Homemade goat milk products. Production of dairy products from goat milk

From those who keep dairy goats, you often hear complaints that there is enough fresh milk, but only a spoon or two of sour cream can be collected from a three-liter jar. And some kind of curdled milk is not as thick as cow’s milk. We hope that by learning some secrets, owners who keep goats will have more than just sweet milk...

It has long been known that goat milk is very healthy. It contains more proteins and vitamins than cow milk, and it is also cleaner, because goats are very clean animals, and it is not for nothing that they practically do not have infectious diseases. It is better to drink goat milk warm immediately after milking, and should be stored in the refrigerator (in a sealed container) for no more than two days. It can be heated to a temperature no higher than 54°C, otherwise enzymes are destroyed - substances that are very useful for the human body.

A prerequisite for receiving goat milk products is to settle it in a wide enamel bowl. Before putting it to sour, the milk should be kept in the refrigerator for one day. After this, it is transferred to a cool place somewhere in the closet. Usually, after a day or a day and a half, the milk will settle. A thick film of sour cream forms on top. It is better to collect it not with a spoon, but with a slotted spoon. Under the layer of sour cream there will be high-quality yogurt, and under it - whey.

It is better to separate products from the top. After collecting the sour cream with a slotted spoon, lower a rubber or polyethylene tube to the bottom of the pan, pull the whey into your mouth through it and quickly lower the tube below the level of the vessel. The whey will drain out, leaving sour milk, which should be poured into a jar and placed in the refrigerator. Its quality is such that kefir and yogurt from the store simply “rest.” The whey can be used to make any dough or fed to livestock.

Goat cheese

From sour milk you can make delicious goat cheese. It is better to heat it in a water bath. Pour water into a saucepan, put a piece of cloth on the bottom, place a jar of sour goat milk on it and heat over low heat. If you want to goat cheese was tender - don't overheat. And for dumplings or pies it’s better to wait a little longer. Next, you should throw the mass onto gauze folded in several layers, hang it up and let the serum drain.

From such cottage cheese you can prepare a product similar to processed cheese of the “Yantar” type. To do this, take one hundred grams of butter, one chicken egg, a teaspoon of salt and half a teaspoon of soda for a half-liter jar of goat cheese. The cheese is mixed with butter, egg and beaten with a mixer and passed through a meat grinder several times. Add salt and soda and heat the mixture in a water bath, stirring constantly until it thickens. After this, pour into a separate container and refrigerate. The product matures for ten hours.

Goat cream butter can be churned in the traditional peasant way. Pour a liter of sour cream into a three-liter jar and stir until the butter clumps into lumps. Next, pour it into cold water, wash it, and collect it into a ball.

This is such a simple manufacturing technology goat milk products. And you don’t have to believe when they tell you that you can’t get sour cream from a goat.

Here is the tried and tested recipe: goat milk cheese. Beat eight eggs with three teaspoons of salt with a mixer, add a liter of sour cream. Pour this mixture into a container with three liters of milk, which is boiling. Stirring constantly, keep on fire for 10 minutes. Let cool slightly and discard into a damp cloth bag. After the whey has drained, place under pressure.

Eat healthy!

Goat milk produces delicious condensed milk that cannot be compared with store-bought milk. This delicacy can be safely given to small children in moderate quantities.

Preparation:

Add soda to goat milk. This is done to prevent the milk from curdling.
Add powder and oil. Mix well.
Cook over low heat, stirring constantly.
After the foam appears, increase the heat to medium and cook, stirring constantly. If the mass foams a lot and pours out of the pan, reduce the heat. From the moment of boiling, cook for no more than 10 minutes.
Turn off the heat and place the container with condensed milk in cold water.

At first the mass will be very liquid. But as it cools, it will acquire a thick consistency.

The finished product should have a pleasant golden hue. The milk can be poured into a glass jar, sterilized and rolled up, or you can start tasting it right away. Store in a dark and cool place.

Kefir and goat milk yogurt

Homemade goat milk recipes will help you out if you cannot drink this product in its pure form. To prepare these fermented milk products you will need:

goat milk – 500 ml;
sourdough – 2 tbsp. l.

You can buy sourdough starter at a pharmacy or grocery store.

Preparation:

Boil the milk. Cool to room temperature.
Add starter.

The next day, yogurt or kefir will be ready. For a richer taste, pieces of fruit, berries, jam, jam, juice or syrup are added to the finished product.

Goat curd

If you have sour goat milk, you can make cottage cheese from it yourself. Preparation:

Take several layers of gauze and place in a colander.
Pour the yogurt into it.
Tie the ends of the gauze well and hang them over some container to drain the whey.

The next day you can enjoy natural fresh cottage cheese.

Goat milk butter

To prepare the butter, you first need to boil the milk and put it in a cold place for 2 days. Then you need to collect the cream.

Preparation:

Beat the cream with a mixer or creamer. In extreme cases, you can do it manually.
Add a little salt for taste.
For a pleasant yellow tint, add a little saffron to the cream.
Drain off the whey.
Rinse the oil.

The finished oil can be used immediately.

Now you won’t rack your brains over what to cook with goat’s milk. Recipes with step-by-step descriptions will help you with this.

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 beneficial 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:

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 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.

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 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:

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 favorite cheese of many people 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 your eyes 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 clot must 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.

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.

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.

If we talk about the name of goat milk cheese, then depending on its composition and the 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 cheese from goat milk at home, it is enough to have one starting product - milk and several additional ingredients, such as vinegar, salt, eggs, spices, etc. The full composition of the components will depend on what kind of cheese you end up with. would you like to receive.

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 a colander with gauze and place the resulting curd clot on it, tie it into a bag and hang it over the sink;
after a couple of hours, when the excess liquid has gone, 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;
Place the finished cheese in a cool place and leave until completely hardened.

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, add salt, 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.

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 cooking with constant 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, we transfer the curdled milk into gauze, cover it with a cotton napkin on top, 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.

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 it to the refrigerator and leave it there for another 3 hours.

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 an original recipe for 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 chains, it has a certain advantage - a 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.

The abundance and variety of fermented milk products on store shelves never ceases to amaze customers. However, with the advent of modern technologies, new product substitutes, flavor improvers and preservatives, the quality of such products can be doubted. Most people began to look for truly environmentally friendly products. They are made according to old, long-tested recipes. Today we will look at goat milk cheese as a business option for environmentally friendly products. It can even be done at home. The recipe does not require the use of any chemical additives or fillers. There will always be buyers for such a product!

Technology for making goat cheese at home
Business prospects
Step-by-step opening plan
How much can you earn
How much money do you need to start a business?
Which OKVED code to indicate when registering a business?
What documents are needed to open
Which tax system to choose for the production of goat milk cheese
Do I need permission to open?

Goat cheese is usually white in color. There is often a slight tanginess in the taste. Serve it with white wines and beer. Like regular cheese, it can be of several types: hard, soft and processed. Soft cheeses are known to us as the French “Chevre”, “Chabichoux du Poitou”, “Saint Maur from Turin”, “Crotin de Chavignolles” and “Chavignoles”. They all differ in age, appearance and taste. The latter, for example, have a nutty taste and a pronounced goat aroma. “Saint-Maure from Turin” has a salty lemony hue, while “Chabichoux du Poitou” has a sharp taste. Hard cheeses are usually imported from Spain. “El Pastor” is one of the most famous brands of this country, under which hard goat milk cheese is produced. But the most famous all over the world are Dutch-made cheeses. They have an exquisite richness of tastes, smells and aftertastes. This is achieved by adding herbs and spices to them.

Why did we choose a goat milk product? Many people don’t even know that it is healthier than cow’s milk. The human body absorbs it better. Allergies to goat milk almost never happen. Such products are given even to the smallest children and sick people. All microelements and vitamins are found in goat milk in a form that is quickly absorbed by humans. Our homemade cheese will be low in calories. This product can be safely used by people who are afraid of gaining weight. It contains very little cholesterol, but beneficial bacteria and antioxidants normalize intestinal function and protect the body from infections.

Technology for making goat cheese at home

Now let's look at how to make goat's milk cheese with your own hands. You will see that there is nothing difficult about this. To prepare soft cheese for 2 liters of goat milk, take 6 eggs, 2 tablespoons of salt and 400 grams of sour cream. The technology looks like this:

To obtain processed cheese, salt, butter and soda are added to the finished goat cottage cheese. Oil should be added at the rate of 1-2 tablespoons per 0.5 kg of cottage cheese. It is heated in a stainless steel or aluminum saucepan. Cottage cheese is also added there. Stir continuously until the cheese melts. The melted mass is transferred to a form to harden. Sometimes herbs or spices are added to the finished product to suit your taste.

Hard goat's milk cheese is made from almost the same ingredients. For 3 liters of milk you need to take 1 kg of cottage cheese, 1 egg, salt, soda and 100 grams of vegetable oil. The cooking technology at home looks like this:

A special feature of the production of cheese and goat milk is its low coagulability. In industrial conditions, to improve this process, an increased percentage of starter or mature cow's milk is added to it. Cutting the finished product is carried out after some holding. This is explained by the increased fragility of the clot. Even an overexposed product releases a lot of whey.

Business prospects

At the beginning of the article, it was no coincidence that we mentioned that goat cheese in our country can usually only be bought from imported sources. In Russia you can rarely find farms that breed these animals. More often they are kept by collective farmers to produce food only for themselves. They rarely sell them to friends. The economic niche in the market for domestically produced goat milk cheeses is practically empty. This is a good business idea for enterprising farmers, whose products can easily compete with imported products in price and quality.

We hope we have convinced you that goat milk products are very easy to make at home. To develop a business on a large scale, you will need special equipment, premises and workers. Over time, you can set up your own livestock farm. In addition to dairy products, you can get healthy goat fat, wool and meat from these animals, which is just as valuable as milk.

Step-by-step opening plan

To start a cheese production, you will need to prepare a large number of documents, draw up organizational and production plans, calculate estimates and solve a number of other problems. From the initial stages, it is better to get the help of an experienced specialist in the field of dairy products production, as well as a lawyer who will help you quickly and effectively register your activity in the legal field. Before you can unwind, you will need to go through the following steps:

Register an individual entrepreneur or LLC.
Find and conclude agreements with wholesale suppliers of raw materials (if you are not going to raise dairy goats at the same time).
Rent and renovate several premises, one for cheese production, and the second for its storage.
Purchase the required equipment and hire personnel.
Establish a sales market with sales representatives.

How much can you earn

Earnings will depend on many factors, the main ones: the scale of production and the availability of sales points. At the first stages, by selling 10-15 kilograms of cheese per day, you can earn from 100 thousand rubles per month, excluding labor costs, rent of premises, etc. Additional income will come from the production of other fermented milk products, as well as the sale of pure goat milk. Further expansion of the business will bring its owner a profit of 500 thousand rubles or more and the opportunity to recoup the initial investment in one to a year and a half.

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How much money do you need to start a business?

In order to open a business producing cheese from goat's milk, you will need at least one and a half million rubles. These funds will be spent mainly on the purchase of equipment and arrangement of premises for the production and storage of cheese. Additional items in the expenses will be: staff salaries, marketing services and legalization of business with obtaining permits.

  What equipment to choose for the production of goat milk cheese

To produce cheese from goat's milk, you will need to purchase special equipment. Mandatory equipment includes the following:

Bath for pasteurization of milk for 50-100 liters.
Separate bathroom 200 liters.
Work table for cheese production.
Hand press.
Round and rectangular molds for cheese.
Special bathroom for product disinfection.
Paraffiner.

Such equipment will be sufficient in the first stages of production and processing of up to 300 liters of milk into 30-35 kilograms of cheese. You can also save on purchasing new equipment by renting or leasing it on favorable terms.

Which OKVED code to indicate when registering a business?

To register a business with the tax office, you will need to indicate a special OKVED code 01.45.2 PRODUCTION OF RAW SHEEP AND GOAT MILK.

What documents are needed to open

First of all, you will need to formalize the legal form of the activity by registering an individual entrepreneur, farm or LLC, depending on the volume of production and the number of co-founders. The first option will be easier to implement and will require the following set of documents from you: passport, TIN code, receipt of payment of state duty and a notarized application for registration indicating OKVED codes.

Which tax system to choose for the production of goat milk cheese

The choice of taxation system will depend on the legal form of doing business. For a peasant farm, the best option would be a single agricultural tax, for individual entrepreneurs - a single tax on imputed income.

Do I need permission to open?

To open a business, you will need to bring the premises to the standards established by the SES and fire inspection authorities. In addition, the production facility must meet the requirements of Rospotrebnadzor for food production.

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