Goat cheese is very tasty and healthy for the body. It tastes a little different from usual product made from cow's milk. And it’s definitely worth trying, especially homemade, prepared with your own hands.

Reasons for popularity

Goat cheese has a fairly delicate structure and an interesting aroma. And also it contains no a large number of sugar and rich nutrients. This product is very quickly absorbed by the body. In addition, it contains a large number of bacteria that ensure the normal functioning of the digestive system.

Goat cheese differs from others in its hypoallergenic. This makes it especially unique. Some doctors advise using such a product to combat bronchitis, even without resorting to medication. But not only cheese is useful. For those who suffer from cystitis, it is recommended to take goat's milk with a few drops of birch tar. And goat cottage cheese saves many from joint pain.

Calorie content of homemade cheese

The calorie content of cheese prepared at home is small. There are only 300 kilocalories per 100 grams of product. Of these, 85 kilocalories are occupied by proteins, 200 by fats, and the remaining percentage remains carbohydrates.

Main Ingredients

Of course, the main ingredient is milk, and it must be fresh. After all, a sour product will not make good, high-quality cheese. So, from eight liters of milk you can get up to one kilogram of cheese.

Another important ingredient is rennet, which can be obtained from the stomach juices of cows. If it is not possible to get it, then you can replace it with pepsin, which is most often purchased at the pharmacy. In addition, you can use a starter obtained from an edible mushroom.

Cooking technology

An interesting point is that small grains of fat end up in the whey when the milk is fermented, so the resulting cheese will not be as fatty as the original product.

To slightly increase clotting goat milk, it can be combined with cow milk, because in it this process occurs ten percent better. In addition, its small share will not affect the taste qualities goat cheese.

There is another way to improve clotting. To do this, you need to add more lactic acid bacteria. At home, you can use yogurt or sour cream instead of sourdough. The only drawback is that you have to calculate the quantity yourself.

To obtain a denser consistency, the liquid must be heated by first adding pepsin. Great importance has utensils that are used for cheese making. After all, you will need a lot of it and large volumes.

Delicious recipes

Goat cheese can be made at home, and there are many different ways to make it. interesting recipes its preparations. Based on your preferences, you can cook soft and hard cheese.

Classic goat cheese

Required components:

• 10 liters of high-quality goat milk;
• 0.3 ml rennet;
• 0.5 l of purified water;
• salt to taste.

Step by step recipe:

• To prepare cheese, you need to heat the milk to 37 C degrees.
• Combine it with the enzyme, which must first be diluted in warm water.
• Wait half an hour for the milk to ferment.
• A whitening jelly clot that appears and easily pulls away from the walls of the pan will indicate the completion of the stage.
• Chop the resulting layer into thin strips using a knife. And the smaller the pieces, the denser the cheese will be.
• Put the milk on the fire and heat it slightly, stirring it at the same time.
• Using a slotted spoon, select the cheese grains that will form during the whey separation and place them in a pre-prepared sieve covered with several layers of gauze.
• Wait until the liquid drains.
• Cover everything on top with gauze.
• When approximately two hours have passed, you can remove the gauze and remove the finished cheese. It must be salted and transferred to a waffle towel, put in the refrigerator.
• To give the cheese some piquancy, you need to add herbs to your taste at the fermentation stage.

Russian cheese made from goat milk

Required components:

• 9–10 liters of high-quality goat milk;
• 0.5 tsp. sourdough;
• 0.5 tbsp. l. 10% calcium chloride;
• 0.5 tbsp. l. rennet;
• 0.5 l warm water.

Step by step recipe:

• The milk must first be pasteurized and then cooled to 30 C.
• Add the starter into it and wait three minutes, then stir everything with a slotted spoon.
• Pour 50 g of warm water into two vessels. In one, prepare a solution of calcium chloride, and in the second, rennet. Then add everything to the container with milk and mix thoroughly.
• In order for the curd to ripen, you need to close the resulting mass with a lid and wait half an hour.
• Cut the hardened mass with a knife into centimeter cubes. Then knead everything well for ten minutes. After this process, grains of cheese will appear.
• The whey must be carefully drained, leaving 3 liters in the container, and stir everything for another five minutes.
• Add 2 liters of warm water, thus reducing the acidity of the cheese itself.
• Knead the mixture for another 25 minutes, maintaining the temperature at 40 C.
• Place the contents of the container in a drainage bag, being careful not to compact it too much. This is necessary to give the product airiness.
• The cheese should be pressed for about 15 minutes, after which it must be turned over. Pressing occurs on the other side in the same order. When turning over, you need to pull the cheese out of the drainage bag so that there are no traces left on it.
• After pressing, salt the cheese and dry it. Then it must be placed in a aging chamber, where the temperature should not exceed 13 C. This process lasts up to two months. The cheese must be turned over daily.

Cheese Caciotta

Step by step recipe:

• Heat the milk over low heat to 37 C.
• Add the starter into it and mix everything thoroughly. Let the product stand for one hour so that the milk gains acidity.
• Dilute the enzyme in warm water and combine with milk. You also need to add calcium chloride. After 40 minutes a clot should form.
• Cut it into pieces up to two centimeters and gently knead for 25 minutes.
• Drain off excess whey (approximately 40% of the total mass). Then you need to mix the cheese mixture again.
• Prepare a mold by covering it with thick cloth or several layers of gauze. Carefully place the cheese grains here, compacting everything a little with your hands.
• Place everything in a steam bath and leave for an hour and a half. During this time, you need to turn the mass 3 times.
• Transfer the product to a wire rack and leave for 3 hours.
• Next, move the cheese to the refrigerator (up to 8 C) and leave there for up to six hours.
• Place the product in a pre-prepared brine (4 liters of water per 1 kg of salt and 1 tablespoon of vinegar). This process takes up to two hours.
• The cheese is dried and aged. The process occurs at temperatures up to 10 C. If mold appears on the surface of the product, it must be removed with gauze soaked in a saline solution.
• In ten days the cheese will be ready, however, the real taste will appear only after two months.

Cheese Chevre

This cheese appeared a hundred years ago in France. It was prepared by ordinary peasants for their own use. This name is translated as “goat”.

Required components:

• 7–8 liters of healthy goat milk;
• 1/3 tsp. rennet;
• 1/3 tsp. calcium chloride;
• 1/3 tsp. mesophilic culture;
• mold Geotrichum candidum.

Step by step recipe:

• Milk must be pasteurized and calcium added.
• Pour in the mesophilic culture so that the fermentation occurs faster, and leave it like that for half an hour.
• Heat the milk to 32 C and add mold and sourdough. Then you need to close the lid and leave for half an hour.
• Add enzyme dissolved in 50 ml of warm water, stir and cover with a lid. Then leave everything for 12 hours. Although the clot forms earlier, you should not cut it before the end of the specified time.
• Drain the whey and cut the curd into small pieces with a knife. Then everything needs to be mixed and put into a drainage bag to drain the liquid.
• After six hours, add salt to the cheese. To do this, you just need to rub it with salt on each side.
• Divide the mass into equal pieces and form them into cylinders up to ten centimeters long. You can make them using a bamboo mat.
• Spread the formed mass on a mesh and leave it to dry for a day.
• After 24 hours, send the cheese to the refrigerator for aging, the temperature should be up to 6–10 C.
• This process lasts up to a month. The mass must be turned over every day.
• Only ripened cheese will have a delicate structure, then its density will increase every day.

How to store?

Goat milk cheeses are stored in the refrigerator. It's best if it's the middle shelf. An airtight container that will prevent excess air from getting inside works well as a storage container. This measure will help protect the cheese from drying out and mold. And also many people store the finished product in salt water. With this choice, the shelf life can double.

As you can conclude, you can make goat’s milk cheese at home, which will allow you not to worry about whether the product was purchased in a store.

In addition, by making it with your own hands, a person will be able to taste the real taste of goat cheese, and not the chemical additives that production in large factories requires.

To learn how to make goat milk cheese at home, watch the following video.

Homemade cheese recipes are a real find for connoisseurs of tasty and healthy food, because by preparing such a snack yourself, you can be sure that it contains no harmful substances or preservatives. The main ingredient for making homemade cheese is milk. You can use homemade or store bought. It turns out very tasty and creamy homemade cheese from goat milk. In addition to milk, many recipes also include cottage cheese, sour cream, kefir and butter. You can give the cheese the desired taste using salt, spices, seasonings and herbs. The appetizer will turn out very tasty if you add green onions, chopped ham, garlic, chopped nuts to the cheese. fried mushrooms etc. - fillers can be very different.

There are a lot of recipes for homemade cheese, according to which you can prepare not only ordinary hard cheese, but also cheese or processed cheese, as well as popular varieties (for example, Philadelphia, mozzarella suluguni, ricotta, etc.). You can also make an incredibly delicious soft cream cheese that can be spread on toast or used to make delicious cheese desserts and toppings.

The general principle of making homemade cheese is as follows: milk is poured into a saucepan, brought to a boil, then the remaining ingredients are added. After which the contents need to be boiled for some time until the curd curd and whey separate. After this procedure, the cheese should be placed in cheesecloth and hung to drain the whey, or placed in a colander, placed on a pan, and a weight placed on top. Once the cheese has cooled, you can put it in the refrigerator for a few hours to ensure it is properly chilled.

Homemade cheese - preparing food and utensils

To make homemade cheese, you will need a large saucepan, a bowl, a colander and clean gauze. It is also necessary to prepare some kind of weight to place on top when the whey drains. It is better to take a pan in which the milk will be heated with a non-stick coating so that the milk mass does not burn.

Making homemade cheese does not require specific preparation of products, except that you need to measure out the required amount of milk, kefir, sour cream, etc. Butter must be softened, so it must be removed from the refrigerator in advance. If you plan to use spices, herbs and other fillers, it all needs to be prepared.

Homemade cheese recipes:

Recipe 1: Homemade cottage cheese

An excellent recipe for delicious homemade cottage cheese. In addition to this ingredient, milk, eggs and butter are also used here. You can make the taste more or less salty by adding the desired amount of salt. Overall, the cheese is very tender and creamy.

• A kilogram of cottage cheese;
• A liter of milk;
• 3 chicken eggs;
• A stick of butter;
• Salt - to taste (about one and a half teaspoons);
• Soda - 1 tsp.

For delicious homemade cheese, you need to take dry and low-fat cottage cheese. Place cottage cheese in a saucepan with milk and place on the stove. Once boiling, reduce heat and simmer over low heat for about 10 minutes, stirring constantly. Dry cottage cheese will melt and stretch, and this is what you need to make cheese. Line a colander with gauze and lay out the curd mass. Leave to express for a few minutes. Place cottage cheese, soft butter in a non-enamel pan, beat in eggs and add salt and soda. Mix all ingredients until smooth and put on fire. Cook, stirring constantly, for about 6-7 minutes. After all the ingredients have melted, place the cheese mixture in a container, cover and set aside to cool.

Recipe 2: Homemade cottage cheese with sour cream

Another recipe for delicious homemade cottage cheese. You will also need milk, eggs and sour cream for cooking. The cheese cooks very quickly and is great for breakfast sandwiches.

• 2 eggs;
• A kilogram of cottage cheese;
• A liter of milk;
• Sour cream - 5 spoons;
• Salt - 2 tsp.

Pour milk over the cottage cheese and place on the stove. Bring to a boil and remove from heat. Place the mixture in cheesecloth, strain the liquid and squeeze. Place cottage cheese in a non-stick pan, break eggs and add sour cream. Salt the mixture to taste. Knead the mixture with your hands and let it cook for 5 minutes. The mass should gather into a single lump and lag well behind the bottom and walls of the pan. Place the cheese in the mold and refrigerate to cool.

Recipe 3: Homemade milk cheese

Very tasty homemade cheese is made with milk. The recipe also uses butter, vinegar and dill, which gives the cheese a very delicate taste and fresh aroma. The appetizer is prepared very quickly and simply. An excellent option for a small feast or breakfast.

• Liter fresh milk (3,5 %);
• 30 ml apple cider vinegar;
• 2 tablespoons butter;
• A teaspoon of dill and salt.

Put the milk to boil. After boiling, add butter, dill and vinegar, add salt. Mix all ingredients again and bring to a boil again. Then turn off the heat. Place the cheese on cheesecloth and strain off the whey. Place a weight on top. After the cheese has cooled, remove it from the gauze and cut it.

Recipe 4: Homemade milk cheese with green onions

You can make a lot of homemade cheeses using milk. IN this recipe Sour cream, soy sauce, eggs and green onions are also used, and cumin gives the cheese a pleasant spicy aroma. a set of spices can be combined to suit your own taste.

• Liter of milk (2.5%);
• 200 g sour cream (15%);
• 3 eggs;
• 45 ml soy sauce;
• Half a teaspoon of cumin;
• Green onions.

Beat eggs with soy sauce and sour cream. Cut the onion into small rings. Place the pan with milk on the fire. After the milk boils, carefully pour in the eggs with sour cream and stir thoroughly. Cook for about 5 minutes, during which time the whey should separate. At the end, throw in the cumin and add green onions. Remove the pan from the heat and place the mixture in cheesecloth. Tie the gauze into a tight knot and place in a colander. Place a weight on top. Leave in the refrigerator overnight, then cut the cheese into portions.

Recipe 5: Homemade goat cheese

Homemade goat milk cheese is very tender, creamy, with a pleasant melting taste. The recipe also uses kefir, and using salt you can make the cheese salty to taste.

• One and a half liters of goat milk;
• A liter of fresh kefir;
• A teaspoon of salt.

Put kefir on fire. After boiling, remove the curds from the surface and place in a sieve. The whey must be strained into a separate container and left for two days at room temperature. Pour goat's milk into a saucepan and bring to a boil, then pour in the aged whey. Cook everything together for about 15 minutes. During this time, clots will begin to form. Salt the mixture to taste and strain. Then the mass needs to be suspended in gauze for half an hour, after which you can form a cheese ball, place it between two plates and press with a jar of water. Leave the structure for 2-3 hours. Then put the cheese in the refrigerator for 6-8 hours, after which it can be served.

Recipe 6: Homemade goat cheese with sour cream

Homemade goat's milk cheese can be prepared with the addition of sour cream. The recipe also uses salt and eggs. The cheese comes out very tender and tasty with a pleasant creamy aftertaste.

• Two liters of goat milk;
• Salt - 1.5-2 tablespoons;
• 6 chicken eggs;
• 400 g sour cream.

Pour milk into a saucepan and bring to a boil. Add salt, sour cream and break the eggs. Cook after boiling, stirring, for about 5 minutes. During this time, a curdled curd will separate and whey will form. Line a colander with several layers of gauze and lay out the mixture. Let the whey drain and place a weight on the cheese. Leave the cheese in this position for 4-5 hours. After this, put the cheese directly in gauze in a bowl and put it in the refrigerator for 3 hours.

Recipe 7: Adyghe homemade cheese

Adyghe homemade cheese turns out to be incredibly tasty and healthy, because it does not contain harmful substances or preservatives. In addition, this cheese is very easy to prepare. All you need to prepare is lemon, salt and milk. Adyghe homemade cheese can be kept in the refrigerator for several days.

• One and a half liters of homemade milk;
• 1 lemon;
• Salt - to taste.

Squeeze juice from one lemon. Put the milk on to boil. Once boiling, remove from heat and leave for 5 minutes. Add salt and any seasonings to taste. Pour in lemon juice and start stirring. For it to happen necessary reaction, no need to cool the milk too much. It should be about 95 degrees. After the reaction, whey and individual protein lumps should separate. Place the mixture in cheesecloth and allow the whey to drain, then transfer the cheese to a fine sieve, pressing slightly on top. Leave to cool for several hours.

Recipe 8: Processed homemade cheese

Processed homemade cheese is an excellent option for breakfast, and it is prepared very quickly. To prepare you will need cottage cheese, eggs, soda and butter. Ready cheese can be spread on bread, served with pasta, etc. From 400 g of cottage cheese you will get a lot of delicious processed homemade cheese.

• 400 g cottage cheese;
• 2 eggs;
• 100 g butter;
• A teaspoon of soda.

Mash the cottage cheese until smooth, add soda with eggs

and mix again. Add softened butter to the cottage cheese and mix again until smooth. Place the pan on the fire and melt for about 15 minutes, stirring constantly. You can add fillings to the cheese to taste: herbs, garlic, seasonings, ham, etc. Pour the finished cheese into a mold and let it cool in the refrigerator.

— To make homemade cheese, you need to use only the freshest milk. The taste of the final product depends on this;

— You need to cook the milk mass in a thick-walled pan with a non-stick coating, otherwise the mixture will burn;

— The caloric content of cheese depends on the fat content of cottage cheese and milk, but you should not take milk with less than 2.5% fat content.

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.

In the shop goat cheese It’s not cheap, 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 agar-agar seaweed.

Ingredients:

• 5 liters of milk
• lemon acid
• Meito enzyme

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 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 at a temperature of 25-27 degrees and dilute it in it required quantity Meito enzyme.

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, we have already written about it. 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.

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.

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 most plain cheeses– soft. In conditions industrial production Such cheeses are rarely packaged fresh; in most cases they are aged 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.

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:

• – 2.9 l;
• cottage cheese – 1.1 kg;
• soda – 10 g;
• – 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 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.

Goat's milk cheese at home is cheaper, if, of course, you have plenty of raw materials to produce this product. Healthy and tasty milk product Your whole family will love it. Homemade goat's milk cheese can be prepared in a variety of ways in various ways. Let's try to reproduce the recipe for the Adyghe dish.

Making cheese from goat's milk

You can also take cow's milk, but this product will already have other properties. Goat meat is not only tastier, but also less allergenic. And it contains no less useful protein. Even children suffering from food allergies, can eat goat cheese without negative health consequences. To prepare this product at home, you need six percent vinegar, clean gauze, and an enamel deep pan.

Take six liters of milk to make a test portion. Strain thoroughly several times through gauze folded in several layers. Now put the milk on medium heat and start heating it - always in an aluminum pan. After all, due to the increased fat content, it can burn. Therefore, you need to not only boil in a special container, but also stir continuously. It will take a little time, but you are guaranteed not to spoil the product. At the same time, you need to salt the milk to your taste. When it boils, pour in one hundred grams of vinegar for every three liters of liquid, then immediately remove from heat. In the pan you will find whey and cheese floating on its surface. Take a slotted spoon or large spoon, remove the cheese and place on cheesecloth. It needs to be placed on top of the bowl. Essentially, you've already made goat cheese. At home, all that remains is to squeeze it thoroughly. This is done first with your hands. And then the resulting product must be put under pressure. For this it is useful, for example, three liter jar with water. You can give a piece of cheese any shape at this moment - being under pressure, it will harden in exactly this position. The cheese should be pressed in a cold place. When it cools down and releases all the liquid (it needs to be drained periodically), cooking can be considered complete.

Goat's milk cheese at home: recipe with cottage cheese

In this case, the resulting product will be hard, like store-bought, and yellowish. Take a kilogram of regular homemade or store-bought cottage cheese and three liters of goat milk. Strain the milk thoroughly and bring to a boil in a saucepan, making sure it does not burn. Add all the cottage cheese and cook the resulting mixture over low heat for twenty minutes. You need to continue stirring the same way. Then, after boiling, drain the mixture in a colander and, when the whey has drained, transfer the resulting cheese into a bowl. Now you need to add it there a raw egg and a teaspoon of soda (without top), as well as one hundred grams sunflower oil and salt. Mix as thoroughly as possible and place the resulting mass in a water bath. This step is necessary to ensure that the future cheese does not crumble. Steam for ten minutes. Place, cool, in plastic bottle without top. You need to compact it so that you get a solid mass. Place in the refrigerator.