How to make cheese at home from goat milk: a simple recipe for beginners. Goat's milk cheese Making goat's milk cheese at home

Such products are useful, especially if you know what they're made from. This cheese tastes similar to Yantar cheese, only more delicate and without preservatives.

Ingredients:

Cottage cheese 0.5 kg.,

Butter 100 gr.,

Egg 1 pc.,

Salt and soda 1/2 teaspoon.

Preparation:

Beat cottage cheese, butter, egg, salt and soda in a blender until smooth. Place the curd mixture on water bath and cook, stirring until the mass begins to melt.

Grease a cheese mold and pour the cheese mixture into it. Place in a cool place for 8-10 hours.

Flavored homemade cheese

Ingredients:

1l kefir

1l milk

4 teaspoons salt (or to taste)

1/3 teaspoon red hot pepper

a pinch of cumin

1 clove of garlic

a small bunch of different greens: dill, cilantro, green onions

Preparation:

1. Pour milk and kefir into a saucepan and place on the stove. Without bringing to a boil, pour lightly beaten eggs with salt into the hot milk-kefir mixture in a thin stream. Bring to a boil and cook this mixture, stirring, over low heat for several minutes until the whey separates.

2. Remove from heat, let cool for 1-2 minutes and add finely

chopped herbs and red pepper, squeeze out a clove of garlic (or

anything to your liking)

4. Tighten the gauze into a knot and allow the serum to drain. Then gauze

Unwind, cover the resulting round of cheese with the edge of gauze, place a saucer on top and place some kind of pressure on the saucer (for example, a jar of water with a lid will do).

5. Place in the refrigerator for several hours. That's all. For example,

Made it in the evening and put it in the refrigerator, and in the morning you can eat it for breakfast. Excellent with black bread and tomatoes.

Homemade Paprika cheese

It all starts with making regular paneer. Those. almost

bring the milk to a boil and add 2 liters. milk 0.5 tsp.

citric acid. When the whey has separated, pour it through a sieve with cheesecloth and immediately add the following to the resulting still soft and hot paneer:

Any greens (I used parsley, you can add basil,

dill, etc.)

Cumin 1 tsp.

Paprika 1 tsp.

Paprika should not be ground, but in pieces. In fact, you can put a little less spices. Now quickly mix the cheese and wrap the cheesecloth on top. Place under the press for 40-60 minutes.

A pan of whey can serve as a press.

Now add salt to the whey at the rate of 3 tbsp. salt per 1 liter. serum. We unwrap our cheese and put it in the whey.

In a day, the wonderful cheese is ready.

If you take village milk from grandmothers, which is usually very fatty, then the consistency of the cheese resembles regular cheese store-bought cheese, and if you take regular store-bought milk, the cheese will “flaky” like suluguni. You can make sandwiches with this cheese, but it is so tasty that we ate it just like that, it didn’t come to sandwiches :)

Homemade hard cheese

Ingredients:

2 liters of milk (ideally homemade milk, can be pasteurized, but not sterilized for long-term storage)

2 tbsp. salt

400 g sour cream

200 g kefir

Preparation:

While the milk and salt are boiling. beat eggs with sour cream.

Finely add the egg-sour cream mixture, stirring as you add

kefir and bring to a boil (do not boil).

After all your manipulations, the milk should curdle.

Place the mixture on a fine-fine sieve (or cheesecloth), let

drain the whey.

Wrap the cottage cheese in gauze, place it under a weight and in the cold

for 4-5 hours. The heavier the load, the harder the cheese.

You can experiment with additives (olives, olives, peppers

spicy, etc.)

Homemade hard cheese with pepper and dill

Ingredients:

2 liters of pasteurized (required) milk (according to the recipe 1.5 liters)

500 ml sour milk (the recipe called for 400)

4 eggs 9 according to recipe 3 pcs.)

1 incomplete tsp. salt (the recipe does not indicate how much)

Additives can be any:

Red Bell pepper, dill

Preparation:

Ferment 0.5 liters of pasteurized milk; you can simply leave it at room temperature for 2-3 days. To speed up the process, I heated it to 40 degrees (about a little warm), added a spoonful of kefir and left it in the kitchen, after a day the sour meat was ready.

Place 1.5 liters of milk on the fire and bring to a boil.

During this time, beat 4 eggs and sour milk by hand, with a whisk, until smooth and sour cream.

As soon as the milk boils, turn the heat to the lowest setting and constantly

Stir in the sour-egg mixture. Stirring, bring the mixture until it separates into the curdled part and transparent yellowish whey. The process took me about 7-10 minutes.

Then place in a sieve or colander lined with gauze and let

drain all liquid.

While the liquid is draining, chop the pepper very finely, also chop the dill... Carefully add it to the curd mass and under a press. BON APPETIT!

Homemade Philadelphia cheese first recipe

Ingredients:

1 liter of milk

1 teaspoon salt

1 teaspoon sugar

500 ml kefir

A small pinch of citric acid or lemon juice

Preparation:

Boil milk, adding salt and sugar.

Bring to a boil and turn off the gas.

Now add kefir (warm), stir until the mass curdles.

Place the mixture in a colander on cheesecloth (it’s better to make a layer of 4) and let the whey drain - this will take about 15-20 minutes. You should not squeeze out the whey yourself, because not much of it should remain in the cheese. But you can stir a little (periodically).

In a separate bowl, beat the egg with citric acid(at the tip of the knife) - until foam forms.

Now add the resulting hot curd mass to the egg mass and continue beating until smooth.

Place the Philadelphia cheese in the refrigerator to cool.

All!!! Homemade Philadelphia cheese is ready!

Homemade Philadelphia cheese second recipe

Ingredients:

900 ml full fat milk

1350 ml heavy whipping cream without sugar (35% fat)

50 ml buttermilk (can be replaced with kefir)

2-3 drops of Rennet Microbial Enzyme

1 tablespoon salt

Equipment:

Thermometer

A piece of very fine gauze

Large saucepan (galvanized or stainless)

Large colander

Big whisk

Large capacity (bowl)

Reliable elastic band

Preparation:

Heat the milk and cream in a large saucepan until it reaches 21°C. Don't boil.

Add buttermilk.

Add the rennette and cover with a lid. Keep at room temperature overnight.

The next day, sprinkle salt on top of the surface.

Use a large whisk to separate the thickened mixture.

Place cheesecloth in a colander and place on top of a container that will hold the whey.

Carefully pour the contents into a colander and let drain for 30 minutes.

Gather the corners of the gauze together and tie them together with an elastic band (to make a bag.

Remove any whey that has collected in the container. Place the cheesecloth in the colander and the colander back into the container and place the whole thing in the refrigerator to drain overnight. The next day Cream cheese Philadelphia is ready!

You will get 680 grams of finished cheese.

Homemade Philadelphia cheese simple recipe

Ingredients:

2 liters of milk,

1 pinch of salt,

1 spoon of sugar,

0.5 liters of kefir,

2 eggs,

1 spoon lemon juice.

Preparation:

Bring the milk to a boil, add a pinch of salt, a tablespoon of sugar. When it boils, remove from heat, pour in 0.5 liters of kefir, stir until a clot forms.

Strain, beat 2 eggs with a spoon of lemon juice, mix with cheese, beat with a blender. All!

From 1 kg 500 g of sour cream you get about 1 kg 100 g of cheese. The rest is whey, which is perfectly separated from the rest of the mass. You can add salt and even pepper to the cheese if you are not going to make sweet desserts from it.

Ingredients:

Sour cream 21% - 1 kg 500 gr.

Preparation:

A colander and a saucepan with a slightly larger diameter so that the colander can fit into it. Place it on the table. Fold the gauze five times to obtain a denser structure. Place a colander on the pan and cover it with folded gauze.

Carefully place sour cream in a heap. The product must be refrigerated.

If you use fatty sour cream, the cheese will turn out fatty. A lot of whey comes out of 10% of the product, which means less mascarpone remains. But it doesn’t matter, you can use it to make pancakes or some other tasty pie. It is also very important that the sour cream is fresh. Tie the gauze tightly - the sour cream should compact well.

Place a heavy weight on top of the colander. This can be a weight or other object weighing 2-4 kg. Place the sour cream in the refrigerator for three days. During this time, the whey will drain into the pan and you will get a tender and tasty mascarpone cheese.

Store it in the refrigerator, but not for too long, because it is a natural product and spoils quickly. Mascarpone can be spread on bread, used for making creams and other dishes. But such products are also not stored for long and only in the refrigerator.

Mascarpone at home, second recipe

Ingredients:

400 ml. cream (pasteurized, but not ultra-pasteurized) with a fat content of 15-20%

1 teaspoon lemon juice

Yield: 150-200 g of cheese (depending on the specific brand of cream, fat content, etc.)

Preparation:

1. Pour the cream into a bowl and place in a water bath (I used a deep frying pan). With constant stirring, over low heat, bring to almost boiling temperature (85 degrees) - when the water is just about ready to boil, but is not yet boiling. At this point, remove the bowl with the cream, set it aside and pour in 1 teaspoon of lemon juice.

Mix. 2. Return the dishes with cream to the water bath. The fire is minimal. Stirring constantly, watch how the structure of the cream changes. At first nothing happens - the cream remains liquid. Then the mass begins to slowly curdle - and becomes similar to kefir. Finally, the mass thickens and resembles in consistency(this process can take from 5 minutes to 20 - depends on the specific cream). Great - remove from heat and let cool for about 15 minutes. Do not overcook the cream on the heat - otherwise the cheese will have a “cooked” taste. Yes, don’t expect the process to resemble curdling milk (as when making cottage cheese). The cream will not immediately separate into solid mass and whey - but will only thicken and thicken.

3. Place a sieve over the empty dishes; line the sieve with cotton cloth or gauze in 4 layers. We spread our cheese and let the whey drain - about 40 minutes - an hour.).

Then we hang it for another hour so that the remaining whey drips out and the cheese thickens. And finally, put it back into the sieve, put a small load on top (300 grams) and put it in the refrigerator for at least 8-9 hours (overnight

4. In the morning we unwrap it and find cheese!

Ingredients:

Homemade cream cheese

Cottage cheese - 1 kg

Milk - 1 l

Egg - 3 pcs

Butter - 100 g

Soda - 1 tsp.

Preparation:

Salt (or to taste) - 1.5 tsp.

To make a good cheese, the cottage cheese must be dry and not greasy.

Place cottage cheese in milk and heat to a boil and cook for 7-10 minutes, stirring occasionally. If the cottage cheese was not greasy and dry, then it will immediately begin to melt slightly and stretch a little.

Place the finished mixture in a colander lined with gauze. Let the liquid drain. The mass will feel like soft, stretchy plasticine to the touch. The liquid drains from such boiled cottage cheese in 2-3 minutes. To speed up the process, you can squeeze the mass by hand.

In a separate bowl with a thick bottom, but not enameled, put the drained cottage cheese, eggs, butter, salt, soda and mix everything thoroughly with your hands.

Place this mixture over medium heat and melt, stirring constantly.

When melted, the mass will begin to stretch. In this way (without ceasing to stir), boil this mixture well for about 5-7 minutes.

You have to constantly stir and stir the cheese mass! And the cheese melts better with constant stirring.

When the mass begins to lag behind the walls of the dish, the cheese is ready.

Transfer the cheese mass to a dish, cover with film so that the crust does not dry out and put the cheese in the cold to cool.

Do not throw away the whey remaining after cooking - you can use it to bake delicious pancakes.

The result was a very soft cream cheese.

Ingredients:

Homemade cheese cheese

2 liters of pasteurized! real milk (homemade), but in no case sterilized or super pasteurized!

400 grams of sour cream (I used 15 percent)

Preparation:

1. Milk, sour cream and eggs should be very fresh and good quality, take it from a seller you are confident in.

2. Pour the milk into a saucepan, add salt, put on fire and let it boil. Beat eggs and mix well with sour cream

3. Bring the milk to a boil, stirring so as not to burn, then reduce the heat slightly and gradually pour in the sour cream and egg mixture, stirring all the time, cook for 5-6 minutes, until the whey separates from the cottage cheese.

4. Line a sieve or colander with gauze folded in two layers, place a pan underneath, pour in the cheese mixture and let the whey drain well.

5. When the liquid has drained, move the colander with the cheese onto a cup, cover the cheese with the hanging ends of the gauze, place a smaller plate on top, and on top of it liter jar with water. Leave it like this for 4-6 hours, after an hour you can put it in the refrigerator (I left it in the refrigerator overnight under pressure). Then carefully remove the gauze and transfer the cheese to a plate.

1/3 teaspoon red hot pepper

A pinch of cumin

1 clove of garlic

A small bunch of different greens: dill, cilantro, green onions

Preparation:

2. Remove from heat, let cool for 1-2 minutes and add finely chopped herbs and red pepper, squeeze out a clove of garlic (or anything to your taste)

3. Pour the mixture into a colander lined with gauze folded in 2 layers. Level the cheese mass with a spoon.

4. Twist the gauze into a knot, let the whey drip off. Then unwind the gauze, cover the resulting round of cheese with the edge of the gauze, place a saucer on top and place some kind of pressure on the saucer (for example, a jar of water covered with a lid will do).

Ingredients:

1 liter of milk,

1 kg cottage cheese

100g butter,

1 tbsp soda

1 tbsp salt,

You can add different spices.

Preparation:

Pour one liter of milk into a saucepan and heat until bubbles form, but do not boil. Add 1 kg of cottage cheese and, stirring continuously, let it curdle - this will happen quite quickly in 3-5 minutes. Place the curd on double gauze and hang, allowing the whey to drain. At this time, melt 100 g of butter in a deep saucepan (as the mass will foam and rise strongly), add 1 tsp. soda (without top) and 1 tbsp. l. salt, you can add different spices. Place the cottage cheese in the oil and, stirring continuously, cook for 10-15 minutes. Remove from heat, cool slightly. Pour into the mold (the mass will be liquid), let it cool and put in the refrigerator for 4-6 hours (it doesn’t have to be that long; you’ll see for yourself, the mass will thicken and take on the appearance of processed cheese).

I’ll add a few words about the fact that when we stir the resulting mass in a pan, we need to do it vigorously and not let the mass stick to the walls of the pan. At the same time, you need to add what you want to “fill” this cheese with. Yellow cheese is obtained by adding turmeric. Green - when adding dill. White cheese The recipe given is also very tasty.

As soon as the mass in the pan stops looking like cottage cheese and begins to resemble a thick mass, as if you really processed cheese put it in a frying pan, you need to pour it into a mold and level it, so that when it thickens, it’s convenient to use it: cut or grate.

Cottage cheese in milk for about 5 minutes, and in a frying pan for 10 minutes. All this is very conditional.

Riccotta cheese

Ingredients:

Whey remaining after making cheese.

Preparation:

Immediately after you have selected the grain for cheese, put the whey on the fire, heat it to 80 degrees, reduce the heat and then heat it slowly to 90 degrees, during this period flakes begin to form. When the whey turns a transparent greenish color, turn it off, let it cool and strain the cheese through a thick cloth. It turns out to be an amazing-tasting albumen cottage cheese. You can eat it just like that, it makes excellent baked goods, and if you add a little cream and condensed milk to it, you get an amazing cake cream

Albumin cottage cheese is a perfectly balanced source of natural substances necessary for humans - albumin and globulin, which make up the main part of blood serum proteins. It is worth emphasizing that albumin is the only protein containing the essential amino acid tryptophan, which is not produced in the human body and comes only with food. Globulin has antimicrobial and immunostimulating properties, protecting the body from infections.

The product is rich in easily digestible proteins, vitamins, and organic acids. Therefore, albumin cottage cheese is excellent for preventing the development of latent forms of vitamin deficiency, which contributes to the formation of atherosclerosis, cardiovascular diseases, neuro-emotional disorders and stress conditions.

Albumin cottage cheese is especially useful for pregnant and nursing mothers, because during pregnancy the amount of albumin in the blood decreases sharply. In addition, it should be consumed by people experiencing fatigue: albumin perfectly relieves fatigue and tension.

Good news for ladies who count calories. Albumin cottage cheese is the lowest calorie dairy product. And since it is made on the basis of processing whey and adding sugar, it can also be safely called one of the most natural.

Cottage cheese made from goat milk, has many useful vitamins and microelements. It is easily absorbed by the body and is processed almost 100%. In addition, such a product is less allergenic compared to cow's.

Based goat curd They prepare cheesecakes, dumplings, casseroles, desserts and many other dishes. Today I suggest getting at home hard cheese. This will be very easy to do, the main thing is to stock up the necessary products. In this regard, I was very lucky, because everything I needed was delivered directly from the village where my parents live. Therefore, I was completely confident in the quality of milk, cottage cheese and eggs.

Homemade goat cheese cheese is very tasty and tender. In addition, you can taste it on the same day, but the longer it sits in the refrigerator, the denser and harder it will become.

So, let's begin!

Let's prepare the products according to the list for the recipe.

Pour room temperature goat milk into a suitable pan and add cottage cheese. Mix and put on the stove.

Boil the milk-curd mixture over low heat for about 5 minutes, stirring occasionally until the whey separates.

Then drain the cottage cheese into a colander lined with several layers of gauze. I recommend saving the resulting whey; you can make excellent pancakes with it.

In a separate bowl, combine the egg, salt (0.5 tsp) and baking soda. Mix thoroughly. The amount of salt can be increased to 1 teaspoon, but then finished product it will be slightly salty.

Meanwhile, melt a piece of butter in a frying pan or heavy-bottomed saucepan.

Add the egg mixture and mix vigorously.

Then immediately add cottage cheese. Over low heat, constantly stirring and rubbing the lumps with a wooden spatula, boil the mass for about 5-7 minutes.

Then transfer the homogeneous, viscous mixture into a food container. For this case, plastic or silicone are perfect. Only using the first option, the container will need to be greased with a thin layer of butter. Leave the container with cheese at room temperature until it cools completely, then transfer it to the refrigerator for a couple of hours.

That's all, we can serve delicious goat cheese cheese made at home. Carefully take it out of the mold, cut it into portions and invite everyone to a tasting.

And, of course, don’t forget about a cup of aromatic herbal tea.

Bon appetit!

Cheese is one of the most favorite products of each of us. Some people love classic ricotta, others prefer traditional cheeses from cow's milk, and some people like goat. Followers healthy eating They 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 do homemade cheese from goat milk, 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. In this dairy product There is 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, of course, 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's milk, and, accordingly, cheese made from it, is very tasty and useful product nutrition, which contains a whole storehouse 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 tools. 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!

Good afternoon, my dear subscribers! I simply adore cheese and consider myself a true connoisseur of this product. I love it and add it to various dishes. I can easily say that the result is the most best cheese from goat milk. If you don’t agree with this, then rest assured that you simply haven’t tried it. good product🙂 The taste of a product made from goat’s milk is more delicate and aromatic than that from cow’s milk.

It contains very little sugar and contains more nutrients compared to cow's milk products. This is due to the fact that the goat is more picky about its diet. You can cook this delicacy from sour milk, and from fresh: with citric acid, sourdough, vinegar or calcium chloride. The main thing in this matter is to follow the correct cooking technology.

Experienced cheese makers can experiment with additives: they complement the product with spices or aromatic herbs. It is recommended to serve it with sparkling wines - this way the taste is revealed even better. And on its basis you can prepare both salads and various desserts. I have made for you a selection of the most interesting recipes goat cheese. Choose which one you like best and cook with pleasure.

Recipe for making hard Russian cheese from goat's milk with enzyme starter

This is my most favorite recipe. The time it takes to create such a product is quite long, however, it is worth it. The finished product is incredibly tender and tasty - much better than store-bought. Take your time and be sure to prepare! I do it with it, I recommend trying it.

Required Products:

8 liters of whole milk;
0.4 g thermophilic starter;
1/4 tsp. calcium chloride;
1.3 g of dry rennet;
30 ml cold water;
1 liter of warm water;
rock salt.

Cooking process with photos:

1. Pour the milk into a 10-liter saucepan and heat it to 32 o C, stirring constantly.

Sterilize store-bought milk by bringing it to a temperature of 72-74 o C, and quickly cool it to 32 o C. There is no need to carry out this operation with homemade milk.

2. Add the starter to the pan and wait a few minutes for it to absorb the liquid. Gently stir the solution and leave it for 30 minutes to lactic acid bacteria began to multiply.

3. Add to pan calcium chloride, stir.

4. Rennet extract dissolve in 30 ml of water, carefully add it into the container and mix thoroughly. Leave for 40-60 minutes.

5. After an hour, cut the cheese curd into cubes with a side equal to 1 cm. Wait another 5 minutes until the cubes settle to the bottom of the pan. Knead the mixture for 5 minutes. Again, leave the pan for a few minutes.

6. Without touching the cheese mixture, use a ladle to pour 1 liter of whey into another container. Stir the remaining grain for another 10 minutes.

7. Heat a liter of water to 42 o C and pour it into the cheese mixture. Stir for 20 minutes, warming the pan to the indicated temperature if necessary.

8. Using a sieve, completely remove the whey from the mixture.

9. Scald the pressing mold and mylar cloth with boiling water. Place it in a mold and fill it with cheese grains. Cover with cloth and lid.

10. Place a weight on the lid - it should be twice the weight of the cheese mass. In this case - 2 kg. Leave to press for half an hour.

11. After 30 minutes, remove the cheese from the mold and turn it over. Cover with a cloth and put under the press again, this time 3 times heavier than the future cheese head. Leave to press for 60 minutes.

12. After an hour, turn the head over again and do the same procedure, increasing the weight of the press to 4 kg. Press for 2 hours.

13. Now turn the cheese over for the last time and leave it under a pressure of 4 kg for a day.

14. After 24 hours, remove the head from the mold and generously salt all sides. Wrap the product again in cloth and place it in the mold, leaving it for another day at room temperature.

15. Place the cheese on a drainage mat to dry for 3-4 days. The head must be turned over twice a day.

Pack the finished product in a shrink bag and place it in the refrigerator. It will ripen within 45-60 days. But the longer it sits to ripen, the tastier it is :)

Homemade goat's milk cheese with pepsin

Do you want to try the resulting product as soon as possible? Then it is necessary to use pepsin for more instant cooking. This will not spoil the taste, but will turn out creamy and very tender.

Required ingredients:

25 liters of evening infused milk;
1/4 packet of pepsin;
150 ml cool water;
salt.

Start cooking:

1. Dilute 1/4 pepsin in cool water and dissolve it completely.

1 sachet of pepsin is suitable for 100 liters of milk. To prepare 25 liters, divide the bag into 4 equal parts.

2. Pour the milk into a saucepan and heat it to 35-37 o C, stirring constantly.

3. Add pepsin and mix again. Cover the pan with a lid and keep the temperature at 35 degrees. Heat for another 30-35 minutes until the cheese curds form. It should be tight - check it for breaks. It may take a little longer to heat up.

4. Cut the curd into cubes and stir with a ladle. Let the mixture stand for 15 minutes to allow the grain to settle.

5. Place the pan over low heat again and stir constantly. Excess whey must be removed with a ladle.

6. Cover the sieve with a cloth and pour the whey and grain into it. Generously salt the top of the cheese mixture. Cover with a plate and place the press on top.

7. After 45 minutes, remove the cheese from the pan and turn it over. Salt the head again, cover again and place the weight on top. Keep the cheese in the mold for an hour.

Now you can try the finished product - it turns out tender and quite soft. Or you can leave the cheese to drip under pressure or without it, if you like it firmer.

How to make soft Adyghe cheese from goat milk?

The product got its name thanks to its homeland - the Republic of Adygea. It turns out very soft and does not require ripening. It is better to make it from homemade milk, so the taste will be softer and more delicate.

You will need:

4 liters of milk;
1.2-1.5 l of whey;
1 tsp. salt.

How to do:

1. In separate pans, heat the whey to 72°C and the milk to 85°C.

2. Turn off the heat and gradually add the whey to the pan, stirring the contents constantly.

Add whey until the milk turns into curd.

3. Stir the resulting mass and leave it for 20 minutes.

4. After the specified time, drain the cottage cheese in a colander. Add 0.5 tsp to the mixture. salt and wait 20 minutes.

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 what goat milk cheese is called, 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.

On a 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;
On a 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 curd mass, take it out of the gauze, salt it, 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, transfer the curdled milk into cheesecloth, cover the top with a cotton napkin, 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 won't use vinegar. So, you will need 2 liters of milk, a tablespoon of salt, 6 fresh chicken eggs and 400 ml sour cream.

Let's get started:

pour the milk into a saucepan, add salt;
On a 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 to the refrigerator and leave 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 original recipe 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.

If the result should be hard cheese, then after receiving the curd grain there must be another stage of processing - melting. And only after this the product is sent for ripening. This goat cheese can be stored in the refrigerator for about 3 months.

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!