day. This is where Chef Blondie and the amazing Jacques Pépin come to your rescue. Tonight the menu will include Jacques’s Velvet Tomato Soup made from your very own frozen tomatoes.
So, read the general instructions below. They will enable you to make any type of tomato soup you like. They will also help you to use frozen tomatoes in any number of other dishes from chili to stew.
The YouTube video and the attached, printable recipe will show you how to make Jacques’s fantastic Velvet Tomato soup à la Jacques Pépin.
And remember: Happy Cooking!!!!
How to use Frozen Tomatoes for Tomato Soup
Frozen tomatoes can be an excellent ingredient for making delicious and flavorful tomato soup. Here’s how you can incorporate them into your soup recipes.
Thawing and Preparation
The first step is to thaw the frozen tomatoes. You can do this by placing them in the refrigerator overnight or running them under warm water for a few minutes until they soften.
Once thawed, the skins should easily slip off. If not, you can make a small slit in the skin and peel it off.
Adding to the Soup
After peeling and removing any blemishes or cores, you can add the thawed tomatoes directly to your soup pot. Chop or crush them if you prefer a smoother texture. Some recipes recommend adding a teaspoon of sugar or a splash of balsamic vinegar to balance the acidity of the tomatoes.
Cooking and Seasoning
When making tomato soup with frozen tomatoes, it’s essential to simmer the soup for a longer time, around 30-40 minutes, to allow the flavors to meld and the tomatoes to break down. This extended cooking time also helps to evaporate any excess liquid released by the thawed tomatoes, resulting in a thicker, more concentrated soup.
You can enhance the flavor of your soup by sautéing aromatics like onions, garlic, and herbs before adding the tomatoes and broth. Adjust the seasoning with salt, pepper, and your preferred herbs and spices.
Blending and Finishing Touches
For a smooth, velvety texture, you can use an immersion blender or a regular blender to purée the soup once it has finished cooking. If using a regular blender, be cautious of hot liquids and work in batches.
Finally, you can add a splash of cream, a dollop of pesto, or garnish with croutons or grated cheese for a delightful finishing touch.
By following these simple steps, you can create a rich, flavorful tomato soup using frozen tomatoes, ensuring that none of their freshness goes to waste. And that’s how to use your frozen tomatoes.
Resources
The recipe used here was adapted from Jacques Pepin’s Velvet Tomato recipe on p. 54 of Jacques Pepin Heart and Soul in the Kitchen. Over his lengthy career, Jacques has used several variations of this recipe.
Other sources used in preparing this post and recipe:
You're wondering how to use your frozen tomatoes. You're also wondering what to serve on a chilly day. This is where Chef Blondie and the amazing Jacques Pepin come to your rescue. Tonight the menu will include Jacques's Velvet Tomato Soup made from your very own frozen tomatoes.
We use a combination of ripe frozen tomatoes, sun-dried tomatoes, and concentrated tomato paste. Of course, fresh ripe tomatoes work just fine.
It is my hope that someday I will know how to make authentic Portuguese linguica sausage. Recently, with the help of four good friends, I made my first faltering attempt using a generic recipe. The results were very good, but not perfect. So, my search for an authentic recipe continues. Come join me on my quest.
Hi! Ol’ Fuzz Face here. – My Dad’s parents came to America from Portugal’s Azores Islands. When they left the island of São Miguel, they had little with them except hope for the future and recipes for the finest breads, stews, and meat dishes.
Today, we’ll talk about one small part of that food tradition – linguica sausage and how it’s made. I’ll also share with you my dad’s recipe for Linguiça and Scrambled Eggs.
A Little Sausage Making Background
There’s no need to go into a lengthy discussion on the sausage making process. In our post Project Sausage, I described how my good friend Tom and I experimented with the rather unusual branch of the culinary arts known as sausage making.
Our most recent sausage making adventure began over a year ago. Tom once again raised the exciting possibility of gathering a group of our brother Knights of Columbus for a day of sausage making and mirth-filled camaraderie. It took a while to organize the event, but finally the date was set – February 29th would be the day.
In the meantime, I consulted with Chef Blondie and the entire staff of the SFH Test Kitchen. We planned for a broad-based endeavor that went far beyond just the making of generic sausage. This event would become the next step on my quest for an authentic recipe for linguica.
The Big Day – How We Made Sausage
The big day finally came. Our Pastor granted our band of five intrepid sausage makers the use of the parish hall. Once again, Tom provided all the necessary equipment (grinder and stuffer). He also procured the pork butt and the hog casings. Our crew operated with military precision. It consisted of the following brave souls:
Tom – the master meat grinder and team leader
John – the mighty meat slicer
Bryant – the powerful vertical sausage stuffer cranker
Dave – the sausage stuffer guide man, the bravest one of all
Yours truly – sausage stuffer repair technician and cleanup man.
No words can describe all that went on that day. But just as it was for Tom and me on our first sausage making adventure, so it was on our second. – It wasn’t a pretty sight (no one ever describes sausage making as that), but, oh my, it was fun!
The Bottom Line – How I Made Portuguese Linguica
Several different recipes were used on sausage making day. So, several shortcuts and compromises had to be employed. There wouldn’t be time for me to follow my recipe precisely as written. So, I couldn’t really expect perfect results. Nevertheless, I hoped to at least get into the ballpark.
So, watch the video to find out how this linguica was made and whether it passed the SFH Test Kitchen official taste test.
Many of you might not have the time or equipment to make your own linguica. That’s okay. Some stores like Harris Teeter carry linguica in their meat departments.
If you’d like to try out my dad’s simple recipe for Linguiça and Scrambled Eggs, go out and by some linguica. You’ll be glad you did.
Portuguese linguica is a flavorful sausage heavily spiced with paprika, chiles, and garlic. It’s a staple in Portuguese cuisine and has variations, but garlic is a must, and it almost always includes both paprika and hot chiles. This is a generic recipe that our Test Kitchen is adapting for Serendipity Farmhouse use. We intend to continue making changes to achieve a truly authentic flavor.
If you’re looking for a special dish to celebrate St. Patrick’s Day, here’s a recipe that is tasty and authentic. It came to our Test Kitchen from an expert chef whose mother made it for her when she was growing up on an Irish farm. So, let’s find out how to make Irish Shepherd’s Pie from Ballyknocken.
BACKGROUND
Hi! Chef Blondie here.
I had the wonderful good fortune to meet Catherine Fulvio in 2009. She is an Irish TV chef, food writer, author, and proprietor of Ballyknocken House and Cookery School. It was at her cookery school that I learned how to make scones. That’s a day I will always treasure.
Catherine was born and raised at Ballyknocken, a working farm. She recalls how, whenever there was need for a tasty comforting dish, her mother always returned to her family Cottage Pie recipe. Catherine says it brings back fond memories of growing up on the farm.”
Shepherd’s or Cottage Pie on St. Patrick’s Day?
Most of us are familiar with the tradition of eating corned beef and cabbage on St. Patrick’s Day. To be sure, it is the most common dish to be served. However, Catherine Fulvio suggested to the audience of NBC’s Today Show that they make her recipe for Cottage Pie instead. So, if an Irish chef can recommend this dish for St. Patrick’s Day, so can we.
If you have Catherine’s Cottage Pie recipe, you’re more than halfway to Irish Shepherd’s Pie. Here’s how Catherine explains it.
“Sometimes we swapped the beef for lamb – to make a yummy Shepherd’s Pie. Some people would argue how traditional Irish is this, but hey, I was reared on it, so it is in my book!”
That, dear friends, is why we at the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen decided to test of Shepherd’s Pie from Ballyknocken.
A Good Friend, A Fantastic Trip, and a Cooking Class
You may be wondering how it was I came to be in Ireland those many years ago. It’s a very long story. So, let me shorten it down to a single word – ‘Nancy’. Yes, meeting Chef Fulvio, staying in the finest hotel in Dublin, and seeing the many beautiful sights of Ireland were all due to my dear friend of almost 40 years, Nancy.
By a virtual lightning strike of pure Serendipity, Nancy received two round-trip, all-expenses-paid, tickets to Dublin. We stayed at the best hotel ever, the five-starShelbourne Hotel. And included in this windfall from heaven, there was a full day of learning and fun at the Ballyknocken House and Cookery School. – Nancy, thank you for asking me to join you. It was the trip of a lifetime!
Here are pictures from that most memorable day at the Ballyknocken Cookery School.
Ballyknocken Cooking School
Ballyknocken Farm
The Kitchen Garden
The farm and the Sheep
The Shepherd
More of the Sheep
Perhaps you want a warm, comforting dish on a cold day. Or maybe you’re looking for a special dish to celebrate St. Patrick’s Day. Here's a recipe that is tasty and authentic. It came to our Test Kitchen from expert Irish chef, Catherine Fulvio. - Let’s try out Catherine's Irish Shepherd’s Pie from Ballyknocken.
For a weary traveler like me, a dish of Calabaza con Pollo proved to be an unexpectedly delicious meal. Now, these many years later, I have the serendipitous opportunity to share the recipe for that meal with you.
Hi! Ol’ Fuzz Face here.
In the 1970’s, Chef Blondie and I resided in San Angelo, Texas. Many years later, we made several extended trips to Houston. However, we never had the chance to sample a popular Mexican dish called Calabaza con Pollo (squash with chicken).
No, it wasn’t until I made a trip to Idaho Falls in 2017 that I was introduced to this dish so popular in Texas! Our close friend Mary, a wonderfully gracious lady, and her equally gracious daughter Carol made this unexpected meal for me. Now, several years later, Carol sent her recipe to us here at the SFH Test Kitchen.
We know that we won’t be able make this dish with all the nuances of technique that made this dish so memorable for me. Nevertheless, we will do our best to follow the recipe closely. Perhaps we will be able to capture some of the essence of what makes this dish so popular in the Lone Star State.
Calabaza con Pollo – A Little Background
Like so many recipes and foods, the origins of calabaza con pollo are uncertain. Early records trace the dish back to the 16th century. Calabaza and calabacita (zucchini) arrived in Mexico in the 1500s. Similar dishes predating the arrival of calabaza may have already existed.
None of that really matters very much. What really matters is that, over time, the dish has become a favorite of many, especially in south Texas.
And that’s where the soon-to-be-world-famous SFH Test Kitchen enters the picture. In this test, Chef Blondie and her able assistants take on the challenge of making this dish just like a Texan would.
Chef Blondie Finally Finds Flavor in Zucchini
By her own admission, Chef Blondie hasn’t ever been very partial to zucchini. She doesn’t like overcooked and mushy vegetables. But as you will see in the following video, she now thinks far more highly of that humble squash. The seasoning and cooking instructions in Carol’s recipe made my sweet spouse a convert.
This is a popular fall and winter dish in South Texas. Our subscriber Carol found the recipe online and adapted it. She realized that it makes a big difference to season the chicken well when cooking. This results in a very rich and flavorful homemade broth. She adjusted the amount of salt added to the spice mixture. The reserved broth will already be seasoned well. Of course, you may add additional salt to taste. The original recipe only calls for 2 Cups of broth, Carol adds at least 4 cups. That gives the dish more of a thick, chunky soup consistency.
There was a reason why my Hubby learned how to make Chèvre goat cheese. That reason was me. Let me tell you the story of how that came to be.
Hi! Chef Blondie here. – You say you like cheese? Go to the store to buy cheese and you get what you get. What you get might be surprisingly delightful or it might not suit your palate at all. For example, buy chèvre (perhaps the least complex type of goat milk cheese), and you might react in the same way I did when my Hubby bought some for me. – It was too sour and too bitter.
The Sense of Taste and Goat Milk Cheese
Taste is a puzzling and unusual sense. You can be sure there is more disagreement about flavor than there is about the visual beauty of a sunset. We can usually agree about what we see and what we feel, but flavor and aroma are perceived more personally. So, even though my true love and I could drink goat milk together, we were divided by store-bought chèvre.
I have a most loving Hubby, and he would never let anything divide us, not even a type of cheese. So, I gave him a present many years ago – a chèvre cheese-making kit. It was a chance I had to take – perhaps homemade goat milk cheese might be better than store-bought.
My friends, the rest is history. My intuition was sound and now homemade chèvre is a regular and lasting part of Serendipity’s Daring Dairy repertoire. In so doing, I found Reality Farm, the perfect place where my Hubby can go to visit the goats and newborn kids he loves so much.
We hope you will come to enjoy making your own chèvre as much as we do.
How to make goat milk cheese – Helpful Hints
Hint 1 – Start with a kit: Knowing nothing about the process myself, I did some quick research and determined that the market was filled with simple, inexpensive cheese making kits. I selected one and it worked just fine. Since then, however, Hubby has become more confident in his own abilities, and now he purchases his own supplies.
If you are using a kit, the cheesecloth and cheese mold will be provided. If not, you may need to make a trip to the store or look online to get those items. Everything else you need should already be in your kitchen.
Hint 2 – Ultra-pasteurized goat milk just won’t work: When it comes to dairy, there is almost always a kitchen controversy. In the case of Julia, Butter & Serendipity Farmhouse, the cause of concern was ultra-pasteurization. Although it seemed to make no difference in making butter, the use of ultra-pasteurized goat milk can adversely affect development of curds for chèvre.
Although we here at Serendipity Farmhouse have direct access to raw goat milk at Reality Farm, you may have to do some online research to find raw goat milk or simple pasteurized goat milk in your area.
There was a reason why my Hubby learned how to make Chèvre goat cheese. That reason was me. The reason he keeps making Chèvre is because it tastes so good. This recipe is just one of many that are out there. We've found that it's the one that works best for us. - Give it a try and let us know what you think.
