I have a question about the recipe "Green Khachapuri (Georgian Cheese Bread)" from Erin McDowell. What is a good substitute for goats cheese in this recipe?
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Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)
Any soft, spreadable cheese would work well!
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I'd use either ricotta or mascarpone, mixed with a little yogurt.
You can also try "queso fresco," a Mexican cheese. I also sometimes use feta cheese. I myself dislike goat cheese.
If it's supposed to replace a crumblier goat cheese, I often use feta or cojita. I find those both have a distinctive taste so they can hold their own and add a new flavor component to the dish (as goat cheese is usually meant to do), but without tasting like goat. Queso fresco is also a good substitute for a mild flavor.
Nancy is a trusted home cook.
There are also fetas made from sheep's milk and cow's milk which could replace goat cheese.
Or, use a creamy cheese with some more flavor than just cream cheese or mascarpone.
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