How to make cheese from goat's milk. How to make goat milk cheese at home recipe. Homemade goat cheese

Modern realities increasingly force us to think about what we eat. Therefore, already half-forgotten recipes for homemade products are remembered and improved. So we invite you to remember such a wonderful homemade product as goat’s milk cheese - the cheese received this 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's milk cheese

Before preparing goat cheese, let us remind you of its benefits. Many people know that goat's milk, unlike cow's milk, is well digestible and does not cause allergic reactions. And homemade goat milk cheese is saturated with valuable microelements (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 lose extra pounds. The antioxidants and beneficial bacteria it contains help the body stay in shape and fight various infections and carcinogens.
This super-healthy product has a pure white color and a slight tangy taste; it goes harmoniously with white wines, and can also be an excellent snack for beer.

Goat's milk cheese recipes

There are many recipes for making goat's milk cheese. We have selected some of the most delicious ones for you.

Soft goat's milk 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 curd – 500 g
salt - a pinch
butter – 1-2 tbsp. l.
soda – 12 g

Cooking method:

Before it hardens, you can add a certain flavor to the finished product using your favorite seasoning or herbs.

Solid

Required ingredients:

goat milk – 3 l
cottage cheese (store-bought or homemade) – 1 kg
eggs – 1 pc.
soda – 12 g
salt - a pinch
vegetable oil – 100 ml

Cooking method:

Place the almost finished product in a plastic bottle with the top cut off. When filling the bottle, try to pack the cheese mass tightly. Place 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.

The abundance and variety of fermented milk products on store shelves never ceases to amaze customers. However, with the advent of modern technologies, new product substitutes, flavor improvers and preservatives, the quality of such products can be doubted. Most people began to look for truly environmentally friendly products. They are made according to old, long-tested recipes. Today we will look at goat milk cheese as a business option for environmentally friendly products. It can even be done at home. The recipe does not require the use of any chemical additives or fillers. There will always be buyers for such a product!

Goat cheese is usually white in color. There is often a slight tanginess in the taste. Serve it with white wines and beer. Like regular cheese, it can be of several types: hard, soft and processed. Soft cheeses are known to us as the French “Chevre”, “Chabichoux du Poitou”, “Saint Maur from Turin”, “Crotin de Chavignolles” and “Chavignoles”. They all differ in age, appearance and taste. The latter, for example, have a nutty taste and a pronounced goat aroma. “Saint-Maure from Turin” has a salty lemony hue, while “Chabichoux du Poitou” has a sharp taste. Hard cheeses are usually imported from Spain. “El Pastor” is one of the most famous brands of this country, under which hard goat milk cheese is produced. But the most famous all over the world are Dutch-made cheeses. They have an exquisite richness of tastes, smells and aftertastes. This is achieved by adding herbs and spices to them.

Why did we choose a goat milk product? Many people don’t even know that it is healthier than cow’s milk. The human body absorbs it better. Allergies to goat milk almost never happen. Such products are given even to the smallest children and sick people. All microelements and vitamins are found in goat milk in a form that is quickly absorbed by humans. Our homemade cheese will be low in calories. This product can be safely used by people who are afraid of gaining weight. It contains very little cholesterol, but beneficial bacteria and antioxidants normalize intestinal function and protect the body from infections.

COOKING RECIPES

Now let's look at how to make goat's milk cheese with your own hands. You will see that there is nothing difficult about this. To prepare soft cheese for 2 liters of goat milk, take 6 eggs, 2 tablespoons of salt and 400 grams of sour cream. The technology looks like this:

To obtain processed cheese, salt, butter and soda are added to the finished goat cottage cheese. Oil should be added at the rate of 1-2 tablespoons per 0.5 kg of cottage cheese. It is heated in a stainless steel or aluminum saucepan. Cottage cheese is also added there. Stir continuously until the cheese melts. The melted mass is transferred to a form to harden. Sometimes herbs or spices are added to the finished product to suit your taste.

Hard goat's milk cheese is made from almost the same ingredients. For 3 liters of milk you need to take 1 kg of cottage cheese, 1 egg, salt, soda and 100 grams of vegetable oil. The cooking technology at home looks like this:

A special feature of the production of cheese and goat milk is its low coagulability. In industrial conditions, to improve this process, an increased percentage of starter or mature cow's milk is added to it. Cutting the finished product is carried out after some holding. This is explained by the increased fragility of the clot. Even an overexposed product releases a lot of whey.

Business prospects

At the beginning of the article, it was no coincidence that we mentioned that goat cheese in our country can usually only be bought from imported sources. In Russia you can rarely find farms that breed these animals. More often they are kept by collective farmers to produce food only for themselves. They rarely sell them to friends. The economic niche in the market for domestically produced goat milk cheeses is practically empty. This is a good business idea for enterprising farmers, whose products can easily compete with imported products in price and quality.

We hope we have convinced you that goat milk products are very easy to make at home. To develop a business on a large scale, you will need special equipment, premises and workers. Over time, you can set up your own livestock farm. In addition to dairy products, you can get healthy goat fat, wool and meat from these animals, which is as valuable as milk.

Jun 26, 2015 Sergey

There is probably no person who doesn't like cheese. This product can be eaten in its pure form (sandwiches, salads), or added to dishes when cooking (pizza, meat or vegetables with cheese, cheese sauces). We are all accustomed to cow's milk cheese. But if you adhere to the principles of a healthy diet, then it is better to eat goat cheese.

Why do you need goat cheese recipes?

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

There is less fat, and the fat that is there is more easily absorbed by the human body.
Virtually no cholesterol.
Much more calcium, which makes it recommended for people with joint problems.
It is an allergen-free product - it can be eaten even by people with lactose intolerance.

Now you know what recipes are for - to make cheese and eat not only tasty, but also healthy food.

How to make goat cheese

Goat cheese is not cheap in the store. If you have the opportunity to buy fresh goat milk, you can make your own cheese. Preparing a delicious dietary product does not require much time.

Cheese requires a minimum set of products. The essence of the preparation is that you need to heat the milk and add an acidic component to it, which will allow the milk to curdle.

Goat cheese at home can be made in completely different ways. Using our recipes as a basis, add cumin, dill seeds, coriander, and a variety of fresh herbs to the milk curd. Or 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:

Place the pan with milk on the stove and bring to a boil.
Stirring constantly, add vinegar - the milk will begin to curdle.
When a thick curd forms in the pan, remove it from the stove.
Place the curd in a colander lined with gauze.
When all the whey has drained, transfer the cheese to a bowl and add salt.
Mash the cheese with salt and form it into a thick cake.
Place the workpiece in a cast iron frying pan and put it on fire.
When the cheesecake is melted, set the pan in a cool place.
After hardening, goat cheese is ready to eat.

Tender goat cheese

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

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

This goat cheese is prepared like this:

Heat the milk to 40-50°C.
Add cottage cheese mashed with some milk.
Add salt and bring to a boil.
Add sour cream to slightly boiling milk.
Stirring constantly, watch when the milk begins to turn into a curd. If after 10-15 minutes this does not happen, add vinegar.
Place the curd onto a sieve lined with gauze.
Cover the cheese with a cloth napkin and place any suitable weight (no more than 200-300 g).
After an hour, you can taste the most delicate goat cheese.

Calorie goat cheese

This goat milk cheese will be 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:

Beat sour cream and eggs.
Slowly pour this mixture into salted and well-heated milk.
Stirring constantly, bring the thick mixture to almost a boil.
When a curd clot forms, place it in a three-layer gauze napkin.
Tie the corners of the gauze and hang the cheese bundle over the sink.
When all the liquid has drained, transfer the cheesecloth and cheese to a wide cutting board.
Place the same board on top and place a 2-liter jar of water (oppression).
After five to six hours, transfer the cheese to the refrigerator to completely harden.

The goat cheese recipe you just read is incredibly delicious due to the presence of sour cream and eggs. True, 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 tbsp;
salt - to taste.

How to cook:

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

Green salad with cheese and honey sauce

This salad takes only 5 minutes to make. What do you need.

Goat milk cheese is very healthy and tasty. It contains large amounts of calcium and other trace elements. It can be consumed by people who cannot tolerate cow's milk, and, accordingly, cheese made from it. Visually, it differs from cow's milk cheese in color - goat cheese is very white.

From 6 liters of goat milk you get approximately 500-600 g of cheese.

Ingredients for homemade goat cheese:

Milk – 6 l
Rennet (can be replaced with citric acid solution or lemon juice)
Dry dill, other spices to taste

How to make goat milk cheese:

Pour the milk into a steel pan and heat to a temperature of 70 degrees. Add rennet or citric acid (dilute 1 level teaspoon in 50 ml of water). Let the milk sit until a curd forms, 30-40 minutes.

When it is clear that the clot is formed, you need to cut it into grains. Those who are constantly engaged in cheese making have special devices for this. A long thin knife is enough for us. Directly in the pan, cut the curd lengthwise and crosswise into squares of approximately 0.5x0.5 cm. Then we try to cut the clot in layers, parallel to the bottom of the pan.

Drain off a little of the resulting whey (it will be greenish in color) and carefully add hot water, about 0.5 liters, into the pan.

Use a slotted spoon to transfer the cheese grains into a mold lined with gauze, cover and place the press on top for 1 hour. Then take out the cheese, turn it over, put it back in the mold and under the press for another 1 hour. The mold should have holes on the bottom and sides for the drainage of whey. For small volumes, it is convenient to use a mayonnaise bucket with drilled holes.

We wash the cheese. To do this, pour ice water into a large saucepan and lower the head of cheese into it. We change the water until the whey stops being washed out and the water remains clear.

Now you need to salt the cheese. We make a saturated cold saline solution of 10% (100 g of salt per liter of water). Dip the cheese into it and leave for about 6 hours. Wipe the cheese, sprinkle with herbs and leave in the refrigerator. In principle, cheese can already be eaten; it is tasty, although it is considered unripe. It will take a long time for the cheese to ripen – several months. Only the head should weigh 3-4 kg, otherwise during the ripening process it will dry out to a stone state.

Homemade cheese is made much faster and easier from cottage cheese than from milk. You can avoid the stages of sourdough and fermentation by using cottage cheese as a finished cheese grain. Long exposure under pressure and months of ripening are also not needed. Within a day after preparation, you can begin the most enjoyable stage - tasting.

To make homemade hard cheese, we use natural farm cottage cheese, which does not contain palm oil, chemical stabilizers, preservatives or other inappropriate ingredients.

Per kilogram of cottage cheese:

100 g butter;
one egg;
10 g salt;
15 g soda.

To work, you will need a 3 liter saucepan, a saucepan with a bowl for a water bath, a colander with a fine mesh and a container to collect the whey.

Boil 2 liters of water in a deep saucepan.
Grind the cottage cheese with your hands or a masher to break up any large lumps.
Place it in hot water and simmer over low heat for 20 minutes, without letting it boil. During the heat treatment, the cottage cheese will begin to melt and excess fat will come out of it. The water will turn into whey, which can be used for baking or okroshka.
Place the cottage cheese in a colander to drain the liquid. You can compact it slightly. If the mesh is too large, several layers of gauze are placed on it. It’s easy to squeeze out the mass through it. You will get a fairly dense lump of sticky cottage cheese. Used dishes should be soaked immediately, because dried cottage cheese is very difficult to wash off.
Melt the butter in a heated water bath.
Place a lump of squeezed cottage cheese in a bowl with butter and grind it thoroughly again.
Add salt, soda so that the cottage cheese melts easier, and a beaten egg so that the finished cheese can harden. When soda reacts with lactic acid, the curd mass noticeably increases in volume, becoming soft and fluffy. The egg yolk colors it slightly.
The cheese mass must be continuously stirred for 5–7 minutes so that it warms up and heats evenly on all sides. The result should be a completely homogeneous, viscous mass. It separates well from the walls and gathers into one lump. The longer the cheese boils, the harder it will be.
Place the cheese mass into molds carefully, without voids. Fill the container to the top so that there is no air left under the sealed lid.
Cool completely and refrigerate for 5 to 10 hours to allow the product to harden.

One kilo of raw materials will yield 0.5 kg of finished product. Homemade cottage cheese is stored for 10 days in the cold in an airtight container.

Recipe with added milk

To enrich the taste of homemade cheese and emphasize its creamy aroma, cottage cheese is melted in milk.

Per kilogram of curd mass:

1 liter of milk;
a pair of eggs;
100 g butter;
10 g salt;
15 g soda.

Low-fat milk separates into fractions faster, so you can use regular milk (2.5%) from the store.

Grind the cottage cheese, put it in milk and heat it, without allowing the contents of the pan to boil.
After a few minutes, the milk will separate into clear whey and curd flakes, the thick sediment will become sticky and soft. It is important to carefully monitor the process and remove the pan from the heat in time. Cheese made from milk and cottage cheese is very capricious. You can’t drain the whey too early, otherwise the cheese won’t turn out. If you overcook the cottage cheese, it will become elastic and hard, like rubber.
Transfer the curd mass into a fine sieve and squeeze out. To do this, it is convenient to use a slotted spoon with a long handle.

In the saucepan where the cottage cheese was cooked, melt the butter.
Place the squeezed cottage cheese into it and grind it thoroughly again.
Boil the curd mass for several minutes, evaporating excess liquid. The cottage cheese must be actively stirred so that the mixture melts evenly.
In a separate bowl, beat eggs with salt and soda. Combine them with cottage cheese, continuing to stir continuously.
First, abundant foam will rise, then it will settle, and the mass will noticeably change: it will become homogeneous and viscous. The quality of the future cheese depends on how much the cheese mass is boiled.
Transfer the hot melted cheese into molds, cool completely and only then seal tightly.
Place in the refrigerator for a day or at least overnight.

Homemade hard cottage cheese

From store-bought low-fat cottage cheese you can quickly prepare the basis for a variety of experiments with original flavoring additives.

Products for 0.5 kg of cheese:

1 kg of cottage cheese;
two eggs;
130 g butter;
10 g salt;
15 - 20 g of soda.

Homemade hard cheese can be prepared with any fillings: mushrooms, seafood, smoked meats, hot peppers, herbs or spices. The possibilities for experimentation are unlimited, but do not forget that additives can affect the shelf life of cheese.

Melt butter in a deep frying pan. Place the cottage cheese and grind it.
Beat eggs, salt and soda. Combine ingredients.
You don’t have to boil the cottage cheese, since there is no excess fat in it, but you will have to increase the melting time of the cheese mass. There is also little liquid in the pan, so you will have to stir the cottage cheese especially vigorously. The cheese mass will be heated for 10 minutes.
At this time, all fillers and seasonings are added to it.
When the cheese in the frying pan begins to form a lump, you need to package it in small 250 ml containers. This makes it easier to avoid the formation of voids in which condensation can accumulate.
All that remains is to cool the product and seal it tightly. Keep in the refrigerator for at least 12 hours.

Soft cottage cheese

The quality of this cheese resembles feta cheese. It is moister than hard cheese and may even end up a little grainy.

0.5 l of milk;
0.5 kg of fat cottage cheese;
50 g butter;
5 g salt.

The rest of the fillings are chosen according to taste: salted, smoked, spicy additives, fresh herbs, seasonings and spices. Soft cheese can even be made with sweet fillings, such as chocolate. But in its natural form it is very good.

The liquid is drained. The sediment is poured into a colander.
When most of the liquid has drained, the cottage cheese is transferred to a bowl and mixed with the remaining ingredients.
Place the mixture in cheesecloth or a smoother cloth and squeeze out.
The package with the cheese mass is tied tightly and suspended over a container to collect the whey for 4 - 5 hours. The bundle knot can be secured to the long handle of a ladle located above a deep saucepan. The whey will be pressed out much faster. For 2 hours, the package with the cheese mixture is placed in a colander and covered with an inverted plate, on which a small weight is placed. For example, a jar of water.
Soft cheese is stored in an airtight container for no more than 5 – 7 days.

How to make cream cheese

Another option for soft cheese is creamy, a little reminiscent of processed cheese.

For 250 g of cheese:

0.5 kg of cottage cheese;
two yolks;
50 g butter;
5 g salt;
10 g soda.

Prepare soft cheese in a steam bath:

Cottage cheese, mashed with yolks, is placed in the melted butter. The whites will make the product hard, so the eggs must be separated very carefully.
Add salt and soda.
Melt the cottage cheese for about half an hour or a little less. The longer the cheese is cooked, the harder it will be. But there is no need to rush - there should be no curd grains left in it.
The finished mass is poured into small molds, greased with oil, cooled to room temperature, covered with a lid or film and stored in the cold.

The shelf life of such a product is only 5–6 days.

Preparing processed cheese

In the process of preparing processed cheese, the mass almost does not lose liquid, so the amount of cheese obtained is the same as the amount of cottage cheese used.

For 500 g of cottage cheese:

100 g butter;
5 g salt;
10 g soda.

Oil can be replaced with sour cream. You will need half as much of it, and the cheese will be low-fat. To make the mixture thicken faster, add one egg.

Mix all ingredients thoroughly using an immersion blender.
Heat the mixture in a water bath until it becomes a homogeneous thick sour cream. The cottage cheese should completely melt. This will take 10 – 15 minutes. All this time, the cheese mass is stirred so that it warms up evenly. This is convenient to do with a blender.
Pour the finished cheese into greased molds. You can add different fillers to each, 10–20% by weight of the cheese.
Cool the product, mix the film of fat that has formed on the surface and put it in the refrigerator.

Natural processed cheese made from cottage cheese can be stored for 5 days, and cheese with additives - half as long.

For fatty and soft homemade Mascarpone:

400 g cottage cheese;
20 g butter;
200 ml heavy cream.

The moisture content and structure of different types of cottage cheese differ, so you need to add cream little by little. You may need a little more or less liquid.

The cream is cooled to 4 – 5ºС.
Beat the cottage cheese and softened butter with a blender until smooth and dense and cool for 30 minutes.
Whip quickly again and pour in the cream in a thin stream, continuing to work with the blender. You need to monitor the condition of the cheese mass all the time. It should become dense, but not thick, homogeneous and shiny, very similar to cream.

This product can be stored for only 3 to 4 days.

From goat's curd

Goat's milk is richer in composition than cow's milk, is more beneficial for the body and does not cause allergic reactions. But not everyone likes its specific smell and taste. It is especially difficult to include it in a child's diet. Goat cheese does not have such a strong smell, but it retains all the beneficial properties of milk. Thanks to the optimal ratio of fats and proteins, goat cheese has a special delicate taste that will attract any gourmet and picky eater. Making homemade cheese from goat's curd is as easy as making it from cow's curd.

From 1 kg of cottage cheese you get 600 - 650 g of cheese:

1 kg goat cottage cheese;
1 liter goat milk;
100 g butter;
15 g salt;
10 g soda.

The cheese will be harder if you add one egg to it.

Most often, Provençal herbs are added to goat cheese. Other fillers should be added with caution, taking into account the cheese’s own original taste.

If you replace milk with water, the specific smell of the finished product will be less noticeable.

The cottage cheese is melted in milk until the whey is separated.
All ingredients are heated in a water bath until smooth. This will take 10 – 20 minutes.
The composition is poured into molds and cooled.

If you use twice as much milk as cottage cheese, small holes will form in the cheese and its texture will become more delicate.

The melted cheese mass will turn out watery; it needs to be kept in a colander under pressure for 4 - 5 hours. At this time, it is better to place the structure with the load in the refrigerator.

Cheese made at home is in no way inferior to store-bought cheese. And even if the cottage cheese was prepared independently from good village milk, then such a product is also much healthier than store-bought.