Goat cheese

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 an allergy response. Homemade goat cheese has such beneficial substances and microelements as:

• phosphorus;

• selenium;

• iron;

• calcium;

• potassium;

• 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:

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

• a 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.

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:

• main ingredient – 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 spoons 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 cottage cheese;

• butter (a couple of tablespoons);

• a teaspoon of baking soda and a pinch of salt.

Preparation:

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.

If you have the opportunity to purchase homemade goat milk or cottage cheese, be sure to use our recipes and prepare delicious and incredibly healthy goat cheese, especially since it will be absolutely easy to do.

How to make homemade goat cheese - recipe

Ingredients:

fresh goat milk – 2.1 l;
non-iodized salt – 40 g;
vinegar – 60 ml.

Preparation

To prepare goat milk cheese, place the pan with the raw materials on the fire and let it boil, stirring occasionally. Now, with continuous stirring, pour vinegar into the boiling milk and wait until a dense clot forms (the milk should curdle). At this moment, remove the pan from the heat and place the contents of the pan in a colander, lining it with a piece of gauze folded in three. After all the whey has drained, put the cheese base in a bowl, add some salt, knead until the taste is evenly distributed and form a thick cake from the already salted mass. Now all that remains is to place the workpiece in a cast-iron frying pan with a thick bottom, put it on the fire and wait until the cake melts and turns into cheese. After complete cooling and refrigeration, the cheese is ready to eat.

Homemade soft cheese made from goat milk and sour cream

Ingredients:

fresh goat milk – 1 l;
sour cream – 200 g;
Selected chicken eggs – 3 pcs.;
non-iodized salt – 30 g or to taste;

Preparation

Another option for preparing cheese allows you to get a softer product. To implement the recipe, pour the goat milk into a saucepan and let it boil, stirring. Now add sour cream, beat in selected chicken eggs, stir the mixture intensively with a whisk and heat, without stopping stirring, until it boils again and for another five minutes. Now we throw the contents of the pan into a colander, lining it with a piece of gauze folded in three, let it drain for several minutes, after which we tie the gauze with a bag and place it under a load for about five hours. After time has passed, transfer the gauze bag of cheese to a bowl or other container and place it in the refrigerator for several hours.

How to make cheese at home from goat curd

Ingredients:

goat cottage cheese – 1 kg;
fresh goat milk – 1 l;
Selected chicken eggs – 3 pcs.;
peasant butter – 200 g;
non-iodized salt – 15 g or to taste;
baking soda – 10 g.

Preparation

To begin, put the cottage cheese in a saucepan, pour in the milk and place the vessel on the fire. After boiling, reduce the heat intensity to a minimum and boil the mass, stirring, for ten minutes. After time, pour the curd base into a colander with gauze and leave to get rid of the whey for about fifteen minutes.

Now put the mass in a tall, heavy frying pan or saucepan with a thick bottom, beat in the eggs, add butter and add salt, baking soda, place the cheese base on the fire and heat, stirring, until a melted, homogeneous texture is obtained. Now we transfer it to a bowl or other suitable container and set it to cool and harden, first at room conditions, and then on the refrigerator shelf.

How to make soft feta cheese from goat milk?

Ingredients:

goat milk – 2-3 l;
non-iodized salt – 20 g.

Preparation

Pour goat milk into a suitable container and place it in the sun until it separates into whey and curd base. Now we place the contents of the container in a colander with gauze and hang it for several hours to drain the liquid.

Now add some salt to the base of the cheese, place it back in cheesecloth and leave to dry for several days in a dry place. Now fill the finished cheese with saline solution or olive oil and place it on the refrigerator shelf for a month.

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.

FotoJoin

There are several small goat cheese producers in our village. We always buy it at the market from this girl. She has very tasty cheese. And now you will understand why. I'll show you step by step how it's done, from the very beginning to the end.

Photos and text by Elena Orlowa The paddock is located almost in the center of the village, but there is no smell at all, it is cleaned every day and kept very clean. These are true Palmera goats. To receive the “True Palmera Product” certificate, you must have exactly the following:

At eight o'clock in the morning, all 40 goats are milked. To do this, they are driven out of the pen into this room. This is not done manually, but with the help of such a machine, it is faster and easier:

A homemade device for raising the udder so you don't have to hold it with your hands. If you do not lift the udder up, the device may fall off the nipples:

Milk is collected in a can:

Here the following candidates are waiting for their turn:

How this is done is very precisely described and controlled. Controllers can always come suddenly and without warning:

I'm waiting until they finish. Forty goats is a lot of work! And this is a wonderful dog named Pilusa, she is a mixture of the local shepherd dog (Garafiano breed) and husky. Pilusa does her job every day, controlling the herd so that no one runs away if they suddenly break out of the pen. During milking, she herds the goats out of the pen and herds them in and out. He takes his service very seriously:

Pilus, together with the goat Mara, who always comes out of the pen (as I will show you later), restore order between the goats:

Very curious fellows:

Milking:

Doris is watching what's going on very closely. You need to speak in a whisper so as not to scare the goats. Pilusa is also watching very carefully. She knows the whole sequence and even the time. Pilusa waits until the first goat is untied to drive them into the pen:

The can is full. It is drained in a special room where Doris has already prepared the pan:

Through gauze, so that God forbid there is not a single goat hair there:

There is cheese here from yesterday, it is still releasing whey:

And the following six goats:

The goat Mara walks around the yard by herself:

Finished milking. It's almost 10:30. Doris changed her clothes, put away yesterday's cheese, prepared everything and begins to prepare the cheese. Before this, she had already added rennet to the milk and the milk had already curdled. Temperature is a very important factor:

And here the ready-made cheeses ripen. The date is indicated everywhere so as not to get confused:

These cheeses are spread with olive oil and then rubbed with spicy paprika and herbs. It's not in this photo, but they still grate gofio cheese (toasted cornmeal):

On the bottom shelf there is fresher cheese that still releases whey:

Doris writes everything down! This data is checked and compared with examinations:

Here you can clearly see that the whey has separated. Doris drains it:

And he begins to very carefully collect the cheese:

Collects in a ladle and puts in a mold:

Squeezes out the serum and compacts it:

Large forms are 1.5 kg, and smaller ones are 1 kg. There is a special mesh inside the mold, which makes it easier to remove the cheese later and looks beautiful:

80 liters of milk went into cheese.

Now it is being turned over. This is how beautiful it looks:

Now I'm leaving and will watch the cheese smoke later. In the yard, the father-in-law has already brought fresh raw materials for the goats from the mountains:

There are goat kids in a separate pen:

Pilus is vigilant. Here you can clearly see half of the husky breed, one eye is very blue:

And this smart goat Mara opens the paddock with her teeth. She made it a pleasure for herself - she opens, goes out, comes in, closes and all over again:

Time is 13 pm. Doris starts smoking and prepares the oven. The cheese is smoked with Canarian pine needles or cactus leaves:

The needles are watered so that they do not burn quickly and there is more smoke:

I brought cheese that had already settled and would not release any more whey. He is already 3-4 days old. Place the cheese on the grill:

Smoked:

He also pours water over the cheese so that it does not burn and smokes better.

Turn the cheese over so that it is smoked on all sides:

This cheese is for me:

And now the cheese is ready! It will stand and mature on these shelves for a few more weeks until they start selling it on the market!

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LiveJournal

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.

Soft cheese with dried dill

This recipe for homemade soft cheese from milk produces a very interesting-tasting product. Due to dill, it has not only a persistent aroma, but also a piquant taste.

For this cooking option you need to take:

a liter of milk with a fat content of 3.2 percent;

a couple of tablespoons of apple cider vinegar;

a teaspoon of salt and dried dill;

a couple of tablespoons of butter.

To begin, milk is poured into a saucepan. Bring to a boil. Add dill, salt and oil to it. Add vinegar. Then stir. After boiling again, the whey will begin to separate. After this, cook for about a minute.

What is the cooking time for soft cheese? Just put it in a colander to drain off excess moisture. Then they put the cheese under pressure. You can eat it in just fifty minutes, cutting it into pieces. It is very soft and gentle. Due to its spicy taste, it is perfect as an appetizer with wine. By the way, other types of dried herbs are also great. For example, basil, oregano or marjoram.