How cheese is made from goat milk. How to make goat milk cheese at home recipe. Homemade goat cheese

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.

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

Goat cheese is usually white in color. Often there is a slight spiciness in the taste. Served with white wines and beer. Like ordinary cheese, it can be of several types: hard, soft and processed. Soft cheeses are known to us as the French "Chevre", "Chabichou du Poitou", "Saint Maur from Turin", "Crotin de Chavignoles" and "Chavignoles". All of them differ in age, appearance and taste. The latter, for example, have a nutty taste and a pronounced goat aroma. "Saint-Maure from Turin" is distinguished by a salty-lemon hue, and "Shabishu du Poitou" has a sharp taste. Hard cheeses are usually imported from Spain. "El Pastor" is one of the most famous trademarks of this country, under which hard cheese is produced from goat's milk. 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 do not even know that it is healthier than cow's. The human body absorbs it better. Allergy to goat milk almost never happens. Such products are given even to the smallest children and sick people. All trace elements and vitamins are found in goat's milk in a form that is quickly absorbed by humans. Our homemade cheese will be low in calories. Such a product can be safely used by people who are afraid to get better. It has very little cholesterol, but beneficial bacteria and antioxidants normalize bowel 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 in this. To prepare soft cheese, 6 eggs, 2 tablespoons of salt and 400 grams of sour cream are taken for 2 liters of goat's milk. The technology looks like this:

To obtain processed cheese, salt, butter and soda are added to ready-made goat cottage cheese. Oils must 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. There also add curd. Stirring continuously, the cheese is melted. The melted mass is transferred to a mold for solidification. Sometimes herbs or spices are added to the finished product to your liking.

Hard cheese made from goat's milk 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 technology of cooking at home looks like this:

A feature of the manufacture of cheese and goat's milk is its low coagulability. In industrial conditions, to improve this process, an increased percentage of sourdough or mature cow's milk is added to it. Cutting the finished product is carried out after some overexposure. This is due to the increased fragility of the clot. Even from an overexposed product, a lot of whey is released.

Business Outlook

At the beginning of the article, it was no coincidence that we mentioned that goat cheese in our country can usually only be bought imported. In Russia, it is rare to find farms that breed these animals. More often they are kept by collective farmers for the manufacture of products only for themselves. Rarely sell them to friends. The economic niche in the domestic goat milk cheese market is practically free. This is a good business idea for enterprising farmers, whose products can easily compete with imported products in terms of price and quality.

We hope that 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 labor. Over time, you can equip your own livestock farm. In addition to dairy products from these animals, you can get healthy goat fat, wool and meat, which is as valuable as milk.

Jun 26, 2015 Sergey

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

From 6 liters of goat's milk, approximately 500-600 g of cheese is obtained.

Ingredients for Homemade Goat Cheese:

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

How to make goat cheese:

Pour milk into a steel saucepan and heat to a temperature of 70 degrees. Add abomasum or citric acid (dissolve 1 teaspoon without a slide in 50 ml of water). Let the milk stand until a clot forms for 30-40 minutes.

When you see 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. Right in the pan, we cut the clot lengthwise and across into squares of about 0.5X0.5 cm. Then we try to cut the clot in layers, parallel to the bottom of the pan.

Drain a little whey that has formed (it will be greenish in color), and carefully add hot water to the pan, about 0.5 liters.

We shift the cheese grains with a slotted spoon into a form covered with gauze, cover and put a press on top for 1 hour. Then we take out the cheese, turn it over, put it back in the mold and under the press for another 1 hour. The form should have holes on the bottom and on the sides for the outflow 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 serum stops rinsing out and the water remains clear.

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

Homemade cheese is prepared from cottage cheese much faster and easier than from milk. You can avoid the sourdough and fermentation steps by using curd as a finished curd. Long exposure under pressure and many months of maturation are also not needed. Within a day after preparation, you can proceed to the most pleasant stage - tasting.

For the preparation of homemade hard cheese, natural farm cottage cheese is used, which does not contain palm oil, chemical stabilizers, preservatives and other inappropriate ingredients.

Per kilogram of cottage cheese:

100 g butter;
one egg;
10 g of salt;
15 g of 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 for collecting whey.

Boil 2 liters of water in a deep saucepan.
Rub the cottage cheese with your hands or a pusher to break up all the large lumps.
Put it in hot water and boil over low heat for 20 minutes, not allowing it to boil with a key. 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.
Transfer the cottage cheese to a colander to drain the liquid from it. You can tamp it down a bit. If the mesh is too large, several layers of gauze are laid on it. Through it, the mass is easy to squeeze out. Get a fairly dense lump of sticky cottage cheese. Used dishes should be soaked immediately, because dried cottage cheese is very difficult to wash.
Melt the butter in a hot water bath.
Put a lump of squeezed cottage cheese into a bowl with oil and rub it thoroughly again.
Salt, add 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, becomes soft and fluffy. Egg yolk slightly stains it.
For 5 - 7 minutes, the cheese mass must be continuously mixed so that it warms up and heats evenly on all sides. You should get a completely homogeneous, viscous mass. It is well separated from the walls and collected in one lump. The longer the cheese is boiled, the harder it will be.
Arrange the cheese mass in molds neatly, without voids. Fill the container to the top so that there is no air left under the airtight lid.
Cool completely and refrigerate for 5 to 10 hours to solidify the product.

From one kilo of raw materials, 0.5 kg of the finished product will be obtained. Homemade cottage cheese cheese is stored for 10 days in the cold in an airtight container.

Recipe with 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 couple of eggs;
100 g of oil;
10 g of salt;
15 g of soda.

Low-fat milk separates faster, so store-bought regular (2.5%) can be used.

Grind cottage cheese, put in milk and warm, not allowing the contents of the pan to boil.
After a few minutes, the milk will separate into clear whey and curd flakes, and 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. It is impossible to drain the whey too early, otherwise the cheese will not turn out. If the cottage cheese is digested, it will become elastic and hard, like rubber.
Transfer the curd mass to a fine sieve and squeeze. To do this, it is convenient to use a slotted spoon with a long handle.

Melt the butter in the saucepan where the cottage cheese was cooked.
Put the squeezed cottage cheese into it and rub it thoroughly again.
Boil the curd mass for several minutes, evaporating the excess liquid. Cottage cheese must be actively mixed so that the mass is evenly heated.
In a separate bowl, beat eggs with salt and soda. Combine them with cottage cheese, continuing to mix 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 close tightly.
Refrigerate for a day or at least overnight.

Homemade hard cheese from cottage cheese

From store-bought fat-free cottage cheese, you can quickly prepare the basis for a variety of experiments with original flavors.

Products for 0.5 kg of cheese:

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

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

Melt butter in a deep frying pan. Put the cottage cheese and grind it.
Whisk eggs, salt and soda. Combine ingredients.
You can not 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 mix the cottage cheese especially actively. 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 pan begins to gather into a lump, it is necessary to pack it in small containers of 250 ml. This makes it easier to avoid the formation of voids in which condensation can accumulate.
It remains to cool the product and seal tightly. Keep in the refrigerator for at least 12 hours.

Soft curd cheese

The quality of this cheese resembles cheese. It is more moist than hard cheese and may even come out a bit grainy.

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

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

The liquid is drained. The sediment is thrown into a colander.
When most of the liquid has drained, the curd is transferred to a bowl and mixed with the rest of the ingredients.
Spread the mixture in gauze or a smoother cloth and wring out.
The bundle with the cheese mass is tightly tied and hung over the whey collection container for 4-5 hours. The bundle knot can be fixed on the long handle of a ladle located above a deep pan. Whey will squeeze out much faster under pressure. For 2 hours, a bundle with cheese mass is placed in a colander and covered with an inverted plate, on which a small load 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 version of soft cheese is creamy, a bit 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 of soda.

Preparing soft cheese in a steam bath:

Cottage cheese, pounded with yolks, is laid out in melted butter. Proteins will make the product hard, so the eggs must be separated very carefully.
Add salt and soda.
Melt 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 not be curd grains in it.
The finished mass is poured into small molds, oiled, cooled to room temperature, covered with a lid or film and removed in the cold.

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

Cooking melted cheese

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

For 500 g of cottage cheese:

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

Butter can be replaced with sour cream. It will need half as much, and the cheese will be low-fat. To thicken the mass faster, add one egg.

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

You can store natural processed cheese from cottage cheese for 5 days, and cheese with additives - half as much.

For fatty and soft homemade mascarpone:

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

Humidity and structure of different types of cottage cheese are different, so cream should be added little by little. You may need a little more or less liquid.

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

You can store such a product for only 3 - 4 days.

From goat cheese

Goat milk is richer in composition than cow's milk, 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 bright smell, while it retains all the beneficial properties of milk. Due 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 goat cheese is just as easy as making cow cheese.

From 1 kg of cottage cheese, 600 - 650 g of cheese is obtained:

1 kg of goat cheese;
1 liter of goat haze;
100 g of oil;
15 g of salt;
10 g of soda.

The cheese will be harder if one egg is added to it.

Most often, Provence herbs are added to goat cheese. Other fillers must be added with care, 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.

Cottage cheese is melted in milk until 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 to be watery, it must be held in a colander under pressure for 4 to 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 more useful than purchased.