If you prefer healthy food for your family, then you probably try to ensure that your family eats healthy foods and dishes. One such product is goat milk. It has long been known that goat milk is very beneficial for the human body. In this article, I offer for your information 4 recipes for dishes that can be prepared using goat milk. And since goat’s milk is considered healthy, then those dishes that will be prepared on the basis of the same milk will be no less healthy. We will make cottage cheese, kefir, yogurt, condensed milk and butter from goat milk. I recommend preparing a notepad and pen in advance to write down the necessary ingredients for the recipe you like. So, let's move on to getting acquainted with preparing dishes based on goat's milk!

1.

In this part of the article, I suggest to your attention to prepare butter from goat’s milk. Preparing the butter will not be difficult and the dish will take a little time to prepare. So, let's move on to the necessary ingredients that will be required in the recipe!

Ingredients for making goat milk butter:

• Goat milk;
• Saffron;
• Salt - to taste.

Method for preparing goat milk butter:

To make butter from goat's milk, you will need the goat's milk itself, which has just been milked. After milking, the resulting goat's milk should be boiled, then it is poured into a low container and placed in a cold place. The milk should remain in this cold environment for 48 hours. After the appointed time has passed, the risen cream should be removed from the milk, from which we will whip the butter. To make the butter salty, you need to add a little salt to taste, and for a more yellow color, add saffron. You can whip goat milk cream into butter using a mixer, creamer, or by hand. As soon as the oil is completely separated, drain the whey and rinse the oil itself well. The oil is ready! Enjoy your meal!

2.

You can also make tasty and healthy condensed milk at home from healthy goat milk. Preparing condensed milk for any housewife is not difficult, because in this part of the article I offer a recipe for your information. In this recipe you will find everything you need to make condensed milk from goat milk. So, let's get started with the recipe!

Ingredients for making condensed milk from goat milk:

• Fresh goat milk - 1 liter;
• Granulated sugar - 2 cups;
• Baking soda - on the tip of the knife.

Method for preparing condensed milk from goat milk:

To prepare condensed milk from goat milk, you will need goat milk, which must be fresh. To prevent the milk from curdling, add baking soda to the milk at the tip of a knife. Boil goat milk for condensed milk along with granulated sugar until it turns golden brown. The finished condensed milk must be poured into half-liter jars and sterilized under iron lids. When closed, condensed milk can be stored in the cellar. Condensed milk from goat's milk is ready! Enjoy your meal!

3.

Many of our bodies lack vitamins and calcium. In this article I offer a recipe for making cottage cheese, which will be made from goat milk. Cottage cheese is very simple and can be easily prepared at home. So, let's move on to the goat milk cottage cheese recipe!

Ingredients for making goat milk cottage cheese:

• Goat's milk is sour.

Method for making goat milk cottage cheese:

To make cottage cheese we need sour goat's milk. In order for fresh goat milk to sour, it must be placed in a warm place, so the milk will sour faster. As soon as the milk becomes sour, we can start making cottage cheese. We take several layers of gauze into which to pour the sour milk. Then the gauze ends must be tied into a knot and hung so that the serum can drain. As soon as the whey has completely drained, the gauze can be unwound. The cottage cheese is ready. The serum drains within one day. Enjoy your meal!

4.

You don't need to be a culinary expert to make kefir and yogurt from goat's milk. The entire cooking process takes a little time and effort. So, let's move on to the process of making kefir and yogurt from goat milk!

Ingredients for making kefir and yogurt from goat milk:

• Goat milk - 0.5 liters;
• Kefir or yogurt starter - 2 tablespoons.

Method for preparing kefir and yogurt from goat milk:

When preparing kefir and yogurt, you will need a starter for kefir and yogurt. First, boil the goat's milk, then cool the boiled milk at room temperature. As soon as the milk has cooled, add the starter into it. If you add kefir starter, then the next day you will get kefir; if you add yogurt starter, the yogurt will be ready for tomorrow. To make the yogurt acquire a soft pink tint, you can add a piece of beetroot during fermentation; for a more pronounced taste of yogurt, you can add various fruits, jam, syrup, berry juice, fresh berries and fruits. Yogurt and kefir made from goat milk is ready! Enjoy your meal!

I really hope that these recipes for making yogurt, kefir, condensed milk and goat milk butter will help improve your health, and will also appeal to your family and become their favorite products. On our website you can also find a similar recipe on this topic - this

If you have your own recipes for preparing goat milk dishes, then send them to our website, we will be happy to publish everything.

It is very difficult to distinguish good goat's milk from cow's milk by taste. Except it's fattier.

Cottage cheese from cow's or goat's milk (preparation)

I distill lukewarm milk (but still leave a little cream in the milk), and so the cream is separate, the milk is separate. The milk sits until it sits down on its own. And as soon as the whey bounces off, I take a box from the slats, on the sides of the hole, line it with gauze, pour out the curdled milk, load on top, and no wisdom.

Truly folk peasant cuisine: the simpler the better.

Here we are talking about cow's milk, but what do you do with goat's milk? Simply - exactly the same.

Cream and sour cream

Goat milk can be separated using either a manual or electric separator. But I heat the milk, let it be warmer than fresh milk, but not hot (45 degrees), then the cream will separate better and be thicker. And I open the tap in the separator halfway so that the milk flows more quietly. The cream is ready. Leave it in the room for a day, put it in the refrigerator - then there will be sour cream.

Goat butter - white

Once you have collected two liters of sour cream, you can start preparing the butter. Using a simple wooden paddle, make rotational movements around the pan. The whey will begin to separate and there will be little of it. Add a glass of cold water. Sometimes I do without water, as long as there is sour cream from the refrigerator. It comes together quickly, even by hand.

Now you need to rinse it with cold water, pour it into the saucepan and gently stir with a paddle. It’s also important to know here: don’t drive the joyride back and forth, but only in one direction and in a circle. Rinse twice with cold water, now you can form a ball. Here is your natural, wonderful goat butter. For the winter you can melt it to make ghee.

They say you can churn butter quite simply: put sour cream in a jar, close the lid, shake: it will churn.

Melted butter

I put all the pieces of butter in a pan and fill it with water so that it is 2-3 fingers higher than the butter. I bring it to a boil and simmer over low heat for about 20 minutes. I collect the foam. I take it off the fire. Cool - again - in the refrigerator. On the second day, I cut the frozen butter into squares and scrape off the curd from the bottom. I put a clean square of butter, one to one, in a saucepan without water and quietly melt it.

Let it simmer for 20-30 minutes. I filter the clear liquid through cheesecloth directly into a sterile jar. We need to tighten it up. This oil can be stored for at least five years. And much longer, especially in cool weather.

Processed goat cheese

I take four saucers of cottage cheese and one teaspoon of soda, pour in the cottage cheese and leave for 5 hours (the cottage cheese should darken from the soda, if it does not darken, add more soda). Now I put 100 g of butter in the bottom of the pan (I also grease the sides of the pan) and spread the cottage cheese. I put it on fire. It starts to melt, and I keep stirring it (otherwise it will stick to the bottom).

I beat 1-2 eggs and pour salt into the cottage cheese (a teaspoon of salt per 1 kg of cottage cheese, but we like lightly salted cheese, you can add stronger salt).

When the whole mass of cottage cheese begins to foam, I remove it from the heat; when it settles, I put it on the fire again, let it rise again.

When it boils, I pour it into the aspic tray. The cheese will harden and be like “Amber”, soft, but not liquid.

Goat cheese

Pour 4-5 liters of warm fresh milk into the pan. I pour pepsin into it (on the tip of a knife, this powder is sold at the pharmacy). I stir with a slotted spoon, after 10 minutes it will begin to coagulate, the clot will settle to the bottom, and the whey will form on its own. When the curd is already dense, I drain the whey (you can give it to the piglets), and the thick mass into a sieve. I'll press it on top with a spoon and let it drip. And I'll add some salt.

A circle will form - I’ll turn it over and add salt on top again. So from time to time I turn everything over, and it keeps getting harder and becomes like homemade cheese. I salt it to taste.

If suddenly the milk does not curdle, add more pepsin (at the tip of a knife, but no more).

A pack of imported goat cheese costs much more than cow cheese. And for some reason our goat cheese is not on sale at all. Turns out it's pretty easy to make, so bon appetit!

Don't wait for the goat's milk to completely sour. As soon as a sour taste appears, immediately put it in the refrigerator, otherwise the yogurt will become sour.

When making cheese, do not leave excess moisture in the curd mass, evaporate a little more. And don't be afraid to add a little more baking soda.

Cook porridge or noodles, add a glass of water to 1 liter of milk - it will be tastier!

What can you make from goat sour cream and milk?

"Spicy sauce". Add prepared mustard and salt to warm sour cream. Spread on bread and serve with tea.

"Tkemali". Combine warm sour cream with tomato paste, add crushed garlic, salt to taste. Pour this sauce over pieces of fried or boiled chicken.

Jelly. Sweeten the milk, add gelatin and wait until it dissolves. Place on the fire, bring almost to a boil, but do not let it boil. Add pieces of fruit, chopped nuts (who has any imagination and means). When it cools down, put it in the refrigerator. Holiday for children and adults.

Cocktail. Add a dessert spoon of your jam (strawberries, raspberries, currants) to a glass of cold milk and beat with a mixer until foam forms. Both food and healthy drink in the heat, especially for children.

I make cheese, cottage cheese, sour cream and butter too, what else can you do?

You can also use yogurt, it requires a starter, it is sold in pharmacies.

The jelly turns out delicious.
There are few recipes.

Separated goat milk produces wonderful goat kumiss. And he drinks with a bang. The preparation technology is the same as for mare's milk. It just turns out thick. If you want it thinner, you can add a little water.

Hello! Please tell me why it is necessary to melt goat butter in water? After all, cow butter is simply melted in a saucepan with a thick bottom or in a water bath. Thank you.

You can also heat it in a saucepan over low heat, just like cow butter. Just one of the options for preparing ghee (no matter what kind) is in a water bath, so as not to overheat. But in general - it doesn’t matter.

It’s generally easy to make snowballs; when the milk turns sour, wait for the mass to separate into whey and a white thick mass (do not boil), and do not ferment too much. Then carefully pour the whey and white mass into a blender and add sugar to taste, jam or any berries and that’s it. It's best to drink chilled. 7 years of experience in goat farming.

1. Take store-bought yogurt for the starter - 2 tbsp. Spoons, add to warm goat's milk, pour into a yogurt maker. After 8 hours - excellent nature. Yogurt.
2. Add 1/2 banana to a glass of Goat's milk, beat in a blender - a thick, rich cocktail.
3. Leave the cheese whey in a warm place overnight. In the morning, set to cook until completely curdled and the whey is clear - this is Ricotta. Added raisins, sugar, butter - dessert curd mass. Salt, herbs, garlic - Almette type cheese. Eggs, flour, sugar - adze for cheesecakes and dumplings.
4. Actually the cheese itself - young - feta cheese, ripened - Parmesan, Russian (I use the Meito enzyme).
5. Goat cottage cheese (or ricotta), sugar, gelatin soaked in milk, beat in a blender, add a spoonful of cognac, grated chocolate, crushed nuts. Pour into a greased mold, let it harden - Sprinkle the top with grated chocolate - a gorgeous dessert.

Condensed milk turns out great

You can make kurt from goat milk

The abundance and variety of fermented milk products on store shelves never ceases to amaze customers. However, with the advent of modern technologies, new product substitutes, flavor improvers and preservatives, the quality of such products can be doubted. Most people began to look for truly environmentally friendly products. They are made according to old, long-tested recipes. Today we will look at goat milk cheese as a business option for environmentally friendly products. It can even be done at home. The recipe does not require the use of any chemical additives or fillers. There will always be buyers for such a product!

• Technology for making goat cheese at home
• Business prospects
• Step-by-step opening plan
• How much can you earn
• How much money do you need to start a business?
• Which OKVED code to indicate when registering a business?
• What documents are needed to open
• Which tax system to choose for the production of goat milk cheese
• Do I need permission to open?

Goat cheese is usually white in color. There is often a slight tanginess in the taste. Serve it with white wines and beer. Like regular cheese, it can be of several types: hard, soft and processed. Soft cheeses are known to us as the French “Chevre”, “Chabichoux du Poitou”, “Saint Maur from Turin”, “Crotin de Chavignolles” and “Chavignoles”. They all differ in age, appearance and taste. The latter, for example, have a nutty taste and a pronounced goat aroma. “Saint-Maure from Turin” has a salty lemony hue, while “Chabichoux du Poitou” has a sharp taste. Hard cheeses are usually imported from Spain. “El Pastor” is one of the most famous brands of this country, under which hard goat milk cheese is produced. But the most famous all over the world are Dutch-made cheeses. They have an exquisite richness of tastes, smells and aftertastes. This is achieved by adding herbs and spices to them.

Why did we choose a goat milk product? Many people don’t even know that it is healthier than cow’s milk. The human body absorbs it better. Allergies to goat milk almost never happen. Such products are given even to the smallest children and sick people. All microelements and vitamins are found in goat milk in a form that is quickly absorbed by humans. Our homemade cheese will be low in calories. This product can be safely used by people who are afraid of gaining weight. It contains very little cholesterol, but beneficial bacteria and antioxidants normalize intestinal function and protect the body from infections.

Technology for making goat cheese at home

Now let's look at how to make goat's milk cheese with your own hands. You will see that there is nothing difficult about this. To prepare soft cheese for 2 liters of goat milk, take 6 eggs, 2 tablespoons of salt and 400 grams of sour cream. The technology looks like this:

To obtain processed cheese, salt, butter and soda are added to the finished goat cottage cheese. Oil should be added at the rate of 1-2 tablespoons per 0.5 kg of cottage cheese. It is heated in a stainless steel or aluminum saucepan. Cottage cheese is also added there. Stir continuously until the cheese melts. The melted mass is transferred to a form to harden. Sometimes herbs or spices are added to the finished product to suit your taste.

Hard goat's milk cheese is made from almost the same ingredients. For 3 liters of milk you need to take 1 kg of cottage cheese, 1 egg, salt, soda and 100 grams of vegetable oil. The cooking technology at home looks like this:

A special feature of the production of cheese and goat milk is its low coagulability. In industrial conditions, to improve this process, an increased percentage of starter or mature cow's milk is added to it. Cutting the finished product is carried out after some holding. This is explained by the increased fragility of the clot. Even an overexposed product releases a lot of whey.

Business prospects

At the beginning of the article, it was no coincidence that we mentioned that goat cheese in our country can usually only be bought from imported sources. In Russia you can rarely find farms that breed these animals. More often they are kept by collective farmers to produce food only for themselves. They rarely sell them to friends. The economic niche in the market for domestically produced goat milk cheeses is practically empty. This is a good business idea for enterprising farmers, whose products can easily compete with imported products in price and quality.

We hope we have convinced you that goat milk products are very easy to make at home. To develop a business on a large scale, you will need special equipment, premises and workers. Over time, you can set up your own livestock farm. In addition to dairy products, you can get healthy goat fat, wool and meat from these animals, which is as valuable as milk.

Step-by-step opening plan

To start a cheese production, you will need to prepare a large number of documents, draw up organizational and production plans, calculate estimates and solve a number of other problems. From the initial stages, it is better to get the help of an experienced specialist in the field of dairy products production, as well as a lawyer who will help you quickly and effectively register your activity in the legal field. Before you can unwind, you will need to go through the following steps:

• Register an individual entrepreneur or LLC.
• Find and conclude agreements with wholesale suppliers of raw materials (if you are not going to raise dairy goats at the same time).
• Rent and renovate several premises, one for cheese production, and the second for its storage.
• Purchase the required equipment and hire personnel.
• Establish a sales market with sales representatives.

How much can you earn

Earnings will depend on many factors, the main of which are: the scale of production and the availability of distribution points. In the first stages, by selling 10-15 kilograms of cheese per day, you can earn from 100 thousand rubles per month, excluding labor costs, rent of premises, etc. Additional income will come from the production of other fermented milk products, as well as the sale of pure goat milk. Further expansion of the business will bring its owner a profit of 500 thousand rubles or more and the opportunity to recoup the initial investment in one to a year and a half.

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How much money do you need to start a business?

In order to open a business producing cheese from goat's milk, you will need at least one and a half million rubles. These funds will be spent mainly on the purchase of equipment and arrangement of premises for the production and storage of cheese. Additional items in the expenses will be: staff salaries, marketing services and legalization of business with obtaining permits.

What equipment to choose for the production of goat milk cheese

To produce cheese from goat's milk, you will need to purchase special equipment. Mandatory equipment includes the following:

• Bath for pasteurization of milk for 50-100 liters.
• Separate bathroom 200 liters.
• Work table for cheese production.
• Hand press.
• Round and rectangular molds for cheese.
• Special bathroom for product disinfection.
• Paraffiner.

Such equipment will be sufficient in the first stages of production and processing of up to 300 liters of milk into 30-35 kilograms of cheese. You can also save on purchasing new equipment by renting or leasing it on favorable terms.

Which OKVED code to indicate when registering a business?

To register a business with the tax office, you will need to indicate a special OKVED code 01.45.2 PRODUCTION OF RAW SHEEP AND GOAT MILK.

What documents are needed to open

First of all, you will need to formalize the legal form of the activity by registering an individual entrepreneur, farm or LLC, depending on the volume of production and the number of co-founders. The first option will be easier to implement and will require the following set of documents from you: passport, TIN code, receipt of payment of state duty and a notarized application for registration indicating OKVED codes.

Which tax system to choose for the production of goat milk cheese

The choice of taxation system will depend on the legal form of doing business. For a peasant farm, the best option would be a single agricultural tax, for individual entrepreneurs - a single tax on imputed income.

Do I need permission to open?

To open a business, you will need to bring the premises to the standards established by the SES and fire inspection authorities. In addition, the production facility must meet the requirements of Rospotrebnadzor for food production.

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In private households, goat milk is consumed mainly fresh; the surplus is used to make cottage cheese and fermented milk drinks. If there is a market, goat farmers sell milk to the population; it is valued more than cow milk. The production of sour cream and then butter, not to mention cheese, is less common, since finely divided fat settles for a long time, not everyone knows how to prepare a starter for making cheese, how much of it is needed to obtain a curd, how to preserve the prepared butter and cheese for future use.

In 1910, the technology for producing butter from goat milk was recommended as follows: boil the milk immediately after milking, then put it in a closet and let the cream settle after 2 days. They are churned for 20-30 minutes, light salting is acceptable.

The milk sits for several days until it sours and turns into thick yogurt. And when the yogurt also sits, you get a layer of sour cream on top. It is transferred to a pot and churned with a whorl.

The milk is placed in a glass jar and in the refrigerator for two days. The jars are then placed in a warm place to allow the milk to ferment. Then put it in the refrigerator again for several hours so that the sour cream thickens, remove it and place it in a jar two-thirds full, add warm water and shake until the butter comes together into one lump.

To settle the cream, rinse the jars with warm whey, then with water and, adding milk, place in the refrigerator on the bottom shelf; after 4 days, the thick layer of sour cream is removed as a solid pancake. The goat's milk is fermented, the curdled milk is placed in the refrigerator and after a few hours the layer of sour cream is removed. It mixes easily into oil.

Boil the milk, cool and put in the refrigerator for 2 days. Collect the fatty film-foam in a glass jar, add a little cold water. Close the jar tightly with a lid and shake. After 20-30 minutes, oil grains will appear, then snow-white lumps. Collect this oil from the surface with a spoon and rinse with cold water. From 800 g of foam you get 250-300 g of butter.

After separating the milk, butter can be churned from both cream (sweet cream) and sour cream (sour cream), obtained after fermenting the cream with whey (4:1). Keep at room temperature for one day and put in the refrigerator, if you limit yourself to sour cream. Without fermentation with whey, sour cream is tasteless.

Butter can also be churned from fresh milk; just add cold water to a jar and shake until you get butter grains, which are collected, washed and formed into a lump. On sale and, therefore, in private households, there are manual separators with a butter churn, where you can quickly and easily get cream of any fat content and churn butter from milk and cream. Place 4 liters of cold and 2 liters of warm milk (fresh) into a butter churn; after 10 minutes the butter is ready.

Pasteurize the cream - heat to 85-90 °C. This destroys lipase, which causes an unpleasant taste during storage. After heating, cool to as low a temperature as possible - ripening for several hours - to release the fat and swell the proteins. The holding time is set depending on the cooling temperature - at 5 "C - 5 hours, at 8 "C - 8 hours, etc. Then reheat to 10 ° C and fill the churn to two-fifths of the volume. Pre-cool the butter churn with water. The rotation speed of the butter churn is 50-70 rpm. After 5 minutes, stop the churn and release the gases. After finishing churning (25-40 minutes), drain the buttermilk and rinse the mixture until it becomes oily. Pour half the amount of cream poured in for rinsing. Make 8 turns and drain. To keep the oil better, salt it either with dry salt or in brine. Heat the salt, cool and sprinkle evenly over the piece. Brine - 1 kg of salt per 2.8 liters of water - is introduced into the oil gradually: first one third and 8 turns, then another third and 8 turns, then the last part and 8 turns. Any brine that is not absorbed is drained.

You can also prepare Vologda butter, which has a nutty flavor. To impart this flavor, heated cream (95-99 °C) is kept at this temperature for 20-30 minutes, cooled, kept and churned; the butter grain is not washed. You can also add fillers to the oil to suit your taste. Butter from fermented milk is obtained in a linden wood churn, moving the piston up and down for 15-20 minutes, adding 3-4 tbsp from time to time. l. boiled water at a temperature of 70-80 °C. At the end, the lumps of butter rise to the top and the buttermilk remains at the bottom. Pour 0.5 liters of cold water into a bowl, add oil, drain the water after 2-3 minutes, roll the lump in the bowl from side to side, compacting it.

To preserve it for a long time, the oil must be melted. Heat in a deep bowl until it becomes transparent. The top layer of flakes is removed. The oil, cooled to 60-65 C, is poured into a bowl (at the bottom of which several grains of coarse salt are placed, which will attract moisture if some of it has not evaporated) carefully so as not to raise sediment. It must be prepared in a sterile manner.

You can bottle it warm (not hot) with a cork; when it cools down, sprinkle it with salt and store it in the cellar.

Often, when melting, the oil burns or foams. To avoid this, put the butter in a saucepan and add water (1 glass of water per 100 g of butter), melt over the fire and cool. When the floating oil has hardened, make a hole in the side to the bottom (with a knitting needle) and carefully drain the water, it will be as white as milk. It can be used for pancakes, dough, porridge. Fill with water again and repeat the procedure once or twice until the drained water becomes clear. This means that the oil is completely clean. Sprinkle with salt (fine), transfer to a jar, fill with strongly salted water and place in a cool, dry place.

Skim milk or yogurt is used to make cottage cheese. The whey can be used to make pancakes, dough, porridge, or feed to a goat.

To obtain strong cottage cheese for filling pies and dumplings: boil milk (skim milk is possible) and pour in the starch diluted with milk (for 1 liter of milk, 1 tablespoon with the top of the starch). Let it boil and cool to 42 "C, ferment with sour cream (you can use other fermented milk products), cover with gauze and a towel on top so that the jelly does not harden before it ferments. Heat and, as soon as the whey appears, discard. If you pour into glasses, into each add a piece of foam, cover, you get a sour milk jelly, similar to fermented baked milk, only cooler. Boiling milk can be put in the oven - the foam will be golden brown.

At home, you can produce rennet (brynza cheese, iremshik, kurt), fermented milk (blade, processed) and combined (grain cottage cheese) cheeses.

Rennet is produced from the rennet of ruminant animals, preferably from young animals fed on milk. You can use the stomach of a pig (piglet). The rennet is dried by blowing it with air, in a draft, in the shade. Cut 2 cm from the strings and cut into noodles - take it at the tip of a knife and pour boiled water over it. In the first hours, stir, then leave for 12 or more hours, filter, squeeze out and fill with water again. It doesn't store well, so make it as needed. Leaven made from films (mucous layer) of rennet - 0.5 liter jar and 1 glass of salt with added whey - will stand for a week. If you increase the amount of salt and add water, it will take much longer. Sourdough can be stored for a very long time if the stomach is thickly coated with salt, dried and filled with water.

The required amount of starter is calculated as follows: add 1 tsp per 100 ml (half a glass) of warm milk. (10 ml, 0.1 part) of the solution and record the time. For example, 20 liters of milk should curdle in 20 minutes, and a sample should curdle in 60 seconds. Then the volume of the starter will be equal to:

20 l x 60sec x 0.1: at 1200sec (20 min) = 0.1 (half a glass)

To prepare feta cheese, add starter to warm milk and check the strength of the curd closer to the estimated time; if it is smooth at the break and does not crumble, it’s good. If you overdo it, the cheese will be rough. The curdled mass is placed on a sieve covered with a cloth, the ends of which should hang down. The clot is laid out in layers 2-3 cm thick, then cut into cubes with a knife, the fabric is tied and left for 8-10 minutes, then untied and the mass is again cut into cubes, tied again, a board with a weight on top, for 1 kg of cheese 0.5 kg cargo After 15-20 minutes, the mass is cut for the third time and a pressure of 1 kg is applied and again held for 8-10 minutes. Then they are transferred to a tray, given a rectangular shape, the crumbs are crushed and scattered over the surface, wrapped in cloth and a 2.5 kg weight is placed, left for 15 minutes. Next, a large layer is cut into pieces, cooled by pouring cold water. Place it in a saturated salt solution (the potato floats), scatter the salt over the surface of the floating pieces, after half a day, turn the pieces over and add salt on top again. Store in brine at a temperature of 8-10 °C. Soak before use. Curdled milk should not be left uncrushed for a long time. It is good to ferment milk that has just been milked (or heated to 35 °C). You can put the mass in a bag or in a sieve lined with gauze, when the whey has drained, put it under a press. To avoid keeping the cheese in brine, you can salt the milk. Cheese cheese is stored in brine (20-22%) at a temperature not exceeding 10 °C; the bars should always be covered with brine.

To obtain 1 kg of cheese you need 4-5 liters of goat milk. Rennet starter is added to milk heated to 40 °C. It is preliminarily checked and calculated for 5 liters and a curdling time of 40 minutes. The pan with the added starter is wrapped and kept at 40 * C. Then mix thoroughly, heat to 40*C and leave for another 40 minutes. The milk should separate - whey on top, soft mass below. As soon as possible, remove the lump from the pan, squeeze it out and put it in a sieve on cheesecloth in two layers and squeeze it out again. The cake is turned over and the load is placed for 1-2 hours. Then rub with coarse salt and leave for a day, repeat for three days. Store in a 20% solution of salt in whey under pressure (stored for 2 years).

The curdled mass is cut into 3x3 cm squares, mixed slowly and allowed to settle. Then the whey is drained, the mass is placed in a container with holes, turning over until the whey drains. The mass is salted and placed in a cold place, turning it daily so that the cheese dries; it is ready in 2-3 weeks.

Bring milk (skimmed) to a boil and pour in acid whey (not fresh) or add a little citric acid, stirring at the same time. When the milk has curdled and whey appears, place it on cheesecloth and hang it up. When the whey has drained, proceed with the cheese as described earlier, or use it immediately.

Homemade cheese differs from cottage cheese in chemical characteristics and contains salt.

Processed cheese can also be prepared for long-term storage. Place cottage cheese (preferably free-flowing) in an aluminum pan with butter (or margarine); as soon as the cottage cheese begins to melt, reduce the heat and stir more often. The finished cheese is a yellowish homogeneous mass without curd grains. At the last moment you can add salt and sweeten. Pour the finished cheese into dry sterilized jars and roll up. For 1 kg of cheese, 8.5 cups of low-fat cottage cheese, 2.5 tbsp. l. butter, 2 tsp. soda and 3 tsp. salt. The cottage cheese is passed through a meat grinder and placed in a metal pan, 1 tsp is scattered over the surface. soda and heat slowly, stirring continuously with a wooden spatula. If whey appears, remove the pan from the stove for 10-15 minutes, close the lid, drain the whey and continue heating. If the whey cannot be completely removed, add another 1 tsp to the surface of the mass. soda and heat again. After the cheese mass has melted and thickened somewhat, add melted butter. Add salt 15-20 minutes before the end of cooking. When the mass becomes homogeneous and sticky, you can remove it from the heat. Immediately pour into a clean, oiled container and place in a cool place.

Fresh cottage cheese is passed through a meat grinder together with salt 2 times and left for 5 days in a dry room. The yellowed cottage cheese is mixed, placed in a greased pan and melted over low heat. At the moment of heating, it is stirred until a liquid homogeneous mass is formed. The resulting mass is poured into a bowl, after the cheese has hardened, it is ready for use. Flavoring and aromatic fillers can be added to processed cheeses.

Different nations have their own national recipes for storing cheeses. In Transcarpathia, fermented milk clots are formed into budzas, allowed to dehydrate (whey removal), then crushed and salted (Hutsul feta cheese).

In Central Asia they prepare kurt. 3-5% of starter prepared from pure cultures of lactic acid bacteria is added to milk at 32-34 °C. Fermentation of milk lasts 6-8 hours. Then heated to 60 °C and kept for 30-40 minutes. In this case, the proteins albumin and globulin fall out, which, joining casein, enrich the product. Kurt also contains milk sugar. The curd is poured into calico bags and salted after 2-3 hours. Form cakes or balls weighing 40-60 g, dry in the sun or in dryers.

Iremshik cheese is popular in Kazakhstan. Milk at a temperature of 30-32 *C is fermented with rennet to obtain a curd in 20-30 minutes, which is heated for 5-6 hours in a boiler, trying to separate it from the walls, but without crushing. When most of the water has been removed and the mass becomes yellow with a brown tint, it is placed in sickle bags and hung for 8-10 hours, after which the clot is broken into pieces and dried.

Lithuanians and Belarusians prepare blade cheese. A saucepan with milk is immersed in a bucket of water and heated to 72-75 ° C, then cooled and fermented with milk sourdough or good yogurt (2-3 tablespoons per 1 liter of milk). Fermented milk is left for 12-14 hours at room temperature, but preferably in a thermostat. When the clot appears, it is cut in several places with a knife. The container with the clot is placed in a bucket of warm water, which is heated to 40-55 C until the clot is compacted. The boiled curd mass is poured into a bag sewn with a wedge (length 40 cm, bottom width 12 cm, top width 20 cm). The bag is suspended over the pan, where the whey drains. To give the cheese different taste qualities, caraway seeds, raisins, eggs, etc. are added to the curd. When the mass is reduced by half, the bag is tied and placed under pressure - 5-6 kg. After 2 hours - 15 kg, pressing 6-8 hours. The pressed cheese is rubbed with fine salt three times for 12-14 hours. Consumed fresh and aged. To do this, dry it in a draft and take it to the cellar, where it is kept for 2-4 weeks, turning it over from time to time. If mold appears, the cheese is washed with salted water and dried again in a draft. To make the cheese more dense, it is melted by immersing it in boiling water for 2-3 seconds.

Among the Adygeis, milk is brought to a boil in a cauldron over a fireplace and curdled with fermented milk whey. The cheese mass is placed in wicker willow baskets, where self-pressing occurs and the cheese takes shape. Heads of cheese are salted on both surfaces with salt (2%). For smoking, cheese is salted in grain, pressed and placed on shelves in a smoker at a distance from the fire of the hearth. As a result of smoking, microflora is destroyed, so smoked cheese is used as a dietary, easily digestible product. The shelf life of smoked cheese depends on the duration of aging in the smoker. This cheese can even be stored for several years.

Ferment - kefir, yogurt - is added to the separated milk. The resulting curd is cut and heated to 45 ° C, the whey is carefully drained, the curd mass, salted and added with caraway seeds, is squeezed out in gauze under a weight. When the main part of the moisture has come out, a thick cake is formed, wrapped in a piece of cloth, placed on the bottom of a clean wooden tub, a board with a small load on top and placed in the cellar. There the cheese ripens for a month to a month and a half at a temperature of 5-6 °C. The material is changed 2-3 times for clean ones so that the cheese does not become moldy.