Today, goat milk cheese can be purchased at almost any store. But any housewife knows that the most delicious and healthy product will be prepared on her own: from natural products and with special additional ingredients - love and care for her family.
Popularity Secret
It is impossible to overestimate the benefits of homemade goat cheese. It is absorbed much better than cow's milk cheese, and contains a huge number of beneficial bacteria that ensure the normal functioning of the digestive system. In addition, the substances contained in this product help to establish metabolic processes in the body and restore the functions of the gastrointestinal tract. Plus, goat cheese is a hypoallergenic product, and therefore is considered indispensable in the menu of people with an allergy to cow's milk.
Goat milk cheese has a very delicate texture and a special aroma. It has a small amount of sugar and at the same time it is a rich source of nutrients. It is characterized by high nutritional value, but at the same time does not complicate the process of digestion.
If we talk about the name of goat milk cheese, then depending on its composition and country of origin, it will have different names. For example, in France alone there are several of its varieties and names, among them are Banon, Valençay, 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 cheese.
On a note! In the original, feta cheese is a cheese made from sheep's or a mixture of sheep's and goat's milk, soaked in brine!
cooking recipes
In order to make cheese from goat's milk at home, it is enough to have one source 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 end up with. wish to receive.
Plain goat cheese
In order to prepare such a cheese, you will need two liters of goat's milk, 60 ml of vinegar and salt - 30-50 g, its amount will depend on which cheese you prefer - less or more salty.
Getting Started:
- pour milk into a saucepan and bring to a boil over medium heat and with constant stirring;
- gently 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;
- we cover the colander with gauze and put the resulting curd clot on it, tie it in a bag and hang it over the sink;
- after a couple of hours, when the excess liquid is gone, transfer the cottage cheese to a bowl and add salt to taste;
- mix everything, knead well and give the shape of a cake;
On a note! The compressed cake should be thick!
- we take a cast-iron pan, put our future cheese on it and put it on fire - the pressed cake should melt;
- We clean the finished cheese in a cool place and leave until completely solidified.
spicy cheese
The following recipe will show you how to make spicy goat cheese. To prepare it, you will need 12 liters of milk, 4 tablespoons of vinegar, 50-60 g of salt and cumin to taste.
Getting Started:
- pour the indicated amount of milk into a saucepan of a suitable volume and bring it to a boil, after which we immediately reduce the gas supply and add vinegar;
- with constant stirring, we monitor the curdling process, and as soon as the mass curls up into a dense clot, we transfer the pan from the stove to the table;
- we take out the formed clot and transfer it to gauze, fold it into a bag and hang it over the sink or over a large bowl;
- leave for a few hours to remove excess serum;
- as soon as the liquid leaves the curd mass, we take it out of the gauze, salt it, add a few seeds of cumin and carefully knead it with our hands;
- we form a cake from cottage cheese and put it on a cast-iron pan, under the influence of temperature the mass will first melt, and then thicken - now the cheese can be transferred to a dish and give it the desired shape.
Delicate cheese
To prepare a tender cheese, you will need a couple of liters of goat's milk, two tablespoons of sour cream and cottage cheese, 15 ml of vinegar and about a teaspoon of salt.
Getting Started:
- pour milk into a saucepan and heat it to a temperature of 45 ° C;
- dilute cottage cheese in a small amount of milk and add to the pan, put salt and bring everything to a boil;
- as soon as the mass begins to boil, we introduce sour cream into it and continue to cook with constant stirring;
- after about a quarter of an hour, the contents of the pan should begin to curl up, turning into a clot, but if this does not happen, pour in the indicated amount of vinegar;
- then we transfer the curdled milk to cheesecloth, cover it with a cotton napkin on top, place the load and leave it for a couple of hours, then put the cheese in brine (3 tablespoons of salt per liter of water) and leave it for another 3 hours in the refrigerator.
High-calorie cheese
Making high-calorie cheese from goat's milk is as easy as its previous version. Only in this recipe we will not use vinegar. So, you will need 2 liters of milk, a tablespoon of salt, 6 fresh eggs and 400 ml of sour cream.
Getting Started:
- pour 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 eggs, mix thoroughly with sour cream and add to milk;
- over medium heat and with constant stirring (it is especially good to 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 for the milk to start curdling - usually it takes no more than five minutes;
- as soon as the clot becomes dense enough, transfer it to gauze in a colander and give time for all the whey to go away;
- we collect the edges of the gauze, tie them, put a cutting board on top, then a load and another board, leave everything for 5 hours;
- after the specified time, we remove the load, take the cheese out of the colander, unfold the gauze and transfer the cheese to the brine (3 tablespoons of salt per liter of water), transfer it to the refrigerator and leave it there for another 3 hours.
What should be remembered?
As you can see, the recipes for goat milk cheese differ somewhat from each other in the starting products, but at the same time, the set of ingredients in each of them will not be final. You can add spices to your own taste, adjust the amount of salt, or even replace it with sugar - such sweet goat cheese is especially loved by children.
However, there are certain points that should not be ignored:
- In the conditions of our country, you will never be able to cook goat cheese that tastes like a French or Spanish product, even if you have an original recipe for a certain brand of cheese. This is due to many reasons: the habitat of goats, which provide the main ingredient for this product - milk, respectively, certain differences in the feed they use, their breed, age, conditions of detention, etc. But do not worry, because it is most likely domestic cheese made from fresh milk of local goats can turn out to be just as good, and perhaps even better, than European goat cheese made to all standards.
- Do not forget that the cheese will turn out delicious only if the milk is fresh and of high quality. For this reason, its choice should be approached with great 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 an initial product, you risk getting a 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 as a result will affect the smell of the finished cheese - it will be devoid of a specific aftertaste, which is desirable for some varieties. Plus, pasteurization can affect some technological processes, which will require additional ingredients to be added to the recipe.
The rest of the cooking process will depend solely on the recipe itself. If the result should be sour-milk cheese - cheese, then all operations end, as a rule, with curdling. And after separating the whey, the product "rests" - it ripens without any intervention on your part. Cheese should be stored only in the refrigerator, preferably in sealed packaging. Otherwise, it will immediately absorb the aromas of all the "neighbors" -. Its shelf life is 2 weeks.
If the result should be hard cheese, then after receiving the curd grain, there must be another processing stage - melting. And only after that the product is sent for ripening. This goat cheese can be stored in the refrigerator for about 3 months.
All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!
Good afternoon, my dear subscribers! I just love cheese, I consider myself a true connoisseur of this product. I love adding it to a variety of dishes. I can easily say that the best cheese is made from goat's milk. If you do not agree with this, then be sure that you simply have not tried a good product 🙂 The taste of a product made from goat's milk is more delicate and fragrant than from cow's.
It contains very little sugar, it contains more nutrients compared to a cow's milk product. This is due to the fact that the goat is more selective in its diet. You can cook this goodies both from sour milk and from fresh: with citric acid, sourdough, vinegar or calcium chloride. The main thing in this matter is the observance of the correct cooking technology.
Experienced cheese makers can experiment with additives: they supplement the product with spices or aromatic herbs. It is recommended to serve it with sparkling wines - this way the taste is revealed even better. And on its basis, you can prepare both salads and various desserts. I have compiled a selection of the most interesting goat cheese recipes for you. Choose which one you like best and cook with pleasure.
Recipe for Russian hard cheese from goat milk with fermented starter culture
This is my most favorite recipe. The time to create such a product is quite long, however, it's worth it. The finished product is incredibly tender, tasty - much better than store-bought. Take your time and get ready! I do with it, I recommend trying it.
Required products:
- 8 liters of whole milk;
- 0.4 g thermophilic starter;
- 1/4 tsp calcium chloride;
- 1.3 g dry rennet;
- 30 ml of cold water;
- 1 liter of warm water;
- rock salt.
Cooking process with photos:
1. Pour the milk into a 10-liter saucepan and heat it to 32 ° C, stirring constantly.
Sterilize purchased, bringing it to a temperature of 72-74 ° C, and quickly cool to 32 ° C. With homemade milk, such an operation is not necessary.
2. Add the starter to the pot and wait a few minutes for it to absorb the liquid. Gently stir the solution and leave it for 30 minutes to allow the lactic acid bacteria to multiply.
3. Add calcium chloride to the pot and stir.
4. Dissolve the rennet in 30 ml of water, carefully add it to the container and mix thoroughly. Leave on for 40-60 minutes.
5. After an hour, cut the cheese clot into cubes with a side equal to 1 cm. Wait another 5 minutes when the cubes settle to the bottom of the pan. Knead the mass for 5 minutes. Again, leave the pan for a few minutes.
6. Without affecting the cheese mixture, pour 1 liter of whey into another container with a ladle. Stir the remaining grain for another 10 minutes.
7. Heat a liter of water to 42 ° C and pour it into the cheese mass. Stir for 20 minutes, heating the pot to the indicated temperature if necessary.
8. Using a sieve, completely remove whey from the mixture.
9. Scald the mold for pressing and lavsan fabric with boiling water. Put it in a mold and fill it with cheese grains. Cover with cloth and lid.
10. Place a load on the lid - it should weigh twice the weight of the cheese mass. In this case, 2 kg. Leave to press for half an hour.
11. After 30 minutes, remove the cheese from the mold and turn it over. Cover with a cloth and put it under the press again, already 3 times heavier than the future cheese head. Leave to press for 60 minutes.
12. After an hour, turn the head over again and do the same procedure, increasing the weight of the press to 4 kg. Press for 2 hours.
13. Now turn the cheese over for the last time and leave it under a pressure equal to 4 kg for a day.
14. After 24 hours, remove the head from the mold and generously salt on all sides. Wrap the product again in a cloth and place in a mold, leaving for another day at room temperature.
15. Move the cheese to a drainage mat to dry for 3-4 days. The head must be turned twice a day.
Pack the finished product in a shrink bag and put it in the refrigerator. It will ripen for 45-60 days. But the more it lies on ripening, the tastier it is 🙂
Goat milk cheese with pepsin at home
Do you want to try the resulting product as soon as possible? Then you need to use pepsin for faster cooking. This will not spoil the taste, but it will turn out creamy and very tender.
Required Ingredients:
- 25 liters of evening infused milk;
- 1/4 package of pepsin;
- 150 ml of cool water;
- salt.
Start cooking:
1. Dilute 1/4 pepsin in cool water and dissolve it completely.
1 sachet of pepsin is designed for 100 liters of milk. To prepare 25 liters, divide the sachet into 4 equal parts.
2. Pour the milk into a saucepan and heat it to 35-37 ° C, stirring constantly.
3. Add pepsin and mix again. Cover the pan with a lid, keep the temperature at 35 degrees. Heat for another 30-35 minutes until a cheese curd forms. It should be tight - check it for a break. It may take a little longer to heat up.
4. Cut the clot into cubes and stir with a ladle. Let the mass stand for 15 minutes to allow the grain to settle.
5. Place the saucepan back on low heat and stir constantly. Excess whey must be removed with a ladle.
6. Cover the sieve with a cloth and pour the whey with grain into it. Season generously with salt on top of the cheese mass. Cover with a plate and place a press on top.
7. After 45 minutes, remove the cheese from the mold and turn it over. Salt the head again, cover again and place a weight on top. Keep the cheese in shape for an hour.
Now you can try the finished product - it turns out tender and soft enough. And you can leave the cheese to drip under pressure or without it, if you like it harder.
How to cook soft Adyghe cheese from goat milk?
The product got its name thanks to its homeland - the Republic of Adygea. It turns out very soft and does not require maturation. It is better to make it from homemade milk, so the taste will be softer, more tender.
You will need:
- 4 liters of milk;
- 1.2-1.5 l of whey;
- 1 tsp salt.
How to do:
1. Heat whey to 72°C and milk to 85°C in different pots.
2. Turn off the heat and gradually add the whey to the pan, stirring constantly.
Add the whey until the milk turns into cottage cheese.
3. Stir the resulting mass and leave it for 20 minutes.
4. After the specified time, discard the cottage cheese in a colander. Add 0.5 tsp to the mass. salt and wait 20 minutes.
Goat cheese is a storehouse of useful substances, vitamins and minerals that our body needs constantly. In addition, this type of cheese is low in calories compared to other types.
In addition to all the useful properties, this product has other advantages.
One of the main ones is its culinary use. It is used in salads and a wide variety of dishes, to which, as an ingredient, it gives a great flavor.
Goat cheese "Homemade"
The preparation of such cheese is not too difficult, but requires care.
First you need to remove the cream from the milk - the upper thick layer. After that, the milk is placed in a saucepan over medium heat.
When the milk boils, you will need to reduce the heat and add vinegar. After that, you need to start stirring the milk so that it curdles faster and better.
After the milk has thickened, you need to strain it through cheesecloth. The whole clot that remains in the gauze - we need it. It is advisable to leave it suspended on gauze for a day so that the milk is glassed to the end.
The next day, you need to take a clot, salt it and knead it thoroughly, like dough. After knead it into a cake and put in a thick frying pan, which put on fire. You will have to wait until the cheese has melted.
When it becomes liquid, remove it from the heat so that it can thicken. After all these manipulations - the product is ready, it remains only to cut it and sprinkle with cumin.
Homemade cheese "Mild"
Cooking time 35 min. + 24 hours of infusion. Calorie content - 275 kcal.
You need to put the milk on a slow fire and bring it to a boil. When the foam starts to rise, you need to add cottage cheese and start stirring for 3-5 minutes. After the milk curdles, it must be filtered through cheesecloth and take the clot that remains in the cheesecloth. It is advisable to squeeze this clot thoroughly from excess liquid or leave it to hang in gauze for a day.
After that, you need to mix the egg, salt and butter until smooth. After, we mix it all with a clot and put it in a water bath until the mass melts. Then you need to pour it into the form you need and wait until it thickens - it is advisable to put a press on top.
Goat cheese "Hard"
Cooking time - 30 min. + 24 hours of infusion. Calorie content - 280 kcal.
You need to take sour goat milk and add eggs to it, then stir until smooth.
After that, we take fresh milk, add salt to it and put it on fire, starting to stir. Then you need to start slowly pouring the mixture of sour milk and eggs into the saucepan, while not forgetting to stir.
It is required to cook until a thick mass resembling curd is formed on the surface. All this must be filtered through cheesecloth and leave only the curd mass. It will need to be carefully squeezed out to get rid of all unnecessary liquid.
After all the manipulations, the resulting mass must be put under the press for the night, or for a day - the more the better. Well, that's all - the product is ready.
- It is worth saying that it is not recommended to use goat cheese for ulcers and gastritis, or it is necessary to reduce the amount of this product. The fact is that it has a high acidity, which will have a bad effect on such disorders of the gastrointestinal tract;
- You can store homemade cheese for 2-3 weeks and preferably in the refrigerator. It is better to put it in a bag, so it will be less susceptible to bacteria and, as a result, will not deteriorate soon;
- From drinks, wine, beer and coffee are very suitable for this product. The combined taste of drink and cheese will be great;
- Cheese does not have a specific smell, unlike goat's milk, which is a good reason to turn milk into a more tasty and healthy product;
- The cooked delicacy can be added to various, even everyday, dishes.
Enjoy your meal!
Nov-11-2019
What is goat cheese?
What is this cheese, how to make goat cheese at home, cooking recipes, how it is useful, all this is of great interest to those who lead a healthy lifestyle, monitor their health and are interested in how you can cook certain dishes with your own hands and food. So we will try to answer these questions in the following article.
Goat cheese is a fermented milk product made from natural goat milk. Its hard, soft and curd varieties are known. Plus options with mold. Most often the product is found in a soft creamy form. A distinctive feature of goat milk cheese is its white color (because it does not contain beta-carotene). Other shades indicate the use of dyes in production.
Properly made cheese has a pleasant taste with some spiciness.
Of particular importance in the composition of this cheese are substances such as riboflavin, pantothenic acid, pyridoxine, folic acid, cyanocobalamin - B vitamins. It is also important to mention retinol and niacin, which are the basis for the formation of vitamins A and PP in the body.
The total calorie content of the product per 100 grams is about 290 units. It contains a minimum of carbohydrates, about 22 grams of protein and fat. According to its nutritional composition, goat cheese is a dietary product that is well suited for both adult and baby food. In addition, it is good to use during periods of increased physical activity.
Benefits of Goat Cheese:
All its types are rich in useful substances. It contains especially a lot of calcium, which is necessary for health, bone strength, teeth, hair, nails. In addition, a sufficient intake of calcium in the body significantly reduces the likelihood of developing a cancerous tumor of the colon and mammary glands. This is also facilitated by probiotics, also contained in goat cheese. They reduce the risk of cancer, improve the condition of the gastrointestinal tract, contribute to the complete digestion of food and, of course, improve the immune system.
Regular consumption of 2-3 pieces of this product reduces the possibility of migraine, helps to normalize blood pressure, and has a beneficial effect on the functioning of the entire nervous system.
Its regular use activates metabolic processes, which prevents the accumulation of fat in the body. Therefore, despite its calorie content, you can safely include it in your menu without fear of gaining weight. Of course, you should not eat it in kilograms. Just 50 - 100 g for the whole day is enough.
It should be noted that cheese contains a minimum of cholesterol, sodium. Therefore, it can be used in diabetes, heart disease. The product is almost completely absorbed, saturating the body with healthy saturated fats.
According to experts, the regular use of a small amount of this product contributes to the improvement of the genitourinary system. There is also evidence that eating cheese reduces soreness during menstruation.
This product is very important for people who, due to intolerance to cow's milk, cannot eat cheese made from it. Goat milk cheese contains lactoglobulins, is considered hypoallergenic, and therefore it can be included in your diet.
How to make goat cheese at home?
Ingredients:
5 l goat milk
1½-2 tablets of acidin-pepsin per 1 liter of milk (Cheese recipe)
Salt - to taste (from 1 teaspoon to 1 tablespoon per 1 liter of milk)
If you want to make cheese from pasteurized milk, then boil it and cool it to a temperature of 36-38 ° C. Heat fresh milk to this temperature. Pour the acidin-pepsin starter diluted in a third of a glass of milk at room temperature into the prepared milk. If you have an electric stove, be sure to move the pan away from the burner so that the milk does not heat up and the enzymes do not cook. Cover the saucepan with a lid.
After 30 minutes - 1 hour, a dense clot should form, but sometimes you have to wait about 2 hours: the time depends on the amount of leaven. Determine the readiness of the clot with the help of a knife blade: if, after immersion in the pan, the blade comes out clean, the clot is ready, that is, the leaven particles are compressed and do not stick to the blade.
If you get a mass that looks like yogurt, cover the pan again with a lid and leave for another 30 minutes. Such a mass could be due to an insufficient amount of acidin-pepsin. If, after an additional 30 minutes, the mass does not acquire the desired consistency, slightly heat the pan, stirring the mass thoroughly, and fold it into a fine sieve. After draining the whey, you will end up with a nice-tasting young cheese, but perhaps a little dry.
If the clot has matured in 30 minutes or 1 hour, then a little greenish liquid should separate on the sides of the clot. Cut the clot into squares lengthwise and across and leave them in the serum for 10 minutes. You can also mix the cheese mass later: the clot will no longer absorb moisture, but only give it away anywhere in the cut.
Transfer the mass to small sieves lined with cotton cloth, salt (do not salt in the pan!), mix and tamp. Tie the ends of the fabric and place the mass under the load. Periodically cut the mass into cubes and mix so that the whey drains faster.
If, due to the strong pressure of the load, bulges form in the center of the bunch from its sides, cut them off 2-3 times and lay them in the freed holes to level the surface. The next day you will get a young cheese like Adyghe. Put it in a storage dish, cover and place in the refrigerator.
Great video recipe. Worth a look!
And more recipes:
How to make Soft Gaiskasli Goat Cheese:
10-15 liters of goat milk
1-2 tablets of abomin (recipe "Homemade feta cheese")
Salt - to taste
Dissolve abomin tablets in half a glass of cold water and add to fresh milk. Let stand 40 minutes until the milk curdles, then stir thoroughly, pour into a tall mold with holes in the bottom and sides and let the whey drain, salting the mixture on top. After 2 days, remove the mass from the mold and, turning it over, salt on the other side. Such a fermented milk product matures for 3 weeks in the refrigerator.
How to make Crotten Goat Cheese:
Crottin de Chavignoles - soft goat cheese, is a small round cheese with a diameter of 4-5 cm, a height of 3-4 cm and a weight of 60-130 g. The crust can be covered with white or blue mold. It has a pleasant taste with a slight sourness and a slightly nutty flavor.
"Crotten" is French for "horse dung". It justifies such an unappetizing name only externally, and then only after aging for 4 months, when it dries up to small gray heads.
Cheese is usually made in March, when the goats are taken out to pasture. The young spring product is very tender, has a light unobtrusive taste. In autumn, it turns out to be sharper, with a characteristic aroma of goat's milk.
Some connoisseurs prefer to age cheese made in spring until autumn. The result is a tangy version of the cheese, covered in a hard rind and hardened on the inside. Several variants are produced in France.
Crotten is served at the end of the meal with fruit and bread, as well as reheated on the grill on lettuce leaves.
Ingredients:
4 l goat milk, ¼ tsp. mesophilic starter, ⅛ tsp liquid rennet, ⅛ tsp. calcium chloride, 1/32 tsp. mold Geotrichum candidum, 2 tsp. salt
Lay out the drainage system from the mats so that the liquid passes through them unhindered, place molds for crotten on top (10 pcs.).
Heat the milk in a container to 22 ° C, stirring, then remove from heat and scatter powdered mesophilic starter and mold over its surface in a thin layer, leave for 3 minutes. Slowly mix the milk mass, lifting the lower layers to the top with a large spoon or slotted spoon. Add calcium chloride dissolved in 50 ml of cooled boiled water to milk. Dissolve the rennet in the same way. Mix everything again with slow movements. After 18–20 hours of exposure under a lid at room temperature, the milk should separate into a clot and a clear whey. Drain excess liquid so that some of the whey remains at the bottom. Then remove small layers of cheese from the clot and place in molds. The process will take quite a long time, as the cheese layers will gradually settle to the bottom and compact. Lay layers of cheese at intervals of 20 minutes. Close the forms with an absorbent towel or napkins and leave to mold and ripen under its own weight for 2 days. After a day, you need to turn the molds over for equilateral self-pressing of the cheese mass.
Remove the cheese heads from the molds, sprinkle with salt (¼ tsp) on both sides and leave for 24 hours on a drainage surface, covered with a towel. Place the heads in a large container. A drainage mat should be laid in it, and under it 2-3 layers of paper napkins. Keep the cheese in a cool room (8–10 °C) for up to 2 weeks. Periodically control the release of moisture inside the container by removing wet wipes and wiping the lid dry. To create the optimal humidity for the development of a white mold culture and the appearance of a wrinkled surface on the cheese, install the lid of the container not too tightly. Store fresh cheese for 5 weeks in the refrigerator where the temperature does not exceed 4–5 °C. It becomes the most fragrant and tender from the 14th to the 25th day of storage.
Modern realities are increasingly forcing us to think about what we eat. Therefore, already forgotten recipes for home products are remembered and improved. So we invite you to remember such a wonderful home-made product as goat's milk cheese - the cheese got its name because it is made not from cow's milk, but from goat's milk. Our chef reveals several recipes for its preparation.
Homemade goat cheese
Before preparing goat cheese, let's recall its benefits. Many people know that goat's milk, unlike cow's, is well absorbed and does not cause allergic reactions. And homemade goat cheese is saturated with valuable trace elements (potassium, phosphorus, calcium, iron, selenium) and vitamins (B2, B3, B6, B12, D) in a form that is easily digestible for our body. It is low in cholesterol and calories, so it can be chosen by cheese lovers who want to get rid of extra pounds. The antioxidants and beneficial bacteria contained in it help the body stay in shape and fight various infections and carcinogens.
This super-healthy product has a pure white color and a light spicy taste, goes well with white wines, and can also be a great beer snack.
goat milk cheese recipes
There are many recipes for how to make goat cheese. We have selected for you some of the most delicious of them.
Soft goat cheese
Required Ingredients:
- goat milk - 2 l
- salt - 2 tbsp. l. (without slide)
- eggs - 6 pcs
- sour cream - 400 g
Cooking method:
Fused
Required Ingredients:
- goat cottage cheese - 500 g
- salt - a pinch
- butter - 1-2 tbsp. l.
- soda - 12 g
Cooking method:
Until the moment of solidification, the finished product can be given a certain shade of taste with the help of your favorite seasoning or herbs.
Solid
Required Ingredients:
- goat milk - 3 l
- cottage cheese (store or homemade) - 1 kg
- eggs - 1 pc.
- soda - 12 g
- salt - a pinch
- vegetable oil - 100 ml
Cooking method:
We put the almost finished product into a plastic bottle with a cut off top. When filling the bottle, try to pack the cheese mass tightly. Put the container filled with cheese in the refrigerator until it cools completely. It is better to store the product in the same bottle in the freezer - its taste will not be affected by this.
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