Recipe How to make cheese from goat milk. How to make a goat milk cheese home recipes

22.07.2020

Goat cheese is a storehouse of nutrients, vitamins and minerals that are needed by our body constantly. In addition, this type of low-caloriene cheese, in comparison with the rest of the following species.

Except for all useful propertiesThis product has other advantages.

One of the main is it culinary application. It is used in salads and a wide variety of dishes with which it, as an ingredient, gives a magnificent taste.

Goat Cheese "Home"

Preparation of such cheese is not too hard lesson, but requires care.

First you need to remove the cream from milk - the upper thick layer. After that, the milk is put in a saucepan on the middle fire.

When the milk boils, you will need to reduce the fire and add vinegar. After that, it is necessary to start to interfere with milk so that it is faster and better rolled.

After the milk thicked up, you need to strain it through the gauze. All bunch, which will remain in Marle - we need. It is advisable to leave him suspended on a day for a day to make milk glass to the end.

The next day you need to take a bunch, salt him and thoroughly knead the dough. After smiling it in a cake and put in a thick griddle, which to put on fire. It will be necessary to wait until the cheese is melting.

When it becomes liquid - remove it from the fire so that he can thicken. After all these manipulations, the product is ready, it remains only to cut and sprinkle with Tmin.

Homemade Cheese "Soft"

Cooking time 35 min. + 24 hours insteading. Calorie - 275 kcal.

You need to put milk on a slow fire and bring it to a boil. When the foam starts up - you need to add cottage cheese and start stirring over 3-5 minutes. After the milk will come, it needs to be strained through the gauze and take that bunch, which will remain in Marle. It is desirable to squeeze this closure from excess fluid or leave to hang in a day.

After that, it is necessary to mix to a homogeneous state of the egg, salt and butter. After, mix all this with a clock and put on water bath As long as the mass is not melting. Then you need to push it into the form you need and wait until it thickens - it is advisable to put the press on top.

Goat Cheese "Solid"

Cooking time - 30 min. + 24 hours insteading. Calorie - 280 kcal.

You need to take a sour goat milk and add eggs to it, after which it is stirred to a homogeneous mass.

After that, we take fresh milk, add salt into it and put it on fire, starting to stir. Then you need to start slowly pour a mixture into a saucepan sour milk And eggs, not forgetting to stir.

Cooking is required until a thick mass is formed on the surface, reminding cottage cheese. All this is necessary to strain through the gauze and leave only cottage cheese. It will need to carefully squeeze to get rid of all the necessary fluid.

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

It is worth saying that with ulcers and gastritis use the goat cheese is not recommended or it is necessary to reduce the amount of this product. The fact is that it has high acidity, which will illustrate on such disorders of the gastrointestinal tract;
Cheese homemade cooking You can within 2-3 weeks and preferably in the refrigerator. It is better to put it in a bag, so it will be less prone to bacteria and, as a result deteriorate not soon;
From drinks to this product is very suitable for wine, beer and coffee. The joint taste of the drink and cheese will be magnificent;
Cheese does not have a specific smell, unlike goat milk, which is a good reason to translate milk into a more delicious and useful product;
Cooked delicacy can be added to various, even everyday, dishes.

Bon Appetit!

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

Homemade Cheese, Classic Recipe

At home will prepare very tasty natural milk and sour cream simple prescription with video.

Ingredients:

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

Cooking:

Sour cream whipping with eggs with a wedge or a mixer to obtain a homogeneous mass.

Milk pour into an unailed pan with a thick bottom, put on fire and bring to a boil, stirring continuously.

Having lost fire to light bubbles, testifying to the weak boiling of milk, we pour sour cream with the eggs with a small tricky, continuing to mix.
After the separation of serum from the generated clots occurs, the fire turn off the fire.

In a pre-prepared cooked colander put a gauze into two layers, pour the sinkable milk, we leave to drain.
After most of the glass serum, tie a gauze with a cheese mass into the knot and hang in a comfortable place, substituting the container for flowing serum.
Leave cheese to drain within 5 hours, then put under the press.

Ready cheese we clean in the refrigerator, tall natural product with pleasure.

Home cheese in a slow cooker

In a slow cooker, you can make a very tasty cheese at home from a natural (preferably home) milk on 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.

Cooking:

We pour milk into the multicooker's bowl, we set the temperature of 35-36 degrees for 30 minutes, close the lid.
After the signal of the slow cooker, add to milk diluted in a small amount of water renin, thoroughly stirred.

We close the multicooker's cover, leave the temperature for the same, time is set 40 minutes.
After the formation of a cheese bunch of sufficient density, we cut it with a wooden sap in several directions.
We again close the lid, set the multiproduder for 30 minutes, the temperature is 35 degrees.

Cheese clots are thoroughly stirred, we drain the serum, but do not discard, it will come in handy for baking or as a starter for another cheese.
The cheese is pressed in the colander, shift into the shape, spout every new portion of the cheese.

The resulting cheese head is kept in the refrigerator 2-3 hours, and can be used.

Cheese with paprika

At home, you can cook delicious cheese with various additives, using a rejuve enzyme pepsin to form a bunch. Try to make such a cheese, using one of the simple recipes with photos and videos.

Ingredients:

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

Cooking:

If the milk is fresher good quality, not requiring pasteurization, then simply heating it up to 37 degrees and add pepsin, divorced in a small amount of water, thoroughly stirred.
If the milk of suspicious quality, we pasteurize it, heat up to 75 degrees, turn off the heating, then cooled up to 37 degrees, putting it in cold water. Then add diluted pepsin.

Milk with pepsin entered into it we wrap, ensuring the constancy of the temperature for 40 minutes.
The resulting clot is cut, we leave for another 15-20 minutes.

Thoroughly, we give a bunch to settle down. We drain the serum, add paprika, all stir.

Put the cheese in the molds, salt on each side and put under the press.

Homemade cheese with vinegar

Prepare very tasty and gentle cheese on a simple recipe with a video from milk at home can with vinegar.

Ingredients:

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

Cooking:

Milk is transferred to the appropriate pan (unaled), bring to a boil.
We add to hot milk vinegar, it is thoroughly mixed.
After the formation of dense clots, we drain everything in a colander with gauze laid on it in two layers.

Let serum drag, wrap your cheese in the same gauze.

We remove the cheese in the fridge for the night, putting a small cargo. The next day, cheese can be touched.

For storage, cheese sprinkle with salt from two sides.

Cheese at home with lemon acid

Prepare cheese out natural milk At home, you can on a variety of simple recipes with video. Recipes use various aciding additives, such as citric acid.

Ingredients:

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

Cooking:

Instead of lemonic acid, if desired or need, you can use 3-4 tablespoons of lemon juice.
In the metal saucepan without coating, we pour milk, heating to a hot state.

Add salt, sugar, when milk for all signs is about to boil, add citric acid or lemon juice.
All thoroughly stir, we reduce the fire to a minimum so that there is a very weak boiling of milk.

Boiling cheese 3-4 minutes, stirring continuously, we merge at the moment when the serum, separated from the clots, brightens as much as possible.
We drag everything into a colander with a suitable cloth, we give serum drain. We put the cargo, withstand so much how dense you wish to get cheese.

Suluguni at home

Suluguna's popular cheese can also be prepared at home from natural milk on a simple recipe with step-by-step photos.

Ingredients:

homemade cheese;
oakvaska "Pasta Filat";
salt.

Cooking:

Cheese is preparing with pepsin or other rejuvene Rodvaya in advance so that he can lie down under the press and purchase the necessary density.

Cut into square pieces with a side of about 1.5 cm. Prepared cheese fold into a suitable container.

We divorce the start-up, as indicated in the instructions, heated to 75-78 degrees, add salt to taste, pour cheese.

We give cheese a little lie in a warm starter, then we drain it and heat up to the specified temperature. We fill with hot spawn again.
As soon as the cheese starts to melt, we knew it like the dough.

Ready cheese com fit into the form, put in the refrigerator under the press.

The next day, Suluguni cheese can be used.

Melted milk and cottage cheese cheese

At home, prepare a very tasty melted cheese from natural milk and cottage cheese on a simple recipe with step-by-step photos.

Ingredients:

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

Cooking:

Pour milk into a suitable saucepan, bring to a boil and lay out cottage cheese.

We smear the lumps of cottage cheese in milk, simultaneously stirring.
To speed up the process of cottage cheese, you can skip in advance through a meat grinder or grinding in a blender, and only then use for the preparation of cheese.
Cook the whole mass with continuous stirring to serum separation. We merge the cheese mass into a colander with a cloth, press.

We shift the cheese in a saucepan, smear, add salt, soda, butter and stirred eggs.

We again put the cheese mass on the warming up, boil to the receipt of a homogeneous mass of 5-7 minutes, continuously and intensively stirring.

We lay a hot cheese mass on the food film, wrap and remove at least a couple of hours into the refrigerator.

Cut ready cheese and enjoy the natural taste of a useful product.

Homemade cheese of goat milk

At home can be prepared delicious and useful cheese From goat milk by simple recipe with step-by-step photos.

Ingredients:

goat milk - 5 l;
meito enzyme;
salt.

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Cooking:

For the preparation of cheese, the fresh goat milk should stand in the refrigerator day so that its acidity rises to the required level.
However, it is possible and not to withstand this period, but add a teaspoon of citric acid and stir thoroughly.
After bringing the acidity of milk to the desired indicator heats it to 35-37 degrees.

In a small amount of water we break the enzyme while taking it to the tip of the knife.
Pour the cooked enzyme into milk, we are thoroughly mixed, we leave for 30-40 minutes. If the ambient temperature is below 25 degrees, then the saucepan with fermented milk is covered.
The resulting clot is cut as usual when cooking cheese, we leave another half hour so that the bunches are downtown.

If you wish to get cheese with a more dense structure, heated all up to 40 degrees with continuous stirring.
We lay out the resulting clots in the form, we leave for the settlement, then turn the cheese in the form, we reserve again. You can turn the cheese two or three times.

Under the press, the cheese can not be put, but immediately remove into the refrigerator in form or without it.

Goat milk with additives

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

Ingredients:

- 6 l;
explosion for katchotta - according to the instructions;
protective starter;
the rennet enzyme any - according to the instructions;
filler (nuts, cumin, etc.);
salt to taste.

Cooking:

Goat Milk for kachotta must be suppressed within 2-3 days.
By the time of the preparation of cheese, we put the container with milk for warming, bring to a temperature of 29 degrees.
Over the entire surface of the heated milk, we scatter the starter for the grocery and protective starter, close the lid and leave for five minutes for swelling, without stirring.
Mix the milk, heated with continuous stirring up to 35-36 degrees, bring the diluted pre-rented enzyme. Everything is thoroughly mixed, close the lid, we leave 30-40 minutes before the formation of a clock.
Further, everything is as usual when preparing home cheese: cut a clock, we leave to settle, shift in forms or one form. If necessary, the milky-cheese mass is heated when stirring so that the temperature does not drop less than 37 degrees.
If we decide to make any filler, then mix the cheese mass with it before you put in the forms.
Cheese in forms turn over every 15 minutes within an hour, remove into the refrigerator.

It is not difficult to master the preparation of cheeses at home, as a result you will be sure that you consume a really useful product without adverse supplements from producers of industrial cheeses.

With the exception of all useful properties, this product has other advantages.

One of the main is its culinary use. It is used in salads and a wide variety of dishes with which it, as an ingredient, gives a magnificent taste.

Preparation of such cheese is not too hard lesson, but requires care.

First you need to remove the cream from milk - the upper thick layer. After that, the milk is put in a saucepan on the middle fire.

When the milk boils, you will need to reduce the fire and add vinegar. After that, it is necessary to start to interfere with milk so that it is faster and better rolled.

When it becomes liquid - remove it from the fire so that he can thicken. After all these manipulations, the product is ready, it remains only to cut and sprinkle with Tmin.

Cooking time 35 min. + 24 hours insteading. Calorie - 275 kcal.

After that, it is necessary to mix to a homogeneous state of the egg, salt and butter. After, mix all this with a clock and put on a water bath until the mass is melting. Then you need to push it into the form you need and wait until it thickens - it is advisable to put the press on top.

Goat Cheese "Solid"

Cooking time - 30 min. + 24 hours insteading. Calorie - 280 kcal.

You need to take a sour goat milk and add eggs to it, after which it is stirred to a homogeneous mass.

After that, we take fresh milk, add salt into it and put it on fire, starting to stir. Then you need to start slowly pour a mixture of sour milk and eggs into a saucepan, without forgetting to stir.

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

It is worth saying that with ulcers and gastritis use the goat cheese is not recommended or it is necessary to reduce the amount of this product. The fact is that it has high acidity, which will illustrate on such disorders of the gastrointestinal tract;
Store home cooking cheese within 2-3 weeks and preferably in the refrigerator. It is better to put it in a bag, so it will be less prone to bacteria and, as a result deteriorate not soon;
From drinks to this product is very suitable for wine, beer and coffee. The joint taste of the drink and cheese will be magnificent;
Cheese does not have a specific smell, unlike goat milk, which is a good reason to translate milk into a more delicious and useful product;
Cooked delicacy can be added to various, even everyday, dishes.

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Goat Cheese Home - 4 home delicious cooking recipe

I want to enjoy natural, sophisticated delicious and useful delicacy - prepare goat cheese home. Looking great recipes with phased clear photos. Learn the subtleties and nuances of cooking delicate cheese, unique food value, feature of additional ingredients. Read on ...

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Goat Cheese home

Goat cheese home - a uniquely useful dress with love and tender care for loved ones.

Find immaculate, practically tested recipes goat cheese home on the gastronomic resource is great delicious ideas 1000.Menu. After examining the main recipe, try to make gentle, calorie or spicy cheese. Add various ingredients, herbs and spices. Find your original sophistication in taste!

It is very difficult to overestimate the benefit of goat cheese, considering a unique, incomprehensible set of beneficial substances and microorganisms contained in it. And considering his hypoallergenicity, the lack of cholesterol and light digestibility it becomes a practically indispensable product for a large category of adults and children. For the manufacture of basic simple cheese The minimum set of components is needed: the fresh goat milk and the acidic component, which will allow this molk to turn. As an acid, you can use a table or apple vinegar, lemon juice, sour cream, cottage cheese and kefir.

The five most commonly used ingredients in recipes:

Five fastest home goat cheese recipes:

Useful tips:
Serum remaining during cheese can be used to prepare pancakes.
The taste of goat cheese can be diversified by the addition of cumin, slices of sweet peppers, dill, coriander and other fresh greens. And you can have ready-made cheese sprinkle with your favorite spices.

Homemade goat milk cheese: Cooking subtleties

Cheese is one of the most favorite products of each of us. Someone loves classic riccot, someone gives preference traditional cheeves of cow Milk., and someone in the soul of the goose. Adherents healthy nutrition Perfectly know that this product is different from all its incredible benefits. Therefore, many people will be interested to know the recipe, how to make a goat milk cheese at home?

What will be needed for cooking

The preparation of a goat milk product is not time-consuming process, but requiring compliance with the formulation. To do homemade cheese The following ingredients will be required from goat milk:

goat milk - 3 liters;
cottage cheese - 1 kg of home or shop;
chicken Egg - 1 piece;
soda - 1 teaspoon;
salt - a small pinch;
vegetable oil - ½ cup.

Now we will deal with the inventory. It will be used to prepare goat cheese at home such kitchen utensils:

milk pan;
pan of water bath;
wooden spoon;
colander;
gauze;
bowl;
plastic bottle with cropped neck.

How to make a goat milk cheese at home

There are a lot of cooking options.

Option number 1 - Classic

Get the goat cheese at home is not difficult, just to adhere to the formulation and stages to perform the following manipulations:

First of all, it is necessary to pour the main raw material in the pan and bring it to a boil.
In boiling milk we introduce cottage cheese and, thoroughly stirring, cook on a strong fire for another third of the hour.
After - drain the cottage cheese-milk mixture into a colander and we give a serum. As soon as the liquid is completely separated, bring the raw materials in a bowl.
We introduce an egg, salt, soda and vegetable oil into the cottage cheese-milk mixture. We wash the cheese mass and put it together with the mission to cook on a water bath for about 10 minutes. Time is starting to lead from the moment of water boiling.
Milk clutch cooked and virtually ready. It remains only to remove it from the water bath and shifting into a plastic bottle. At this stage, it is extremely important to carefully tightly tackle the mass so that the finished product is densely in structure.
We send cheese in a bottle in the refrigerator and let it cool.

Tip! If the cheese is to do the future, it is possible to store it in a plastic bottle in freezer. Before using the milk product is shifted into the refrigerator and after 1-1.5 hours it will be suitable for use.

Option number 2 - Gentle

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

What will be needed from products:

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

We warm the main raw material to a temperature of 50 ° C.
Create cottage cheese with a small amount of cold milk and introduce to the main dairy mass. Add sour cream there. And do not forget to actively interfere with the contents of the pan.
Tomis milk mixture on slow heat for 15 minutes. After about so much on the surface, milk clutch will begin to appear. In case the flakes are not formed, we introduce vinegar - it will launch the fermentation process.
After the final formation of the dairy bunch, we fold it on a colander, the eliminated gauze. From above, we also close the same gauze, and on top of installing the oppression.

After a pair of hours, cheese will be suitable for use. But in our case, to get a delicate structure, it is enough to hold it under the yoke of 30 minutes.

Important! The longer keep the cheese under the oppression, the more dense it will be the structure.

If there is a desire to make a more fatty milk product, then cottage cheese replace the sour cream. Also in the composition of the milk mass It is possible to add herbs, spices, spices and even pieces of vegetables, obtaining a product unique in taste.

As you can see, make cheese from goat milk is not difficult - you just need to adhere to the instructions described above. Be sure to try to cook a delicious goat milk cheese with your own hands, it will appeal to all native and guests.

Pasteurization and cheeseing

To avoid danger, many cheesers are subjected to source raw materials such as pasteurization. During pasteurization, milk is exposed thermal processing - Heated. Due to this, it is possible to minimize the presence of pathogenic bacteria in milk, as well as extend the life of the product.

However, the process of pasteurization is disturbed by the structure of the milk protein, therefore, in order to achieve the desired flameness of milk, a beene enzyme is added after pasteurization.

What is useful for Milk Product

This type of cheese is rich in vitamins and minerals. In this milk Product There is a huge amount of calcium that promotes bone strengthening. In addition, regular use of calcium present in this product allows minimizing the risk of developing colon cancer and mammary glands. Also, a positive effect is as follows:

reduction of the likelihood of migraine;
normalization of pressure;
active participation in the normalization of the nervous system.

A number of probiotics are present in the composition - biological microorganisms that have a positive impact on the work of the intestine in particular and the entire body as a whole. Probiotics also participate in the formation of natural protection of the body - immunity.

Goat milk cheese differs from other types of cheeses with low cholesterol and sodium, therefore, this product may be present in the nutrition of people patients with diabetes and having 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 to get rid of overweight. Well, naturally, such a variety of low-caloriene, so for diet nutrition - This is the perfect option.

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

Conclusion

In conclusion, all of the above will summarize:

Milk goat, and, accordingly, cheese from it is a very tasty and useful food product that has a whole storehouse of nutrients, vitamins and trace elements.
Even a beginner cheese can prepare such cheese. It is enough just to have all the necessary components and kitchen inventory. Yes, and among the ingredients will be required not so much. The main thing in cooking is to comply with the proportions and adhere to the instructions. And everything else is a matter of technology.
Homemade goat cheese can be done unique by adding their favorite spices, seasonings and herbs.

Experiment with tastes and get truly unique cheeses!

What is goat cheese?

Goat Cheese is fermented milk product, cooked from the natural goat milk. His solid, soft and curd varieties are known. Plus options with mold. Most often occurs a product in a soft cream form. A distinctive feature of goat cheese is white (as there is no beta carotene). Other shades indicate the use of dyes in production.

Properly made cheese has a pleasant taste with some squeak.

Of particular importance in this cheese, there are substances such as riboflavin, pantothenic acid, pyridoxine, folic acid, cyanocobalamin - Vitamins of group V. Here it is important to mention the retinola and niacin, which are the basis of education in the body of vitamins A and RR.

The total caloric content of the product is 100 grams - about 290 units. It contains minimum carbohydrates, about 22 grams of proteins and fats. In the nutritional composition of the goat cheese is dietary productwhich is well suited for adult and for baby food. In addition, it is well used in the period of increased physical exertion.

The benefits of goat cheese:

All types of goat cheese are rich in useful substances. Especially much contains calcium, which is necessary for health, bone fabric, teeth, hair, nails. In addition, there is a sufficient flow of calcium to the body, significantly reduces the likelihood of the development of the colon tumor, the mammary glands. Probiotics also contribute to this, also contained in the goat cheese. They reduce the risk of cancer development, improve the state of the gastrointestinal tract, contributing to the full digestion of food and, of course, improve the state of the immune system.

Regular use of 2-3 pieces of this product reduces the possibility of migraine, contributes to the normalization of blood pressure, has a beneficial effect on the work of the entire nervous system.

Regular use activates metabolic processes, which prevents the accumulation of fat. Therefore, despite its calorieness, you can safely turn on the cheese in your menu, without fearing to recover. Of course, you should not have his kilograms. Just 50 - 100 g for the whole day.

It should be noted that cheese contains minimum cholesterol, sodium. Therefore, it can be used in diabetes mellitus, heart disease. The product is almost completely absorbed, saturating the body with useful saturated fats.

According to experts, regular use of a small amount of this product contributes to the rehabilitation of the urogenital system. There is also information that cheese use reduces pain during menstruation.

This product is very important for people who, due to the intolerance of cow's milk, cannot use cheeses from it prepared. Goat milk cheese contains lactoglobulins, is considered hypoallergenic, and therefore it can be included in his diet.

How to make goat cheese at home?

5 l goat milk

1½-2 Tablets acidine-pepsin on 1 l of milk (Recipe "Brynza")

Salt - to taste (from 1 tsp to 1 tbsp. Spoons per 1 l of milk)

If you want to make cheese from pasteurized milk, then boil it and cool to a temperature of 36-38 ° C. Fresh milk heat up to this temperature. In the prepared milk, pour the ryvask from acidine-pepsin, divorced in a third of a glass of milk of a room temperature. If you have an electric stove, do not forget to push the pan away from the burner, so that the milk is not heated and the enzymes are not welded. Cover the saucepan with a lid.

After 30 minutes - a dense clot for 1 hour should be formed, but sometimes it is necessary to wait about 2 hours: the time depends on the number of starters. The boost readiness is determined using a knife blade: if, after immersing in a saucepan, the blade comes out clean, the clot is ready, that is, the bells of the frans suggested and do not stick to the blade.

If you have turned out to have a mass like a prostrip, turn the cover with a saucepan and leave for another 30 minutes. Such a mass could turn out due to the insufficient amount of acidine-pepsin. If after an additional 30 minutes, the mass does not acquire the desired consistency, slightly heat the pan, thoroughly stirring the mass, and beat it into the fine sieve. After flowing the serum you will get a pleasant taste of young cheese, but perhaps somewhat dryish.

If the clutter was dosed in 30 minutes or for 1 hour, then the bikes should separate a little greenish liquid. Cut clots on the squares along and across and leave them in the serum for 10 minutes. You can mix the cheese mass and later: the clot will not absorb moisture, but only to give it anywhere.

Place the mass in small sieves lined with cotton cloth, salt (in a saucepan do not solit!), Stir and dream. Fabric ends tie and place a lot of cargo. Periodically cut the mass on the cubes and mix so that the serum flows faster.

If, due to the strong pressure of the cargo in the center of the clock from its sides, there will be convexity, 2-3 times slicing them and lay them into the flared holes to challenge the surface. The next day you will get a young cheese like Adygei. Put it in the storage form, cover and place it in the refrigerator.

How to prepare soft goat cheese Guyskasli:

10-15 l goat milk

1-2 Tablets Abrom (Recipe "Feta Cheese")

Pills Abrom dissolve in half a cup cold water And add freshest milk. Let stand 40 minutes until the milk will arrive, then stirred thoroughly, pour into a high shape with holes in the bottom and walls and give the serum drain, putting the mixture from above. After 2 days, we get a lot of shape and turning it over, salt on the other hand. Such cheese matures within 3 weeks in the refrigerator.

How to make goat cheese krotten:

Crotten de Shavinol - soft goose cheese, is a small buzzer with a diameter of 4-5 cm, a height of 3-4 cm and weighing 60-130 g. The crust can be covered with white or blue mold. Cheese has a pleasant taste with light sourness and a slightly nutty flavor.

"Crotten" in French means "horse manure". Such an unappicious name of the cheese justifies only outwardly, and then only after exposure for 4 months, when he dries up to small gray heads.

Usually, cheese begin to do in March, when the goats are removed on pastures. Young spring cheese is very gentle, has a light unobtrusive taste. In the fall, it turns out more acute cheese With the characteristic aroma of goat milk.

Some lovers prefer to withstand cheese made in spring, until autumn. The result is a sharp cheese coated with solid crust and hardened inside. In France, several options for this cheese are produced.

Crottin is served at the end of lunch with fruit and bread, as well as heated grilled on the leaves of salad.

Ingredients:

4 l goat milk, ¼ h. L. Mesophilic Okvaska, ⅛ h. l. Liquid rennet enzyme, ⅛ h. l. calcium chloride, 1/32 h. L. Molds GEOTRICHUM CANDIDUM, 2 h. Sololi.

Dispatch the drainage system from the rugs so that the liquid can be easily passing through them, to install forms for the Crotten (10 pcs.).

Heat the milk in the tank up to 22 ° C, stirring, then remove from the fire and squeeze the powdered mesophilic start and mold on its surface, leave for 3 minutes. Slowly mix the milk mass, lifting the bottom layers up the top with a large spoon or noise. Add to milk calcium chloride dissolved in 50 ml of cooled boiled water. Similarly, dissolve the rennet enzyme. Slow movements all move again. After 18-20 hours of exposure under the lid at room temperature Milk should be divided into clots and transparent serum. Excess liquid to drain so that the serum is left at the bottom. Then remove small cheese layers from the clock and lay in forms. The process will take quite a long time, since the cheese layers will gradually settle on the bottom and compact. Layers of cheese stacked with an interval of 20 minutes. Close the shapes absorbed moisture with a towel or napkins and leave for molding and ripening under our own weight for 2 days. After the day, you need to turn the form for equilateral cheese self-resistance.

Remove the cheese heads from the forms, sprinkle with salt (by ¼ h. L.) On both sides and leave for 24 hours on the drain surface, covering the towel. Put the cheese head into the bulk container. A drainage rug must be laid into it, and under it 2-3 layers of paper napkins. Keep cheese in a cool room (8-10 ° C) up to 2 weeks. Periodically control the selection of moisture inside the container, removing wet napkins and wipes to dryness the lid. To create optimal humidity for the development of white mold culture and the appearance of a wrinkled surface on the cheese, set the capacitance cover is not too tight. Store fresh cheese for 5 weeks in the refrigerator, where the temperature does not exceed 4-5 ° C. The most fragrant I. gentle cheese It becomes from the 14th to the 25th day of storage.

How to make Saint-Mor Cheese:

This goat cheese is boiled from an unpasteurized whole milk. Cheese has a cylinder form of 16-17 cm long and weighing about 250 g. Under the gray, covered with mold crust of the cheese is a white gentle flesh.

It is made in the form of a full straw inside. Solominka helps maintain the shade of cheese and testifies to manual production. Now there are two varieties: just with white mold and on an old manner - sidden ash. This soft Saint-Mar matures 15 days.

Ingredients:

4 l goat milk, ⅛ h. L. Mesophilic Okvaska, ⅛ h. l. Calcium chloride, 1/32 h. l. Mold powder GEOTRICHUM CANDIDUM, 1/32 h. Mold Penicillium Candidum, ⅛ h. Liquid rennet enzyme, 2 h. Salt.

Prepare a drainage system: in a deep container put the grille on the legs or put it on top of the bowl, put a drainage rug on the grid, put a vertically forms for cheese on the rug. So that the forms do not fall, they can be connected to a rubber band or put each shape for the camicaper.

Pour milk into a saucepan, stirring, bring to a temperature of 22 ° C. Remove the saucepan from the fire, sprinkle on the surface of the Mesofilician soldering and both types of mold. Let stand 3 minutes so that the powders absorbed moisture. Mix well all the volume of milk with smooth movements from top to bottom. Dissolve calcium chloride in 30 ml of water and add to milk. Also dissolve the rennet enzyme in 30 ml of milk and add to milk. Mix well shovel well. Cover with a saucepan with a lid and leave milk to ripen at room temperature for 18 hours. A stable bunch should be formed, and from above - serum layer. Remove excess serum with a cup or a large spoon.

Skimovka collect a thin layer of a clot and lay out in forms. So layer over the layer with an interval of 15 minutes you need to lay out all the clots in the form. Do not rush to fill forms: after a few hours the clot in the forms will fall, and you will have too little cheeses, half of the form. Cover the shape with a napkin and leave to be seal at room temperature for 24 hours. During this time, it is necessary to turn the shape with cheese 4 times, covering them with a lattice with a drainage rug. In a container for exposure of cheese, put a layer of napkins or a paper towel.

Remove cheese from forms, sprinkle each ½ tsp. Salt. For getting classic option This cheese sprout it with a thin layer of coal through a sieve. If you want to get cheese in a modern version, with a white crust, do not sprinkle it with coal. Then put the cheese into the container on a paper towel. Cover and leave for a day at room temperature. Remove cheese and paper towel. Put on the bottom of the container a new paper towel, a drainage rug on it, on a rug - cheese. Close the lid and put to ripen for 2 weeks in the refrigerator or room with a temperature of 8 ° C. At this time, to turn the cheese daily to a quarter of turnover to keep the form and allow mold to develop evenly. It is necessary to follow the humidity: if the paper towel has become too wet, it must be removed. After 2 weeks, wrap the cheese in a special two-layer paper or put in a tightly closed container and store in the refrigerator for another 2-3 weeks.

How to make Goat Cheese Valance:

Valance - french cheese From goat milk made in the form of a truncated pyramid with a height of about 7 cm and weighing 250 g. Covered with fluffy mold and covered in wood ash. The ash on the surface of the cheese during its preparation allows him to glorify it better, gives the beautiful color of the crust and speeds up the ripening process.

Cheese has a gentle, a little sweetish taste, giving forest walnut.

Valanse cheese is a visiting card of the Berry province, in which other famous goat cheeses are produced (Puliny Saint-Pierre, Levru).

Ingredients:

4 l goat milk, ¼ h. L. Mesophilic Okvaska, 1/32 h. l. Mold powder GEOTRICHUM CANDIDUM, 1/32 h. PONICILLIUM CANDIDUM mold powder, ⅛ h. Calcium chloride solution, ⅛ h. liquid renewed enzyme, salt, fine-wedroot coal

Heat the milk to 22 ° C, remove from the fire. Sprinkle the surface of milk by powder of mesophilic frans and both types of mold. Leave for 3 minutes so that the powders absorbed moisture. Then gently mix the entire volume of milk by noise. Divide the renewed enzyme in 50 ml of water and add to milk. Also dissolve calcium chloride solution in 50 ml of water and add to milk. Mix all, cover with a saucepan with a lid and leave at room temperature for 18 hours (if in the room is hot, cut the time to 15 hours). After 15-18 hours, a clutter should form, and above it is a small serum layer. Remove serum from the surface with a half or big spoon. Shivovka removing the coating layers with a thickness of 1-1.5 cm with an interval of 15 minutes, put them in 4 forms. A clutch will be compacted and settle. Cover the shape with a towel and leave to be sealing and ripening for 48 hours at room temperature. Periodically drain serum from the pallet.

In the ripening container, put two layers of paper napkins, and on them - a drainage rug. Sprinkle each head of cheese ¾ h. L. Salt. Put 2 h. Ground coal and sprinkle every head of cheese. I knock down a little on the surface of the cheese, so that the coal does not spite. Put the cheese on a paper towel into the container, cover the lid and leave at room temperature for 24 hours. Remove cheese and paper towels from the container. On the bottom to put a drainage platform or a couple of layers of drainage rugs, to put cheese from above. To withstand cheese 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. With elevated humidity, spots of blue mold can form, and too dry air will lead to drying cheese, so you need to adjust the humidity density to the closing of the container cover. After 10 days, wrap the cheese in two-layer paper or firmly folded into the container. Cheese is ready to use. It can be stored in the refrigerator up to 2 months.

Recipes dishes with goat cheese:

Sandwiches with roasted goat cheese, tomatoes and pickled cucumbers:

2 goat cheese heads
1 Tomato
3 small pickled cucumbers
2 eggs
6 Forms White Bread Slab
4 tbsp. Spoons of breading sugar
2 tbsp. Spoons paprika
1 pinch of sugar
6 h. Spoons of olive oil

Tomato and bread cut into thin identical circles, I cut each head of goat cheese on 3 mug. Beat eggs, breadcrumbs Mix with paprika. Circles of goat cheese dip in the eggs, cutting in breadcrumbs and fry in 5 hours of olive oil.

For each slice of bread, put a circle of tomato, sprinkle with sugar, Pight the remaining olive oil And put a circle of fried cheese. Serve, decorating slices of pickled cucumbers.

Sandwiches with goat cheese, fried onions and raisins:

6 goat cheese heads
1 Chiabatta
1 finely chopped bulbs
2 finely naked cloves of garlic
3 tbsp. Spoons of olive oil
raisin - to taste

Bread harness at 6 cuts. Onions fry on olive oil to transparency, add garlic and make it all somehow a little, without giving a garlic. Mix from onion and garlic to put on bread and paint the oil remaining from frying.

Cut each goat cheese head in half and put on top of the onion 2 halves on every bit of bread. Bake in the oven 2 minutes at a temperature of 160 ° C until the cheese softening. Serve, sprinkling raisins.

Outdoor cake with goat cheese and zucchini:

100 g goat cheese
1 medium largest zucchini
11/3 cup of flour
1 pinch of sugar
3 eggs
2 tbsp. Spoons sour cream
1 tbsp. Spoon of balsamic vinegar
1 handful of crushed green lettuce leaves
180 g of butter
olive oil, pepper and salt - to taste

Flour, sugar sand, chopped with choles chilled butter. Blend the blender and spare slightly. Add 1 egg, 4 tbsp. Water spoons, balsamic vinegar and dress up until the dough is lagging behind the walls of the blender bowl. Run the resulting dough, put the baking sheet on the foiled foil and make a fork on the dough puncture.

Zucchini Cut the circles, sake 2 minutes in salted water, lean on the colander and give water to the water. Then decompose the prepared zucchini mugs on the dough. Eggs scatter with sour cream, mix with goat cheese, salt, pepper, put on top of the zucchini and sprinkle with olive oil. Bake in the oven 25-30 minutes at a temperature of 180 ° C. Serve, sprinkling with green lettuce leaves.

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Marina Writes

Thank you very much for a selection of recipes, I just learn to cook cheeses at home, but it concerns Acidida-I don't like it from any side, it dissolves long and not completely, the milk coagulation time increases. The rennet enzyme is much more convenient to use, I buy our Russian bodies, it is in the form of a powder, dissolves perfectly, the maximum cheese yield provides, and even if it is heated with serum then, then Ricotta will succeed.

From goat milk, cheese is obtained with a specific taste, appreciated lovers ...

Special bells or citric acid with acidine pepsin (are pharmaceutical pills with enzymes suitable for brewing enzymes apply for milk brewing. Sour cheese starters for some reason sold in bags, calculated 100 l of milk! If you think that a bag of decent sizes, then it is not. The bag has a lot of only 1 g. I did not have anything, how to estimate the number of "peephole": I cut off the packaging and literally squeezed several burst tanks.

For the preparation of home cheese, you need to control the temperature of milk (at least goat, even cow), so a culinary thermometer or a multicooker is needed with the functions of "yogurt" or "multi-line 30-40 degrees".

There will also be a colander and march.

For the preparation of goat cheese of goat milk at home, prepare the ingredients on the list.

I used to lemon Acid And the acidine pepsin dried milk for cheese, for example, in a recipe for, and glad was finally trying to try a special start. Swiss can be ordered in online stores.

Cooking like this and ash, how much should I measure the break for 1 liter of goat milk, I just squeezed several grains through a small incision on the bag.

I think that it was even smaller than I had in the photo ... dissolve the crackins of the goat in a small amount of water.

Then pour the water from the google to the milk, heated to 35 degrees. Stir and leave for a while, gradually milk will come and form flakes.

The resulting mass must be strain through a gauze folded in several layers.

After the flow of serum, place the cheese mass under ... improvised press.

It is necessary to remove the cheese mass of the press 2-3 times, crumble it into pieces and then put it again under the oppression.

When the cheese mass is already very dense, put it approximately an hour (and some will prevent all night) into a salt solution (about 0.5 liters of water and salt - from 2-tablespoons).

To do this, first cheese cut on a slice or on cubes.

Soloing this simple way, the cheese is almost ready for the presentation.

But you can make a few more actions: it is rejected again, put it on the oppression again, and then feed it or give him more to grow in the refrigerator days five.

In the photo - home goat cheese, kept in the refrigerator four days after cooking.

Ready Goat Cheese Suppose as a snack, in the composition of sandwiches or salads, as well as it can be a stuffing for Khachapuri and other similar pies or a tortilla.

Bon Appetit!

Before talking about how to prepare goat milk cheese, it will not hurt to remember its benefits. This product contains a huge amount of vitamins and minerals, as well as other useful components, and is absorbed far better cheese From cow's milk. The cost of goat cheese is significantly higher than cow. But, if you do a delicious cheese personally, you can reduce the cost of it to a minimum.

We offer your choice of recipes for the preparation of soft, melted and solid cheese.

Equipment for homemade cheese

In order to make a goat or other cheese with your own hands, prepare the following tools and equipment:

colander or sieve
wooden blade or spoon with a long handle
wider marlu
mixer with wrencut nozzles
high-capacity for whipping ingredients
pan with thick walls for boiling milk
sweatstorm or a bowl for collecting serum
gauntlets-tacks
2 Wide Cutting Boards
gnet (can be replaced with water with water)
forms for cheese
towel, napkins.

Recipe # 1. Soft Brynza

Ingredients:

2 liters of goat milk
2 cups of sour cream
6 chicken eggs
some lemon juice
2 tablespoons of salt.

Cooking

Eggs are whipped by a mixer on increased circulation. We gradually add sour cream to egg foam. We achieve the homogeneity of the mixture.
Milk brought to a boil, we reduce the fire. Solim.
Add eggs to milk with sour cream, stirring the blade. Liquid should not boil. Soon the surface bunches will be formed on the surface, and the liquid will acquire a greenish tint - this is separated by serum.
Coland covering gauze in 2-3 layers, install it above the pan or the mask for the collection of serum. When serum and cottage cheese are finally divided, we put on the mittens and fold down the contents of the saucepan on a colander. After the bulk of the liquid has a stalk, tighten the cheese in the marlay. We put the resulting bag with cheesecake between cutting boards and put the oppression on top.

In 6 hours soft cheese he'll be ready. Before applying cheese to the table, it is desirable to cool it.

Recipe number 2. Melted goat cheese cheese

Ingredients:

0.5 kg of goat cottage cheese cooked according to the previous recipe
2 tablespoons of butter
finely naked dill greens
1 teaspoon soda
some salt.

Cooking:

Dispoded cottage cheese mix with dill, soda and pinch of salt.
In a preheated saucepan, put creamy oil. When it is messed up, lay out cottage cheese and reduce fire to medium.
Stir constantly and continuously. When the cheese mass begins to stretch, we shift it into the shape and cool.

Recipe number 3. Solid goat cheese

Ingredients:

3 liters of milk
1 kg of home curd
1 Egg chicken
1 teaspoon soda
fullack of sunflower oil
salt.

Cooking:

In the pan we combine cottage cheese with milk, mix the mixer with screw nozzles.
We bring this mixture to a boil, stir, cook on a small heat for 20 minutes.
We fold the resulting mass on a colander with a gauze filter, press.
We shift the cheese in a bowl, connect with oil, egg, soda and salt. We wash like the dough. Then put it in a saucepan and install it on a water bath.
Cook a quarter of an hour.
We decide the cheese in the form, put the cargo from above. After 3 hours, the cargo remove and send forms into the refrigerator. Delicious cheese Ready!