Recipes for Goat Milk Cheese

White cheese is a white cheese that is made on the basis of milk.The product is widely used in cooking and is an integral part of the Caucasian national cuisine. Prepare a delicious and healthy cheese at home, it will be different from the store Cheese only for the better. Recipes for making a goat milk product will be discussed in more detail.

Cheese is one of the types of pickled cheeses. This means that the mandatory stage of production of the product is soaking in brine. The average soaking time can be from twenty days to two months, which will determine the taste characteristics of the finished product. Cheese with a richer flavor with a hint of spice is aged in a brine for a longer time than a gentle, lightly salted cheese.

Brynza received particular popularity in the Caucasus. Real Caucasian Cheese is produced on the basis of milk of a cow, goat or sheep. It is also allowed to mix different types of milk with each other. Unlike most varieties of cheese, Cheese has a more uniform texture without a hard crust and holes.

Quality Cheese, made from natural ingredients, is composed of many vitamins and minerals. In addition, this cheese can be attributed to low-calorie foods, since the number of calories per 100 grams varies from 160 to 260 kcal. Not always in the store you can find high quality cheese. However, it is not so difficult to do at home. By preparing the product yourself, you can fully control the production process and select only the best ingredients, which will allow you to get high-quality and very useful Cheese.

In the production of cheese at home is not only important to fully comply with all the rules of manufacture. The first step is to choose the quality ingredients from which the product will be made. The main component for the preparation of cheese is milk and its choice should be given special attention.

It is best to buy goat milk in stores, as it may not be of the best quality in the markets due to violation of storage rules. In stores, there is an opportunity to examine the product label in order to get acquainted with the composition, date of production and shelf life. High-quality milk will be pure white without yellowness and yellow bloom. The presence of such may indicate that the product is unnatural. If there is a bluish tint, this may indicate improper storage of milk or the presence of water in the beverage.

Making cheese at home is not a difficult task. It is only necessary to choose the right recipe and follow all instructions. There are several ways to make goat milk cheese, which differ in the ingredients used and some of the nuances of the process.

The number of ingredients will depend on the amount of cheese that you need to get. To get a kilogram of cheese at the exit, it will take about nine liters of milk. Of the three liters is obtained about 350 grams of the finished product.

For three liters of milk, one large spoonful of vinegar (9%) and salt is used. The number of components can be changed at your discretion - the main thing is to follow the specified proportions. It is recommended to pre-filter milk using gauze or a sieve to remove dirt or wool that may have entered the liquid from the animal. Shop product filtering is not necessary.

Milk should be poured into an enameled pan and bring to a boil with constant stirring. As soon as the liquid begins to boil, vinegar and salt are added to it. While stirring the mixture, it is necessary to keep it on fire until it begins to roll. The output will be curd and whey, which will need to be divided.

It should be noted that you can boil milk not only on the stove, but also in the slow cooker. In this case, you need to use the "steaming" or "soup" modes. The coagulated milk is transferred to cheesecloth and the whey is allowed to drain. You can hang the product over an empty container for a while.

Another way to make goat milk cheese is to use fatty homemade sour cream and kefir. In this case, these ingredients will contribute to the formation of curd mass and whey. The resulting cheese will have a delicate texture and a rather high percentage of fat. Vinegar or lemon juice in the recipe is not used.

To make cheese you need the following amount of food:

• five liters of milk;
• four large spoons of homemade sour cream;
• twelve medium-sized chicken eggs;
• four large spoons of salt;
• two glasses of kefir.

The number of components can be reduced or increased several times at their discretion. It is important to respect the correct ratio of products. Milk must be poured into enameled dishes, salt and put on the stove. In the meantime, you need to beat the eggs with sour cream until smooth.

As soon as the milk begins to boil, kefir and egg mixture are added to it. The resulting mass is boiled over low heat with constant stirring until the formation of curd bunches. After that, the mixture is wrapped in cheesecloth and allow the serum to drain. Once the curd mass is separated from the liquid, it must be placed under a press and put into the refrigerator for a couple of hours. After two hours, you need to get the cheese out of the refrigerator, turn it over and put it again under pressure. In this form, the cheese is left for another couple of hours, after which you can eat the product or send it to the brine for storage.

For the preparation of home-made Cheese, it is recommended to take milk with a high percentage of fat content. Only in this case, the product will have a uniform consistency. When preparing cheese, you can add various natural additives in the form of herbs or seasonings to the main components.

In the process of manufacturing the product you need to use only glass containers or enameled containers. You should not keep the product in brine in the room, if the air temperature in the room is quite high, it is better to put the cheese in the refrigerator. Keeping Cheese also has its own characteristics. Keep the product in the refrigerator for a long time is not recommended, so do not procure cheese in large quantities at once.

During storage, Brinza must necessarily be immersed in a pickle, which requires the preparation of whey or water and salt. Two glasses of liquid is taken one glass of salt. It is also allowed to keep the cheese in a dry clean container made of glass or porcelain, but in no case should the product be stored in cold boiled water or wrapped in a film, bag or foil.

To learn how to cook goat milk cheese, see the next video.