The more we learn about modern cooking methods and food storage conditions, the stronger the desire to remember long-forgotten home recipes and put them into practice.

You can be completely confident in the quality of a self-prepared product, especially if it is goat cheese.

It got its name due to the fact that it is prepared not from cow’s milk, like most dairy products, but from goat’s milk.

How to make cheese from goat milk: product benefits

The beneficial properties of goat cheese are extensive and varied. Unlike cow's milk, goat's milk is well absorbed in the body and does not cause a response allergy. Home-made goat cheese has such useful substances and microelements as:

Vitamins B and D.

The advantage of cheese is its low calorie content. It has low cholesterol content. Therefore, it is ideal for people who want to lose excess weight. The antioxidants it contains help the body resist infectious agents and carcinogens. The goat's milk cheese product has a characteristic pungent flavor and a pure white color. It is ideal with white wines and as a snack with beer.

Advantages of goat cheese over cow cheese:

The set of microelements and beneficial substances of goat cheese is easier and faster to digest;

The large amount of calcium in the composition makes the product useful for people with joint diseases;

The absence of allergic reactions makes cheese a unique product that can be consumed even by people allergic to lactose.

To make goat cheese at home, you do not need a lot of time, effort and money. You just need to find fresh goat milk to create a dietary product; the rest of the ingredients will be minimal. But it all depends on the type of cheese you want.

Recipe for hard varieties: how to make cheese from goat's milk

To make hard cheese from goat milk, you will need the following set of products:

Directly goat milk itself in the amount of 3 liters;

Homemade or store-bought cottage cheese - 1 kilogram;

One chicken egg;

1 teaspoon of soda;

A small pinch of salt;

And half a glass of vegetable oil.

1. First you need to pour the goat's milk into a saucepan and bring the liquid to a boil. Add all the prepared cottage cheese to the boiling milk and, stirring thoroughly, cook over high heat for another 20 minutes.

2. After the time has passed, transfer the curd and milk mass into a colander and wait until it is completely separated from the liquid. Then you need to transfer the raw materials to another container, for example, a bowl.

3. Add all other ingredients to the milk and curd raw materials. The mass must be thoroughly kneaded and placed in a bowl to simmer in a water bath for about 10 minutes. You need to detect them after the water boils.

4. Hard cheese is almost ready. All that remains is to remove the raw materials from the water bath and transfer them to a prepared plastic bottle, the neck of which has been cut off in advance. The cheese must be compacted tightly into the bottle. Then we put the filled bottle in the refrigerator so that the cheese has time to cool completely. It is better to store the cheese in the same bottle in the freezer; this will not affect its quality, and the taste will remain the same.

Soft and processed types: how to make cheese from goat milk

The following recipe will help you make soft cheese from goat milk. It will require the following components:

The main ingredient is goat milk in the amount of 2 liters;

400 gram package of sour cream, you can also take a homemade product;

6 pieces of chicken eggs;

2 regular tablespoons of salt, pour them without a slide.

How to make soft cheese:

Step 1. Boil milk with salt.

Step 2. At the same time, beat 6 eggs and mix them with sour cream.

Step 3. When the milk finally boils, pour the whipped sour cream and egg mixture into it and wait for the new mixture to boil. The result should be the separation of whey from the mixture.

Step 4. Pour our mixture into a colander; it is better to do this through gauze folded several times. Excess liquid should drain from it.

Step 5. When the whey has completely drained, wrap the future cheese in gauze and place it under a press. It can be created by placing cheese between two plates or boards, on top of which a weight of no more than 1 kg of weight is placed.

Step 6. In such conditions, the cheese should lie for about 5 hours, and then in the same gauze it must be transferred to a bowl and placed in the refrigerator for several hours to cool. The product is ready.

To make processed cheese, we need a ready-made product based on goat's milk - this is cottage cheese. In total we will need:

Half a kilogram of goat curd;

Butter (a couple of tablespoons);

A teaspoon of baking soda and a pinch of salt.

First you will need to melt the butter in a stainless steel pan. Squeeze the cottage cheese thoroughly, add salt and soda to it and also place it in the same pan. The mass being cooked over the fire must be constantly stirred so that it does not burn. The cottage cheese will begin to melt and acquire a consistency similar to processed cheese. At this point, you will need to transfer the product into a mold so that it hardens there. At this final stage, you can give the future processed cheese a characteristic flavor, for example, by adding herbs or a certain seasoning.

Cooking delicious feta cheese, or how to make cheese from goat's milk

The cheese, beloved by many, can be made not only from cow’s milk, but also from goat’s milk. His recipe is quite simple. If you come across goat's milk, you can easily find the rest of the ingredients on your farm. So, we will need:

6 liters of goat milk;

200 grams of 6% vinegar;

A little salt.

Let's start cooking:

1. It is imperative to start creating feta cheese by straining the milk through cheesecloth to avoid getting animal hair into the finished product. In principle, this rule applies to the preparation of any other types of homemade cheeses.

2. Put the milk on the fire and wait for it to boil, stirring slowly. Add salt and vinegar to the boiling liquid.

3. The result should be the consistency of whey, on the surface of which small pieces of cheese will form.

4. Using a slotted spoon, catch them and place them on a plate with gauze.

5. The cheese will need to be squeezed out well.

6. All that remains is to place the product under the press and leave it in a cool place to cool completely. When this happens, it means the product is ready for use.

You can prepare absolutely any amount of cheese in this recipe. The estimated calculation of vinegar is 100 grams for every 3 liters of goat milk.

How to make goat's milk cheese extraordinarily tender

Cheese with the most delicate taste, which will not leave even the most picky gourmets indifferent, is prepared quite simply. For it you will need the following set of products:

Fresh goat milk in a volume of 2 liters;

Two full tablespoons of cottage cheese and sour cream, you can take both homemade and store-bought products;

Salt in the amount of one teaspoon;

Vinegar. One spoon of this substance will be useful if the milk does not curdle well.

Let's start preparing soft cheese:

1. Put the milk on the fire and heat it to 50 °C.

2. Grind the cottage cheese with milk and add this mass to the heated liquid.

3. Salt the solution and bring to a boil.

4. Reduce the heat to low and add the prepared sour cream to the milk.

5. Next you have to keep an eye on the mixture, constantly stirring it until the milk begins to thicken. This should happen within a maximum of 15 minutes. If this does not happen, then it is time to add vinegar.

6. The resulting curd should be transferred to gauze stretched over a sieve.

7. Leave our mass lying in this position, cover it on top with a napkin, preferably made of fabric, pressing it with a small weight on top. Its weight should not exceed 300 grams.

8. After an hour, you will receive the most delicate goat cheese, which can be served.

More information about goat milk

The benefits of goat milk are enormous. Experts distinguish it as a unique traditional medicine. It helps cope with the following diseases:

Sexual weakness;

Liver diseases;

Goat milk is not only a hypoallergenic product, but also can treat allergies. Therefore, it is not surprising that milk is used to produce such a healthy and versatile product as goat cheese.

Hello dear friends! Today I’ll tell you about how to make delicious homemade cheese. There are a lot of cooking recipes, but I have selected the simplest and fastest ones.

Of course, the basis of all varieties and types is milk or products made from it. When we buy it in a store, it's one thing. We ate whatever they put in it. But in the process of cooking at home, we can experiment and add various spices and fillings, add as much salt as we like.

Today's selection includes both simple classic options and ideas for experimentation. For example, I like to add some fresh greenery. And mine also likes it when pieces of sweet pepper or even boiled ham are added. It turns out to be just an awesome snack.

Try making this product yourself at home at least once and treat it to your loved ones. You'll see, they'll appreciate it. In addition, purchasing food for cooking will be much cheaper than a ready-made product in a store.

To make cheese, you can use milk of any fat content. Suitable for both home and store-bought. The same goes for other dairy ingredients.

Here is one of the classic recipes for making hard cheese. Everything is done very easily and quickly. You don’t need to use any special effort and you will spend no more than 20 minutes.

Ingredients:

• Cottage cheese – 700 gr
• Milk - 1 l
• Soda - 1 teaspoon without a slide
• Salt - 2 teaspoons
• Eggs - 2 pcs
• Butter - 30-50 g

Preparation:

1. Place the cottage cheese in a saucepan and mash so that there are no lumps left. Then pour in the milk and place on low heat. Stirring constantly, wait until the curd begins to clump and a clear yellow whey appears.

2. Place gauze folded in several layers into a colander and transfer the cottage cheese into it. Leave until all the whey has drained through cheesecloth into a bowl with a colander placed on it.

3. Next, put the butter in the pan and melt it over the fire, then transfer the prepared cottage cheese there. Beat the eggs there and add salt and soda. Mix everything thoroughly with a spoon or spatula until smooth. The mass will be very thick.

Stir vigorously so that the cottage cheese does not burn. You can even remove it from the heat periodically.

4. Prepare a container and place cling film there. Then transfer the mass into it and shape it. When placed in the mold, cover the top with the edges of cling film and place in a cool place until cool.

5. The result is a very tasty and tender homemade hard cheese.

A simple recipe using milk and sour cream

Another easy and affordable option. Prepare a pan in advance, preferably with a non-stick coating. And also a colander and clean gauze. If there is no gauze, then a simple, non-dense material will do. You also need a suitable load, for example a liter jar of water. And you can start cooking.

Ingredients:

• Milk - 2 l
• Sour cream 15% – 180 g
• Salt - 1 heaped tablespoon
• Lemon – 1 pc.

Preparation:

1. Pour the milk into a saucepan. Add sour cream and salt there. Place the pan on the fire until it boils.

You can take milk of any fat content. You can also take pasteurized, whatever you have on hand.

2. Meanwhile, take a lemon and squeeze the juice through a sieve so that the pulp does not get in. The milk is just beginning to boil and foam forms. Pour the juice into the pan and stir.

After adding lemon juice, the cheese mass begins to separate.

3. Cook, stirring constantly, over low heat until the whey appears clear.

4. Then remove from the stove. Place a sieve in another pan, place cheesecloth in it and strain. Set the whey aside. It is not needed here, but it is great for preparing other dishes, for example.

5. Wrap the mixture in cheesecloth and squeeze out the remaining liquid. Then, directly in gauze, make a mass in the form of a cake. Cover with a saucer and place under weight in a cool place for one hour.

6. After an hour, all the remaining liquid is glass. Remove the press, remove the gauze and you will have a very tasty finished product on your hands, which can be immediately cut into pieces and eaten. It turns out to be very elastic and somewhat reminiscent of “Adyghe” in taste.

Making hard cheese from cottage cheese and milk

According to this recipe, you don’t need to put anything under the load, but you will still need a clean gauze. The finished product looks like it came from a store, only tastier. Because you cook it yourself and put everything to your liking. This is what makes home cooking good.

Ingredients:

• Cottage cheese (low-fat) – 1 kg
• Milk - 1 l
• Butter - 100 g
• Eggs - 2 pcs
• Salt - 1 tablespoon
• Soda - 1 teaspoon

Before starting cooking, mash the cottage cheese thoroughly with a fork so that there are no lumps.

Preparation:

1. Pour milk into a saucepan and add chopped cottage cheese into it. Place over medium heat, stir and bring to a boil. Stirring constantly, cook for 15 minutes.

2. Take another pan and place a colander in it. Place the gauze in a colander so that the edges remain.

Gauze can be folded in two or three layers.

3. Then pour the resulting mass there. All the whey will drain to the bottom of the pan. Leave for a while to allow all the residue to drain.

4. Break 2 eggs into a separate bowl, add soda and half a tablespoon of salt. And mix thoroughly until smooth.

Add salt according to your taste. I like it saltier, so I add a little more salt than the recipe calls for.

5. Pour water into a large saucepan, about 1/3 of the pan, and place on fire. Place a deep dish on top of the edges of the pan. Squeeze the curd mass thoroughly in gauze and place in this dish. Add butter and egg mixture to it.

6. Mix everything until smooth. And thus, constantly stirring, melt it for about 10 minutes. The mass should become thick and viscous.

7. Take a mold and grease it with butter. Then transfer the finished product there and smooth it out.

8. Place in the refrigerator for one hour to cool. After this it can be consumed. It turns out naturally yellow in color, quite hard and tastes no worse than store-bought cheese.

Tender “Philadelphia” made from sour cream and yogurt

Here's another great recipe. The result is a wonderful creamy Philadelphia product. Very tender and tasty. Instead of sourdough, yogurt is used here, which already contains everything needed for cheese.

Ingredients:

• Sour cream 25-30% fat - 300 g
• Natural yogurt (without flavoring additives) – 280 g
• Lemon juice - 1 teaspoon
• Salt - 1 teaspoon

Cooking method:

1. Mix sour cream with yogurt. Pour the squeezed lemon juice into it and add salt. Stir all this thoroughly.

The amount of lemon juice depends on the degree of its acidity. If the lemon is not very sour, then add 1.5 teaspoons.

2. Place a colander in an empty dish and cover with gauze folded in three layers. Then pour the mixture into gauze and carefully close the edges. Place a plate on top of the mass and place a weight on it. Place in the refrigerator for 12 hours.

3. After 12 hours, remove from the refrigerator and remove the gauze. Carefully turn the gauze onto a plate and get wonderfully soft cream cheese. It can be transferred to a bowl and placed on the table.

Video on how to make cheese at home from milk

Anything can happen in hot weather, and milk can go sour. If it’s sour, it’s not a problem! You can use it to make wonderful homemade cheese with pepper and herbs. And in just 20 minutes.

Ingredients:

• Sour milk - 2 liters
• Hot pepper – 10 g
• Dill - 50 gr
• Egg - 3 pcs
• Bell pepper – 50 gr
• Salt - to taste

I have already tried to make this product using this method and I can only say one thing - everything turned out quickly, inexpensively and tasty.

Step-by-step recipe for Adyghe cheese made from milk and kefir

To try soft and delicate cheese, you don’t have to look for it in the store. You can prepare it yourself from the simplest and most affordable products. Homemade is always better and tastier. It will take some time to ferment, but the result will be amazing.

Ingredients:

• Milk - 3 l
• Kefir - 1 l
• Salt - 3 teaspoons

Preparation:

1. Pour kefir into a saucepan and heat until the whey appears and the curd begins to clump. This takes approximately 5 minutes.

2. Drain the whey into a separate bowl through a sieve or cheesecloth. You won't need cottage cheese for further preparation, so put it in the refrigerator or you can eat it right away. And leave the whey itself to sour at room temperature for two days.

3. In two days we will continue preparing our product. Pour milk into a saucepan and bring it to a boil. Then reduce the heat and pour in the whey. Cook over low heat for 7 minutes until the cheese floats and separates from the whey.

4. Place a colander in a deep bowl so that liquid can drain from it. Place cheesecloth in a colander and drain the contents of the pan, add salt and spices to taste, but not necessarily. Cover the top of the product with gauze, place something flat on it, and then something heavy (a press). And leave it like this in the refrigerator for a day.

5. After a day, remove from the refrigerator, remove from the gauze, transfer to a plate and you can eat very tasty, tender, Adyghe cheese.

Soft snack made from sour cream and kefir with herbs

Here is another recipe for soft and delicate Philadelphia cheese. only the ingredients and cooking technique are already different from the recipe above, which will absolutely not affect the quality of its taste.

Ingredients:

• Kefir 3.2% fat – 1 l
• Sour cream 25% – 800 g
• Dill - 1 bunch
• Garlic - 4 cloves
• Salt - 2 pinches

Preparation:

1. In a deep dish, mix kefir, sour cream and salt into a homogeneous mass. You can even use a mixer to beat the mixture a little.

2. Fold the gauze into 4 layers in another bowl so that the edges remain outward, and pour the mixture into it. Then tie the ends of the gauze into a knot and place it in the sink for 4-5 hours to allow excess liquid to drain out.

3. Then transfer to a sieve and place under a press in the refrigerator overnight.

4. After this, remove the gauze, transfer the mixture to cling film and wrap it in a sausage.

5. Grate the garlic on a fine grater and finely chop the dill. Unroll another cling film and sprinkle the herbs and garlic on it. Then unwind the cheese from the film and place it on top of the dill, as if rolling it. Then wrap completely with cling film.

6. Place in the refrigerator for a couple of hours, and then you can enjoy the wonderful soft, delicious-tasting cheese.

Homemade goat milk recipe

Goat's milk is much healthier than that from a cow. It is as close as possible to the maternal one. It has more protein and calcium. Dairy products made from it are incredibly tasty. I would like to present you with a very simple and accessible recipe.

Ingredients:

• Goat milk - 2 l
• Lemon - 1 pc.
• Salt and seasonings - to taste.

Cooking method:

1. Pour milk into a saucepan and place over low heat. Heat it until it reaches 82-87 degrees. Then remove from heat and squeeze in lemon juice. Leave it to stand for a while. After about 30 seconds, the milk curdling process will begin.

2. Strain the whey through a colander and cheesecloth placed on it. Then you can set it aside and use it for your needs, for example for pancakes or pancakes. Or you can just drink it, it’s very healthy.

3. Tie the ends of the gauze and hang it over the sink or over the pan using a spoon. You want the remaining liquid to drain, so leave it in this position for 30-60 minutes until it stops dripping.

4. Then untie, place on a dish, mix with salt and spices to taste. Shape and serve delicious goat cheese. Even without salt and seasonings the taste will be incredible.

How to make delicious cheese from milk and cottage cheese in a slow cooker

For those who don’t like fiddling with the stove, but are used to cooking in a slow cooker, I also have a recipe for delicious cheese. Watch the very detailed video recipe I put together. I cook this way too and love adding such products. But I’m more used to it on the stove, and the poor slow cooker stands aside and looks at me with reproach and sadness.

You will need the following products:

• Crumbled cottage cheese - 500 g
• Milk - 0.5 l
• Butter - 15 g
• Egg - 1 pc.
• Ham – 80 gr
• Dill - a small bunch
• Salt - to taste
• Soda - 1/4 teaspoon

Now look at the simple cooking method and you will not have any doubts or incomprehensible moments.

You can't imagine how delicious it turns out. Be sure to try it. You definitely won't find this in the store.

Of course, there are an incredible variety of recipes for making cheese at home. I have selected the simplest and fastest ones for you. She showed that such a delicious snack can be prepared from almost any liquid dairy product. Choose and try. One of the methods will definitely become your favorite, because everything prepared at home always tastes better than from the store.

Bon appetit!

Once upon a time, about seven hundred years ago, goat cheese was not a delicacy, and eating it for breakfast, lunch and dinner was considered the norm.

Nowadays, in conditions of fierce competition among cheese producers, the product has received a status that geographically limits the possibility of making its copies and using original names.

In our country, a livestock farming tradition has developed - breeding mainly cattle, and therefore the raw material base allows us to make cheeses mainly from cow's milk, which, of course, limits the taste preferences of goat cheese lovers.

In addition, sanctions and counter-sanctions have appeared that have limited the export of goat cheeses from countries that traditionally raise goats and sheep and produce cheeses from goat milk.

This circumstance further narrowed the range of cheeses on the domestic market.

Typically, it takes 12-13 liters of milk to make a kilogram of goat cheese. This factor explains the high cost of the product. The ripening period for cheese can be up to several months - this affects the profitability of goat cheese production and explains why farmers prefer to raise cattle. But the value of goat's milk, nevertheless, is more significant in that it is closer in composition to human milk, and milk formulas for infants are produced on its basis, while natural cow's milk contains a smaller amount of the enzyme, lipase, which dissolves fats and promoting better absorption of the product.

Fortunately, we are still actively breeding goats on private farms; international standards are not a decree for us, and if you have your own goats, then there will be goat cheese. Therefore, making homemade cheese from goat’s milk is our answer to all production bans and sanctions.

There remains only one small obstacle - the exact recipe for goat cheese. Since most of the recipes for the most famous goat cheeses are kept in the strictest confidence by their manufacturers, all that remains is to look for your own recipes, try, and experiment. Although, there is a certain positive aspect to this: this is how the famous cheeses Feta, Manchego, Coeur de chevre, Brynza, Crottin and many others were born. Who knows, it may happen that the search for the original recipe will lead to new discoveries.

How to make goat cheese at home - basic technological principles

Before considering the technological aspects of preparing cheese from goat's milk, it is necessary to consider in more detail its biochemical composition, which affects the quality and taste characteristics of goat cheese, and also plays a significant role in the preparation technology itself.

The proteins and fats of goat's milk are smaller in size compared to the elements of cow's milk, and their content is also slightly lower. Therefore, homemade goat's milk cheese turns out to be a dietary product in comparison with cheeses from cow's milk. Small globules of fat slip into the whey during the fermentation of milk, as a result of which the resulting milk curd contains less fat than in fermented cow or buffalo milk. Another feature of goat milk is its low level of acidity, which is why during the ripening process casein turns into flakes that do not bind together well.

For consumption in fresh, unprocessed form, the indicated properties of goat's milk have a positive assessment: it does not cause heartburn or allergic reactions, but making cheeses from it requires special preparation of raw materials.

To improve coagulation and increase the mass fraction of dry matter, goat's milk is mixed with cow's milk. Since the coagulability of cow's milk is on average 10% higher, adding a small proportion of it will not greatly affect the taste of homemade goat's milk cheese.

The next way is allowing to increase the coagulability of goat milk and obtain a denser curd during ripening - introducing an increased rate of lactic acid bacteria and regulating the acid-salt composition of the raw material. At home, you can use sour cream and yogurt based on cow's milk (10-20% by weight of goat's milk) as a starter. The disadvantage of this method of ripening is that you will have to independently, each time, calculate the amount of starter introduced, and for goat milk, the ripening time plays a big role: it cannot be over-conditioned, so as not to end up with an undesirable aftertaste.

To obtain a dense, stable curd, as well as maximum separation of dry matter from whey, it is good to use heating with the preliminary addition of a solution of citric acid, calcium chloride, and pepsin. It must be said that if you have a strong desire to start making cheese at home, then it is better to purchase special starter cultures in advance in specialized stores, fortunately, there are many of them now. You can order the necessary goods for cheese production with home delivery, and receive at the appointed time not only the starter with detailed instructions for its use and calculations of the norm, but also the cheese molds that are missing on the farm, pistons, presses and even a chamber for ripening cheese. Utensils are also important for home cheese making: if you have them in the right quantity and are convenient, then the process of making homemade goat’s milk cheese will be an easy and fun activity, so much so that you can think about your own small business. Believe me, even if you have to buy milk from farmers, due to the lack of your own farm, then taking into account the cost of goat cheese, the costs of purchasing raw materials and preparation will quickly pay off.

As for the taste characteristics of goat cheese, here you need to pay attention to two points.

Firstly, goat cheese with exactly the same taste as in France or in Spain will never be possible in Russia, even if the secret of how to make homemade goat cheese using the original technology of its manufacturer is revealed. The fact is that the habitat of Spanish and French goats differs from our area; accordingly, there are differences in food, which significantly affects the quality characteristics of goat cheese. This also includes the breed of goats, the conditions of their keeping, age and other physiological characteristics of the animals. But it's not a problem. It is possible that cheese made from the milk of local goats will be even better than the one that meets European standards.

However, the second important point should not be ignored. You still need to be very careful when choosing goat milk. It sometimes has a very specific and unpleasant odor, due to improper living conditions for animals and insufficient compliance with sanitary standards. This smell may not disappear even after pasteurization of the milk and remain in the finished cheese, but we must take into account that there are also cheese recipes that require the use of raw milk.

Retail chains usually offer pasteurized goat milk. Its advantage is that it does not have a specific smell, but it is precisely this feature that makes it impossible to obtain some types of homemade cheese from goat’s milk, since they should have exactly this smell and taste. In addition, pasteurization also affects technological principles and requires the addition of additional components to milk in accordance with specific recipes.

Otherwise, the technology for making homemade cheese from goat's milk is no different from making cheese from cow's milk. Taking into account the above, one should only be more scrupulous in the initial stages - the selection of raw materials, the fermentation of goat's milk, the addition of starter and rennet enzymes, and the production of curd grains. Further preparation of homemade goat's milk cheese completely depends on the recipe itself. For fresh fermented milk cheeses, after all of the above operations are completed, the cheese preparation process is practically completed, since after the whey is separated, the product goes through a short ripening stage. For hard cheeses, after receiving the curd grain, further processing is required - melting. Only after this are hard cheeses sent for ripening.

About the classification of cheeses according to the method of their production and assortment, it is only worth saying that this is a very broad topic, and it is better to consider it separately, because there are now about two thousand known varieties of cheese in the world. Naturally, the methods of their preparation and the composition of the recipe also differ from each other. Goat cheese lovers have probably been familiar with the assortment for a long time, and inquisitive housewives accustomed to experimenting can try their hand at the recipes offered. For beginners in home cheese making, it will be better to practice with the simplest goat cheese recipes.

Recipe 1. How to make homemade goat cheese, pickled

Compound:

Natural goat milk 5 l

Preparation:

Heat fresh milk to 30°C, add rennet, having previously dissolved it in a small amount of milk, in accordance with the instructions on the product packaging. Stir the milk until a curd forms. Let the mixture sit and thicken for 20-30 minutes. Remove the resulting clot, after cutting it into cubes, using a slotted spoon. It is necessary to place the curd on a cotton cloth or gauze folded in four to prevent the solid particles of the cheese mass from dripping off. For convenience, cheesecloth can be placed in a colander or in a cheese mold with holes in the bottom to allow the whey to drain. Cover the warm curd with a napkin to protect it from airing and the ingress of foreign unwanted impurities. Place on a pallet. When the cheese is sufficiently compacted, place a weight on top of the napkin. Leave for 10-12 hours. At this time, it is better to store the cheese in a cool room or refrigerator (away from the freezer). Prepare a brine from the whey, add 10-16% table salt to it, to taste, and heat until completely dissolved. Free the cheese from oppression, unfold, cut into large pieces, 150-170 g each, and place in warm brine. When it cools down, close the container with a lid and store in the refrigerator, but no more than five days.

Recipe 2. How to make homemade goat cheese - French Crottin, with white mold

For this recipe, it is better to purchase the ingredients in advance at specialized points of sale in order to get cheese that best matches the original taste.

Compound:

Homemade goat milk 4 l

Rennet, liquid 0.6 g

Calcium chloride (solution) 2 ml

Geotrichum Candidum mold (powder) 0.2 g

Sourdough, mesophilic 1.5 g

Preparation:

Attention: use only sterile containers and wear gloves.

Cake pans can be used to make small heads. They need to be treated with alcohol and placed on a drainage mat, which, in turn, is placed on a grid with a tray. To ripen the cheese, you will also need a container with a lid and a wire rack installed inside, as well as napkins, which will need to be changed during the ripening period of the cheese (14 days).

Heat the milk to 25°C and add the mold and starter, stir gently until the powders dissolve. Then add rennet and calcium chloride solution. Stir again and leave, covered, until a thick clot forms, for 17-20 hours. Cover the lid loosely to allow air to enter. The curd should settle to the bottom of the dish and become covered with a layer of whey. Collect the whey from the surface and begin placing the curd into the prepared pans. The entire curd will not fit at once, so you need to wait until it thickens as a result of the remaining whey draining, and continue to spread the curd mass - please note that it is designed for 10 forms, and making smaller heads is not recommended.

Cover the cheese in the molds with a sterile cloth for two days. After 24 hours, turn the molds over, leaving them still on the drainage mat. The cheese will continue to press for another day under its own weight. Then remove the molds and sprinkle it with salt. After three days, transfer the cheese to a container for ripening. The further preparation process consists of caring for the cheese for two weeks - during this time it will reach the required organoleptic characteristics. Store the container at 8-10°C, do not close it tightly, change the napkins every day. If steam appears on the lid of the container, wipe it with a sterile cloth to prevent condensation from dripping onto the cheese.

Requirements for the quality of cheese: a white wrinkled crust should appear on the surface. The appearance of blue mold indicates high humidity during the ripening period. The crust should also not crack, which indicates too low humidity.

Store the finished cheese in a separate container, wrapped in parchment, at 5°C for up to 1.5 months.

Recipe 3. How to make homemade goat cheese - French Valence with charcoal crust

Compound:

Milk, goat 4.5 l

Two types of mold - 1.25 mg each:

Geotrichum Candidum,

Penicillium Candidum;

Rennet 5 mg

Mesophilic yeast 7 mg

CaCl solution 2 mg

Salt, charcoal - 3 tsp each.

Preparation:

The entire process of making this cheese coincides with the previous recipe, with the exception of some aspects of the final stage - ripening the cheese. In addition, the cheese head should have the shape of a truncated pyramid, weighing about 0.5 kg.

At the stage when the formed cheese mass needs to be treated with salt, combine it with charcoal (preferably the ash of burnt fruit trees). The ripening period in a container is 10 days at a temperature of 8°C.

The cheese should be stored in parchment paper, folded in two layers, for two months.

Recipe 4. How to make homemade goat cheese - Halloumi

Compound:

Milk (goat or cow) 6 l

Pepsin (solution) 2 ml

Salt, fresh mint (mixture) 50 g

Preparation:

Add rennet solution to freshly heated milk and continue heating the milk to 35-38oC for 20-30 minutes. Then let it sit for a while until a fairly dense clot forms. Separate the whey and place the cheese in prepared cheesecloth-lined molds with holes to allow the whey to drain. Place the molds on a wire rack in a tray. Also cover them with gauze on top. Turn the molds twice within two hours to help the cheese press better. Remove pans, leaving cheese on wire rack.

Heat the drained whey in a saucepan and transfer the cheese into it along with the grate. Warm up for half an hour, not allowing the whey to boil (temperature - 90-95oC). The finished cheese floats to the surface. Carefully transfer it to a plate, press down lightly with your hands when warm and fold the flat rounds in half into a crescent shape. Treat the surface with a mixture of salt and chopped fresh mint.

Store in a closed container for 2 weeks, avoiding drying out. This cheese has a high melting point and is very suitable for grilling.

Recipe 5. How to make homemade goat cheese with cow's milk cream

Compound:

Cream (50%) 1.0 l

Goat milk 2 l

Lemon juice 300 ml

Sour cream (at least 25%) 250 g

Preparation:

Combine dairy products and steam to avoid burning. Having brought it to 30°C, gradually pour natural lemon juice into the milk mass, in a thin stream, while stirring continuously and smoothly. As soon as the whey begins to separate from the walls of the pan, turn off the stove, stop stirring and let the mixture stand until it cools completely. Separate the whey by pouring the contents of the pan into cheesecloth lined with a colander (place a tray under it in advance). After 12 hours, transfer the cheese mass to a blender, add sour cream and blend.

Cream cheese can be used to make desserts or snacks. When adding sour cream, you can also use various flavorings: spicy herbs, bacon, fish, mushrooms.

Recipe 6. How to make homemade goat cheese with spices, pickle type

Compound:

Milk, whole 10.0 l

Rennet 5 ml

Calcium chloride 3 ml

Spices:

coriander,

dried paprika and tomatoes,

basil and olives,

dill and garlic

Operating procedure:

To prepare feta cheese, you can use farm whole milk from any animal, either individually or in a mixture of any proportions.

The process of obtaining curd grains does not differ from previous recipes: an enzyme and calcium salts are introduced when heated. After separating the whey, any of the spicy compositions are added to the curd mass, and the prepared mass is placed under a press for a day. After this, the cheese can be stored in a brine of table salt and water, but if you want to give the cheese additional piquancy, place it on a wire rack and sprinkle with a mixture of salt and the herbs that are already inside the head.

How to Make Homemade Goat Cheese - Helpful Tips and Tricks

When preparing blue cheeses, it is imperative to maintain sterile conditions to avoid the introduction of unwanted bacteria into the product.

If you need to collect a large amount of goat milk several times, then you need to store it only in pasteurized form, in the refrigerator. For pasteurization, which does not involve boiling milk, but heating it for a long time to 65-70°C for 10-15 minutes, it is convenient to use a special immersion thermometer.

To prevent the cheese from burning on the stove during the melting process, use the steaming technique. Place the container with the cheese mixture on a stand immersed in a large pan of water.

The minimum volume of a cheese wheel should be at least 0.5 kg, since with a smaller mass it is difficult to achieve the desired result. To make cheese of this weight you will need about five liters of milk.

The whey remaining after obtaining the curd grain can be used to prepare brine. Whey has a valuable composition, so do not throw it away, but try to use it to make dough. It can also be useful for fermenting milk the next time you make cheese. Ricotta can be prepared from pure and fresh whey.

Goat milk cheese is tasty and healthy, and this is a generally accepted fact.

Among the many cheeses, this is one of the healthiest foods, low in saturated fat.

Goat cheese is not cheap in the store, and you can’t buy it everywhere.

Therefore, if you have the opportunity to purchase goat milk, it would be better to prepare it yourself.

This goat cheese recipe is made using agar-agar seaweed.

Ingredients:

• 5 liters of milk
• lemon acid
• Meito enzyme

How to make goat milk cheese at home

1. Cool the milk to a temperature of 20-25 degrees and pour into a stainless steel pan.

2. Add a dessert spoon of citric acid to change its acidity. Stir and leave for 10 minutes.

3. Heat the milk to a temperature of 35-37 degrees. Measure the temperature with a special thermometer.

4. Take boiled water at a temperature of 25-27 degrees and dilute the required amount of Meito enzyme in it.

A bag of this cheese starter is designed for 100 liters of milk, so for 5 liters you will need literally a pinch of it.

5. Pour into milk and stir for 2-3 minutes to dissolve evenly.

6. Leave for 40-60 minutes until a thick cheese curd forms.

7. Cut the curd into cubes, we have already written about it. Then simply grind the grain with random movements of the knife to make the whey easier to separate. Let the grain sit in the whey for a little longer.

8. The grains begin to stick together, you need to stir them.

If you want to get semi-soft goat cheese, at this stage you can already put it in a mold and press it. You can eat it immediately after salting, more on that below, and store it in the refrigerator for about 5 days.

To make the cheese harder and denser, the cooking process goes further.

9. Remove excess whey. To do this, take a small strainer, lower it into the pan and scoop out the whey with a cup - about one third.

10. Heat the remaining whey with cheese grain to 40 degrees.

11. After the second heating, place the grain in a mold covered with a layer of gauze and place under the press for 3 hours.

12. Dissolve 3 tablespoons of sea salt in a liter of boiled, cooled water and place a head of cheese in it for 2-3 hours.

Goat milk cheese is very healthy and tasty. It contains large amounts of calcium and other trace elements. It can be consumed by people who cannot tolerate cow's milk, and, accordingly, cheese made from it. Visually, it differs from cow's milk cheese in color - goat cheese is very white.

From 6 liters of goat milk you get approximately 500-600 g of cheese.

Ingredients for homemade goat cheese:

• Milk – 6 l
• Rennet (can be replaced with citric acid solution or lemon juice)
• Dry dill, other spices to taste

How to make goat milk cheese:

Pour the milk into a steel pan and heat to a temperature of 70 degrees. Add rennet or citric acid (dilute 1 level teaspoon in 50 ml of water). Let the milk sit until a curd forms, 30-40 minutes.

When it is clear that the clot is formed, you need to cut it into grains. Those who are constantly engaged in cheese making have special devices for this. A long thin knife is enough for us. Directly in the pan, cut the curd lengthwise and crosswise into squares of approximately 0.5x0.5 cm. Then we try to cut the clot in layers, parallel to the bottom of the pan.

Drain off a little of the resulting whey (it will be greenish in color) and carefully add hot water, about 0.5 liters, into the pan.

Use a slotted spoon to transfer the cheese grains into a mold lined with gauze, cover and place the press on top for 1 hour. Then take out the cheese, turn it over, put it back in the mold and under the press for another 1 hour. The mold should have holes on the bottom and sides for the drainage of whey. For small volumes, it is convenient to use a mayonnaise bucket with drilled holes.

We wash the cheese. To do this, pour ice water into a large saucepan and lower the head of cheese into it. We change the water until the whey stops being washed out and the water remains clear.

Now you need to salt the cheese. We make a saturated cold saline solution of 10% (100 g of salt per liter of water). Dip the cheese into it and leave for about 6 hours. Wipe the cheese, sprinkle with herbs and leave in the refrigerator. In principle, cheese can already be eaten; it is tasty, although it is considered unripe. It will take a long time for the cheese to ripen - several months. Only the head should weigh 3-4 kg, otherwise during the ripening process it will dry out to a stone state.