Homemade goat's milk cheese. Homemade semi-hard goat cheese

"Oh no not this!" - this is what we hear from guests of our stores when they offer to try goat cheeses. And consciousness immediately draws stunning aroma and a “vigorous” taste of wool. And, of course, this association comes from childhood – grandma’s cheese! Or for a modern Ukrainian, the association comes from gourmet France - chevres and chabichos. Today I will try to expand your horizons. We will go into the world of goat hard cheeses from Holland!

Aroma

The smell of hard goat cheeses from Holland is much more restrained than French curd cheeses, not to mention homemade ones. This is achieved through proper maintenance - goats and female goats should live in different stalls. Because the smell is recognizable goat milk Contained in enzymes produced by the hormonal system. And, of course, on goat farms the sanitary conditions for milking goats and processing milk into cheese must be perfectly observed.

Story

Cheeses can be made from any milk - goat, sheep, mare, buffalo, cow... And the history of cheese making begins with goats, not cow cheeses. Several thousand years ago, nomads in the Middle East took goat’s milk with them in wineskins. In Western Europe, goat cheese recipes were introduced only in the 18th century, after the conquest of Spain by the Moors. The roots are still preserved - the name of a very popular variety French cheese– shabishu (chabichou) – comes from the Arabic “shabi”, which means “goat”.

Benefit

It turns out that cheese can be made from goat's milk in the same way as from cow's milk. It’s just that goats produce several times less milk than cows - up to 6 liters per day versus 25-30, which is why the cost of goat milk and cheeses made from it is higher. But goat cheeses are easier to digest due to the fact that goat milk molecules are smaller. Goat cheeses are richer in protein, phosphorus, retinol and vitamin B2. And in terms of protein, calcium, zinc and vitamins, they are not inferior to cow’s. In addition, when entering the gastrointestinal tract, lactic acid and lactic acid bacteria prevent the development of pathogenic microorganisms. Goat cheeses are rightfully considered very healthy and natural, which is why children and mothers love them.

Classification

Let's look at the classification! Goat cheeses, like cow cheeses, come in hard and soft varieties. Soft (aka curd) ones are familiar to us from French:

Chevre– tender curd when young, and sharper and tart when aged;
Chabishu du Poiteau– with a moldy bluish-white crust with pungent taste and a strong goat aroma;
Saint Maur from Turin, rolled in ash and snow-white inside with a salty-lemon flavor;
Crottin de Chavignolles in the form of small heads, with a nutty-fruity taste and a strong goat aroma.

Among hard goat cheeses, it is worth noting cheeses from Spain - Queso de Cabrapo in Spanish:

El Pastor– cheeses from one of the most famous cheese dairies in Spain, soft and semi-aged. Externally, the heads are similar to manchego;
Garrocha- solid cream cheese made from goat's milk aged 1 month with a crust of dark gray-blue mold and a slightly spicy taste, from the volcanic region of Catalonia of the same name.

Special cheese goes on a separate line Gudbrandsdalen, aka Brunost– Norwegian brown cheese, made from whey with the addition of cream and 10% goat milk, is therefore considered goat cheese. This is a completely unique cheese, similar to dense salty boiled condensed milk– a mandatory attribute of a Norwegian breakfast, with waffles or cookies, and aromatic coffee.

Fragrant Holland

For me, the biggest revelation in the world of goat cheeses was Dutch hard cheeses. As it turns out, they have the widest selection and are famous all over the world! The richness of tastes, smells, aftertastes and the most delicate taste of goat - all in Dutch-made hard goat cheeses. They, in turn, are young, aged and old, as well as pure and with additives. And absolutely everything contains only traditional cheese ingredients - goat's milk, sourdough, non-animal enzyme and salt. All! Simply incredible for our civilized 21st century!

Pure goat hard cheeses are aged from 1 month (young) to 1 year or more (old), there are also those over-aged for more than a year, also called VSOP. The taste of such cheeses ranges from creamy sweet to light aroma goat to aged spicy, with an even less noticeable goat flavor, and VSOP - almost in taste and consistency like parmesan, only with a more pronounced and pungent taste.

The biggest revelation for those who don’t like goat milk is hard goat cheeses with added herbs and spices.

Goat with nettle has a slight taste of grass, while being a super-immunomodulator - especially important during the period of spring vitamin deficiency;
Goat with Italian herbs - cheese with a mild goat's milk flavor and spicy aroma herbs;
Goat with olives and sun-dried tomatoes – also a soft cheese with an Italian accent, a little saltier and more pronounced taste;
Goat with honey- young goat cheese for lovers of honey cakes, gingerbread cookies and other delicacies with the smell of honey and a sweetish taste;
Goat with coriander and fenugreek– one of the pearls of Dutch cheeses, a cheese with a very soft and delicate taste, with a taste of bread and an aftertaste of mushrooms and nuts - after trying it, almost all “goat-skeptics” radically change their attitude.

An important message to lacto-vegetarians - all goat hard cheeses from Holland are curdled with microbiological rennet of non-animal origin, that is, no animals were harmed during the preparation of the cheese. And, of course, thanks to the correct maintenance of goats, the smell of milk and cheese from it Dutch cheeses minimum.

Serving and combinations

Goat cheeses are an excellent decoration for a cheese plate; they are snow-white and aromatic. Curd ones are placed in the middle of the dish, hard ones - in accordance with the aging and additives, for about 12 hours (imagine cheese plate in the form of a dial). Goat cheeses go well with high acidity wines, such as Sauvignon Blanc, and also with sparkling wines.

Of my favorites classic dishes based on goat cheeses, I would like to note green salad with hot goat cheese, baked beets with goat cheese, and unique dessert– hot goat cheese with raspberry sauce or creamy balsamic vinegar. You can grate goat cheeses into hot dishes and salads, instead of hard cow cheeses - the salad will sparkle with new colors and aromas. Goat cheeses form the basis of national French, Greek, and Spanish cuisines.

Summarizing this excursion into the world of goat cheeses, I would like to wish you new discoveries and a desire to experiment and discover new tastes! Goat cheeses will help you with this excellent benefit, either soft cheeses from France, homemade Ukrainian or a wonderful variety of Dutch ones. After all, goat cheese is not only a gourmet delight, but also an incredibly healthy and versatile product.

Today you can buy goat milk cheese in almost any store. But any housewife knows that the most delicious and healthy product will be prepared independently: from natural products and with special additional ingredients - love and care for your family.

The secret of popularity

It is impossible to overestimate the benefits of homemade goat's milk cheese. It is digestible much better than cheese made from cow's milk, and contains a huge number of beneficial bacteria, which ensure normal operation digestive system. In addition, the substances contained in this product help to establish metabolic processes in the body and restore functions. gastrointestinal tract. Plus, goat cheese is a hypoallergenic product, and therefore is considered indispensable in the menu of people with allergies to cow's milk.

Goat milk cheese has a very delicate texture and special aroma. It contains a small amount of sugar and is a rich source of useful substances. It is characterized by high nutritional value, but does not complicate the digestion process.

If we talk about what goat milk cheese is called, then depending on its composition and the country of origin, it will have different names. For example, in France alone there are several varieties and names, including Banon, Valence, Care de chevre, Palardon, Picardon, Rocamadour, Chavroux, etc. Spain also makes its own goat cheese: Pastor and Manchego. In our country this product is usually called feta cheese.

On a note! In the original, feta cheese is cheese made from sheep or a mixture of sheep and goat milk, soaked in brine!

Cooking recipes

In order to make cheese from goat's milk at home, it is enough to have one starting product - milk and several additional ingredients, such as vinegar, salt, eggs, spices, etc. The complete composition of the components will depend on what kind of cheese you want to get as a result.

Plain goat cheese

In order to prepare such cheese, you will need two liters of goat milk, 60 ml of vinegar and salt - 30-50 g, the amount will depend on what kind of cheese you prefer - less or more salty.

Let's get started:

pour the milk into the pan and bring to a boil over medium heat and stirring constantly;
carefully add vinegar in a thin stream, do not forget to stir the contents all the time;
As soon as the milk curdles well and forms a dense clot, remove it from the stove;
line a colander with gauze and place the resulting curd clot on it, tie it into a bag and hang it over the sink;
in a couple of hours when he leaves excess liquid, transfer the cottage cheese to a bowl and add salt to taste;
mix everything, knead thoroughly and shape into a flat cake;
On a note! The compressed cake should be thick!
take cast iron frying pan, put our future cheese on it and put it on the fire - the pressed cake should melt;
Place the finished cheese in a cool place and leave until completely hardened.

Spicy cheese

The following recipe will tell you how to make spicy cheese from goat milk. To prepare it you will need 12 liters of milk, 4 tablespoons of vinegar, 50-60 g of salt and cumin to taste.

Let's get started:

pour in specified quantity milk into a pan of suitable volume and bring it to a boil, after which we immediately reduce the gas supply and add vinegar;
with constant stirring, monitor the curdling process, and as soon as the mass has curled into a dense clot, transfer the pan from the stove to the table;
we take out the formed clot and transfer it to cheesecloth, roll it into a bag and hang it over the sink or over a large bowl;
leave for several hours to remove excess whey;
as soon as the liquid leaves the curd mass, take it out of the cheesecloth, add salt, add a few cumin seeds and knead it thoroughly with your hands;
We form a cake from the cottage cheese and place it on a cast-iron frying pan; under the influence of temperature, the mass will first melt and then thicken - now the cheese can be transferred to a dish and given the desired shape.

The most delicate cheese

For cooking tender cheese you will need a couple of liters of goat milk, two tablespoons of sour cream and cottage cheese, 15 ml of vinegar and about a teaspoon of salt.
Let's get started:

pour the milk into a saucepan and heat it to a temperature of 45 °C;
V small quantity dilute the cottage cheese with milk and add it to the pan, add salt and bring everything to a boil;
as soon as the mixture begins to boil, add sour cream and continue cooking with constant stirring;
after about a quarter of an hour, the contents of the pan should begin to curl, turning into a clot, but if this does not happen, pour in the specified amount of vinegar;
Next, transfer the curdled milk into cheesecloth, cover the top with a cotton napkin, place the weight and leave for a couple of hours, then place the cheese in brine (3 tablespoons of salt per liter of water) and leave for another 3 hours in the refrigerator.

Calorie cheese

Making high-calorie cheese from goat's milk is as simple as its previous version. Only in this recipe We won't use vinegar. So, you will need 2 liters of milk, a tablespoon of salt, 6 fresh chicken eggs and 400 ml of sour cream.

Let's get started:

pour the milk into a saucepan, add salt;
On a note! If you do not want the cheese to have a pronounced salty taste, then the amount of salt can be halved!
beat the eggs, mix thoroughly with sour cream and add to the milk;
over medium heat and with constant stirring (you should especially carefully walk along the bottom of the pan so that the mixture does not burn) bring everything to a boil;
slightly reduce the gas supply and wait until the milk begins to curdle - usually this takes no more than five minutes;
As soon as the curd becomes dense enough, transfer it to gauze in a colander and give time for all the whey to drain;
collect the edges of the gauze, tie them, put them on top cutting board, then a load and another board, leave everything for 5 hours;
After the specified time, remove the load, take the cheese out of the colander, unwrap the cheesecloth and transfer the cheese to the brine (3 tablespoons of salt per liter of water), transfer to the refrigerator and leave there for another 3 hours.

What should you keep in mind?

As you can see, recipes for goat’s milk cheese differ slightly from each other in their starting products, but the set of ingredients in each of them will not be final. According to your own taste, you can add spices, adjust the amount of salt, or even replace it with sugar - children especially love to eat this sweet goat cheese.

However, there are certain points that should not be ignored:

In our country, you will never be able to prepare goat cheese that tastes similar to a French or Spanish product, even if you have original recipe a certain brand of cheese. This is due to many reasons: the habitat of goats, which give main ingredient for this product - milk, respectively, certain differences in the food they use, their breed, age, conditions of detention, etc. But do not be upset, because with a high degree of probability homemade cheese from fresh milk local goats can turn out just as good, and perhaps even better, than European goat cheese made to all standards.
Do not forget that the cheese will turn out tasty only if the milk is fresh and of high quality. For this reason, its selection should be approached with special care. Its smell is of great importance - it is often specific and even unpleasant, which is associated with non-compliance with the rules for keeping goats. Moreover, this smell does not disappear even after pasteurization, and if you use such a starting product, you risk getting tasteless cheese.
As for pasteurized milk, which is sold in retail chains, it has a certain advantage - a guaranteed absence of foreign odors. But at the same time, the aroma of such milk may turn out to be too neutral, which will ultimately affect the smell ready-made cheese- it will be devoid of a specific taste, which is desirable for some varieties. Plus, pasteurization can affect some technological processes, which will require adding additional ingredients to the recipe.

The rest of the cooking process will depend solely on the recipe itself. If the result should be fermented milk cheese- feta cheese, then all operations usually end with curdling. And after the whey is separated, the product “rests” - ripens without any intervention on your part. Bryndza should only be stored in the refrigerator, preferably in airtight packaging. Otherwise, it will immediately absorb the aromas of all its “neighbors”. Its shelf life is 2 weeks.

Surely everyone knows that real natural cheeses are a valuable source of nutrients for our body. Today there are many types of cheese products at home, and a recipe for making goat cheese with your own hands will be an interesting novelty for cheese gourmets. With such recipe know-how, you can not only diversify your diet, but you will also be confident in the quality of this extraordinary product.

Goat cheeses: all the pros and cons

We all want to eat healthy and consume more healthy foods. This desire is especially strengthened in winter and spring, when our body gets tired of the gray, cold everyday life. And this is where homemade recipes come to our aid.

And for a woman it is absolutely important to know that the dish eaten will not only be healthy, but also dietary. Salad of goat cheese made from milk at home, with the addition fresh cucumbers, herbs, lemon juice and seasoned olive oil– is considered an excellent Greek version of the Aphrodite diet.

But when it comes to goat cheese, many immediately deny this product due to its specific taste and smell.

Probably few people know that these odors appear if the goat’s milk was collected incorrectly, without observing basic hygiene rules. The good one quality cheese this peculiar aroma should be completely absent.

The disadvantages of this product probably include the impressive cost of goat cheese. However, this is where the disadvantages end, but it has much more advantages.

First of all, goat's milk, and therefore cheese made from it, is suitable for people prone to allergies to the protein of cow's milk - lactose. This means that for such people, goat cheese is a lifesaver to diversify their diet.

Content useful vitamins, minerals and macroelements in this product huge.
And also in this product minimum quantity There are saturated fats and virtually no cholesterol.
Homemade goat cheese has a relatively low calorie content - only 290 kcal - which is also positive side distinguishes it from ordinary varieties of cheese.

In addition, goat cheese is easily digestible thanks to certain bacteria. In addition, it strengthens our immunity, and this, as you understand, has a very beneficial effect on the body as a whole.

Wide culinary potential of goat cheese

Making goat cheese is especially common in the French provinces, where almost any housewife can make it at home. This is truly a European delicacy.

Cheese can be added to soups or spread on a sandwich, bake pies or pizza with it, thanks to it all dishes acquire a refined touch.

And how many salads you can prepare! Here's an example: homemade cheese, some herbs, butter or honey dressing and balsamic vinegar– and an extraordinary overseas salad is ready.

If you suddenly have a goat friend who is happy to share her milk, we suggest you make homemade goat cheese with your own hands, and our recipes will tell you how to make it at home.

Making goat's milk cheese at home

Producing such a product at home seems to be a troublesome and time-consuming task. IN ideal when making goat cheeses it is added rennet extract is an expensive natural organic substance produced by the stomach of a dairy goat.

The process of making cheese using rennet is certainly longer, but the cheese is smooth and tender. However, instead of rennet, it is quite possible to use other methods of fermentation.

Don’t rush to give up cooking this healthy delicacy. We suggest mastering basic recipe making goat cheese, which requires a minimum of additional ingredients, household utensils and a little of your time.

Ingredients

Goat milk - 2 l;
Fresh lemon – 1 pc.;
Salt - a pinch;
Your favorite spices – a pinch.

How to make goat cheese at home

Wash the lemon, cut it in half and squeeze all the juice into a small empty container.

Let's deal with milk - first it needs to be pasteurized.

To do this, pour the milk into a saucepan and put it on the stove.
Add salt.
Stirring constantly, bring the milk until bubbles form, but not to a boil.
If you have a special thermometer in your kitchen, great - we need to heat the milk to 87-90°C. Then immediately remove the pan from the stove.

Pour milk into still hot milk lemon juice, mix gently. After a few minutes, the milk will begin to decompose into two fractions - white curd and slightly yellowish whey. After 5-10 minutes, the curdling process should end.
Line a colander (or sieve) with several layers of gauze. Place it over a clean container.
Pour the contents of the pan into a colander and let the whey drain for 20-30 minutes.
The serum, by the way, is perfect for, for example, pancake dough, so there is no point in getting rid of it.
We take out the gauze with the curd part, like a bag, and squeeze it out. Right now, while our cheese is in gauze, we can give it the necessary shape - you can put the cheese directly with gauze in a small cylindrical container under pressure for several hours. Or you can simply form a cylinder with your hands and not waste time on molding it.

Remove the cheesecloth, place the contents on a plate - delicious goat cheese is ready! From two liters of milk you get about 200-250 g of cheese.

Goat's curd cheese with holes

Ingredients

Goat milk - 1 liter
Goat milk cottage cheese - 300-400 g
Egg - 1 pc.
Salt - a pinch
Soda - 1/3 tsp. no slide

Making goat cheese at home

Our step-by-step recipe will tell you how to make it. You can rub the cottage cheese through a sieve, but if it is not very grainy, just mash it with a fork.

We prepare empty dishes for separating the curd part and whey.

Place a colander or sieve on the dish with a cloth inserted in it.
It is better to use fabric with a smoother texture rather than gauze, since the mass turns out sticky and is difficult to remove from gauze.

Place the milk in a saucepan on the stove and heat over medium heat until bubbles begin to form. At this moment, add cottage cheese to the pan, constantly stirring the entire substance.
After a few minutes, the mixture in the pan should separate into two fractions: a curd-like white sediment, and a slightly yellow whey. When the whey becomes almost transparent, remove the pan from the stove.
Immediately pour the contents of the pan into the prepared colander. As soon as all the whey has drained, carefully place the still hot curd residue into a free container, beat in the egg, add salt, add soda and stir thoroughly.
We put the resulting cheese back into the filter cloth, roll it up and place it in a colander over the pan, and put pressure on top of the cheese.

To shape our cheese, you can use the following tip instead of colanders and pans.

We take two identical ones plastic containers. As an example - 1 liter buckets from a store sauerkraut or sour cream, mayonnaise. We make several holes in one of the buckets through which the whey remaining in the cheese will drain. We put cheese in it, cover it with a cloth on top and put pressure on it. We insert the leaky bucket into the whole one.

In a day our molded cheese is ready. It is not only very tasty and tender. Its peculiarity is the holes formed by adding soda during cooking.

Depending on the time, desire and goat milk you have, you can now use one or another recipe so that the goat cheese is prepared in your conditions, and not some French cuisine, and delighted you and your family with its unique taste.

Goat's milk cheese at home is cheaper, if, of course, you have plenty of raw materials to produce this product. Healthy and tasty milk product Your whole family will love it. Homemade goat's milk cheese can be prepared in a variety of ways in various ways. Let's try to reproduce the recipe for the Adyghe dish.

Making cheese from goat's milk

You can also take cow and sheep milk, but this product will already have other properties. Goat meat is not only tastier, but also less allergenic. And it contains no less useful protein. Even children with food allergies can eat goat cheese without any negative health effects. To prepare this product at home, you need six percent vinegar, clean gauze, enamel deep dishes, and an aluminum pan.

Take six liters of milk to make a test portion. Strain thoroughly several times through gauze folded in several layers. Now put the milk on medium heat and start heating - be sure to aluminum pan. After all, due to the increased fat content, it can burn. Therefore, you need to not only boil in a special container, but also stir continuously. It will take a little time, but you are guaranteed not to spoil the product. At the same time, you need to salt the milk to your taste. When it boils, pour in one hundred grams of vinegar for every three liters of liquid, then immediately remove from heat. In the pan you will find whey and cheese floating on its surface. Take a slotted spoon or large spoon, remove the cheese and place on cheesecloth. It needs to be placed on top of the bowl. Essentially, you've already made goat cheese. At home, all that remains is to squeeze it thoroughly. This is done first with your hands. And then the resulting product must be put under pressure. For this it is useful, for example, three liter jar with water. You can give a piece of cheese any shape at this moment - being under pressure, it will harden in exactly this position. The cheese should be pressed in a cold place. When it cools down and releases all the liquid (it needs to be drained periodically), cooking can be considered complete.

Goat's milk cheese at home: recipe with cottage cheese

In this case, the resulting product will be hard, like store-bought, and yellowish. Take a kilogram of regular homemade or store-bought cottage cheese and three liters of goat milk. Strain the milk thoroughly and bring to a boil in a saucepan, making sure it does not burn. Add all the cottage cheese and cook the resulting mixture over low heat for twenty minutes. You need to continue stirring the same way. Then, after boiling, drain the mixture in a colander and, when the whey has drained, transfer the resulting cheese into a bowl. Now you need to add it there a raw egg and a teaspoon of soda (without top), as well as one hundred grams sunflower oil and salt. Mix as thoroughly as possible and place the resulting mass on water bath. This step is necessary to ensure that the future cheese does not crumble. Steam for ten minutes. After cooling, place in a plastic bottle without a top. You need to compact it so that you get a solid mass. Place in the refrigerator.

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Almost all cheeses are very healthy, but goat cheese is perfectly digestible and has a soft and delicate taste, which is why it is so loved. And this product can really be prepared at home.

Product benefits

Goat's milk is very healthy and has almost all the qualities of cow's milk, but is still different from it. The product contains many useful substances, including calcium, selenium, phosphorus, sodium, potassium, protein, live lactic acid bacteria, as well as vitamins A, D, group B and much more.

Goat cheese is good for joints and bones, increases brain activity, normalizes metabolic processes and has a positive effect on functioning nervous system, normalizes digestion and tidies up the intestinal microflora, and also strengthens the immune system.

From cow's milk goat has a lower fat content, milk protein lactose and cholesterol. And this means that goat cheese has less calories and can be considered dietary product, does not cause unwanted reactions and is suitable even for allergy sufferers, and is absorbed much better and faster. It is for these qualities that he is valued.

How to make cheese yourself?

How to make real goat cheese at home? This is not as difficult as it might seem at first glance, and several options are discussed below.

Option one

To make homemade goat cheese using this recipe, you will need:

two liters of goat milk;
one medium-sized lemon;
salt;
optional your favorite spices.

Process description:

Pour the milk into the pan, place it on the stove and almost immediately add salt, completely dissolving it. At this stage you can add spices.
Heat the milk until it is hot but not boiling. If you have a specialized kitchen thermometer, then achieve optimal temperature, which should be about 85 degrees.
Remove the milk from the heat and after a couple of minutes pour in the freshly squeezed juice of one prepared lemon. Stir everything well. Almost immediately you will notice that the product begins to ferment and separate into two parts: light curd flakes and yellowish-transparent whey.
In fifteen minutes the separation will be completed and you will need to curd mass transfer to a colander, having previously covered it with gauze folded several times.
Place a colander in a container to allow any remaining liquid to drain.
In about an hour cheese mass you need to squeeze it well.
Fresh and soft cheese ready, and the output should be about two hundred grams of this product.

Option two

To get the most delicious hard cheese with holes, you should prepare the following ingredients:

near three liters high-quality goat milk;
900-1000 grams of cottage cheese (if you can get goat’s cottage cheese, it will be great);
tsp soda;
egg;
salt to your taste.

Instructions:

Pour the milk into the pan and bring to a boil, then reduce the heat and add the cottage cheese. Simmer the mixture for about twenty minutes, then remove from the stove.
Place the curd mass in a colander and squeeze well to remove any remaining whey.
Next, add soda, salt, and a chicken egg, which will give a pleasant shade and become a kind of binding element.
Now place the mixture in some container and place it in a water bath. Simmer the mixture after boiling water for at least fifteen minutes.
Next, beat everything until smooth, wrap in cling film and put it in the refrigerator for a day.
The cheese is ready, you can serve it.

Option three

This recipe will make a very tender cheese.

The list of ingredients will be like this:

2 liters of goat milk;
two tbsp. l. cottage cheese;
two tbsp. l. sour cream (the fattier the better)
Art. l. 6% vinegar (if the ripening process is too slow);
tsp salt.

Instructions:

Heat the milk to 50 degrees.
Grind the cottage cheese with a small amount of cool milk and add to the pan.
Next, add sour cream to the milk. In this case, you should actively stir the composition (all this time it will remain on the stove, but the fire should be reduced to minimum).
Continue stirring the mixture while keeping it on low heat. After some time (about fifteen minutes) you will notice the formation of a clot. If the process has not started, then use vinegar, which will start fermentation.
When the curd is finally formed, place it in a colander lined with a cloth, cover with the same cloth and place a weight on top.
In an hour or two the cheese will be ready. The longer you keep it under pressure, the denser it will become, so to obtain delicate consistency Pressing time can be reduced to half an hour.

Option four

You can make very tender goat cheese, but its calorie content is quite high.

The following ingredients will be required:

2.5 liters of goat milk;
500 g fatty thick sour cream;
five or six eggs;
couple of st. l. salt.

Preparation:

Sour cream must be thoroughly beaten with eggs to obtain a homogeneous fluffy mass.
Heat the milk to 55-60 degrees, add salt, mix everything.
Add the egg-sour cream mixture into the hot milk, stirring quickly and vigorously.
Continue stirring the mixture while keeping it on low heat. When it almost boils, you should see some kind of dense lump - cheese curd. Take it out and place it in gauze rolled up in several layers. Tie the ends and hang the mixture over a sink or some container to remove any remaining whey.
Place the future cheese under a weight for about six hours, then put it in the refrigerator for a day so that the product is finally formed and hardened.

Option five

Delicious and not at all fat cheese can be made from goat milk with the addition of kefir. Here's what you'll need for this:

liter of kefir;
1.5 liters of goat milk;
1.5 tsp. salt.

Instructions:

Kefir needs to be heated slowly and then brought to a boil. Remove any clots that form and leave the whey at room temperature for two days.
Next, heat the goat milk and pour the prepared whey into it. When the product begins to curl, simmer it on the stove for another minute and then remove it. Remove the clots with a slotted spoon and transfer to cloth or gauze. Tie the material and place it in a sieve or hang it for several hours to remove any remaining liquid.
Squeeze out the cheese and serve.

How to use homemade cheese?

Homemade cheese is not only delicious and useful product, but also universal, since on its basis you can create a variety of culinary masterpieces. So, you can add it to any hot poultry or meat dish to create a nice, tender crust on the surface. Goat cheese will also be an excellent filling for pies, scones, pies and other baked goods. In addition, using this component you can prepare a delicious and almost dietary salad.

Tip: Homemade goat cheese will be a worthy replacement any other, including expensive and refined ones, such as mozzarella.

Be sure to try making delicious goat cheese with your own hands; all your family and guests will love it.