How to make goat cheese?

The history of cheese begins from the time of the Ancient East.Since then, many new recipes and varieties of this product have appeared, but one thing has remained unchanged - a huge benefit for the body. Today, more and more people prefer to make cheese with their own hands. After all, such a product, unlike the store, does not contain any food additives, which means that it is much more useful. Melted cheese can be cooked at home, for example, in a microwave. There are other methods. For culinary enthusiasts, a real find will be a recipe for homemade goat cheese.

Home-cooked recipes will always come to the rescue if there is a need for proper and balanced nutrition enriched with natural products. This is especially important in the winter and spring periods, when the body is exhausted by the cold of gray everyday life.

Home-made goat cheese is often undeservedly left unclaimed due to its peculiar flavor. Although this is mainly due to the failure to observe basic hygienic norms during the milking of the goat. Quality product has no extraneous odors. Another disadvantage of this cheese is quite a high price.

This ends the cons. It is worth considering the impressive list of positive properties of goat cheese.

1. Milk derived from goats, as well as products made from it, are hypoallergenic. They can be used by people with intolerance to protein from cow's milk. Such cheese for them is a real find, an opportunity to enrich their food without damage to their health.
2. Vitamins, all sorts of minerals, macro-and micronutrients make the bone system stronger. Also in this cheese contains selenium - a powerful antioxidant.
3. The product contains almost no cholesterol due to the minimal content of saturated fats, and in combination with a low amount of sodium it is ideal for diabetics and people with cardiovascular diseases.
4. Low calorie goat cheese (290 kcal) favorably distinguishes it from its counterparts.
5. The product contains different groups of bacteria involved in the absorption of calcium and iron, digestion, and strengthening the immune system.

The variety of goat cheese varieties due to the difference in exposure. Young varieties are white with a delicate creamy taste. With age, the cheese turns yellow and compacted, acquires a special smell that distinguishes it from others. This product is very popular in the provincial part of France, where any housewife can easily prepare it. \

Cooks in many countries have appreciated this cheese, creating on its basis a large number of delicious dishes. It is put in soups to give a spicy taste. You can make an exquisite hot sandwich with mustard and a slice of ham. Together with a cup of coffee or cocoa, it will be equally good and the beginning and end of the day. You can make a light low-calorie salad with tender greens, honey and balsamic vinegar dressing. There are many recipes for pizza, pies and casseroles, which includes this cheese.

The original recipe provides for the use of rennet enzyme from the stomach of a milk goat as a starter for goat cheese. The use of this natural, but quite expensive substance makes the process rather time-consuming and laborious, although the resulting product has a delicate and uniform consistency. For everyday use, this recipe is not very suitable, but the hostess found a way out. He is to use another starter for cheese.

A simple, not too time-consuming recipe with a small set of products and dishes is perfect for beginners in cheese making. To begin with, 2 l of goat's fresh milk milk is poured, a pinch of salt is added and pasteurized. Do not be afraid of the word, it only means heating the liquid to 90 degrees.This process is very convenient to control with a special kitchen thermometer. But not everyone can afford a well-equipped kitchen. Therefore, when pasteurizing milk without such a device, it is important not to miss the moment of the appearance of bubbles, at which you need to remove the milk from the stove.

Then, hot pasteurized milk is gently mixed with freshly squeezed lemon juice. This amount of milk will require one fruit. The mixture is left to complete coagulation. As a result, it will stratify into the liquid component (serum) and the curd thick, floating in it.

A “strainer” is built above the clean pan. For this, the colander is lined with gauze cloth folded several times. The mixture is thrown on it. The curd mass should stand for a bit so that most of the whey glass is drained. Then the ends of the gauze connect and squeeze out the remaining liquid. After that, you can give the cheese the desired shape with your hands or place it under pressure for a few hours in a suitable container.

As a result, you will only remove the fabric. High-quality and tasty product from natural and healthy goat milk will be on your table. The specified set of products is enough to get 200 g of the finished cheese.

The more sophisticated goat cheese connoisseurs are ideally suited for the use of ready-made cottage cheese. To create the product, you will need 1 liter of goat milk, which is heated in the same way as in the first recipe, but does not immediately salt. At this time, 300 g of cottage cheese thoroughly knead with a fork to a uniform consistency. If it is dense and coarse-grained, then you can use a blender. You can also rub it through a sieve.

As soon as bubbles begin to appear on the milk, mashed curd is spread into it. After stratification of the mass into cottage cheese thick and whey, heating is continued with constant stirring until the liquid part is clarified.

The serum will drain very quickly. After that, the hot curd mass is transferred to a suitable bowl, a pinch of salt and a third of a teaspoon of soda are added to it. Then quickly interfere with the composition of the chicken egg. The resulting billet is again wrapped in fabric and sent under pressure for several hours.

There is one small trick that allows you to get the cheese of the desired shape without using additional dishes. Need to take two plastic containers of the same size. Excellent liter mayonnaise buckets. In one of them, several holes are made to completely drain the remaining liquid. In the leaky bucket put the resulting product, cover and put under pressure. Then a leaky container is inserted into the whole. The resulting mixture will be very sticky. Therefore, To make it easier to remove the cheese from the tank, its walls are oiled before filling the mass.

Molded goat cheese will be ready in a day. In addition to the delicate and refined taste, the feature of this product will be the holes that appeared due to the presence of soda in its composition.

So, following simple recipes that have hardly changed over many years, everyone will be able to please themselves and loved ones with such a tasty, high-quality and safe product, like goat cheese.

See the following video for the recipe for goat cheese.