Once upon a time I came across a recipe that called for whipped goat cheese. So I took my basket and headed to the grocery store, where I eventually found a small tub of the stuff at three times the cost of regular, ordinary, every-day goat cheese.
When I finally had a minute to spare I sat down and examined the label. The ingredients were goat cheese and water… and a few chemicals. It seemed I’d bought a processed food fortified with who knows what. And I thought: why can’t I make that myself – and leave out the chemicals?
Why indeed. It’s so simple, I didn’t even need a food processor. I got great results with nothing but a spoon and a bowl.
Whipped goat cream
Makes approx 1 1/4 cups or 20 tablespoons
- 1 cup (150 grams) goat cheese, at room temperature (mine comes in a tube)
- 2 tablespoons yogurt from 2% goat’s milk (I make my own… You don’t? OK, use natural Greek-style yogurt instead)
- freshly squeezed juice and finely grated zest from half a lemon (about 2 tablespoons)
- Stevia* to taste (0 calories) or 1 teaspoon honey
- sea salt, to taste
- 1-2 tablespoons hot water, or as needed to achieve desired consistency
- Combine goat cheese, yogurt, sweetener, lemon juice and zest into a bowl.
- Cream them together with a wide spoon until smooth, adding 1-2 tablespoons of hot water, as needed, to get a light creamy consistency. Add more if you like it runnier, as for a dip perhaps.
- Season to taste with a little sea salt.
*This is a great recipe in which to experiment with Stevia, because it sweetens while enhancing the lemon flavor. It works better than sugar.
How to serve goat cream
This works great in the recipe I mentioned off the top, for pear taquitos. I make it often for special occasions, and it is always a success.
Whipped goat cream goes well with fruit and today I enjoyed it with sliced apple.
Use it as a low-sugar icing on cupcakes or tarts. Whipped goat cream adds moistness and tang to any chocolate, lemon, or banana treat.
Thin it out a bit more and use it as a veggie dip for carrots or turnip sticks.
Whipped goat cream works as a spread on crackers. I like it with Triscuits (20 calories each) but if you like bagels or toast, I’m sure it would be delicious there as a spread.
One tablespoon of whipped goat cream has 21 calories. It has equal amounts of fat and protein, about 1.5 grams each.
Whipped goat cream is a low-carb food, only 0.3 grams (if you use stevia to sweeten).
This food is a good source of vitamin A, niacin, riboflavin and iron.
By the way, you can reduce the amount of fat per tablespoon by adding more water. This is how manufacturers make low-fat butter and mayo. Now, you can make them too and save some money. They charge more for products with less fat because of the processing cost.