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.

It is very important to eat foods that are not only tasty, but also healthy for the body. However, nowadays it is not so simple. Much more often on store shelves, products are sold that contain a large number of dyes, preservatives and flavor enhancers.

And this, of course, does not add any benefit to them. In order for your family to have a complete and balanced diet, you need to learn how to cook most of the food yourself. For example, at home it will turn out no less tasty than what is sold in stores. However, you decide what ingredients will be used. This significantly reduces the risk of adding unnecessary “chemicals”.

To make cheese from goat milk at home, you will need the following components:

• Chicken eggs (dried white) - 3 pieces.
• Dried basil - 2 tsp.
• Sour cream (fat content - 30%) - 400 g.
• Raw goat milk - 2 l.
• Salt - 2.5 tbsp. l.
• Dried dill - 1 tsp.
• Garlic - 1 tsp.

To make goat cheese at home for about 3 people, you need to start with a basic ingredient.

Heat the milk in a deep saucepan, remembering to constantly stir with a spoon. All this must be done over low heat. You will have to thoroughly beat the sour cream with salt and eggs. To end up with a homogeneous mass, use a mixer. This will also significantly reduce cooking time. The result is a very soft goat cheese. A homemade product prepared with your own efforts will definitely please all family members.

The resulting mixture must be added to a saucepan with warm milk. We heat all this almost to a boiling point. Stirring with a spoon, simmer over low heat for another 5 minutes. Prepare a sieve by placing gauze on the bottom.

In order for the goat's milk cheese, the recipe for which you are now studying, to get rid of excess moisture, the fabric must be folded in at least two layers. Add basil, dill, and dried garlic. Mix the mixture thoroughly. Pour everything into a sieve. To glass excess liquid, lift the edges of the gauze and tie the free part of the fabric into a knot. For best results, hang the whole thing over the sink.

Goat cheese is prepared quite quickly at home. However, you must wait until the moment when water stops dripping from the gauze. When it comes, transfer the cloth with the cheese wrapped in it to the pan. Cover it with a plate and place a weight on top. A jar of water works great. Now it’s time to put everything in the refrigerator and wait about 12-15 hours. After the specified period of time has expired, the cheese can be considered ready and served. Garnish it with fresh herbs on top and enjoy the delicate creamy taste.

As you already understand, goat cheese at home is not only quick and easy, but also economical. The product will be much cheaper than purchased. At the same time, you can be absolutely sure that you are feeding your pets exclusively with natural products. The benefits of such cheese are undeniable. It will be a great addition to breakfast sandwiches and will also enrich a light evening dinner. Goat cheese is dietary product. Therefore, even those who strictly watch their figure can eat it with confidence.

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. It also contains a small amount of sugar and is rich in 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 the coagulability of goat's milk, it can be combined with cow's 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 ready 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.

To make the product homogeneous and tender, rennet is added to it. This is an organic substance that is produced by the stomach of a goat. At home, any bacterial starter or lemon juice is used instead.

Preparation:

1. Add salt to the milk and pasteurize it. Bring it until bubbles form on the surface. The temperature of milk during pasteurization is not higher than 90 ˚С.
2. Add lemon juice to the liquid and stir. After 2 min. The whey will begin to separate.
3. Place cheesecloth in a colander and pour the curd mixture into it. Suspend contents over a clean container. The whey will flow into it.
4. After 30 min. Wring out the gauze and give the cottage cheese the correct shape.

You can taste the cheese within an hour after cooking. Two liters of goat's milk produces up to 300 g of cheese. Instead of lemon juice, cottage cheese is used to start the curdling process. To make the product porous, add 1/3 tsp. soda

Recipe for making the most delicate goat cheese at home

Ingredients:

• 2 liters of goat milk;
• 2 tbsp. l. sour cream with a fat content of at least 20%;
• 2 kg goat cottage cheese;
• 1 tsp. salt.

Sometimes vinegar is poured into the curd mass.

Preparation:

1. Heat the milk to 50˚C. Add some of it to the cottage cheese and mash with a fork so that there are no lumps.
2. Add the curd mixture to warm milk.
3. Add salt and put on fire.
4. Bring milk to a boil, add sour cream. Stir constantly.
5. A large white clump should form. If this does not happen, add vinegar.
6. Drain the hot mass into a colander lined with gauze.
7. Leave the whey to drain for a day. Instead of gauze, you can use any synthetic fabric; cotton is not suitable. The mass will stick in it and the cheese will not turn out.
8. When the cheese stops dripping liquid, place it on a wide board or in the prepared pan. Place a weight on top. Leave in this position for 5-6 hours, and then put the cheese in the refrigerator.

The product turns out soft, it melts in your mouth. You can try it the next day.

At home, you can make goat cheese to suit every taste. Various spices and herbs are added to it.

• After cooking you will get a yield of 175 g
• Cooking time: 1 hour

Goat's milk is very healthy, and those who have a goat or the opportunity to buy goat's milk rejoice. Its benefits are undeniable. Goat's milk cheese is also healthy and very tasty!

We'll tell you how to prepare it: it's very simple!

And the result is a tender, tasty, versatile cheese.

Fresh goat's milk cheese is especially popular in France; this recipe is very close to the original.

This cheese is often called "air kiss" , it is so delicate in taste and consistency.

Products (yield 175 g)

2 liters goat milk at room temperature
250 g cream
4-6 sprigs of fresh herbs, for example: lavender, basil, sage, thyme, rosemary
60 ml white wine vinegar
1 tsp salt

Besides:

• 3-liter saucepan
• thermometer
• big spoon
• strainer
• colander
• linen cloth or gauze
• tea spoon

Cooking master class Goat's milk cheese

1. Pour milk and cream into a saucepan.

2. Wash and dry the herbs.

Add to milk.

Heat on medium heat.

3. Stir the milk constantly so that foam does not form and the milk does not burn.

4. Regularly control temperature .

As soon as steam rises and foam forms around the edges, immediately begin measuring the temperature.

Milk should not boil!

5. Once the milk has warmed up to 85°C, you need to remove the herbs with a strainer.

6. Pour in vinegar...

• and use a large spoon to quickly stir the milk 7 times.

7. Immediately reduce the temperature to minimum.

Stir the milk gently for 2 minutes.

8. After a couple of minutes, the milk will begin to curdle.

9. Remove milk from heat and leave for 10 minutes.

10. Meanwhile, line the colander with linen cloth/gauze.

Place a colander on the edges of a large bowl to catch the whey.

11. After 10 minutes, the milk will curdle and curd flakes will form.

12. Pour the curdled milk into a colander.

Let drain for 10 minutes until it forms a cheesy, creamy mass similar to mashed potatoes.

13. At this stage, add salt and carefully mix with the cheese mixture.

14. The whey will not be as clear as cow's milk, but this is normal.

15. Leave the cheese mass until it cools completely. Then use your hands to form small "kisses"

16. When serving, sprinkle with fresh herbs or garnish with edible flowers.

Advice

1. Goat's milk cheese can be flavored with other herbs: mint, dill, parsley .
2. Dry herbs can also be used. Find your herbal combination!
3. You can also mix fresh finely chopped ones with the finished cheese mass.
4. If you omit the cream, the cheese will have less calories and a more pronounced taste of goat's milk. The amount of milk should be increased accordingly.
5. The cheese can be shaped into a roll, sprinkled with fresh herbs.

What to do with the serum?