How to make delicious goat milk cheese. Making delicious goat's milk cheese at home

Cheese is one of the most favorite products of each of us. Some people love classic ricotta, some prefer traditional cow's milk cheeses, and others prefer goat cheese. Adherents of a healthy diet know very well that this product differs from all others in its incredible benefits. Therefore, many people will be interested in knowing the recipe for how to make goat milk cheese at home?

What you need for cooking

Preparing a product from goat's milk is not a labor-intensive process, but requires adherence to the recipe. To make homemade goat milk cheese, you will need the following ingredients:

goat milk – 3 liters;
cottage cheese – 1 kg homemade or store-bought;
chicken egg - 1 piece;
soda – 1 teaspoon;
salt - a small pinch;
vegetable oil – ½ cup.

What are the benefits of dairy products?

This type of cheese is rich in vitamins and minerals. This dairy product contains a huge amount of calcium, which helps strengthen bone tissue. In addition, regular consumption of calcium, which is present in this product, can minimize the risk of developing colon and breast cancer. Also the positive impact is as follows:

reducing the likelihood of developing migraines;
normalization of pressure;
active participation in the normalization of the nervous system.

The composition contains a number of probiotics - biological microorganisms that have a positive effect on the functioning of the intestines in particular and the entire body as a whole. Probiotics also participate in the formation of the body’s natural defense – immunity.

Goat's milk cheese differs from other types of cheese in its low amount of cholesterol and sodium, so this product may be present in the diet of people with diabetes and a history of heart disease.

The product in question is quickly and easily absorbed by the body. The substances present in its composition stimulate rapid metabolism, thereby helping the body get rid of excess weight. And, naturally, this variety is low in calories, so

It is also worth noting that this type of cheese is a hypoallergenic product, which is due to the lactoglobulins present in its composition. Therefore, people suffering from cow's lactose intolerance will be able to fully enjoy it without fear of consequences.

Conclusion

In conclusion to all of the above, let's summarize:

Goat milk, and, accordingly, cheese made from it, is a very tasty and healthy food product, containing a whole storehouse of useful substances, vitamins and microelements.
Even a novice cheese maker can make this cheese. You just need to have all the necessary components and kitchen utensils. And you won’t need too many ingredients. The main thing in cooking is to observe the proportions and follow the instructions. And everything else is a matter of technology.
Homemade goat cheese can be made unique by adding your favorite spices, seasonings and herbs.

Experiment with flavors and get truly unique cheeses!

Find impeccable, practically proven recipes for homemade goat cheese on the website, a gastronomic resource of superbly delicious ideas. After studying the basic recipe, try to make soft, high-calorie or spicy cheese. Add various ingredients, herbs and spices. Find your original sophistication in taste!

It is very difficult to overestimate the benefits of goat cheese, given the unique, incomparable set of beneficial substances and microorganisms contained in it. And given its hypoallergenicity, absence of cholesterol and easy digestibility, it becomes an almost indispensable product for a large category of adults and children. To make basic simple cheese, you need a minimum set of ingredients: fresh goat milk and an acidic component that will allow this milk to curdle. As acid, you can use table or apple cider vinegar, lemon juice, sour cream, cottage cheese and kefir.

The five most commonly used ingredients in recipes are:

Interesting recipe:
1. Pour goat milk into a saucepan.
2. Add salt and heat to 87-90°.
3. Pour in lemon juice (vinegar) in a thin stream, stirring constantly.
4. As soon as the milk separates into fractions: whey and curd mass, remove the saucepan from the stove.
5. Line a colander or sieve with several layers of gauze.
6. Pour the contents into gauze and let drain for 20-30 minutes.
7. Take out the gauze with the curd mass as a “bag”.
8. Squeeze lightly.
9. Place the future cheese in a colander.
10. Place a small press on it (200-300 grams).
11. Leave in a cool place until completely cooled.

Five of the fastest homemade goat cheese recipes:

Helpful Tips:
. The whey left over from the cheese during the process can be used to make pancakes.
. The taste of goat cheese can be varied by adding cumin, pieces of sweet pepper, dill, coriander and other fresh herbs. Or you can sprinkle the finished cheese with your favorite spices.

Goat's milk makes wonderful semi-hard cheeses. They can be prepared like a Dutch cheese (like Gouda or Edam) or like a Swiss cheese with propionic bacteria. Goat cheese is most often coated with black wax to highlight its white flesh.

Equipment

Form for hard cheese 2 kg;

Ingredients

15 liters of goat milk;
1/8 tsp (0.4 g) mesophilic starter MM101 or MA11, or 1/16 tsp. (0.35 g) Uglich-6 or Uglich-7;
3/4 tsp. (3.75 g) liquid rennet;
3/4 tsp. (3.75 g) calcium chloride solution;
20% brine for salting cheese.

Yield 12% of milk volume - 2 kg of cheese

Preparation

1. Pour milk into a saucepan and heat to 29°C, stirring occasionally to prevent milk from sticking to the bottom. Remove from heat.

2. Sprinkle mesophilic starter culture onto the surface of the milk and let stand for 3 minutes to allow the powders to absorb moisture. Then stir the entire volume of milk with a large slotted spoon.

3. Dissolve liquid calcium chloride in 50 ml of water. Pour the solution into the milk. Also dissolve rennet in 50 ml of water and pour into milk. Mix everything with smooth movements using a slotted spoon.

4. Cover and leave for 30 minutes to form a curd.

5. Check for a clean compartment, if necessary, let stand for another 10-15 minutes to form a dense clot. Using a long knife, cut the curd into 1.5 cm cubes.

6. Stir slowly for 5 minutes. Leave to stand for 5 minutes. Then stir for another 10 minutes. Leave for 10 minutes so that the cheese grains settle to the bottom.

7. Remove 1.5 liters of whey (10%). Instead of whey, pour the same amount (1.5 liters) of hot water at 60°C into the pan. Stir the mixture for 10 minutes. Then leave for 10 minutes so that the cheese grains settle to the bottom.

8. Now remove a third of the whey (5 l). Pour the same amount (5 liters) of hot water at a temperature of 43°C into the pan to bring the temperature of the mass to 37°C.

9. Stir the mass for 20 minutes, the cheese grain should become the size of a pea. Leave for 10 minutes so that the cheese grains settle to the bottom.

10. Pour the whey through the cheese pan until it warms up. Line the mold with a drainage bag or gauze; if you are using a micro-perforated mold, you do not need a bag. Place the cheese grain in the mold and level it, break large pieces with your hands. Place the end of the bag on top, try to make as few folds as possible.

11. Place the mold lid or circle and place the mold in the cheese press. Press with a weight of 4 kg (2 kg of weight for each kilogram of cheese) for 30 minutes. Then remove the cheese from the mold, remove the bag, and re-wrap the cheese, avoiding wrinkles. Now press with a weight of 8 kg (4 kg of weight for each kg of cheese) for 8 hours.

12. Remove the cheese from the mold and place in 20% brine for 12 hours (6 hours for each kilogram of cheese).

13. Remove the cheese from the brine and place on a wire rack to dry for 2-3 days at room temperature until the crust is completely dry. Turn the cheese twice a day to ensure it dries and ripens evenly.

14. Place the cheese in a room with a temperature of 10°C for one week. After this, cover the cheese with wax.

15. Return the cheese to the 10°C aging room and leave to mature for a minimum of 6 weeks and up to several months. Turn the cheese once a week.

If you wish, after two months of aging you can remove the wax and smoke the cheese a little.

How to prepare 20% brine

Dissolve 4 liters of water, bring to a boil, dissolve 1 kg of rock salt. Cool to room temperature and strain or carefully drain so that any dirt from the salt (if any) remains at the bottom. Add 5 ml of 6% vinegar, 5 g of dry calcium chloride or 40 ml of 10% calcium chloride solution. The brine can be used several times.

At home, it is quite possible to prepare very tasty cheese from milk using one of the simple recipes with step-by-step photos.

Homemade cheese, classic recipe

At home, we will prepare a very tasty natural one from milk and sour cream according to a simple recipe with video.

Ingredients:

milk - 1 l;
sour cream - 200 g;
eggs - 3 pcs.;
salt - ½ tbsp. l.

Preparation:

Beat sour cream with eggs with a whisk or mixer until smooth.

Pour the milk into an enamel pan with a thick bottom, put it on the fire and bring to a boil, stirring continuously.

Reducing the heat to light bubbles, indicating a low boil of milk, pour in the sour cream and eggs in a small stream, continuing to stir.
After the whey separates from the formed clots, turn off the heat.

Place two layers of cheesecloth in a pre-prepared colander, pour in the curdled milk, and leave to drain.
After most of the whey has drained, we tie the gauze with the cheese mixture into a knot and hang it in a convenient place, placing a container for the draining whey.
Let the cheese drain for 5 hours, then put it under pressure.

We put the finished cheese in the refrigerator and enjoy the natural product with pleasure.

Homemade cheese in a slow cooker

In a slow cooker, you can prepare very tasty cheese at home from natural (preferably homemade) milk using a simple recipe with step-by-step photos.

Ingredients:

milk - 3 liters;
microbial renin Meito - on the tip of a teaspoon;
salt - 1 tbsp. l.

Preparation:

Pour milk into the multicooker bowl, set the temperature to 35-36 degrees for 30 minutes, close the lid.
After the multicooker signal, add renin diluted in a small amount of water to the milk, stir thoroughly.

Close the lid of the multicooker, leave the temperature the same, and set the time to 40 minutes.
After the formation of a cheese curd of sufficient density, cut it with a wooden skewer in several directions.
Close the lid again, set the multicooker for 30 minutes, temperature 35 degrees.

Stir the cheese curds thoroughly, drain the whey, but do not throw it away; it will be useful for baking or as a starter for other cheese.
Squeeze the cheese in a colander, transfer it to the mold, adding salt to each new portion of cheese placed.

We keep the resulting head of cheese in the refrigerator for 2-3 hours, and it is ready to eat.

Cheese with paprika

At home, you can make delicious cheese with various additives using the rennet enzyme pepsin to form a clot. Try making this cheese using one of the simple recipes with photos and videos.

Ingredients:

milk - 10 l;
pepsin - 0.1 g;
salt.

Preparation:

If the milk is fresh, of good quality, and does not require pasteurization, then simply heat it to 37 degrees and add pepsin diluted in a small amount of water, stir thoroughly.
If the milk is of suspicious quality, pasteurize it by heating it to 75 degrees, turn off the heat, then cool it to 37 degrees by placing it in cold water. Then add diluted pepsin.

We wrap the milk with pepsin added to it, ensuring a constant temperature for 40 minutes.
Cut the resulting clot and leave for another 15-20 minutes.

Stir thoroughly and let the clot settle. Drain the whey, add paprika, stir everything.

We transfer the cheese into molds, add salt on each side and place under a press.

Homemade cheese with vinegar

You can prepare a very tasty and tender cheese using a simple recipe with video from milk at home with vinegar.

Ingredients:

milk - 3 l;
vinegar 70% - 3 tbsp. l;
salt to taste.

Preparation:

Pour the milk into a suitable saucepan (non-enamelled) and bring to a boil.
Add vinegar to the hot milk and mix everything thoroughly.
After the formation of dense clots, pour everything into a colander with gauze laid on it in two layers.

Let the whey drain and wrap the cheese in the same gauze.

We put the cheese in the refrigerator overnight, putting a small load. The next day you can enjoy cheese.

To store the cheese, sprinkle salt on both sides.

Homemade cheese with citric acid

You can make cheese from natural milk at home using a variety of simple recipes with videos. Recipes use various acidifying additives, such as citric acid.

Ingredients:

milk - 3 l;
salt - 1 tbsp. l;
sugar - 1 tsp;
citric acid - 1 tsp.

Preparation:

Instead of citric acid, if desired or necessary, you can use 3-4 tablespoons of lemon juice.
Pour milk into an uncoated metal pan and heat until hot.

Add salt, sugar, when the milk by all indications is about to boil, add citric acid or lemon juice.
Stir everything thoroughly, reduce the heat to low until the milk boils very gently.

Boil the cheese for 3-4 minutes, stirring continuously, drain at the moment when the whey, separated from the curds, clears as much as possible.
Drain everything into a colander with a suitable cloth and let the whey drain. We place the weight and hold it for as long as we want the cheese to be dense.

Suluguni at home

The popular suluguni cheese can also be prepared at home from natural milk using a simple recipe with step-by-step photos.

Ingredients:

homemade cheese;
sourdough “Pasta Filata”;
salt.

Preparation:

We prepare the cheese with pepsin or other rennet starter in advance so that it has time to lie under pressure and acquire the required density.

Cut into square pieces with a side of approximately 1.5 cm. Place the prepared cheese in a suitable container.

We dilute the starter as indicated in the instructions, heat it to 75-78 degrees, add salt to taste, and pour in the cheese.

Let the cheese sit for a while in the warm starter, then drain it and heat it to the specified temperature. Fill with hot sourdough again.
As soon as the cheese starts to melt, knead it like dough.

Place the finished cheese ball in a mold and place it in the refrigerator under a press.

The next day, suluguni cheese can be consumed.

Processed cheese made from milk and cottage cheese

At home, we will prepare very tasty processed cheese from natural milk and cottage cheese according to a simple recipe with step-by-step photos.

Ingredients:

milk - 1 l;
cottage cheese - 1.5 kg;
butter - 100 g;
eggs - 2 pcs.;
salt - to taste;
soda - 1 tsp.

Preparation:

Pour the milk into a suitable saucepan, bring to a boil and add the cottage cheese.

Knead the lumps of cottage cheese in the milk, stirring everything at the same time.
To speed up the process, the cottage cheese can be passed through a meat grinder or crushed in a blender in advance, and only then used to make cheese.
Cook the whole mass with continuous stirring until the whey separates. Drain the cheese mixture into a colander with a cloth and squeeze.

Transfer the cheese to a saucepan, knead, add salt, soda, butter and stirred eggs.

Put the cheese mass back on the heat, cook until a homogeneous mass is obtained for 5-7 minutes, stirring continuously and intensively.

Place the hot cheese mixture on cling film, wrap it and put it in the refrigerator for at least a couple of hours.

Slice the finished cheese and enjoy the natural taste of the healthy product.

Homemade goat's milk cheese

At home, you can make delicious and healthy goat milk cheese using a simple recipe with step-by-step photos.

Ingredients:

goat milk - 5 l;
Meito enzyme;
salt.

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Preparation:

To make cheese, fresh goat's milk must sit in the refrigerator for a day so that its acidity rises to the required level.
However, you don’t have to wait this long, but add a teaspoon of citric acid and stir thoroughly.
After bringing the acidity of the milk to the desired level, heat it to 35-37 degrees.

We dilute the enzyme in a small amount of water, taking it on the tip of a knife.
Pour the prepared enzyme into the milk, mix everything thoroughly, and leave for 30-40 minutes. If the ambient temperature is below 25 degrees, then cover the pan with fermented milk.
Cut the resulting clot as usual when making cheese, leave for another half hour for the clots to settle.

If you want to get cheese with a denser structure, heat everything to 40 degrees with continuous stirring.
Place the resulting clots in the mold, leave to settle, then turn the cheese over in the mold and leave again. You can turn the cheese two or three times.

You don’t have to put the cheese under the press, but immediately put it in the refrigerator in or without a mold.

Goat milk caciotta with additives

The popular Italian cheese can also be prepared at home from natural milk using a simple recipe with step-by-step photos.

Ingredients:

- 6 l;
sourdough for cachotta - according to instructions;
protective starter;
any rennet - according to instructions;
filler (nuts, cumin, etc.);
salt to taste.

Preparation:

Goat milk for cachotta should be aged for 2-3 days.
By the time the cheese is prepared, place the container with milk on warm-up and bring it to a temperature of 29 degrees.
Sprinkle the cachotta starter and the protective starter over the entire surface of the heated milk, close the lid and leave for five minutes to swell without stirring.
Stir the milk, heat it with continuous stirring to 35-36 degrees, add the rennet diluted in advance. Mix everything thoroughly, cover with a lid, and leave for 30-40 minutes until a clot forms.
Next, everything is as usual when preparing homemade cheese: cut the curd, leave it to settle, transfer it into molds or one mold. If necessary, heat the milk-cheese mass while stirring so that the temperature does not drop below 37 degrees.
If we decide to add any filler, then mix the cheese mass with it before placing it in the molds.
Turn the cheese in the molds over every 15 minutes for an hour and put it in the refrigerator.

Mastering the preparation of cheese at home is not at all difficult; as a result, you will be sure that you are consuming a truly healthy product without harmful additives from industrial cheese manufacturers.

Goat cheese is a storehouse of nutrients, vitamins and minerals that our body constantly needs. In addition, this type of cheese is low in calories compared to other types.

Apart from all the beneficial properties, this product also has other advantages.

One of the main ones is its culinary use. It is used in salads and a wide variety of dishes, to which it, as an ingredient, gives a wonderful flavor.

Making this cheese is not too difficult, but it requires care.

First you need to remove the cream from the milk - the top thick layer. After this, the milk is placed in a saucepan over medium heat.

When the milk boils, you will need to reduce the heat and add vinegar. After this, you need to start stirring the milk so that it curdles faster and better.

After the milk has thickened, you need to strain it through cheesecloth. We need all the clot that remains in the gauze. It is advisable to leave it suspended on gauze for a day so that the milk drips completely.

The next day you need to take the curd, salt it and knead it thoroughly, like dough. Then knead it into a flat cake and put it in a thick frying pan, which you put on the fire. You will need to wait until the cheese melts.

When it becomes liquid, remove it from the heat so that it can thicken. After all these manipulations, the product is ready, all that remains is to cut it and sprinkle with caraway seeds.

Cooking time 35 min. + 24 hours of infusion. Calorie content – 275 kcal.

You need to put the milk on low heat and bring it to a boil. When the foam starts to rise, you need to add cottage cheese and start stirring for 3-5 minutes. After the milk has curdled, you need to strain it through cheesecloth and take the curd that remains in the gauze. It is advisable to squeeze this clot thoroughly to remove excess liquid or leave it hanging in gauze for a day.

After this, you need to mix the egg, salt and butter until smooth. Afterwards, mix it all with the clot and put it in a water bath until the mass melts. Then you need to pour it into the form you need and wait until it thickens - it is advisable to place a press on top.

Goat cheese "Hard"

Cooking time – 30 minutes. + 24 hours of infusion. Calorie content – 280 kcal.

You need to take sour goat milk and add eggs to it, then stir until smooth.

After this, take fresh milk, add salt to it and put it on the fire, starting to stir. Then you need to start slowly pouring the mixture of sour milk and eggs into the saucepan, remembering to stir.

Cooking is required until a thick mass, reminiscent of curd, forms on the surface. All this must be filtered through cheesecloth and leave only the curd mass. You will need to squeeze it thoroughly to get rid of all the unnecessary liquid.

After all the manipulations, the resulting mass should be placed under a press overnight, or for a day - the more, the better. Well, that's all - the product is ready.

It is worth saying that if you have an ulcer or gastritis, it is not recommended to consume goat cheese, or you may need to reduce the amount of this product. The fact is that it has high acidity, which will have a bad effect on such gastrointestinal disorders;
Homemade cheese can be stored for 2-3 weeks, preferably in the refrigerator. It is better to put it in a bag, so it will be less susceptible to bacteria and, as a result, will not spoil soon;
Among the drinks, wine, beer and coffee are very suitable for this product. The combined taste of the drink and cheese will be great;
Cheese does not have a specific smell, unlike goat milk, which is a good reason to transform milk into a more tasty and healthy product;
The prepared delicacy can be added to various, even everyday, dishes.

The recipe for an incredibly delicious jam pie is on the pages of our portal.

How to cook incredibly tasty Idaho potatoes - a recipe with photos and step-by-step recommendations.

Jellied pie with canned fish - read how to prepare this dish.

Homemade goat cheese – 4 delicious homemade recipes

If you want to enjoy a natural, subtly tasty and healthy delicacy, make homemade goat cheese. View great recipes with step-by-step clear photos. Learn the subtleties and nuances of making soft cheese, its unique nutritional value, and the characteristics of additional ingredients. Read on...

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Homemade goat cheese

Homemade goat cheese is a uniquely healthy delicacy with love and tender care for loved ones.

Find impeccable, practically proven recipes for homemade goat cheese on the gastronomic resource of superbly delicious ideas 1000.menu. After studying the basic recipe, try to make soft, high-calorie or spicy cheese. Add various ingredients, herbs and spices. Find your original sophistication in taste!

The five most commonly used ingredients in recipes are:

Five of the fastest homemade goat cheese recipes:

Helpful Tips:
The whey left over from the cheese during the process can be used to make pancakes.
The taste of goat cheese can be varied by adding cumin, pieces of sweet pepper, dill, coriander and other fresh herbs. Or you can sprinkle the finished cheese with your favorite spices.

Homemade goat's milk cheese: subtleties of preparation

What you need for cooking

Preparing a product from goat's milk is not a labor-intensive process, but requires adherence to the recipe. To make homemade goat cheese you will need the following ingredients:

goat milk – 3 liters;
cottage cheese – 1 kg homemade or store-bought;
chicken egg - 1 piece;
soda – 1 teaspoon;
salt - a small pinch;
vegetable oil – ½ cup.

Now let's look at the inventory. The following kitchen utensils will be used to make goat cheese at home:

pan for milk;
a saucepan for a water bath;
wooden spoon;
colander;
gauze;
bowl;
plastic bottle with a cut off neck.

How to make goat's milk cheese at home

There are many options for preparing a homemade product.

Option No. 1 – classic

Making goat cheese at home is not difficult, you just need to follow the recipe and perform the following steps step by step:

First of all, you need to pour the main raw material into a saucepan and bring it to a boil.
Add cottage cheese to boiling milk and, stirring thoroughly, cook over high heat for another third of an hour.
Afterwards, pour the curd and milk mixture into a colander and let the whey drain. As soon as the liquid has completely separated, pour the raw materials into a bowl.
Add egg, salt, soda and vegetable oil to the curd-milk mixture. Mix the cheese mixture and place it together with the bowl in a water bath for about 10 minutes. We begin counting the time from the moment the water boils.
The milk curd is boiled and almost ready. All that remains is to remove it from the water bath and transfer it to a plastic bottle. At this stage, it is extremely important to thoroughly compact the mass so that the finished product has a dense structure.
Place the bottled cheese in the refrigerator and let it cool.

Advice! If you make cheese for future use, you can store it in a plastic bottle in the freezer. Before use, the milk product is transferred to the refrigerator and after 1-1.5 hours it will be ready for consumption.

Option No. 2 – gentle

To make cheese with an incredibly delicate structure, use the instructions described below.

What products you will need:

goat milk – 2 liters;
cottage cheese – 2 tablespoons;
high fat sour cream – 2 tablespoons;
vinegar 6% - 1 tablespoon;
salt – 1 teaspoon.

We heat the main raw materials to a temperature of 50°C.
Grind the cottage cheese with a small amount of cold milk and add it to the main milk mass. Add sour cream there. And don’t forget to actively stir the contents of the pan.
Simmer the milk mixture over low heat for 15 minutes. After about this time, a milk clot will begin to appear on the surface. If the flakes do not form, add vinegar - it will start the fermentation process.
After the final formation of the milk clot, place it in a colander lined with gauze. We also cover the top of the mass with the same gauze, and place pressure on top.

After a couple of hours, the cheese will be ready to eat. But in our case, to get a delicate structure, it is enough to hold it under pressure for 30 minutes.

Important! The longer you keep the cheese under pressure, the denser its structure will be.

If you want to make a higher-fat dairy product, replace the cottage cheese with sour cream. It is also possible to add herbs, spices, herbs and even pieces of vegetables to the milk mass, resulting in a product that is unique in taste.

As you can see, making cheese from goat's milk is not difficult - you just need to follow the instructions described above. Be sure to try making delicious cheese from goat’s milk with your own hands; all your family and guests will love it.

Pasteurization and cheese making

To avoid danger, many cheese makers subject their raw materials to a process called pasteurization. During pasteurization, milk is subjected to thermal treatment - heating. Thanks to this, it is possible to minimize the presence of pathogenic bacteria in milk, as well as extend the shelf life of the product.

However, the pasteurization process disrupts the structure of milk protein, therefore, in order to achieve the required coagulability of milk, rennet is added to it after pasteurization.

What are the benefits of dairy products?

reducing the likelihood of developing migraines;
normalization of pressure;
active participation in the normalization of the nervous system.

Goat's milk cheese differs from other types of cheese in its low amount of cholesterol and sodium, so this product may be present in the diet of people with diabetes and a history of heart disease.

Conclusion

In conclusion to all of the above, let's summarize:

Goat milk, and, accordingly, cheese made from it, is a very tasty and healthy food product, containing a whole storehouse of useful substances, vitamins and microelements.
Even a novice cheese maker can make this cheese. You just need to have all the necessary components and kitchen utensils. And you won’t need too many ingredients. The main thing in cooking is to observe the proportions and follow the instructions. And everything else is a matter of technology.
Homemade goat cheese can be made unique by adding your favorite spices, seasonings and herbs.

Experiment with flavors and get truly unique cheeses!

What is goat cheese?

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

Properly made cheese has a pleasant taste with some spice.

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

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

Benefits of goat cheese:

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

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

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

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

According to experts, regular consumption of small amounts 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 to cow's milk, cannot consume cheeses made from it. Goat's milk cheese contains lactoglobulins, is considered hypoallergenic, and therefore can be included in your diet.

How to make goat cheese at home?

5 l goat milk

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

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

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

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

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

If the curd 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)

Dissolve abomin tablets in half a glass of 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 goat cheese Crotten:

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

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

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

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

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

Ingredients:

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

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

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

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

How to make Saint Maur cheese:

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

It is made in the form of a log with a straw inside. The straw helps maintain the shape of the cheese and indicates handcrafted 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 seal 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 a classic version of this cheese, sprinkle a thin layer of charcoal over it through a sieve. If you want a modern cheese with a white rind, don't sprinkle it with charcoal. Then place the cheese in a container on a paper towel. Cover and leave overnight at room temperature. Remove cheese and paper towel. Place a new paper towel on the bottom of the container, a drainage mat on it, and cheese on the mat. Close the lid and leave to ripen for 2 weeks in the refrigerator or room with a temperature of 8 °C. During this time, turn the cheese a quarter turn daily to maintain its shape and allow mold to develop evenly. It is necessary to monitor the humidity: if the paper towel becomes too wet, it must be removed. After 2 weeks, wrap the cheese in special double-layer paper or put it in a tightly closed container and store in the refrigerator for another 2-3 weeks.

How to make Valencey goat cheese:

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

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

Valence cheese is the hallmark of 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 eggs, mix breadcrumbs with paprika. Dip goat cheese circles in eggs, roll in breadcrumbs and fry in 5 teaspoons of olive oil.

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

Sandwiches with goat cheese, fried onions and raisins:

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

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

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

Open pie with goat cheese and zucchini:

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

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

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

How to make delicious goat milk cheese. Making delicious goat's milk cheese at home

What you need for cooking

What are the benefits of dairy products?

Conclusion

The five most commonly used ingredients in recipes are:

Five of the fastest homemade goat cheese recipes:

Equipment

Ingredients

Preparation

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Homemade cheese, classic recipe

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Preparation:

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Preparation:

Cheese with paprika

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Preparation:

Homemade cheese with vinegar

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Preparation:

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Homemade goat cheese – 4 delicious homemade recipes

Homemade goat cheese is a uniquely healthy delicacy with love and tender care for loved ones.

The five most commonly used ingredients in recipes are:

Five of the fastest homemade goat cheese recipes:

Homemade goat's milk cheese: subtleties of preparation

What you need for cooking

How to make goat's milk cheese at home

Option No. 1 – classic

Option No. 2 – gentle

Pasteurization and cheese making

What are the benefits of dairy products?

Conclusion

What is goat cheese?

Benefits of goat cheese:

How to make goat cheese at home?

How to make soft goat cheese Gaiskasli:

How to make goat cheese Crotten:

Ingredients:

How to make Saint Maur cheese:

Ingredients:

How to make Valencey goat cheese:

Ingredients:

Recipes for dishes with goat cheese:

Sandwiches with goat cheese, fried onions and raisins:

Open pie with goat cheese and zucchini:

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