How to make hard cheese from goat's milk. Homemade goat cheese production

17.10.2019

The more we learn about modern ways cooking and food storage conditions, the stronger the desire to remember long-forgotten home recipes and apply them in practice.

You can be completely confident in the quality of a self-prepared product, especially if it is goat cheese.

It got its name due to the fact that it is not prepared from cow's milk, like most dairy products, but from goat.

How to make cheese from goat milk: product benefits

Useful properties goat cheese products are vast and varied. Unlike cow's milk, goat's milk is well absorbed in the body and does not cause an allergy response. Homemade goat cheese has such useful substances and microelements as:

Calcium;

Vitamins B and D.

The advantage of cheese is its low calorie content. It has low cholesterol content. Therefore, it is ideal for people who want to get rid of excess weight. The antioxidants included in the composition help the body resist infectious pathogens and carcinogens. Cheese product from goat milk It has a characteristic taste with pungency and a pure white color. It is ideal with white wines and as a snack with beer.

Advantages of goat cheese over cow cheese:

The set of microelements and beneficial substances of goat cheese is easier and faster to digest;

The large amount of calcium in the composition makes the product useful for people with joint diseases;

The absence of allergic reactions makes cheese a unique product that can be consumed even by people allergic to lactose.

To make goat cheese at home, you do not need a lot of time, effort and money. You just need to find fresh goat milk to create dietary product, the rest of the ingredients will be minimal. But it all depends on the type of cheese you want.

Recipe for hard varieties: how to make cheese from goat's milk

To make hard cheese from goat milk, you will need the following set of products:

Directly goat milk itself in the amount of 3 liters;

Homemade or store-bought cottage cheese - 1 kilogram;

One chicken egg;

1 teaspoon of soda;

A small pinch of salt;

And half a glass vegetable oil.

Cooking steps:

1. First you need to pour the goat's milk into a saucepan and bring the liquid to a boil. Add all the prepared cottage cheese to the boiling milk and, stirring thoroughly, cook over high heat for another 20 minutes.

2. After the time has passed, transfer the curd and milk mass into a colander and wait until it is completely separated from the liquid. Then you need to transfer the raw materials to another container, for example, a bowl.

3. Add all other ingredients to the milk and curd raw materials. The mass must be thoroughly kneaded and placed in a bowl to simmer in a water bath for about 10 minutes. You need to detect them after the water boils.

4. Hard cheese is almost ready. All that remains is to remove the raw materials from the water bath and transfer them to the prepared plastic bottle, whose neck has been cut off in advance. The cheese must be compacted tightly into the bottle. Then we put the filled bottle in the refrigerator so that the cheese has time to cool completely. It is better to store the cheese in the same bottle in the freezer; this will not affect its quality, and the taste will remain the same.

Soft and processed types: how to make cheese from goat milk

The following recipe will help you make soft cheese from goat milk. It will require the following components:

The main ingredient is goat milk in the amount of 2 liters;

400 gram package of sour cream, you can also take a homemade product;

6 pieces chicken eggs;

2 regular tablespoons of salt, pour them without a slide.

How to make soft cheese:

Step 1. Boil milk with salt.

Step 2. At the same time, beat 6 eggs and mix them with sour cream.

Step 3. When the milk finally boils, pour the whipped sour cream and egg mixture into it and wait for the new mixture to boil. The result should be the separation of whey from the mixture.

Step 4. Pour our mixture into a colander; it is better to do this through gauze folded several times. Excess liquid should drain from it.

Step 5. When the whey has completely drained, wrap the future cheese in gauze and place it under a press. It can be created by placing cheese between two plates or boards, on top of which a weight of no more than 1 kg of weight is placed.

Step 6. In such conditions, the cheese should lie for about 5 hours, and then in the same gauze it must be transferred to a bowl and placed in the refrigerator for several hours to cool. The product is ready.

To cook processed cheese, we will need a ready-made product based on goat milk - this is cottage cheese. In total we will need:

Half a kilogram of goat curd;

Butter (a couple of tablespoons);

A teaspoon of baking soda and a pinch of salt.

Preparation:

First you will need to melt the butter in a stainless steel pan. Squeeze the cottage cheese thoroughly, add salt and soda to it and also place it in the same pan. The mass being cooked over the fire must be constantly stirred so that it does not burn. The cottage cheese will begin to melt and acquire a consistency similar to processed cheese. At this point, you will need to transfer the product into a mold so that it hardens there. At this final stage, you can give the future processed cheese a characteristic flavor, for example, by adding herbs or a certain seasoning.

Cooking delicious feta cheese, or how to make cheese from goat's milk

The cheese, beloved by many, can be made not only from cow’s milk, but also from goat’s milk. His recipe is quite simple. If you come across goat's milk, you can easily find the rest of the ingredients on your farm. So, we will need:

6 liters of goat milk;

200 grams of 6% vinegar;

A little salt.

Let's start cooking:

1. It is imperative to start creating feta cheese by straining the milk through cheesecloth to avoid getting animal hair into the finished product. In principle, this rule applies to the preparation of any other types of homemade cheeses.

2. Put the milk on the fire and wait for it to boil, stirring slowly. Add salt and vinegar to the boiling liquid.

3. The result should be the consistency of whey, on the surface of which small pieces of cheese will form.

4. Using a slotted spoon, catch them and place them on a plate with gauze.

5. The cheese will need to be squeezed out well.

6. All that remains is to place the product under the press and leave it in a cool place to cool completely. When this happens, it means the product is ready for use.

You can prepare absolutely any amount of cheese in this recipe. The estimated calculation of vinegar is 100 grams for every 3 liters of goat milk.

How to make goat's milk cheese extraordinarily tender

Cheese with the most delicate taste, which will not leave even the most picky gourmets indifferent, is prepared quite simply. For it you will need the following set of products:

Fresh goat milk in a volume of 2 liters;

Two full tablespoons of cottage cheese and sour cream, you can take both homemade and store-bought products;

Salt in the amount of one teaspoon;

Vinegar. One spoon of this substance will be useful if the milk does not curdle well.

Let's start preparing soft cheese:

1. Put the milk on the fire and heat it to 50 °C.

2. Grind the cottage cheese with milk and add this mass to the heated liquid.

3. Salt the solution and bring to a boil.

4. Reduce the heat to low and add the prepared sour cream to the milk.

5. Next you have to keep an eye on the mixture, constantly stirring it until the milk begins to thicken. This should happen within a maximum of 15 minutes. If this does not happen, then it is time to add vinegar.

6. The resulting curd should be transferred to gauze stretched over a sieve.

7. Leave our mass lying in this position, cover it on top with a napkin, preferably made of fabric, pressing it with a small weight on top. Its weight should not exceed 300 grams.

8. After an hour, you will receive the most delicate goat cheese, which can be served.

More information about goat milk

The benefits of goat milk are enormous. Experts highlight it as a unique remedy traditional medicine. It helps cope with the following diseases:

Bronchitis;

Cold;

Sexual weakness;

Atherosclerosis;

Hypertension;

Liver diseases;

Cystitis.

Goat milk is not only a hypoallergenic product, but also can treat allergies. Therefore, it is not surprising that milk is used to produce such a healthy and versatile product as goat cheese.

The more we learn about modern cooking methods and food storage conditions, the stronger the desire to remember long-forgotten home recipes and put them into practice.

You can be completely confident in the quality of a self-prepared product, especially if it is goat cheese.

It got its name due to the fact that it is prepared not from cow’s milk, like most dairy products, but from goat’s milk.

How to make cheese from goat milk: product benefits

The beneficial properties of goat cheese are extensive and varied. Unlike cow's milk, goat's milk is well absorbed in the body and does not cause an allergy response. Homemade goat cheese has such useful substances and microelements as:

Calcium;

Vitamins B and D.

The advantage of cheese is its low calorie content. It has low cholesterol content. Therefore, it is ideal for people who want to lose excess weight. The antioxidants included in the composition help the body resist infectious pathogens and carcinogens. The goat's milk cheese product has a characteristic pungent flavor and a pure white color. It is ideal with white wines and as a snack with beer.

Advantages of goat cheese over cow cheese:

The set of microelements and beneficial substances of goat cheese is easier and faster to digest;

The large amount of calcium in the composition makes the product useful for people with joint diseases;

The absence of allergic reactions makes cheese a unique product that can be consumed even by people allergic to lactose.

To make goat cheese at home, you do not need a lot of time, effort and money. You just need to find fresh goat milk to create a dietary product; the rest of the ingredients will be minimal. But it all depends on the type of cheese you want.

Recipe for hard varieties: how to make cheese from goat's milk

To make hard cheese from goat milk, you will need the following set of products:

Directly goat milk itself in the amount of 3 liters;

Homemade or store-bought cottage cheese - 1 kilogram;

One chicken egg;

1 teaspoon of soda;

A small pinch of salt;

And half a glass of vegetable oil.

Cooking steps:

4. Hard cheese is almost ready. All that remains is to remove the raw materials from the water bath and transfer them to a prepared plastic bottle, the neck of which has been cut off in advance. The cheese must be compacted tightly into the bottle. Then we put the filled bottle in the refrigerator so that the cheese has time to cool completely. It is better to store the cheese in the same bottle in the freezer; this will not affect its quality, and the taste will remain the same.

Soft and processed types: how to make cheese from goat milk

The following recipe will help you make soft cheese from goat milk. It will require the following components:

The main ingredient is goat milk in the amount of 2 liters;

400 gram package of sour cream, you can also take a homemade product;

6 pieces of chicken eggs;

2 regular tablespoons of salt, pour them without a slide.

How to make soft cheese:

Step 1. Boil milk with salt.

Step 2. At the same time, beat 6 eggs and mix them with sour cream.

Step 3. When the milk finally boils, pour the whipped sour cream and egg mixture into it and wait for the new mixture to boil. The result should be the separation of whey from the mixture.

Step 4. Pour our mixture into a colander; it is better to do this through gauze folded several times. Excess liquid should drain from it.

To make processed cheese, we need a ready-made product based on goat's milk - this is cottage cheese. In total we will need:

Half a kilogram of goat curd;

Butter (a couple of tablespoons);

A teaspoon of baking soda and a pinch of salt.

Preparation:

Cooking delicious feta cheese, or how to make cheese from goat's milk

6 liters of goat milk;

200 grams of 6% vinegar;

A little salt.

Let's start cooking:

2. Put the milk on the fire and wait for it to boil, stirring slowly. Add salt and vinegar to the boiling liquid.

3. The result should be the consistency of whey, on the surface of which small pieces of cheese will form.

4. Using a slotted spoon, catch them and place them on a plate with gauze.

5. The cheese will need to be squeezed out well.

6. All that remains is to place the product under the press and leave it in a cool place to cool completely. When this happens, it means the product is ready for use.

You can prepare absolutely any amount of cheese in this recipe. The estimated calculation of vinegar is 100 grams for every 3 liters of goat milk.

How to make goat's milk cheese extraordinarily tender

Cheese with the most delicate taste, which will not leave even the most picky gourmets indifferent, is prepared quite simply. For it you will need the following set of products:

Fresh goat milk in a volume of 2 liters;

Two full tablespoons of cottage cheese and sour cream, you can take both homemade and store-bought products;

Salt in the amount of one teaspoon;

Vinegar. One spoon of this substance will be useful if the milk does not curdle well.

Let's start preparing soft cheese:

1. Put the milk on the fire and heat it to 50 °C.

2. Grind the cottage cheese with milk and add this mass to the heated liquid.

3. Salt the solution and bring to a boil.

4. Reduce the heat to low and add the prepared sour cream to the milk.

6. The resulting curd should be transferred to gauze stretched over a sieve.

7. Leave our mass lying in this position, cover it on top with a napkin, preferably made of fabric, pressing it with a small weight on top. Its weight should not exceed 300 grams.

8. After an hour, you will receive the most delicate goat cheese, which can be served.

More information about goat milk

The benefits of goat milk are enormous. Experts distinguish it as a unique traditional medicine. It helps cope with the following diseases:

Bronchitis;

Cold;

Sexual weakness;

Atherosclerosis;

Hypertension;

Liver diseases;

Cystitis.

Goat milk is not only a hypoallergenic product, but also can treat allergies. Therefore, it is not surprising that milk is used to produce such a healthy and versatile product as goat cheese.

Sep-2-2017

What is goat cheese?

Goat cheese is a fermented milk product made from natural milk goats. Its hard, soft and curd varieties are known. Plus options with mold. Most often the product is found in a soft creamy form. Distinctive feature goat's milk cheese - white(since it does not contain beta-carotene). Other shades indicate the use of dyes in production.

Properly made cheese has a pleasant taste with some spice.

Of particular importance in the composition of this cheese are substances such as riboflavin, pantothenic acid, pyridoxine, folic acid, cyanocobalamin - B vitamins. It is also important to mention retinol and niacin, which are the basis for the formation of vitamins A and PP in the body.

The total calorie content of the product per 100 grams is about 290 units. It contains a minimum of carbohydrates, about 22 grams of protein and fat. In terms of its nutritional composition, goat cheese is a dietary product that is well suited for both adults and adults. baby food. In addition, it is good to use during periods of increased physical activity.

Benefits of goat cheese:

All types of goat cheese are rich in nutrients. It contains especially a lot of calcium, which is necessary for health, strength of bone tissue, teeth, hair, and nails. In addition, a sufficient intake of calcium in the body significantly reduces the likelihood of developing cancer of the colon and mammary glands. This is also facilitated by probiotics, also contained in goat cheese. They reduce the risk of cancer, improve the condition of the gastrointestinal tract, promote complete digestion of food and, of course, improve the condition of the immune system.

Regular consumption of 2-3 pieces of this product reduces the possibility of migraines, helps normalize blood pressure, and has a beneficial effect on the functioning of the entire nervous system.

Regular consumption activates metabolic processes, which prevents the body from accumulating fat. Therefore, despite its calorie content, you can safely include cheese in your menu without fear of gaining weight. Of course, you shouldn’t eat kilograms of it. Just 50 - 100 g is enough for the whole day.

It should be noted that cheese contains a minimum of cholesterol and sodium. Therefore, it can be used for diabetes and heart disease. The product is almost completely absorbed, saturating the body with healthy saturated fats.

According to experts, regular use does not large quantity This product helps to improve the health of the genitourinary system. There is also evidence that eating cheese reduces pain during menstruation.

This product is very important for people who, due to intolerance to cow's milk, cannot consume cheeses made from it. Goat's milk cheese contains lactoglobulins, is considered hypoallergenic, and therefore can be included in your diet.

How to make goat cheese at home?

Ingredients:

5 l goat milk

1½-2 tablets of acidin-pepsin per 1 liter of milk (Brynza recipe)

Salt - to taste (from 1 teaspoon to 1 tablespoon per 1 liter of milk)

If you want to make cheese from pasteurized milk, boil it and cool it to a temperature of 36–38 °C. Heat fresh milk to this temperature. Pour acidin-pepsin starter into the prepared milk, diluted in a third of a glass of milk at room temperature. If you have an electric stove, be sure to move the pan away from the burner so that the milk does not heat up and the enzymes do not cook. Cover the pan with a lid.

After 30 minutes - 1 hour, a dense clot should form, but sometimes you need to wait about 2 hours: the time depends on the amount of starter. Determine the readiness of the clot using a knife blade: if after immersion in the pan the blade comes out clean, the clot is ready, that is, the starter particles are compressed and do not stick to the blade.

If you get a mass similar to yogurt, cover the pan again with a lid and leave for another 30 minutes. Such a mass could have resulted from an insufficient amount of acidin-pepsin. If after an additional 30 minutes the mass does not reach the desired consistency, slightly heat the pan, stirring the mass thoroughly, and place it in a fine sieve. After draining the whey, you will have a young cheese that tastes good, but perhaps a little dry.

If the clot has matured in 30 minutes or 1 hour, then a little greenish liquid should separate on the sides of the clot. Cut the curd into squares lengthwise and crosswise and leave them in the whey for 10 minutes. You can mix the cheese mass later: the curd will no longer absorb moisture, but will only release it anywhere in the cut.

Transfer the mixture into small sieves lined with cotton cloth, add salt (do not add salt in the pan!), mix and compact. Tie the ends of the fabric and place the mass under the weight. Periodically cut the mixture into cubes and stir so that the whey drains faster.

If, due to the strong pressure of the load in the center of the clot, bulges form on its sides, cut them off 2-3 times and place them in the vacated holes to level the surface. The next day you will have young cheese like Adyghe cheese. Place it in a storage pan, cover and place in the refrigerator.

How to make soft goat cheese Gaiskasli:

10–15 l goat milk

1–2 tablets abomin (Homemade Feta Cheese Recipe)

Salt - to taste

Dissolve abomin tablets in half a glass cold water and add to fresh milk. Let stand for 40 minutes until the milk has curdled, then stir thoroughly and pour into high shape with holes in the bottom and sides and let the whey drain, salting the mixture on top. After 2 days, remove the mixture from the mold and, turning it over, salt the other side. This cheese matures for 3 weeks in the refrigerator.

How to make Crotten goat cheese:

Crottin de Chavignolles is a soft goat cheese, it is a small round piece with a diameter of 4–5 cm, a height of 3–4 cm and a weight of 60–130 g. The crust can be covered with white or blue mold. The cheese has a pleasant taste with a slight sourness and a slightly nutty flavor.

"Crottin" means "horse manure" in French. The cheese justifies such an unappetizing name only externally, and then only after aging for 4 months, when it dries out to small gray heads.

Cheese production usually begins in March, when the goats are taken out to pasture. Young spring cheese is very delicate and has a light, unobtrusive taste. In autumn, a sharper cheese is produced with the characteristic aroma of goat's milk.

Some fans prefer to age cheese made in the spring until fall. The result is a tangy cheese that is covered with a hard rind and hardened inside. Several versions of this cheese are produced in France.

Crotten is served at the end of lunch with fruit and bread, or grilled on lettuce.

Ingredients:

4 liters of goat's milk, ¼ tsp. mesophilic starter, ⅛ tsp. liquid rennet, ⅛ tsp. calcium chloride, 1/32 tsp. mold Geotrichum candidum, 2 tsp. salt

Lay out a drainage system of mats so that liquid can pass through them unhindered, and place crotten molds (10 pcs.) on top.

Heat the milk in a container to 22 °C, stirring, then remove from the heat and scatter the powdered mesophilic starter and mold over its surface in a thin layer, leave for 3 minutes. Slowly stir the milk mixture, lifting the lower layers to the top with a large spoon or slotted spoon. Add calcium chloride to the milk, dissolved in 50 ml of cooled boiled water. Dissolve the rennet in the same way. Mix everything again with slow movements. After 18–20 hours of exposure under the lid at room temperature, the milk should separate into a curd and clear whey. Pour off excess liquid so that some of the whey remains at the bottom. Then remove small layers of cheese from the curd and place them in molds. The process will take quite a long time, as the cheese layers will gradually settle to the bottom and become denser. Place layers of cheese at intervals of 20 minutes. Cover the molds with a moisture-absorbing towel or napkins and leave to mold and mature under its own weight for 2 days. After 24 hours, you need to turn the molds over for equilateral self-pressing of the cheese.

Remove the cheese heads from the molds, sprinkle with salt (¼ tsp) on both sides and leave for 24 hours on a drainage surface, covered with a towel. Place the cheese heads in a large container. A drainage mat should be placed in it, and under it 2-3 layers of paper napkins. Keep the cheese in a cool room (8–10 °C) for up to 2 weeks. Periodically check the release of moisture inside the container by removing wet wipes and wiping the lid dry. To create optimal humidity for the development of white mold culture and the appearance of a wrinkled surface on the cheese, do not install the lid of the container too tightly. Store fresh cheese for 5 weeks in the refrigerator, where the temperature does not exceed 4–5 °C. The cheese becomes most aromatic and tender from the 14th to the 25th day of storage.

How to make Saint Maur cheese:

This goat cheese is made from unpasteurized whole milk. The cheese has the shape of a cylinder, 16–17 cm long and weighs about 250 g. Under the gray, moldy crust of the cheese there is white tender pulp.

It is made in the form of a log with a straw inside. The straw helps maintain the shape of the cheese and indicates manual production. Now they produce two varieties: simply with white mold and in the old style - dusted with ash. This soft Saint Maur takes 15 days to mature.

Ingredients:

4 l goat milk, ⅛ tsp. mesophilic starter, ⅛ tsp. calcium chloride, 1/32 tsp. Geotrichum candidum mold powder, 1/32 tsp. mold Penicillium candidum, ⅛ tsp. liquid rennet, 2 tsp. salt.

Prepare a drainage system: place a wire rack with legs in a deep container or place it on top of a bowl, place a drainage mat on the wire rack, place cheese molds vertically on the mat. To prevent the molds from falling, you can connect them with an elastic band or place each one in a Camembert mold.

Pour milk into a saucepan, stirring, bring to a temperature of 22 °C. Remove the pan from the heat, sprinkle the mesophilic starter and both types of mold on the surface. Let stand for 3 minutes to allow the powders to absorb moisture. Mix the entire volume of milk well with smooth movements from top to bottom using a slotted spoon. Dissolve calcium chloride in 30 ml of water and add to milk. Also dissolve the rennet in 30 ml of milk and add to the milk. Mix everything well with a slotted spoon. Cover the pan with a lid and leave the milk to ripen at room temperature for 18 hours. A stable clot should form, with a layer of whey on top. Remove excess whey with a cup or large spoon.

Use a slotted spoon to collect a thin layer of curd and place into molds. So, layer by layer with an interval of 15 minutes, you need to put the entire curd into molds. Do not rush to fill the molds: after a few hours the curd in the molds will settle, and you will end up with cheeses that are too small, half the size of the mold. Cover the molds with a napkin and leave to compact at room temperature for 24 hours. During this time, you need to turn the molds with cheese 4 times, covering them with a wire rack with a drainage mat. Place a layer of napkins or paper towel in the container for aging the cheese.

Remove the cheese from the molds, sprinkle each ½ tsp. salt. To receive classic version of this cheese, sprinkle it with a thin layer of coal through a sieve. If you want to get cheese in modern version, with a white crust, do not sprinkle it with coal. Then place the cheese in a container on a paper towel. Cover and leave overnight at room temperature. Remove cheese and paper towel. Place a new paper towel on the bottom of the container, a drainage mat on it, and cheese on the mat. Close the lid and leave to ripen for 2 weeks in the refrigerator or room with a temperature of 8 °C. During this time, turn the cheese a quarter turn daily to maintain its shape and allow mold to develop evenly. It is necessary to monitor the humidity: if the paper towel becomes too wet, it must be removed. After 2 weeks, wrap the cheese in special double-layer paper or put it in a tightly closed container and store in the refrigerator for another 2-3 weeks.

How to make Valencey goat cheese:

Valence is a French cheese made from goat's milk, made in the shape of a truncated pyramid about 7 cm high and weighing 250 g. Covered with fluffy mold and sprinkled with wood ash. Ash on the surface of the cheese during cooking allows it to firm up better, gives a beautiful color to the rind and speeds up the ripening process.

The cheese has a delicate, slightly sweet taste, reminiscent of hazelnuts.

Valence cheese is business card the province of Berry, which produces other famous goat cheeses (Pouligny Saint-Pierre, Levre).

Ingredients:

4 liters of goat's milk, ¼ tsp. mesophilic starter, 1/32 tsp. Geotrichum candidum mold powder, 1/32 tsp. Penicillium candidum mold powder, ⅛ tsp. calcium chloride solution, ⅛ tsp. liquid rennet, salt, finely ground coal

Heat the milk to 22 °C, remove from heat. Sprinkle the surface of the milk with mesophilic starter powder and both types of mold. Leave for 3 minutes for the powders to absorb moisture. Then carefully mix the entire volume of milk with a slotted spoon. Dilute rennet in 50 ml of water and add to milk. Also dilute the calcium chloride solution in 50 ml of water and add to the milk. Mix everything, cover the pan with a lid and leave at room temperature for 18 hours (if the room is hot, reduce the time to 15 hours). After 15–18 hours, a clot should form, and a small layer of whey should form above it. Remove the whey from the surface with a ladle or large spoon. Using a slotted spoon, remove layers of curd 1–1.5 cm thick at intervals of 15 minutes and place them in 4 molds. The clot will thicken and settle. Cover the molds with a towel and leave to compact and ripen for 48 hours at room temperature. Periodically drain the whey from the pan.

Place two layers of paper napkins in the ripening container and place a drainage mat on them. Sprinkle each wheel of cheese with ¾ tsp. salt. Place 2 tsp in a strainer. ground coal and sprinkle each wheel of cheese. Lightly tap the surface of the cheese with your fingers to prevent the coal from crumbling. Place the cheese on a paper towel in a container, cover and leave at room temperature for 24 hours. Remove cheese and paper towels from container. Place a drainage platform or a couple of layers of drainage mats on the bottom and place cheese on top. Keep the cheese for 10 days at a temperature of 8 °C. If moisture accumulates at the bottom of the container, remove it with a napkin and open the lid slightly. High humidity can cause spots of blue mold to form, and too dry air will cause the cheese to dry out, so you need to regulate the humidity by tightly closing the lid of the container. After 10 days, wrap the cheese in double-layer paper or place it tightly in a container. The cheese is ready to eat. It can be stored in the refrigerator for up to 2 months.

Recipes for dishes with goat cheese:

Sandwiches with fried goat cheese, tomatoes and pickles:

2 heads of mini goat cheese
1 tomato
3 small pickled cucumbers
2 eggs
6 slices tin white bread
4 tbsp. spoons of breadcrumbs
2 tbsp. spoons of paprika
1 pinch of sugar
6 teaspoons olive oil

Cut the tomato and bread into thin equal circles, cut each head of goat cheese into 3 circles. Beat eggs, mix breadcrumbs with paprika. Dip goat cheese circles in eggs, roll in breadcrumbs and fry in 5 teaspoons of olive oil.

Place a slice of tomato on each slice of bread, sprinkle with sugar, drizzle with the remaining olive oil and top with a slice of fried cheese. Serve garnished with pickled cucumber slices.

Sandwiches with goat cheese, fried onions and raisins:

6 heads of mini goat cheese
1 ciabatta
1 finely chopped onion
2 cloves garlic, finely chopped
3 tbsp. spoons of olive oil
raisins - to taste

Cut the bread diagonally into 6 slices. Fry the onion in olive oil until translucent, add the garlic and still fry a little, without letting the garlic brown. Place the onion and garlic mixture on the bread and pour over the remaining oil from frying.

Cut each goat cheese in half and place 2 halves on top of the onion on each slice of bread. Bake in the oven for 2 minutes at 160°C until the cheese softens. Serve sprinkled with raisins.

Open pie with goat cheese and zucchini:

100 g goat cheese
1 medium sized zucchini
11/3 cups flour
1 pinch of sugar
3 eggs
2 tbsp. spoons of sour cream
1 tbsp. spoon of balsamic vinegar
1 handful of shredded green lettuce leaves
180 g butter
olive oil, pepper and salt - to taste

Beat flour, granulated sugar, chilled butter cut into pieces in a blender and lightly salt. Add 1 egg, 4 tbsp. spoons of water, balsamic vinegar and knead until the dough pulls away from the walls of the blender bowl. Roll out the resulting dough, place it on a baking sheet lined with foil and make punctures in the dough with a fork.

Cut the zucchini into circles, cook for 2 minutes in salted water, drain in a colander and let the water drain. Then place the prepared zucchini mugs on the dough. Beat the eggs with sour cream, mix with goat cheese, salt and pepper, place on top of the zucchini and drizzle with olive oil. Bake in the oven for 25–30 minutes at 180°C. Serve sprinkled with green salad leaves.

Contents [Show]

Surely everyone knows that real natural cheeses are a valuable source of nutrients for our body. Today there are many types of cheese products at home, and a recipe for making goat cheese with your own hands will be an interesting novelty for cheese gourmets. With such recipe know-how, you can not only diversify your diet, but you will also be confident in the quality of this extraordinary product.

Goat cheeses: all the pros and cons

We all want to eat healthy and consume more healthy foods. This desire is especially strengthened in winter and spring, when our body gets tired of the gray, cold everyday life. And this is where homemade recipes come to our aid.

And for a woman it is absolutely important to know that the dish eaten will not only be healthy, but also dietary. A salad of goat cheese, made from milk at home, with the addition of fresh cucumbers, herbs, lemon juice and olive oil, is considered an excellent Greek version of the Aphrodite diet.

Cons

But when it comes to goat cheese, many immediately deny this product due to its specific taste and smell.

Probably few people know that these odors appear if the goat’s milk was collected incorrectly, without observing basic hygiene rules. A good quality cheese should not have this peculiar aroma at all.

The disadvantages of this product probably include the impressive cost of goat cheese. However, this is where the disadvantages end, but it has much more advantages.

Pros

First of all, goat's milk, and therefore cheese made from it, is suitable for people prone to allergies to the protein in cow's milk - lactose. This means that for such people, goat cheese is a lifesaver to diversify their diet.

The content of useful vitamins, minerals and macroelements in this product is enormous.
And also in this product minimum quantity There are saturated fats and virtually no cholesterol.
Homemade goat cheese has a relatively low calorie content - only 290 kcal - which is also positive side distinguishes it from regular varieties cheese.

In addition, goat cheese is easily digestible thanks to certain bacteria. In addition, it strengthens our immunity, and this, as you understand, has a very beneficial effect on the body as a whole.

Making goat cheese is especially common in the French provinces, where almost any housewife can make it at home. This is truly a European delicacy.

Cheese can be added to soups or spread on a sandwich, bake pies or pizza with it, thanks to it all dishes acquire a refined touch.

And how many salads you can prepare! Here's an example: homemade cheese, a little herbs, a dressing of butter or honey and balsamic vinegar - and an extraordinary overseas salad is ready.

If you suddenly have a goat friend who happily shares her milk, we suggest you make homemade goat cheese with your own hands, and our recipes will tell you how to make it at home.

Producing such a product at home seems to be a troublesome and time-consuming task. Ideally, when making goat cheeses, rennet is added - this is an expensive natural organic substance produced by the stomach of a dairy goat.

The process of making cheese using rennet is certainly longer, but the cheese is smooth and tender. However, instead of rennet, it is quite possible to use other methods of fermentation.

Don’t rush to give up cooking this healthy delicacy. We suggest mastering a basic recipe for making goat cheese, which will require a minimum of additional ingredients, household utensils and a little of your time.

Ingredients

Goat milk - 2 l;
Fresh lemon – 1 pc.;
Salt - a pinch;
Your favorite spices – a pinch.

How to make goat cheese at home

Wash the lemon, cut it in half and squeeze all the juice into a small empty container.

Let's deal with milk - first it needs to be pasteurized.

To do this, pour the milk into a saucepan and put it on the stove.
Add salt.
Stirring constantly, bring the milk until bubbles form, but not to a boil.
If you have a special thermometer in your kitchen, great - we need to heat the milk to 87-90°C. Then immediately remove the pan from the stove.

Pour lemon juice into still hot milk and mix gently. After a few minutes, the milk will begin to decompose into two fractions - white curd and slightly yellowish whey. After 5-10 minutes, the curdling process should end.
Line a colander (or sieve) with several layers of gauze. Place it over a clean container.
Pour the contents of the pan into a colander and let the whey drain for 20-30 minutes.
Whey, by the way, is perfect, for example, for pancake dough, so you shouldn’t get rid of it.
We take out the gauze with the curd part, like a bag, and squeeze it out. Right now, while our cheese is in gauze, we can give it the necessary shape - we can put the cheese directly with gauze in a small cylindrical container under pressure for several hours. Or you can simply form a cylinder with your hands and not waste time on molding it.

Remove the cheesecloth, place the contents on a plate - delicious goat cheese is ready! From two liters of milk you get about 200-250 g of cheese.

Ingredients

Goat milk - 1 liter
Goat milk cottage cheese - 300-400 g
Egg - 1 pc.
Salt - a pinch
Soda - 1/3 tsp. no slide

Making goat cheese at home

If you manage to get both goat milk and cottage cheese, why not try making wonderful cheese from them, which is not difficult to prepare at home.

Our step-by-step recipe will tell you how to make it. You can rub the cottage cheese through a sieve, but if it is not very grainy, just mash it with a fork.

We prepare empty dishes for separating the curd part and whey.

Place a colander or sieve on the dish with a cloth inserted in it.
It is better to use fabric with a smoother texture rather than gauze, since the mass turns out sticky and is difficult to remove from gauze.

It’s even better if you have a special Mylar bag designed just for such purposes.

Place the milk in a saucepan on the stove and heat over medium heat until bubbles begin to form. At this moment, add cottage cheese to the pan, constantly stirring the whole substance.
After a few minutes, the mixture in the pan should separate into two fractions: a curd-like white sediment, and a slightly yellow whey. When the whey becomes almost transparent, remove the pan from the stove.
Immediately pour the contents of the pan into the prepared colander. As soon as all the whey has drained, carefully place the still hot curd residue into a free container, beat in the egg, add salt, add soda and stir thoroughly.
We put the resulting cheese back into the filter cloth, roll it up and place it in a colander over the pan, and put pressure on top of the cheese.

To shape our cheese, you can use the following tip instead of colanders and pans.

We take two identical plastic containers. As an example - 1 liter buckets from a store sauerkraut or sour cream, mayonnaise. We make several holes in one of the buckets through which the whey remaining in the cheese will drain. We put cheese in it, cover it with a cloth on top and put pressure on it. We insert the leaky bucket into the whole one.

In a day our molded cheese is ready. It is not only very tasty and tender. Its peculiarity is the holes formed by adding soda during cooking.

Depending on the time, desire and goat milk you have, you can now use one or another recipe so that the goat cheese is prepared in your own, and not some French kitchen, and delights you and your family with its unique taste.

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tvoi-povarenok.ru

Today you can buy goat milk cheese in almost any store. But any housewife knows that the most delicious and healthy product will be the one prepared independently: from natural products and with special additional ingredients - love and care for your family.

Homemade goat cheese is famous for its high taste qualities and special benefit

The secret of popularity

It is impossible to overestimate the benefits of homemade goat's milk cheese. It is digestible much better than cheese made from cow's milk, and contains a huge number of beneficial bacteria that ensure the normal functioning of the digestive system. In addition, the substances contained in this product help to establish metabolic processes in the body and restore the functions of the gastrointestinal tract. Plus, goat cheese is a hypoallergenic product, and therefore is considered indispensable in the menu of people with allergies to cow's milk.

Goat milk cheese has a very delicate texture and special aroma. It contains a small amount of sugar and at the same time it is a rich source of nutrients. It is characterized by high nutritional value, but does not complicate the digestion process.

Goat cheese is the choice of those who prefer a healthy diet

If we talk about what goat milk cheese is called, then depending on its composition and country of origin, it will have different names. For example, in France alone there are several varieties and names, including Banon, Valence, Care de chevre, Palardon, Picardon, Rocamadour, Chavroux, etc. Spain also makes its own goat cheese: Pastor and Manchego. In our country this product is usually called feta cheese.

Note! In the original, feta cheese is cheese made from sheep or a mixture of sheep and goat milk, soaked in brine!

Cooking recipes

In order to make goat milk cheese at home, it is enough to have one starting product - milk and several additional ingredients, such as vinegar, salt, eggs, spices, etc. Full composition components will depend on what kind of cheese you want to get as a result.

Plain goat cheese

In order to prepare such cheese, you will need two liters of goat milk, 60 ml of vinegar and salt - 30-50 g, the amount will depend on what kind of cheese you prefer - less or more salty.

Let's get started:

pour the milk into the pan and bring to a boil over medium heat and stirring constantly;
carefully add vinegar in a thin stream, do not forget to stir the contents all the time;
As soon as the milk curdles well and forms a dense clot, remove it from the stove;
line the colander with gauze and place the resulting curd clot on it, tie it into a bag and hang it over the sink;
in a couple of hours when he leaves excess liquid, transfer the cottage cheese to a bowl and add salt to taste;
mix everything, knead thoroughly and shape into a flat cake;

Note! The compressed cake should be thick!
We take a cast iron frying pan, put our future cheese on it and put it on the fire - the pressed cake should melt;
ready cheese put it in a cool place and leave it until it hardens completely.

Homemade goat cheese sandwiches make a great breakfast and come in handy for snack time!

Spicy cheese

The following recipe will tell you how to make spicy goat's milk cheese. To prepare it you will need 12 liters of milk, 4 tablespoons of vinegar, 50-60 g of salt and cumin to taste.

Let's get started:

pour the specified amount of milk into a pan of suitable volume and bring it to a boil, after which we immediately reduce the gas supply and add vinegar;
with constant stirring, monitor the curdling process, and as soon as the mass has curled into a dense clot, transfer the pan from the stove to the table;
we take out the formed clot and transfer it to cheesecloth, roll it into a bag and hang it over the sink or over a large bowl;
leave for several hours to remove excess whey;
as soon as the liquid leaves the curd mass, take it out of the cheesecloth, salt it, add a few cumin seeds and knead it thoroughly with your hands;
We form a cake from the cottage cheese and place it on a cast-iron frying pan; under the influence of temperature, the mass will first melt and then thicken - now the cheese can be transferred to a dish and given the desired shape.

Sprinkle hot cheese with cumin for a piquant taste.

The most delicate cheese

To prepare tender cheese, you will need a couple of liters of goat milk, two tablespoons of sour cream and cottage cheese, 15 ml of vinegar and about a teaspoon of salt.

Let's get started:

pour the milk into a saucepan and heat it to a temperature of 45 °C;
dilute cottage cheese in a small amount of milk and add to the pan, add salt and bring everything to a boil;
as soon as the mixture begins to boil, add sour cream and continue to cook while constantly stirring;
after about a quarter of an hour, the contents of the pan should begin to curl, turning into a clot, but if this does not happen, pour in the specified amount of vinegar;
Next, transfer the curdled milk into cheesecloth, cover the top with a cotton napkin, place the weight and leave for a couple of hours, then place the cheese in brine (3 tablespoons of salt per liter of water) and leave for another 3 hours in the refrigerator.

The resulting cheese can be served immediately.

Calorie cheese

Making high-calorie cheese from goat's milk is as simple as its previous version. Only in this recipe we will not use vinegar. So, you will need 2 liters of milk, a tablespoon of salt, 6 fresh chicken eggs and 400 ml of sour cream.

Let's get started:

pour the milk into a saucepan, add salt;

Note! If you do not want the cheese to have a pronounced salty taste, then the amount of salt can be halved!
beat the eggs, mix thoroughly with sour cream and add to the milk;
over medium heat and with constant stirring (you should especially carefully walk along the bottom of the pan so that the mixture does not burn) bring everything to a boil;
slightly reduce the gas supply and wait until the milk begins to curdle - usually this takes no more than five minutes;
As soon as the curd becomes dense enough, transfer it to gauze in a colander and give time for all the whey to drain;
we collect the edges of the gauze, tie them, put a cutting board on top, then a weight and another board, leave everything for 5 hours;
After the specified time, remove the load, take the cheese out of the colander, unwrap the cheesecloth and transfer the cheese to the brine (3 tablespoons of salt per liter of water), transfer to the refrigerator and leave there for another 3 hours.

Due to the large number of eggs, feta cheese turns out to be quite high in calories, but at the same time incredibly tasty.

What should you keep in mind?

As you can see, recipes for goat’s milk cheese differ slightly from each other in their starting products, but the set of ingredients in each of them will not be final. According to your own taste, you can add spices, adjust the amount of salt, or even replace it with sugar - children especially love to eat this sweet goat cheese.

However, there are certain points that should not be ignored:

In our country, you will never be able to prepare goat cheese that tastes similar to a French or Spanish product, even if you have original recipe a certain brand of cheese. This is due to many reasons: the habitat of goats, which provide the main ingredient for this product - milk, respectively, certain differences in the food they consume, their breed, age, living conditions, etc. But do not be upset, since with a high degree of probability it is domestic cheese made from fresh milk from local goats can turn out just as good, and perhaps even better, than European goat cheese made to all standards.
Do not forget that the cheese will turn out tasty only if the milk is fresh and of high quality. For this reason, its selection should be approached with special care. Its smell is of great importance - it is often specific and even unpleasant, which is associated with non-compliance with the rules for keeping goats. Moreover, this smell does not disappear even after pasteurization, and if you use such a starting product, you risk getting tasteless cheese.
As for pasteurized milk, which is sold in retail networks, then it has a certain advantage - the guaranteed absence of foreign odors. But at the same time, the aroma of such milk may turn out to be too neutral, which will ultimately affect the smell of the finished cheese - it will be devoid of a specific taste, which is desirable for some varieties. Plus, pasteurization can affect some technological processes, which will require adding additional ingredients to the recipe.

The rest of the cooking process will depend solely on the recipe itself. If the result should be fermented milk cheese - feta cheese, then all operations usually end with curdling. And after the whey is separated, the product “rests” - ripens without any intervention on your part. Bryndza should only be stored in the refrigerator, preferably in airtight packaging. Otherwise, it will immediately absorb the aromas of all its “neighbors”. Its shelf life is 2 weeks.

If the result should be hard cheese, then after receiving the curd grain there must be another stage of processing - melting. And only after this the product is sent for ripening. This goat cheese can be stored in the refrigerator for about 3 months.

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If the unique taste and aroma of the finished product does not bother you, we recommend trying several types of goat’s milk cheese at home, to which we have decided to devote the following material.

Homemade goat's milk cheese - recipe

Let's start with some of the simplest cheeses - soft ones. In industrial production conditions, such cheeses are rarely packaged fresh; in most cases, they are kept for a short time or are contaminated with noble mold. The homemade version has a less pungent taste and a soft, uniform consistency due to the fact that the product can be consumed almost immediately after preparation.

Ingredients:

fat goat milk – 1.2 l;
juice of two lemons;
vinegar – 25 ml;
salt.

Preparation

Pour the milk into an enamel bowl and heat to a temperature of 80 degrees. For maximum accuracy of the process, it is better to have a special thermometer on hand. When the milk is heated, salt it and pour in the juice of a couple of lemons along with vinegar. Remove the pan from the heat and leave covered for 10 minutes. Carefully remove any milk clots on the surface or strain through cheesecloth. Bring the ends of the gauze together, tie them and leave the homemade goat's milk cheese hanging in a cool place for an hour. Sprinkle the surface of the cheese mixture with dried herbs if desired.

Processed goat cheese recipe

Processed cheese usually takes longer to prepare because goat milk must be curdled and excess whey squeezed out before melting begins. If possible, save time and use ready-made goat curd in the recipe.

Ingredients:

goat cottage cheese – 580 g;
soda – 10 g;
butter – 15 g;
egg – 1 pc.

Preparation

Place the goat's curd, squeezed out of excess whey, into an enamel bowl. Salt it, add pieces of butter, an egg and a little soda, which neutralizes excess acid. The ingredients on the stove should be stirred continuously and intensively so that nothing burns. At the same time, keep an eye on the heat; it should not be too high so that the cheese mixture does not curdle. Stirring, keep the future cheese on the fire until it becomes homogeneous. At this point, you can add any extras such as herbs, sautéed mushrooms or chopped ham. Next, distribute the hot processed cheese in any form and leave until cool.

Hard goat's milk cheese - recipe

It is surprising that to prepare hard cheese you need to use all the same ingredients as to prepare a processed product, but the technology for cooking such cheese differs from that described above.

Ingredients:

goat milk – 2.9 l;
cottage cheese – 1.1 kg;
soda – 10 g;
butter – 95 g;
salt.

Preparation

Combine cottage cheese with milk in any enamel bowl. Place the dishes over medium heat and boil everything for 20 minutes. Drain the milk curds in a colander and transfer the cheese to a clean bowl. Place everything over a water bath, add oil, egg, soda and a pinch of salt. Stirring, boil the ingredients for 10 minutes (the longer you boil the mixture, the harder the cheese will become), and transfer the finished homogeneous mass into the chosen form and leave until cooled.

At the stage of melting the cheese, you can add garlic, chopped fresh or dried herbs, as well as any spices to the mixture of ingredients. This way you can diversify the taste and appearance product.

WomanAdvice.ru

There is probably no person who doesn't like cheese. This product can be eaten at least pure form(sandwiches, salads), or even added to dishes when cooking (pizza, meat or vegetables with cheese, cheese sauces). We are all accustomed to cow's milk cheese. But if you adhere to the principles of a healthy diet, then it is better to eat goat cheese.

Why do you need goat cheese recipes?

Read about the benefits of goat cheese over cow's milk cheese:

There is less fat, and the fat that is there is more easily absorbed by the human body.
Virtually no cholesterol.
Much more calcium, which makes it recommended for people with joint problems.
It is an allergen-free product - it can be eaten even by people with lactose intolerance.

Now you know what recipes are for - to make cheese and eat not only tasty, but also healthy food.

How to make goat cheese

Goat cheese is not cheap in the store. If you have the opportunity to buy fresh goat milk, you can make your own cheese. Preparing a delicious dietary product does not require much time.

Needed for cheese minimum set products. The essence of the preparation is that you need to heat the milk and add an acidic component to it, which will allow the milk to curdle.

Goat cheese at home can be made in completely different ways. Using our recipes as a basis, add cumin, dill seeds, coriander, and a variety of fresh herbs to the milk curd. Or you can sprinkle the finished cheese with your favorite spices.

Homemade goat cheese - recipes

Regular cheese

First, learn how to make the simplest cheese. You will need:

goat milk - 2 liters;
salt - 30-50 g (to taste);
vinegar - 4 tbsp.

Cooking technology:

Place the pan with milk on the stove and bring to a boil.
Stirring constantly, add vinegar - the milk will begin to curdle.
When a thick curd forms in the pan, remove it from the stove.
Place the curd in a colander lined with gauze.
When all the whey has drained, transfer the cheese to a bowl and add salt.
Mash the cheese with salt and form it into a thick cake.
Place the workpiece in a cast iron frying pan and put it on fire.
When the cheesecake is melted, set the pan in a cool place.
After hardening, goat cheese is ready to eat.

Tender goat cheese

For this cheese, in addition to milk, you will also need cottage cheese and sour cream (you can buy store-bought). All you need:

milk - 2 liters;
sour cream and cottage cheese - 2 tbsp each. spoons;
salt - 1 teaspoon;
vinegar - 1 tablespoon (if the milk does not curdle well).

This goat cheese is prepared like this:

Heat the milk to 40-50°C.
Add cottage cheese mashed with some milk.
Add salt and bring to a boil.
Add sour cream to slightly boiling milk.
Stirring constantly, watch when the milk begins to turn into a curd. If after 10-15 minutes this does not happen, add vinegar.
Place the curd onto a sieve lined with gauze.
Cover the cheese with a cloth napkin and place any suitable weight (no more than 200-300 g).
After an hour, you can taste the most delicate goat cheese.

Calorie goat cheese

This goat milk cheese will be the most delicious. Prepare:

goat milk - 2 liters;
sour cream - 400 g;
eggs - 6 pcs.;
salt - 1-2 tbsp.

This cheese is also easy to prepare:

Beat sour cream and eggs.
Slowly pour this mixture into salted and well-heated milk.
Stirring constantly, bring the thick mixture to almost a boil.
When a curd clot forms, place it in a three-layer gauze napkin.
Tie the corners of the gauze and hang the cheese bundle over the sink.
When all the liquid has drained, transfer the cheesecloth and cheese to a wide cutting board.
Place the same board on top and place a 2-liter jar of water (oppression).
After five to six hours, transfer the cheese to the refrigerator to completely harden.

The goat cheese recipe you just read is incredibly delicious due to the presence of sour cream and eggs. True, its calorie content is quite high. If you follow a cheese diet, then leave this cheese to your family.

Salads with goat cheese

Warm salad with arugula and cherry tomatoes

For the salad you will need:

cheese - 200g;
small cherry tomatoes - 250g;
green salad “Rucola” - a large bunch;
garlic - 2 cloves;
olive oil - 2 tbsp;
balsamic vinegar - 1 tbsp;
sugar - 2 tbsp;
salt - to taste.

How to cook:

Heat the oil in a frying pan and add the tomatoes to it - simmer until soft.
Cut the garlic into slices and place in the tomatoes. Add sugar and salt and fry everything together until the sugar caramelizes.
Using a slotted spoon, remove the vegetables from the pan and leave them in a warm place.
Place the cheese cut into thin slices into a still hot frying pan.
Let the cheese melt a little - one minute is enough (no need to turn over).
Place the washed and dried arugula on a plate, and warm tomatoes and cheese on top.
Top the salad with balsamic.

Green salad with cheese and honey sauce

This salad takes only 5 minutes to make. What you need:

mixture of lettuce leaves - 100g;
dense goat cheese - 100g;
olive oil, honey, balsamic vinegar - 2 tablespoons each;
black ground pepper and salt.

Start cooking:

Make a dressing with oil, honey, vinegar, salt and pepper.
Place half of the lettuce leaves on a wide platter.
Cut the cheese into wide thin slices (you can use a potato peeler).
Place the cheese slices mixed with the remaining leaves over the leaf base.
Pour honey dressing over the salad and sprinkle with sesame seeds.

Goat milk cheese is tasty and healthy, and this is a generally accepted fact.

Among the many cheeses, this is one of the healthiest foods, low in saturated fat.

Goat cheese is not cheap in the store, and you can’t buy it everywhere.

Therefore, if you have the opportunity to purchase goat milk, it would be better to prepare it yourself.

This goat cheese recipe is made using the Japanese Meito enzyme, which is based on agar-agar algae.

How to make goat milk cheese at home

1. Cool the milk to a temperature of 20-25 degrees and pour into a stainless steel pan.

2. Add a dessert spoon of citric acid to change its acidity. Stir and leave for 10 minutes.

3. Heat the milk to a temperature of 35-37 degrees. Measure the temperature with a special thermometer.

4. Take boiled water temperature 25-27 degrees and dilute the required amount of Meito enzyme in it.

A bag of this cheese starter is designed for 100 liters of milk, so for 5 liters you will need literally a pinch of it.

5. Pour into milk and stir for 2-3 minutes to dissolve evenly.

6. Leave for 40-60 minutes until a thick cheese curd forms.

7. Cut the curd into cubes, how to properly cut a cheese curd. we already wrote. Then simply grind the grain with random movements of the knife to make the whey easier to separate. Let the grain sit in the whey for a little longer.

8. The grains begin to stick together, you need to stir them.

If you want to get semi-soft goat cheese, at this stage you can already put it in a mold and press it. You can eat it immediately after salting, more on that below, and store it in the refrigerator for about 5 days.

To make the cheese harder and denser, the cooking process goes further.

9. Remove excess whey. To do this, take a small strainer, lower it into the pan and scoop out the whey with a cup - about one third.

10. Heat the remaining whey with cheese grain to 40 degrees.

11. After the second heating, place the grain in a mold covered with a layer of gauze and place under the press for 3 hours.

Design: a deep bowl, a mold with cheese is placed in it, and pressure is applied to it. For home cheese making, it will be more convenient to buy a special cheese press, and also read an article about pressing cheese.

12. Dissolve 3 tablespoons sea salt in a liter of boiled, cooled water and place a head of cheese in it for 2-3 hours.

The brine with cheese can be placed in the refrigerator so that the pickling occurs at a low temperature. Then dry the goat cheese and store it.

After reheating, the cheese is stored in the refrigerator for up to 2 weeks.

You can store goat cheese in paper bags or food-grade plastic containers.