Homemade goat's milk cheese. How to make cheese at home from goat milk recipe

The abundance and variety of fermented milk products on store shelves never ceases to amaze customers. However, with the advent modern technologies, new product substitutes, flavor improvers and preservatives, the quality of such products can be questioned. Most people began to look for truly environmentally friendly products. They are made according to old, long-tested recipes. Today we will look at cheese from goat milk, as an environmentally friendly business option clean 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!

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-lemon shade, and “Chabishu du Poitou” has pungent taste. Hard cheeses are usually imported from Spain. "El Pastor" is one of the most famous brands this country, where hard goat's 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. 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 contain few calories. This product can be safely used by people who are afraid of gaining weight. It has very little cholesterol, but beneficial bacteria and antioxidants normalize intestinal function and protect the body from infections.

COOKING RECIPES

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. For cooking 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:

For getting processed cheese ready goat curd add salt butter and soda. 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 cheese goat milk is prepared 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 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 they add increased percentage starter cultures or mature cow's milk. Cutting finished product carried out after some exposure. 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 you can usually buy only imported ones. In Russia it is rare to find farms who 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 good business an 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 as valuable as milk.

Jun 26, 2015 Sergey

Dairy products are in great demand among the population. They should be in the diet of every person; they should be eaten by small children, adults, and the elderly. However, it is worth noting that dairy products industrial production do not always meet quality standards. Therefore, many housewives try to prepare them on their own. Goat milk cheese is considered one of the healthiest dairy products. It differs enormously nutritional value, contains a lot of vital important elements. Let's talk about how to make homemade goat's milk cheese, we'll give a proven recipe and discuss the preparation of such a product in a little more detail.

The easiest recipe for homemade goat cheese

To prepare such a dish you need to prepare two liters, thirty to fifty grams of salt and four tablespoons of vinegar (9%).

Making goat's milk cheese. First, place the pan of milk on the stove. Bring it to a boil and pour vinegar into the container while stirring constantly. The milk should begin to curdle. Keep the pan on the stove until it forms a fairly dense curd. Place it in a colander and line it with gauze. After all the whey has drained from the future cheese, transfer it to a bowl and add salt. Mash the cheese with salt thoroughly and form it into a thick flat cake.

Place the workpiece on cast iron frying pan(dry) and place it over medium heat. After the cheese has melted, set the container in a fairly cool place. Wait for the goat cheese to set. After this, the dish can be considered ready for consumption.

How to make homemade goat's milk cheese tender and tender?

Use this recipe. To prepare such a dish you need to prepare a couple of liters of milk, two tablespoons full fat sour cream, the same amount of cottage cheese, a teaspoon and a tablespoon of vinegar (may not be needed).

Heat the milk to about forty to fifty degrees. Mash the cottage cheese with a fork with a small amount of milk, add it to the pan with the rest of the milk. Add salt to the mixture and bring it to a boil. After the milk starts to boil, add sour cream. Stir the heating mixture constantly and wait until the milk forms a curd. If after ten to fifteen minutes this does not happen, pour vinegar into the pan. Throw the resulting clot onto a sieve, covering it with gauze. Cover the cheese with a cloth napkin and press down the cheese with any suitable weight (weighing two hundred to three hundred grams). After an hour, the cooked goat cheese can be eaten.

Delicious goat cheese

This version of goat cheese has quite high calorie content, however, it has remarkable taste qualities. To prepare it, you need to prepare two liters of goat milk, four hundred grams, six and a couple of tablespoons table salt.

First of all, beat the sour cream and eggs thoroughly. Place the milk on the fire, heat it well and add salt. Add the sour cream and egg mixture to the hot milk. With constant stirring, bring the thick mixture almost to a boil. After the curd has formed, place it on a three-layer gauze napkin. Carefully tie the corners of the gauze, hang the resulting knot over the sink or over a suitable container (the whey will drip into it). Once the cheese has completely stopped dripping, place it on a fairly wide board. Place the same board on top and fix the pressure on it - two liter jar filled with water. After five to six hours, place the cheese in the refrigerator and wait until it hardens.

Homemade goat cheese with kefir

This is one of the varieties simple recipe goat cheese. To prepare it, prepare one and a half liters of goat milk, a liter of kefir and a teaspoon of salt.

Making homemade goat cheese. Pour into a suitable enamel container and heat over medium heat until boiling. Place the clots that have formed on the surface onto a sieve. You won't need them. Strain the whey and leave for a couple of days at room temperature(in extreme heat, the settling time can be reduced by a day).

Then heat the goat milk in a separate container until it boils. Pour kefir whey into the boiling liquid. Pretty soon the milk will begin to curdle and form clumps. This mass needs to be strained and salted. Place the resulting clots in cheesecloth and hang it over the sink to drain excess liquid from the cheese. Then put the cheese under pressure for two to three hours (how to do this is described in the previous recipe), and drain the resulting whey from it. After this time has expired, put the cheese directly under pressure in the refrigerator for eight to ten hours.

Hard goat's milk cheese

To prepare this version of cheese, prepare three liters of goat milk, a kilogram (store-bought or homemade), one egg, twelve grams, a pinch of salt and one hundred milliliters of vegetable oil.

Pour the milk into a saucepan and bring it to a boil. Pour the cottage cheese into the container and cook with constant stirring over low heat for twenty minutes. Place the resulting mass in a colander and wait until the excess whey drains from it. Place the resulting mixture in a bowl. Mix the egg with soda, oil and salt into it. Mix thoroughly and bring to a boil water bath, where you cook the cheese mixture for ten minutes.

Compact the resulting product in plastic bottle, you need to cut off the neck from it. Place the filled container in the refrigerator and wait until it cools completely. You can store this cheese directly in the bottle.

Additional Information

Goat milk is an amazingly healthy product. It can be used for the preparation of various dairy products and even for the treatment of many pathological conditions. So experts traditional medicine They claim that this product helps. For cooking medicine you need to boil the milk, cool it a little. Dissolve a teaspoon of honey and half a teaspoon of badger or goat fat in it. Drink the resulting cocktail in small sips and go to bed.

Pour the oats into a suitable container up to half a glass, fill it with milk to the top and send it to hot oven. As it boils, add milk into the container. After the oats have completely steamed, cool the broth. Take a couple of tablespoons of it three or four times a day.

Traditional medicine experts say that goat's milk can be used for... To do this, pour a tablespoon of carrot seeds into a glass of goat milk and boil it like jelly with half a teaspoon of starch. This remedy should be taken cooled, in the morning on an empty stomach. Repeat the dose for twenty-eight days.

If you suffer from , dilute a quarter teaspoon of garlic juice in half a glass of fresh goat milk. Drink every day in the morning on an empty stomach.

Healers claim that goat's milk can be used as a good cure for. To achieve a therapeutic effect, you need to combine the juice squeezed from one medium carrot with a glass of fresh milk. Drink on an empty stomach, then do not eat anything for an hour. Repeat daily.

For patients suffering from, traditional medicine experts advise diluting five to ten drops of birch tar in a glass of warmed goat milk. Take a third of a glass three times a day.

Curdled milk or goat's milk cottage cheese will help cope with. To prepare the medicine, you need to combine such raw materials with finely chopped wormwood. Apply the resulting mixture like a cake to the affected area and secure with a band-aid.

If you have a severe migraine, break one raw egg into a glass of just boiled milk. Shake quickly and drink hot on an empty stomach. Repeat for one week.

Healers claim that goat's milk is a good treatment for allergies. To prepare the medicine, you need to brew two hundred grams of crushed birch coals with one liter of goat's milk. Boil for a quarter of an hour, then leave overnight (six to eight hours). Take half a glass of the strained drink every half hour.

Goat cheese is an amazingly healthy product that you can easily prepare on your own at home. And the main ingredient for its preparation – goat’s milk – has a lot of medicinal qualities.

Ekaterina, www.site
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4-5 servings

8 ocloc'k

364 kcal

4.71 /5 (7 )

If you raise goats or can buy milk inexpensively, then you have a great opportunity to try your own goat cheese: I’m just about to tell you how to make it. I don't have a special cheese maker, so I use a regular one. kitchen utensils and manual labor.

Cooking takes a long time, sometimes it requires close attention and direct participation, and sometimes you just need to wait until one or another process is completed, so you can do a lot of household chores at the same time as cheese making.

Homemade goat cheese recipe

Necessary equipment: stove, 2 pans, kitchen thermometer with probe, glass, long knife, colander, slotted spoon, cheese mold, pressure, bowl, piece of gauze.

Ingredients

Step-by-step preparation

First stage

Second phase

Third stage

1. Take an empty pan and place a colander on it. Place the cheese mold in a colander.
   
   
2. Line it with a piece of gauze.
   
   
3. Using a slotted spoon, scoop the cheese grains into the pan and place them in the mold.
   
   
4. We compact it by hand so that the cheese mass takes up the entire volume of the mold.
   
   
5. Carefully drain the whey from the pan, collect the remaining cheese grains and place in the mold.
   
   
6. Cover the top of the cheese mass with the ends of a piece of gauze.
   
   
7. Insert the lid-press into the mold.
   
   
8. We put heavy pressure on the press.
   
   
9. We keep the cheese under pressure for 3 hours, after which we take it out of the mold and remove the gauze.
   
   
10. Pour 1 liter of water into a bowl, add 70-90 g of salt and stir until completely dissolved. Place the cheese head in the brine for 2 hours.
11. The cheese is ready, cut it into pieces and try.
    
    

Video recipe for making goat's milk cheese

In this video you will see how to make young cheese from goat's milk.

What to serve with

Goat cheese is perfect for tea and coffee; it goes well with honey, grapes and other berries and fruits. You can put it in Greek salad or use as a layer cake filling.

Did you know? Homemade goat cheese contains a high percentage of calcium, a lot of probiotics necessary for health gastrointestinal tract, it contains less fat, cholesterol and calories than cow milk.

Recipe for hard Russian goat milk cheese

Calorie content– 364 kcal.
Cooking time– 6-7 hours
Necessary equipment: stove, 2 pans, kitchen thermometer with probe, cup, long knife, colander, slotted spoon, 2 cheese molds, pressure, press, organza bag, medical syringe, skewer bent at an angle of 90°.

Ingredients

Buying ingredients

For this recipe we need 2 starters:

• Thermophilic, which will give the cheese a special aroma. Instead of the universal T45 from the French company Danisco, you can buy Uglich MSTt or thermophilic starter for Russian cheese.
• To protect cheese from pathogenic flora, a protective starter is needed. I use Uglich Bioantibut starter culture; you can replace it with a similar one from another manufacturer.

Rennet can be used in liquid or powder form. Liquid can be accurately measured using a syringe; dry will have to be placed very approximately, since very light powder is almost impossible to weigh.

Milk must be perfectly fresh and healthy, collected in compliance with sanitary standards. Cheese made from contaminated milk or taken from a sick animal will not be healthy or will spoil during aging.

Step-by-step preparation

First stage

Second phase

1. After an hour, the milk turned into a jelly-like mass. We cut it with a knife in two directions vertically, and then with a bent skewer horizontally. The smaller the grains, the harder the cheese will be.
   
   
2. Stir cheese mass and leave in this state for 10-15 minutes so that the grain compacts and settles.
   
   
3. Using a cup, take about 3 liters of whey into another container.
   
   
4. Pour 2 liters of water, heated to 42°, into a saucepan with cheese grains.
   
   
5. Stir and heat to a temperature of 42°.
   
   
6. For 30 minutes, continuously stir the contents of the pan, preventing the cheese grains from sticking together into large lumps.
   
   
7. Drain the whey from the pan; only the cheese grain should remain at the bottom.
   
   
8. Place the grain in an organza bag or on a piece of gauze. We squeeze it out.
   
   
9. Place the cheese mass together with the bag into a cheese mold and compact it.
   
   
10. Place the mold in a colander placed over a pan to collect the whey and leave for 30 minutes.
    
    
11. We take the bag of cheese mixture out of the mold, turn it over and put it back on the other side.
    
    
12. Place the lid inside the mold and place it under the press. Press the cheese for 12 hours, gradually increasing the pressure.
    
    
13. Prepare ricotta from the strained whey: return it to the pan, heat to 95°-97°, pour 30 ml apple cider vinegar, cover with a lid and leave to cool slowly.
    
    
14. After 12 hours, remove the cheese head from the mold, remove it from the bag and carefully rub in 50-60 g of salt.
    
    
15. We put the cheese head covered with salt back into the bag and lower it into the mold. You need to place cubes under the mold so that the whey, while draining, does not moisten the lower part of the cheese head. It will be salted for 24 hours at room temperature.
    
    
16. Using a slotted spoon, remove the resulting clots from the pan with the whey into a mold with small holes.
    
    
17. We place the form in a colander, which is placed above the pan. We put the structure in the refrigerator. Once the whey has drained, the soft goat cheese is ready.
    
    
18. Place the salted cheese head in a separate refrigerator for cheese until it ripens. The minimum ripening period is 2 weeks. From 10 liters of milk you get about 1 kg of hard goat cheese and 500-600 g of soft cheese.
    
    

Video recipe for making homemade Russian cheese from goat's milk

Be sure to watch this video before making goat cheese. In it you will see a simple press design and hear a lot of useful tips.

Sep-2-2017

What is goat cheese?

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

Properly made cheese has pleasant taste with some edge.

Of particular importance in the composition of this cheese are substances such as riboflavin, pantothenic acid, pyridoxine, folic acid, cyanocobalamin - B vitamins. Here it is 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 my own way nutritional composition goat cheese is dietary product, which is well suited for both adults and 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 and helps normalize blood pressure, 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 when diabetes mellitus, heart disease. The product is almost completely digestible, saturating the body with healthy saturated fats.

According to experts, regular use A small amount of 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 cow's milk, cannot consume cheeses prepared 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 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 acquire the right consistency, heat the pan slightly, stirring the mixture 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 sit for 40 minutes until the milk has curdled, then stir thoroughly, pour into a tall mold with holes in the bottom and sides and let the whey drip off, adding salt to the top of the mixture. 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.

Usually cheese production 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 in the same way rennet extract. 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 bit for a long time, since 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. Keep fresh cheese for 5 weeks in the refrigerator, where the temperature does not exceed 4–5 °C. The most fragrant and tender cheese becomes 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. For getting 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 – 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 is tender, a little sweetish taste, smelling like 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 container lid. 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 the eggs breadcrumbs mix 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, pour over the remaining olive oil and add a circle 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 balsamic vinegar
• 1 handful of shredded green lettuce leaves
• 180 g butter
• olive oil, pepper and salt - to taste

Flour, granulated sugar, beat the cooled 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.

Surely everyone knows that real natural cheeses are valuable source useful substances for our body. Today there are many types of cheese products at home, and the recipe for how to make goat cheese with your own hands will become interesting new product 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 right and eat more healthy products. 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. Salad of goat cheese made from milk at home, with the addition fresh cucumbers, herbs, lemon juice and seasoned with olive oil - considered excellent Greek version Aphrodite's diet.

Minuses

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. The good one quality cheese this peculiar aroma should be completely absent.

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.

• Content useful vitamins, minerals and macroelements in this product huge.
• This product also contains in minimal quantities saturated fats, virtually no cholesterol.
• Homemade goat cheese has a relatively low calorie content - only 290 kcal - which also distinguishes it in a positive way from ordinary varieties of 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.

Wide culinary potential of goat cheese

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 is happy to share 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.

Making goat's milk cheese at home

Producing such a product at home seems to be a troublesome and time-consuming task. IN ideal 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 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.

1. Pour milk into still hot milk lemon juice, 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.
2. Line a colander (or sieve) with several layers of gauze. Place it over a clean container.
3. Pour the contents of the pan into a colander and let the whey drain for 20-30 minutes.
4. The serum, by the way, is perfect for, for example, pancake dough, so there is no point in getting rid of it.
5. 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 required form– you 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.

Goat's curd cheese with holes

Ingredients

• Goat milk - 1 liter
• Goat milk curd— 300-400 g
• - 1 PC.
• - 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.

1. 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.
2. 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.
3. Immediately pour the contents of the pan into the prepared colander. Once all the whey has drained, still hot curd residue carefully place in a free container, beat in the egg, add salt, add baking soda and stir thoroughly.
4. 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 conditions, and not some French cuisine, and delighted you and your family with its unique taste.