From goat's milk at home recipe. Goat milk products

On the shelves of shops and supermarkets you can find a variety of cheeses for every taste and budget. But you can be sure of the naturalness of the product only by going through the entire cooking process yourself. Not a single quality certificate will tell you about the real composition of the cheese mass, and what is hidden behind the beautiful cheese packaging.

Our Notebook already contains several recipes for making cheese from cottage cheese or kefir. Today we offer ourselves at home to cook cheese from goat milk using a special yeast.

Starter culture (Meito microbial renin) can be purchased at a veterinary pharmacy.

From 3 liters of milk, 500-600 g of cheese comes out.

So, for homemade goat cheese you will need

Ingredients:

• 3 liters of fresh goat's milk,
• 1 teaspoon diluted Meito starter
• 1 tablespoon of salt.

Cooking process:

We heat the goat's milk to 35 degrees, add the starter and note the time. It takes only 30 minutes to curdle milk suitable for making cheese. It is not necessary to stir the milk during this period of time. And only at the end of the time you need to break the layer of kefir into lumps with a spoon for the convenience of decanting the whey.

Cheese must be well squeezed. You can use the following method: take a saucepan, put a small colander (sieve) on it, cover with gauze folded in two layers, and pour kefir. Gently get rid of excess whey, thereby making the mass thicker. Tie the ends of the gauze with a cross and place a load on top.

Such cheese under pressure should stand for a day. After it is removed from gauze and put in the refrigerator for a week to ripen.

Cooking Tips:

1. Milk for making cheese should not be too hot, otherwise the bacteria in the starter will die.

2. The exposure time of the milk starter should not be less than 20 minutes, since the milk does not curd well, and more than 50 minutes, otherwise the cheese will become "rubber". The golden mean is 30-35 minutes.

3. Salt can be added to cheese both before laying the starter, and after cooking the cheese, rubbing it from all sides.

4. The longer the cheese matures, the better its taste.

Irina Shevchuk told how to make homemade goat cheese.

Bon appetit wishes the site Anyuta's Notebook.

One of the products for which farmers keep goats is milk. Distinguish it by taste cow's milk quite difficult, goat is somewhat fatter. From milk, you can make various products that diverge among buyers no worse.

There are no restrictions among dairy products from goat's milk. The owners receive both cottage cheese, butter, and cheese or sour cream. You can also get kefir, curdled milk, fermented baked milk or cook yogurt, condensed milk. Goat milk ice cream at home is very tasty and does not have various flavor enhancers.

Various products are made from goat milk

Goat milk is very healthy, so some buyers are willing to pay big money to enjoy such products. But farmers don't often keep enough goats to run the business professionally. Therefore, for many, it is important to know how to cook all these products at home in order to get as close to the standards as possible, as well as preserve the taste.

To get good quality product, you need not only adhere to the exact recipe. Each experienced hostess there are tricks, secrets that allow you to make the product more tender at the exit or take care of good storage. To give a special taste to butter or cheese, the recipe may include the use of additional ingredients.

Oil

There is a mass various recipes, which make it possible to obtain butter from goat's milk at home, here is one of them. To do this, you will need goat's milk, if desired, add salt. To get oil you need:

• Take freshly milked milk, then immediately boil it.
• Then you need to pour it, use a low dish, leave it like that for a while.
• The milk should cool down and reach room temperature.
• Immediately after that, it is moved to a colder place, where the goat's milk must stand for two days. During this time, the cream will separate, which will rise up. They are collected, and the oil itself is made from them by whipping.

You can beat it different ways. Some use a mixer for this, experienced owners have a churn, but if neither one nor the other is at hand, then they beat the butter by hand. Alternatively, cream can be filled three-liter jar, tightly close it with a lid, shake until the oil separates. When you have completely whipped it, it is enough to drain the whey, rinse the resulting product. There are several cooking secrets to make the butter salty, salt is used, and saffron is added to make it yellow.

Tovorog

To replenish calcium reserves, it is necessary to consume foods rich in this trace element, one of them is cottage cheese. The cooking process is not complicated, but the main advantage is that nothing but milk is required. This recipe can also be used if the milk has stood for a long time, it begins to give off sourness, that is, it begins to sour, and this is the first stage of preparation.

To get cottage cheese, you need sour goat's milk, if it is not sour in itself, and you decide to get it on purpose, then to speed it up, you should put it in a warm place. As soon as this process is completed, you need to use several layers of gauze, on which sour milk is poured. Its size directly depends on the amount of milk. The diagonally opposite ends of the gauze are tied together, a kind of knot is obtained. Hang it up for a while and let the excess liquid drain. One day is enough to completely glass the serum.

There are lovers of cottage cheese, which does not contain even a drop of moisture, in order to additionally need to place a bundle under the press in such a way that the liquid can drain. To do this, it is enough to put a heavy object on a bundle with cottage cheese for several hours and you can enjoy the finished product.

Cream, sour cream

Goat milk cream can be obtained using a separator. One of the options for obtaining them is to heat the milk to a temperature of 40-45 ° C, it is believed that at this temperature they separate better, and also turn out to be thicker. Some housewives do not open the separator tap completely so that the milk does not flow so quickly. In fact, this is the entire cooking process. It is easier to get cream, you need to leave milk in a jar for a while. After a few hours, the cream will rise, it can be drained, filling a separate bowl, and then used for various purposes.

Goat milk sour cream is not just delicious, it is also healthy, improves digestion, contains vitamins and microelements. A small amount of cholesterol helps to prevent the formation of plaques in the blood vessels. In addition, making sour cream is easy, the only negative is that it takes a lot of milk. To get sour cream from goat's milk in the amount of 500 g, you need to use 10 liters of milk.

Sour cream is made from harvested cream. They must be left in a warm place for a while so that the product turns sour. Sometimes it takes a few hours, sometimes it takes a day. After this product has acquired its usual taste, sour cream is stored in the refrigerator, where it will thicken a little, it will be possible to distinguish it from the store only by its natural taste.

If you don’t have a separator, but try hunting sour cream, you can cook it in another way. A small amount of sour milk is added to fresh milk, covered with a piece of gauze and allowed to stand for room temperature. After 3-4 days, a visible layer will appear in the upper part of the jar, this is sour cream. It is collected with a spoon in a separate bowl, stored in the refrigerator.

Products made from sour milk or with its addition

And although it may seem to many that a spoiled product must be thrown away immediately, some do just that with sour milk. But you can get various products from goat's milk only when it starts to sour.

Kefir

There is a simple recipe for how to make goat milk kefir at home. You need to boil fresh milk over low heat, let it cool, it will be enough for 35-40 minutes. After that, add a little ready-made kefir, which can be bought at any store, and mix the resulting mass thoroughly. Let stand at room temperature for 48 hours, then cool it a little in the refrigerator, kefir is ready.

Yogurt

You can cook this product according to the same principle as kefir, but some housewives use a different recipe for fermenting yogurt. For 500 ml of chilled boiled milk, take 2 tbsp. l. leaven. Let stand for a day, the product is ready. To make home-made goat's milk yogurt as similar as possible to store-bought yogurt, add jams, berries, and fruits.

Ryazhenka, curdled milk, whey

Both from cow's milk and from goat's milk you can get whey, curdled milk or fermented baked milk. For example, to get ryazhenka from goat's milk, you need to add a little to baked milk sour milk and wrap the dish, after a couple of hours the product will be ready.

To get yogurt from goat's milk ready, you need a minimum amount of effort, as well as a little time. In the previously cooled boiled milk, leaven is added, it can be a spoonful of sour cream and allowed to stand in a warm place for 12 hours. It is advisable to drink it in a day, as the product may deteriorate.

Goat milk whey does not require special preparation, it is more of a by-product. This is the water that flows down when cooking cottage cheese or cheese.

Condensed milk

Goat milk condensed milk is very tasty and nutritious, and most importantly, by preparing it in this way, you can be sure that there are no harmful additives. Take fresh milk and add a little soda to it, literally on the tip of a knife, so that it does not curdle during cooking. Added to milk granulated sugar and cook over low heat until it starts to change color, when it reaches golden, remove the product from the stove. You can not immediately eat condensed milk, but make small reserves, it is poured into jars and sterilized under iron lids. Store this product in the cellar.

Kumys

To prepare koumiss from goat milk, take a liter of low-fat milk, a glass of water, 3 tsp. sugar, 2 tbsp. l. kefir and 5 g of yeast. Beat all products except yeast and leave for a while in a warm place. Separately bred yeast with warm water, and a pinch of sugar so that in their consistency they resemble sour cream, all this is added to milk and mixed. Pour the product into bottles and leave for half an hour. When gases are formed, it is necessary to move it to the refrigerator, the product is ready.

Cheese

Now there are several recipes for making cheese, each of them is different. additional components. Cheese from goat's milk is also prepared according to this recipe. Pour milk into a saucepan, put on a slow fire, add a spoonful of cottage cheese. After a while, a spoonful of salt, let it boil a little, and then add sour cream, also a tablespoon. Wait until the whey starts to drain during the cooking process, then place the product in gauze and put it under a press, after an hour the cheese is ready. Cheese at home is very tender and tasty, some housewives prepare mozzarella cheese from goat's milk.

Video: How to make goat cheese

All goat milk products have not only a peculiar taste, but also very useful. They contain various trace elements and vitamins that can improve the condition of the body. And cooking at home allows you to be sure that there are no impurities or dyes in the products.

Goat milk is a supplier of useful elements. It contains vitamins A, B and C, various trace elements and amino acids, which are quickly absorbed in the body. Goat milk is also useful for those who have low hemoglobin.

Goat milk cheese is a great snack or breakfast dish. When it is prepared, the benefits of goat's milk do not decrease. As an example, let's try to make cheese from goat's milk at home.

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Choice of milk

The taste of goat milk cheese directly depends on the choice of raw materials. Milk can be taken home or store:

• In homemade milk, attention is paid to the smell - if it has absorbed unpleasant aromas, then they will be transferred to cheese;
• Store-bought milk should have a short shelf life (this means that the product is natural).

Brynza

Ingredients:

• Goat milk - 6 l;
• Vinegar 6% - 200 g;
• Salt.

Before making cheese homemade milk must be filtered through cheesecloth to avoid getting wool into the product:

• Put the milk on the fire and slowly stir it until it boils;
• Add salt;
• Pour vinegar into boiling milk;
• The result is whey, on the surface of which are pieces of cheese;
• Remove the resulting product with a skimmer and place it on a plate covered with gauze;
• The cheese must be pressed (at the same time it can be given any shape);
• Next, you need to put the product under oppression and put it in a cool place;
• The cheese will be ready to eat when it has cooled completely.

The amount of milk can be changed depending on how much cheese you need to get. Vinegar is taken at the rate of 100 g of vinegar per 3 liters of milk.

hard cheese

Ingredients:

• Goat milk - 3 l;
• Cottage cheese - 1 kg;
• Egg - 1 pc;
• Vegetable oil - 100 ml;
• Salt.

This cheese is quite hard. It is convenient to form it in a cut plastic bottle:

• First you need to bring the milk to a boil, stirring constantly;
• Then add cottage cheese to the pan and cook for another 20 minutes;
• Then remove the pan from the stove, add to the mixture a raw egg, vegetable oil and salt;
• Mix everything thoroughly;
• Put the pan with food in a water bath;
• After boiling water, cook for another 10 minutes;
• The resulting cheese is put into a mold with a spoon, carefully tamped down (to make a dense piece) and cooled in the refrigerator;
• The product is ready for use after complete cooling.

Cheese with sour cream

Ingredients:

• Goat milk - 2 l;
• Egg - 6 pcs;
• Sour cream - 400 g;
• Salt - 2 tbsp.

This cooking recipe is also called economical. From 2 liters of milk, 1 kg of cheese is obtained:

• Boil milk and add salt;
• Then beat the eggs with sour cream and add the mixture to the milk;
• Bring to a boil while stirring - the whey will separate from the milk;
• The cheese formed at the top is caught and placed on a colander covered with gauze;
• As the serum drains, a gauze mass forms;
• The cheese is placed under the load and in the refrigerator for 4-5 hours.

There is probably no person who does not like cheese. This product can be eaten even in its pure form (sandwiches, salads), even added to dishes when cooking (pizza, meat or vegetables with cheese, cheese sauces). We are all used to cheese made from cow's milk. But if you stick to the principles healthy eating, it is better to use goat cheese.

Read about the benefits of goat cheese over cow's milk cheese:

• Less fat, and the one that is - easier to digest by the human body.
• Virtually no cholesterol.
• Much more calcium, which makes it recommended for people with joint problems.
• It is an allergenic product - it can be eaten even by people with lactose intolerance.

Now you know what recipes are for - in order to cook cheese and eat not only delicious, but also healthy food.

How to make goat cheese

Goat cheese is not cheap at the grocery store. If you have the opportunity to buy fresh goat's milk, you can make cheese yourself. Cooking delicious dietary product doesn't take much time.

Cheese requires a minimum set of products. The essence of cooking boils down to the fact that the milk needs to be heated and an acidic component is added to it, which will allow the milk to curdle.

Goat cheese at home can be made completely different. Based on our recipes, add cumin, dill seeds, coriander, and a variety of fresh herbs to the milk clot. Can you already ready cheese sprinkle with your favorite spices.

Homemade goat cheese - recipes

regular cheese

First, learn how to make the simplest cheese. You will need:

• goat milk - 2 liters;
• salt - 30-50 g (to taste);
• vinegar - 4 tbsp.

Cooking technology:

1. Put a saucepan of milk on the stove - bring to a boil.
2. Whisking constantly, add vinegar - the milk will begin to curdle.
3. When a thick curd forms in the pan, remove it from the stove.
4. Transfer the curd clot to a colander lined with gauze.
5. When all the whey has drained, transfer the cheese to a bowl and season with salt.
6. Mash the cheese with salt and form it into a thick cake.
7. Put the workpiece in a cast iron pan, and put on fire.
8. When cheese cake melted, put the pan in a cool place.
9. After hardening, goat cheese is ready to eat.

Delicate goat cheese

For this cheese, in addition to milk, you will also need cottage cheese and sour cream (you can store it). All that is needed:

• milk - 2 liters;
• sour cream and cottage cheese - 2 tbsp. spoons;
• salt - 1 teaspoon;
• vinegar - 1 tablespoon (if the milk does not coagulate well).

This goat cheese is prepared like this:

1. Heat milk to 40-50°C.
2. Add cottage cheese mashed with some milk.
3. Salt and bring to a boil.
4. Add sour cream to simmering milk.
5. Constantly stirring, watch when the milk begins to turn into a clot. If this does not happen after 10-15 minutes, add vinegar.
6. Throw the curd clot on a sieve covered with gauze.
7. Cover the cheese with a cloth napkin on top and put any suitable load (no more than 200-300 g).
8. An hour later, the most delicate goat cheese can be tasted.

Calorie goat cheese

This goat milk cheese is the most delicious. Prepare:

• goat milk - 2 liters;
• sour cream - 400 g;
• eggs - 6 pcs.;
• salt - 1-2 tbsp.

This cheese is also easy to prepare:

1. Whisk sour cream and eggs.
2. Slowly pour this mixture into the salted and well-heated milk.
3. Whisking constantly, bring the thick mixture almost to a boil.
4. When a curd clot forms, put it in a three-layer gauze napkin.
5. Tie the corners of the gauze and hang the cheese knot over the sink.
6. When all the liquid has drained, transfer the gauze with cheese to a wide cutting board.
7. Put the same board on top and put a 2-liter jar of water (oppression).
8. After five to six hours, transfer the cheese to the refrigerator to completely harden it.

The goat cheese recipe you just read is incredibly delicious due to the presence of sour cream and eggs in it. True, and its calorie content is quite high. If you follow a cheese diet, then leave this cheese to your family.

Salads with goat cheese

Warm salad with arugula and cherry tomatoes

For the salad you will need:

• cheese - 200g;
• small cherry tomatoes - 250g;
• green salad "Rucola" - a large bunch;
• garlic - 2 cloves;
• olive oil - 2 tbsp;
• balsamic vinegar - 1 tbsp;
• sugar - 2 tablespoons;
• salt - to taste.

How to cook:

1. Heat the oil in a frying pan and put the tomatoes in it - sweat until soft.
2. Cut the garlic into slices and put in tomatoes. Add sugar and salt and fry together until the sugar caramelizes.
3. Remove the vegetables from the pan with a slotted spoon and leave them in a warm place.
4. For more hot pan lay out the cheese cut into thin slices.
5. Let the cheese melt a little - one minute is enough (no need to turn).
6. Put the washed and dried arugula on a plate, and warm tomatoes and cheese on top of it.
7. Top the salad with balsamic.

Even an inexperienced hostess can please the household with home-made goat cheese. This requires goat's milk, enzymes, salt, as well as the knowledge and features of a simple home-made cheese-making technology.

Goat cheese

At home, it is better to make soft goat cheese, it is called milk cheese or cheese. Hard cheeses require certain skills and special equipment. Store soft goat cheese in the refrigerator for about 10 days in the whey obtained during the production process or in a cotton towel. Goat cheese is combined with vegetables and herbs. It is served with white and red wine with grapes, honey, various fruits and berries.

Ingredients for making goat cheese

The main ingredient for goat cheese is fresh milk, sour, high-quality cheese will not work. It is better to buy milk in the market or in a farm where goats are raised. On average, from 8 liters of goat's milk we get 1 kg of soft cheese.

The second ingredient in goat's milk is an enzyme that separates the whey from the curd.

• rennet, obtained from the gastric juice of ruminants, it can be bought at the market from peasants or farms
• an alternative can be pepsin, which is sold in a pharmacy

For supporters of vegetarianism, to curdle milk use:

• calcium chloride (we buy in a pharmacy)
• lemon, acetic acid, lemon, kiwi
• bacterial sourdough "Meito" obtained from a food mushroom

Goat cheese at home - recipe

• We heat 10 liters of milk to 35 ° C, it is good if there is a special thermometer to control the temperature

• add rennet 3 ml per 10 liters of milk
• it must be diluted in 50 ml of warm water, and poured into milk

• leave the milk for 30 minutes for fermentation,
• the process is completed if the resulting jelly-like white clot easily lags behind the walls of the dish
• with a knife we ​​chop the clot into thin strips: in one direction, then across, at the end we cut it horizontally (the finer we chop, the denser the cheese)

• put the milk on the fire, warm it up a little, stir
• the whey exfoliates, cheese grains are formed; they must be removed with a slotted spoon from the pan
• prepare a sieve in advance, cover it with gauze rolled up in two layers, you can use special forms
• carefully transfer the mass to gauze or into molds, wait until the water drains

• on top of the protein mass we cover with gauze, if it is necessary that the whey is quickly glassed, we use a small load
• after 2 hours, shake the cheese out of the mold, salt well with iodized salt, transfer to a towel, put in the refrigerator

If you want to diversify the taste of goat cheese, add piquancy and originality to a healthy protein product, add (during the fermentation stage) herbs, aromatic herb seeds, bitter or sweet bell pepper. Using our recipe, you will prepare delicious goat cheese. The whole process of cheese making will take you no more than 3 hours.