Pure goat cheese. Homemade goat cheese, recipe, preparation

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.

Dairy products are in great demand among the population. They should be in the diet of every person, they need to be eaten by small children, adults, and the elderly. However, it should be noted that industrial dairy products do not always meet quality standards. Therefore, many housewives try to cook them on their own. One of the healthiest dairy products is goat milk cheese. It has a huge nutritional value, contains a lot of vital elements. Let's talk about how to make homemade goat cheese, we will give a proven recipe and discuss the preparation of such a product in a little more detail.

The easiest recipe for homemade goat cheese

To prepare such a dish, you need to prepare two liters, thirty to fifty grams of salt and four tablespoons of vinegar (9%).

Making goat cheese. First of all, place a pot of milk on the stove. Bring it to a boil and, while stirring constantly, pour vinegar into the container. The milk should begin to curdle. Keep the pan on the stove until it forms a fairly firm curd. Transfer it to a colander, covering it with gauze. After all the whey has drained from the future cheese, transfer it to a bowl and add salt. Thoroughly knead the cheese with salt and form a plump cake out of it.

Place the workpiece in a cast iron skillet (dry) and place it over medium heat. Once the cheese has melted, set the container aside in a fairly cold place. Wait for the goat cheese to harden. After that, the dish can be considered ready for consumption.

How to make homemade goat cheese tender-tender?

Use this recipe. To prepare such a dish, you need to prepare a couple of liters of milk, two tablespoons of fat sour cream, the same amount of cottage cheese, a teaspoon and a tablespoon of vinegar (may not be needed).

Heat the milk to about forty or fifty degrees. Mash the cottage cheese with a fork with a little milk, add it to the pan with the rest of the milk. Salt the mixture and bring it to a boil. After the milk starts to boil, put sour cream into it. Constantly stir the heating mixture, wait until the milk forms a clot. If this does not happen after ten to fifteen minutes, pour vinegar into the pan. Throw the resulting clot on a sieve, covering it with gauze. Cover the cheese with a cloth napkin on top and press down the cheese with any suitable load (weighing two hundred to three hundred grams). After an hour, the cooked goat cheese can be eaten.

Delicious goat cheese

This version of goat cheese has a fairly high calorie content, but it has excellent taste. To prepare it, you need to prepare two liters of goat's milk, four hundred grams, six and a couple of tablespoons of table salt.

First of all, beat the sour cream with eggs well. Place the milk on the fire, heat it well and add salt. Pour the sour cream-egg mixture into the hot milk. With constant stirring, bring the thick workpiece almost to a boil. After the formation of a curd clot, put it on a three-layer gauze napkin. Carefully tie the corners of the gauze, hang the resulting knot over the sink or over a suitable container (whey will drip into it). After the cheese has completely stopped dripping, lay it out on a fairly wide board. Place the same board on top and fix oppression on it - a two-liter jar filled with water. After five to six hours, send the cheese to the refrigerator and wait for it to harden.

Homemade goat cheese with kefir

This is one variation of a simple goat cheese recipe. To prepare it, prepare one and a half liters of goat's milk, a liter of kefir and a teaspoon of salt.

Making homemade goat cheese. Pour into a suitable enamel container, heat over medium heat until boiling. Those clots that have formed on the surface, put on a sieve. You won't need them. Strain the whey and leave for a couple of days at room temperature (in extreme heat, the settling period can be reduced by a day).

Then heat the goat's milk in a separate container until boiling. Pour kefir whey into boiling liquid. Pretty soon, the milk will begin to curdle and form clots. Such a mass must be filtered and salted. Send the resulting clots to gauze, hang it over the sink so that excess liquid from the glass cheese. Then send the cheese under oppression for two to three hours (how to do this is described in the last recipe), and drain the resulting whey from it. After the expiration of this time, remove the cheese directly under oppression in the refrigerator - for eight to ten hours.

Hard cheese made from goat's milk

To prepare this version of cheese, prepare three liters of goat's milk, a kilogram (store or homemade), one egg, twelve grams, a pinch of salt and one hundred milliliters of vegetable oil.

Pour the milk into a saucepan and bring it to a boil. Pour the cottage cheese into the container and cook with constant stirring over a fire of minimum power for twenty minutes. Throw the resulting mass into a colander and wait until the excess whey drains from it. Put the resulting workpiece in a bowl. Mix in the egg with baking soda, oil and salt. Mix thoroughly and send to a boiling water bath, where you cook the cheese mixture for ten minutes.

Tamp the resulting product into a plastic bottle, cut off the neck from it. Send such a filled container to the refrigerator and wait for it to cool completely. You can store this cheese right in the bottle.

Additional Information

Goat milk is an amazingly healthy product. It can be used to prepare various dairy products and even to treat many pathological conditions. So traditional medicine experts say that such a product helps. To prepare the medicine, you need to boil the milk, cool it a little. Dissolve in it a teaspoon of honey and half a teaspoon of badger or goat fat. Drink the resulting cocktail in small sips and go to bed.

Fill the oats in a suitable container up to half, fill it with milk to the top and send it to a hot oven. Pour milk into container as it boils. After the oats are completely steamed, cool the broth. Take it in a couple of tablespoons three to four times a day.

Traditional medicine experts say that goat's milk can be used for. To do this, a tablespoon of carrot seeds should be poured with a glass of goat's milk and boiled like jelly with half a teaspoon of starch. Such a remedy should be taken cold, in the morning on an empty stomach. Repeat this for twenty-eight days.

If you suffer from, dilute a quarter teaspoon of garlic juice in half a glass of fresh goat's milk. Drink every day in the morning on an empty stomach.

Healers claim that goat's milk can be used as a good cure for. To achieve a therapeutic effect, you need to combine the juice squeezed from one medium carrot with a glass of fresh milk. Drink on an empty stomach, then do not eat anything for an hour. Repeat daily.

Patients suffering from, traditional medicine experts are advised to dilute five to ten drops of birch tar in a glass of heated goat's milk. Take a third cup three times a day.

Yogurt or goat's milk cottage cheese will help to cope with. To prepare the drug, you need to combine such raw materials with finely chopped wormwood. Apply the resulting mixture like a cake on the affected area and fix with a band-aid.

If you have a severe migraine, break one raw chicken egg into a glass of freshly boiled milk. Swish quickly and drink hot on an empty stomach. Repeat for one week.

Healers claim that goat's milk treats allergies well. To prepare the medicine, you need to brew two hundred grams of crushed birch charcoal with one liter of goat's milk. Boil for a quarter of an hour, then leave for the night (six to eight hours). Strained drink take half a glass with an interval of half an hour.

Goat cheese is an amazingly healthy product that you can cook on your own at home. And the main ingredient for its preparation - goat's milk - has a lot of medicinal qualities.

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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 adhere to the principles of a healthy diet, then it is better to use goat cheese.

Why goat milk cheese recipes are needed

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 a delicious dietary product does not require 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. And you can sprinkle the finished cheese 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:

Put a saucepan of milk on the stove - bring to a boil.
Whisking constantly, add vinegar - the milk will begin to curdle.
When a thick curd forms in the pan, remove it from the stove.
Transfer the curd clot to a colander lined with gauze.
When all the whey has drained, transfer the cheese to a bowl and season with salt.
Mash the cheese with salt and form it into a thick cake.
Put the workpiece in a cast iron pan, and put on fire.
When the cheese cake is melted, set the pan to a cool place.
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:

Heat milk to 40-50°C.
Add cottage cheese mashed with some milk.
Salt and bring to a boil.
Add sour cream to simmering milk.
Constantly stirring, watch when the milk begins to turn into a clot. If this does not happen after 10-15 minutes, add vinegar.
Throw the curd clot on a sieve covered with gauze.
Cover the cheese with a cloth napkin on top and put any suitable load (no more than 200-300 g).
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:

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

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

Green salad with cheese and honey sauce

This salad is made in just 5 minutes. What do you need.

Goat cheese is very tasty and healthy for the body. It tastes a little different from the usual product made from cow's milk. And it's definitely worth a try, especially the homemade one, prepared by one's own hands.

Reasons for popularity

Goat cheese has a rather delicate structure and an interesting aroma. It also contains a small amount of sugar and is rich in nutrients. Such a product is very quickly absorbed by the body. In addition, it contains a large number of bacteria that ensure the normal functioning of the digestive system.

Goat cheese is different from other hypoallergenicity. This makes it especially unique. Some doctors advise using such a product to combat bronchitis, without even resorting to medication. But not only cheese is useful. For those who suffer from cystitis, it is recommended to take goat's milk with a few drops of birch tar. And goat cheese saves many from joint pain.

homemade cheese calories

The calorie content of cheese prepared at home is small. There are only 300 kilocalories per 100 grams of product. Of these, 85 kilocalories are occupied by proteins, 200 are fats, and the remaining percentage remains carbohydrates.

Main Ingredients

Of course, the main ingredient is milk, and it must be fresh. After all, good and high-quality cheese will not work from a sour product. So, from eight liters of milk you can get up to one kilogram of cheese.

Another important ingredient is rennet, which can be obtained from the gastric juice of cows. If it is not possible to get it, then you can replace it with pepsin, which is most often purchased at a pharmacy. In addition, you can use the sourdough obtained from the food fungus.

Cooking technology

An interesting point is that small grains of fat enter the whey when the milk is fermented, so the resulting cheese will not be as fatty as the original product.

To slightly increase the coagulation of goat's milk, it can be combined with cow's, because in it this process occurs ten percent better. In addition, its small proportion will not affect the taste of goat cheese at all.

There is another way to improve coagulation. To do this, you need to make more lactic acid bacteria. At home, you can use yogurt or sour cream instead of sourdough. The only drawback is that the amount must be calculated by yourself.

To obtain a denser consistency, the liquid must be heated, after adding pepsin. Of great importance is the utensils that are used for cheese making. After all, it will need a lot and large volumes.

Delicious recipes

Goat cheese can be made at home, and there are many different interesting recipes for making it. Based on your preferences, you can cook soft and hard cheese.

Classic goat cheese

Required components:

10 liters of high-quality goat milk;
0.3 ml of rennet;
0.5 l of purified water;
salt to taste.

Step by step recipe:

To make cheese, you need to heat the milk to 37 C degrees.
Combine it with the enzyme, which must first be diluted in warm water.
Wait half an hour for the milk to ferment.
A jelly whitening clot that appears, which will easily lag behind the walls of the pan, will mean the end of the stage.
Chop the resulting layer into thin strips using a knife. And the smaller the pieces, the denser the cheese will turn out.
Put the milk on the fire and warm it up slightly, stirring it at the same time.
Using a slotted spoon, select the cheese grains that will form during the flaking of the whey, and put them in a pre-prepared sieve covered with several layers of gauze.
Wait for the liquid to drain.
From above, everything must be covered with gauze.
When about two hours have passed, you can remove the gauze and remove the finished cheese. It must be salted and shifted to a waffle towel, sent to the refrigerator.
To give the cheese some piquancy, you need to add greens to your taste at the fermentation stage.

Russian cheese made from goat's milk

Required components:

9-10 liters of high-quality goat milk;
0.5 tsp leaven;
0.5 st. l. 10% calcium chloride;
0.5 st. l. rennet;
0.5 l of warm water.

Step by step recipe:

Milk must first be pasteurized and then cooled to 30 C.
Add sourdough to it and wait three minutes, then stir everything with a slotted spoon.
Pour 50 g of warm water into two bowls. In one, prepare a solution of calcium chloride, and in the second - rennet. Then add everything to the container with milk and mix thoroughly.
In order for the clot to ripen, it is necessary to close the resulting mass with a lid and wait half an hour.
Cut the hardened mass with a knife into centimeter cubes. Then knead everything well for ten minutes. After this process, cheese grains will appear.
The serum must be carefully drained, leaving 3 liters in the container, and stir everything for another five minutes.
Add 2 liters of warm water, thus reducing the acidity of the cheese itself.
Knead the mass for another 25 minutes, maintaining the temperature at 40 C.
Place the contents of the container in a drainage bag, being careful not to compact it too much. This is necessary to give the product airiness.
The cheese should be pressed for about 15 minutes, after which it must be turned over. In the same order, pressing occurs on the other side. When turning over, it is necessary to pull the cheese out of the drainage bag so that there are no marks left on it.
After pressing, salt the cheese and dry it. Then it must be placed in an aging chamber, where the temperature should not exceed 13 C. This process takes up to two months. Cheese must be turned daily.

Caciotta cheese

Step by step recipe:

Heat the milk on the smallest fire to 37 C.
Add yeast to it and mix thoroughly. Let the product stand for one hour so that the milk gains acidity.
Dilute the enzyme in warm water and combine with milk. You also need to add calcium chloride. After 40 minutes, a clot should form.
Cut it into pieces up to two centimeters and gently knead for 25 minutes.
Drain excess whey (approximately 40% of the total mass). After that, you need to mix the cheese mass again.
Prepare the form by covering it with a thick cloth or several layers of gauze. Carefully transfer the cheese grains here, compacting everything with your hands a little.
Put everything in a steam bath and soak for an hour and a half. During this time, you need to turn the mass 3 times.
Transfer the product to the wire rack and leave for 3 hours.
Next, move the cheese to the refrigerator (up to 8 C) and keep it there for up to six hours.
Place the product in a pre-prepared brine (4 liters of water per 1 kg of salt and 1 tablespoon of vinegar). This process takes up to two hours.
The cheese is dried and aged. The process takes place at temperatures up to 10 C. If mold appears on the surface of the product, it must be removed with gauze soaked in saline.
After ten days, the cheese will be ready, however, the real taste will appear only after two months.

Chevre Cheese

This cheese appeared a hundred years ago in France. It was prepared by ordinary peasants for their own use. This name is translated as "goat".

Required components:

7-8 liters of healthy goat milk;
1/3 tsp rennet;
1/3 tsp calcium chloride;
1/3 tsp mesophilic culture;
mold Geotrichum candidum.

Step by step recipe:

Milk must be pasteurized and calcium added to it.
Pour in the mesophilic culture so that the fermentation occurs faster, and leave it like that for half an hour.
Heat milk to 32 C and add mold and yeast. After you need to close the lid and leave for half an hour.
Add the enzyme dissolved in 50 ml of warm water, mix and cover. Then leave everything for 12 hours. Although the clot forms earlier, it is not worth cutting it before the end of the specified time.
Drain the whey and cut the clot into small pieces with a knife. Then everything must be mixed and transferred to a drainage bag so that the liquid is glass.
Salt the cheese after six hours. To do this, simply rub it with salt on each side.
Divide the mass into identical pieces and form cylinders up to ten centimeters long from them. You can make them with a bamboo rug.
Spread the formed mass on the grid and leave it to dry for a day.
After 24 hours, send the cheese to the refrigerator for aging, while the temperature should be up to 6-10 C.
This process takes up to a month. It is necessary to turn over the mass every day.
Only ripened cheese will have a delicate texture, then its density will increase every day.

How to store?

Goat milk cheeses are stored in the refrigerator. It is best if it is the middle shelf. An airtight container is well suited as a storage container, which will not allow excess air to enter inside. This measure will help protect the cheese from drying out and mold. And also many keep the finished product in salt water. With this choice, the shelf life can double.

As you can see, you can make goat milk cheese at home, which will allow you not to worry about whether the product was purchased in a store or not.

In addition, by making it with your own hands, a person will be able to taste the real taste of goat cheese, and not chemical additives, without which production in large factories is indispensable.

How to make goat milk cheese at home, see the following video.

Goat milk cheese at home is cheaper if, of course, you have plenty of raw materials for the production of this product. Healthy and tasty dairy product will appeal to your whole family. Homemade goat cheese can be made in many different ways. Let's try to reproduce the recipe for the Adyghe dish.

Making goat cheese

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

Take six liters of milk to make a trial portion. Strain thoroughly several times through several layers of cheesecloth. Now put the milk on medium heat and start heating - always in an aluminum pan. Indeed, due to the increased fat content, it can burn. Therefore, it is necessary not only to boil in a special bowl, but also to stir continuously. It will take a little time, but you are guaranteed not to spoil the product. At the same time, 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 floating cheese on its surface. Take a slotted spoon or a large spoon, take out the cheese and put it on cheesecloth. It should be placed on top of the bowl. In fact, you have already made cheese from goat's milk. At home, it remains only to squeeze it well. This is done by hand first. And then the resulting product must be put under pressure. For this, for example, a three-liter jar of water is useful. You can give a piece of cheese any shape at this moment - being under oppression, it will harden in this position. Cheese must be pressed in a cold place. When it cools down and allocates all the liquid (it must be drained periodically), cooking can be considered complete.

Goat milk cheese at home: a recipe with cottage cheese

In this case, the resulting product will be firm, like a shop, and yellowish. Take a kilogram of ordinary homemade or store-bought cottage cheese and three liters of goat's milk. Strain the milk thoroughly and bring to a boil in a saucepan, being careful not to burn it. Pour all the cottage cheese and cook the resulting mixture over low heat for twenty minutes. You have to keep stirring. Then, after boiling, fold the mass into a colander and, when the whey drains, transfer the resulting cheese to a bowl. Now you need to add a raw egg and a teaspoon of soda (without top), as well as one hundred grams of sunflower oil and salt. Mix as thoroughly as possible and put the resulting mass in a water bath. This step is necessary so that the future cheese does not crumble. Steam for ten minutes. Put, after cooling, in a plastic bottle without a top. You need to tamp so that you get a solid mass. Place in refrigerator.