Intro: Jalapeño Feta Cheese Yak Burger
I have milked goats twice a day for the last 7 years, I had to be creative with all the extra milk so i decided to learn to make cheeses, yogurt & cajeta. I believe eating something that comes from the animals that we care for and is then put on the table in so many different products is unique.
knowing what goes into the animals also goes into your food which in my mind makes for a better understanding about the food we eat, "happy food" as i call it. We produce most of the food we eat here :) I want to share that growing, raising and processing your own food is very rewarding. Lets all eat happy food.
Jalapeno feta cheese
1 gallon fresh goat milk 1/2 tsp liquid rennet 1 cup chopped jalapenos
1/4 cup cultured buttermilk or buttermilk 1/8 teaspoon lipase powder (type k) (fresh or jar)
1/2 cup cool water non-iodized course salt (i use kosher)
Warm the milk to 86f. Add the 1/4 cup buttermilk stir well. dissolve lipase enzyme powder to 1/4 cup cool water. Stir to dissolve and add to milk: stir and let set to ripen for 1 hour.
Stir 1/2 teaspoon liquid rennet into 1/4 cup cool water and gently stir into milk for 1 minute. Allow the milk to coagulate for 40 minutes. Cut the curds into 1 inch cubes; let rest for 5-10 minutes.
stir gently for 20 minutes keeping the temperature of the curds at 86f, this can be achieved by setting the pan in the sink with hot water.
pour curds in a cheese cloth lined colander, gently stir in the jalapenos and let drain for 8-12 hours, the cheese should be very firm. Gently cut into quarters and put feta on separate plates.sprinkle salt on both sides of the cheese chunks, Keep the cheese covered during this process. Drain off the excess liquid that seeps from the cheese as needed. This will toughen the cheese.
The cheese becomes very strong smelling, this is the lipase powder doing its job. Keep the cheese at room temperature for 2 days. Sprinkle the cheese daily with more salt.
cube and store in a jar of either extra virgin olive oil, canola or combo. The olive oil will solidify on its own.
1 lb yak burger 1/4 tsp liquid smoke
1 tbls spoon garlic salt & pepper to tase
1/4 cup chopped onion
1/4 cup chopped jalapenos
Make patties, broil the burger, top with jalapeno cheese serve with veggies on the side or on a bun with all your fave toppings.