Homemade goat's milk cheese

Homemade goat's milk cheese is a unique, very tasty and healthy product. The recipe for making goat's milk cheese came to us from Arab countries. This cheese was also made in Asia Minor and Transcaucasia. Then the knowledge of making cheese came to the countries of Western Europe. The dish is recognized as a delicacy that can now be prepared at home.

How to make goat milk cheese at home?

At home, you can make cheese of various structures - hard, soft, porous, processed. We offer a rather labor-intensive method of preparing cheese that can be added to pizza and pies.

1. 
   How to make goat milk cheese at home? We will need a large 10 liter saucepan. Pour milk into it. Place the container on the stove and heat the liquid to 32 degrees (can be measured with a thermometer).
2. 
   Turn off the stove and pour the starter into the pan. Stir and wait a few minutes for the starter to be saturated with milk. Leave the mixture for 30 minutes.
3. 
   Add calcium chloride to the milk and mix the ingredients. Pour purified cold water into the bowl and add enzyme to it. Mix the ingredients and pour water and enzyme into the mixture. Mix everything again and leave for 40-60 minutes.
4. 
   After an hour, cut the cheese mass into cubes (the side of each cube should be equal to one centimeter). After 5 minutes the cubes will settle to the bottom of the pan. Stir the cheese mixture and leave for 5 minutes again.
5. 
   Carefully pour the whey into another container (1 liter). Mix the curd mass for ten minutes. Heat a liter of water to 42 degrees. Pour water from the pan into the cheese mixture and stir for 20 minutes. If necessary, constantly heat the mass to the desired temperature.
6. 
   Strain the curd mass using a sieve. Cover the bottom of the mold for pressing the mass with lavsan cloth and place the curd grains on it. Cover it with a cloth and a lid. Place a heavy container on the lid. Leave the mixture for half an hour.
7. 
   We repeat the procedure and leave the mass under pressure for an hour. Then this step must be repeated again and the mixture allowed to stand for a couple of hours. Please note that the container you use as a press must be heavier than the curd mass itself, first 2 times, then 3, and at the last stage - 4 times. At the fourth stage, we place a press weighing 4 kilograms on the lid and leave the workpiece for a day.
8. 
   After 24 hours, take out the head of cheese and sprinkle it thoroughly with salt on all sides. Wrap the cheese in cloth and return it to the mold. Leave for a day at room temperature.
9. 
   For the next step we will need a drainage mat. Place a head of cheese on it and leave it in this position for 3-4 days, turning it twice a day.
10. 
    We pack the cheese in a shrink bag and store it in the refrigerator for 45-60 days until fully ripened.

Bon appetit!

Adyghe goat milk cheese

Adyghe cheese made with goat's milk is suitable for those who do not like cow's milk or are allergic to it. We will use salt as an additive in this recipe, but if you wish, you can add herbs and your favorite spices to the cheese.

Cooking time – 8 hours 30 minutes.

Cooking time – 10 minutes.

Number of servings – 1.

Ingredients:

• Goat milk – 2 l.
• Salt – 40 gr.
• Vinegar 9% – 4 tbsp.

Cooking process:

1. Pour goat milk into a large saucepan, which we place on the stove. When the liquid boils, add vinegar, stirring the mixture constantly.

2. We carefully monitor the milk from the very moment it begins to curdle. Do not turn off the stove until a dense clot forms.

3. Turn off the stove. Cut a piece of gauze and line a colander or sieve with it. Place the milk clot on cheesecloth and sprinkle it with salt. Mix the ingredients, discarding the whey.

4. Now we need to prepare the frying pan. We form a cake from the milk mass, which we place on the bottom of the container. Place the frying pan on the stove and set the heat to medium.

5. When the cheese mass melts, transfer it to another container and put the cake in the refrigerator for several hours so that it hardens. The shelf life of natural cheese should be no more than 5-6 days.

Bon appetit!

Homemade hard goat cheese

Goat's milk cheese contains many useful substances. It is well absorbed by the body, does not cause allergic reactions and does not contain cholesterol. This makes it an indispensable product for humans.

Cooking time – 8 hours 40 minutes.

Cooking time – 15 minutes.

Number of servings – 4.

Ingredients:

• Goat milk – 2 l.
• Sour goat milk – 500 ml.
• Eggs – 4 pcs.
• Table salt – 2 tbsp.

Cooking process:

1. Pour sour goat milk into a deep container. Beat 4 eggs into the milk one at a time using a sharp knife. Mix the ingredients until smooth.

2. Pour fresh milk (goat) into the pan. Place the container on the stove that is on and heat the liquid. Pour salt into warm milk and mix the ingredients. When the fresh milk boils, we begin to gradually introduce a mixture of sour goat milk and eggs. At the same time, constantly stir the liquid mass.

3. Carefully monitor the mixture. Over time, a thick curd “cap” should appear on the surface of the mass.

4. Cut off a piece of gauze and line the bottom of the colander with it. Then place the curd mass on cheesecloth to rid it of excess liquid. Squeeze out the mass and then cover it with the ends of the gauze. Place on a plate. Place another plate and a 3-liter jar of water on top. The cheese must stand under pressure for at least six hours, so it is better to prepare it in the evening and leave it overnight.

5. In 6-12 hours the cheese will be ready. You will love its delicate and smooth texture. Moreover, hard cheese does not have the specific smell that is inherent in goat milk.

Bon appetit!

Homemade goat's milk cheese without enzymes

The cheese prepared according to this recipe is moderately hard and very tasty.After processing, the cheese does not smell and has a delicate structure. It is somewhat reminiscent of feta cheese, only denser to the touch.

Cooking time – 4 days. 1 hour 35 minutes

Cooking time – 15 minutes.

Number of servings – 1.

Ingredients:

• Goat milk – 6 l.
• Salt – 5 gr.
• Eggs – 1 pc.
• Soda – 8 gr.
• Refined sunflower oil – 110 ml.

Cooking process:

1. Pour exactly half the portion of goat milk into a saucepan (3 liters). Add salt to the milk and lightly mix the ingredients. Place the pan on the stove and bring the mixture of milk and salt to a boil.

2. Turn off the stove and move the pan with milk to any warm place. Cover the container with a lid and leave for 2-3 days. We constantly monitor the mixture and check its temperature - it should not fall below 23 degrees.

3. After 2-3 days, lightly heat the mass on the stove again. Then we transfer it to a piece of gauze and hang it by the ends of the cut above the container. We wait until all the liquid has drained.

4. Pour the rest of the milk (3 liters) into the pan. Place the container on the stove and bring the milk to a boil. Place gauze mixture into boiling liquid. Leave for 15 minutes, and then return to gauze and hang.

5. Place the mixture back into the pan. Beat in an egg, pour in baking soda and pour in sunflower oil. Mix the products. Heat the mixture using the water bath method for 15 minutes. Then we put the pan with the preparation in the refrigerator and try the finished cheese a day later.

Bon appetit!

How to make goat milk cheese with enzyme starter?

If you prepare cheese according to this recipe, you will get one kilogram of a tasty, healthy dish for sandwiches, pizza, salads and other culinary masterpieces, which, moreover, also melts well.

Cooking time – 30 days. 22 hours 25 minutes

Cooking time – 40 minutes.

Number of servings – 1-2.

Ingredients:

• Goat milk – 10 l.
• Enzyme “Super Maya” – 0.15-0.2 g.
• Water – 1 tbsp.
• Salt – for rubbing the heads.

Cooking process:

1. Milk for making cheese should not be warm, but cold. It is worth holding it in advance, without stirring, until the cream settles. Mix milk with cream and pour into a large saucepan. Turn on the stove and place the container on the fire.

2. Constantly stir the milk with a wooden spoon until it warms up to 32 degrees (we measure the temperature with a thermometer). Turn off the stove.

3. First bring a glass of water to a boil on the stove or using an electric kettle, and then cool to 32 degrees. Add the enzyme to the water and stir until completely dissolved. Pour the mixture into milk and stir for 2-3 minutes.

4. Cover the pan with a lid until a clot forms for 45 minutes - 1 hour. Cut the mixture into small cubes directly in the pan and turn on the stove. While stirring the cheese, heat it to 42 degrees. Gradually the mass will thicken and release liquid. Cook the cheese for 30 minutes, remembering to stir and cut large clots.

. The mass of pieces should be quite dense. It won't smear if you did everything correctly. Place a colander in the pan and use a mug to scoop out some of the whey. Using a spoon, place the grain into special forms. We compact the grains by pouring them into a heap. After the whey has drained, turn the mold over.This is necessary to ensure that the head is level.

6. Cover the molds and place a weight of 5 kilograms on them. Leave the cheese for 12 hours. After a while, take the cheese heads out of the molds and rub them with salt. Place on drainage mats. After 8 hours, the cheese will be covered with a crust, and the excess salt will drain off. 4 hours after rubbing, the head must be turned over.

7. Wrap the cheese heads in a towel made of natural fabric and put them in the refrigerator for a month. During this time, we constantly turn the heads over.

Bon appetit!

A simple and delicious recipe for goat cheese with vinegar

The recipe for making cheese is quite simple and quick. It differs from the classic recipe in that the ingredients include vinegar, but the resulting cheese is dense and moist - exactly what we need.

Cooking time – 7 hours 20 minutes.

Cooking time – 10 minutes.

Number of servings – 1.

Ingredients:

• Goat milk – 3 l.
• Vinegar 70% – 3 tbsp.
• Salt – 2-3 tbsp.

Cooking process:

1. Pour a portion of goat milk into a large saucepan and turn on the stove. Place the container on the burner and bring the liquid to a boil.

2. Pour salt into hot milk - 2 or 3 tablespoons. Calculate the amount of salt based on your preferences. Mix salt with milk until completely dissolved.

3. Pour vinegar into the milk and mix the ingredients. Leave the liquid mixture for 5 minutes. During this time, the cheese mass will separate from the whey.

4. Take a piece of gauze and fold it in two layers. Cover the bottom of the sieve with gauze and lay out the cheese mixture. Let's strain it.

5. Cover the mass with gauze and place a colander inside a large container. Place a weight (for example, a jar of water or a weight) on top of the gauze.The liquid that remains in the mass should drain into the dishes. We put the structure in the refrigerator overnight.

Bon appetit!

Step-by-step recipe for goat's milk cheese with pepsin

The cheese for this recipe must be prepared with high-fat milk. Under no circumstances use skim milk or a product with low fat content, otherwise the cheese will turn out dense, “rubbery” and tasteless.

Cooking time – 5 hours.

Cooking time – 30 minutes.

Number of servings – 1.

Ingredients:

• Full-fat goat milk – 2.5-3 l.
• Rock salt – 1 tbsp. (with a slide).
• Pepsin starter - on the edge of a knife.
• Water – 30 ml.

Cooking process:

1. Pour milk into the pan. Place the container on the switched on stove and heat it to the desired temperature (no more than 40 degrees). Turn off the equipment and remove the pan from the burner. Dilute the required amount of starter in warm purified water and add it to the milk.

2. Stir the mass until smooth. Leave the mixture for half an hour: during this time a clot will form, from which the whey will leave.

3. Using a knife, carefully cut the curd into smaller pieces and add salt to them. Mix the mixture and leave it alone for 15 minutes.

4. Place the mixture in a sieve and strain. Shake it a little to compact the curd “jelly”. The mass should be placed in parts at the moment when the whey comes out. We do this quickly so that the clots lie evenly and tightly.

5. After 10 minutes, the serum will go away. We knead the mixture into the mold to get rid of the remaining liquid and the cheese will lie evenly. Leave for half an hour. Then we put the form with the cheese on a plate and put it in the refrigerator. There the cheese will cool and “ripen”.

Bon appetit!