Goat cheese at home. Goat cheese at home - proper and healthy nutrition

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Surely everyone knows that real natural cheeses are a valuable source of nutrients for our body. Today, there are a lot of types of cheese products at home, and a recipe for how to make goat cheese with your own hands will be an interesting novelty for cheese gourmets. With this recipe know-how, you can not only diversify your diet, but also be sure of the quality of this extraordinary product.

Goat cheeses: all the pros and cons

We all want to eat right, eat more healthy foods. This desire is especially strengthened in winter and spring, when our body gets tired of gray cold everyday life. This is where homemade recipes come to the rescue.

And for a woman, it is completely important to know that the dish eaten will be not only healthy, but also dietary. Homemade goat cheese salad with fresh cucumbers, herbs, lemon juice and olive oil dressing is considered a great Greek version of the Aphrodite diet.

Minuses

But when it comes to goat cheese, many people immediately reject this product because of its specific taste and smell.

Probably few people know that these smells appear if the goat's milk was collected incorrectly, without observing basic hygiene rules. In a good quality cheese, this peculiar aroma should be completely absent.

The disadvantages of this product, probably, include the impressive cost of goat cheese. However, this is where the cons end, but it has much more pluses.

pros

First of all, goat's milk, and hence cheese from it, is suitable for people prone to allergies to cow's milk protein - lactose. This means that for such people, goat cheese is a lifesaver to diversify their diet.

• The content of useful vitamins, minerals and macronutrients in this product is huge.
• And in this product, saturated fats are present in a minimum amount, there is practically no cholesterol.
• The calorie content of homemade goat cheese is relatively low - only 290 kcal - which also positively distinguishes it from ordinary cheese varieties.

In addition, goat cheese is easily digestible due to certain bacteria. In addition, it strengthens our immunity, and this, as you understand, has a very beneficial effect on the body as a whole.

Making goat cheese is especially common in the French provinces, where almost any housewife can make it at home. This is truly a European delicacy.

Cheese can be added both to soups and spread on a sandwich, bake pies or pizza with it, thanks to which all dishes acquire exquisite notes.

And how many salads can you cook! Here's an example: homemade cheese, some greens, a dressing of butter or honey and balsamic vinegar - and an unusual overseas salad is ready.

If you suddenly have a familiar goat that is happy to share its milk, we suggest you make homemade goat cheese with your own hands, and our cooking recipes will tell you how to make it at home.

The production of such a product at home seems to be troublesome and time-consuming. Ideally, when making goat cheeses, rennet is added - this is an expensive natural organic substance produced by the stomach of a dairy goat.

The process of making cheese using abomasum is certainly longer, but the cheese is homogeneous and tender. However, instead of abomasum, it is quite possible to use other methods of sourdough.

Do not rush to give up cooking this healthy yummy. We suggest mastering an elementary recipe for making goat cheese, which will require a minimum of additional ingredients, household utensils and a little of your time.

Ingredients

• Goat milk - 2 l;
• Fresh lemon - 1 pc.;
• Salt - a pinch;
• Your favorite spices - a pinch.

How to make goat cheese at home

We wash the lemon, cut it in half and squeeze all the juice into a small free container.

Let's take milk - first it needs to be pasteurized.

• To do this, pour the milk into a saucepan and put it on the stove.
• Let's add salt.
• Whisking constantly, bring the milk to the formation of bubbles, but not to a boil.
• If your kitchen has a special thermometer, great - we need to heat the milk to 87-90 ° C. Then immediately remove the pan from the stove.

1. Pour the lemon juice into the still hot milk, mix gently. After a few minutes, the milk will begin to decompose into two fractions - white curd and slightly yellowish whey. After 5-10 minutes, the curdling process should end.
2. In a colander (or sieve) line the gauze in several layers. We install it over a clean container.
3. Pour the contents of the pan into a colander, let the whey drain for 20-30 minutes.
4. Serum, by the way, is perfect, for example, for pancake dough, so you should not get rid of it.
5. We take out the gauze with the curd part, like a bag, wring it out. Right now, while our cheese is in gauze, we can give it the necessary shape - you can put the cheese directly with gauze in a small cylindrical container under pressure for several hours. Or you can simply form a cylinder with your hands and not waste time shaping it.

We remove the gauze, put the contents on a plate - delicious goat cheese is ready! From two liters of milk, about 200-250 g of cheese is obtained.

Ingredients

• Goat milk - 1 liter
• Goat milk curd - 300-400 g
• Egg - 1 pc.
• Salt - a pinch
• Soda - 1/3 tsp without a slide

Making goat cheese at home

If you managed to get both goat's milk and cottage cheese, why not try to cook wonderful cheese from them, which is not difficult to cook at home.

Our step-by-step recipe will tell you how to make it. Cottage cheese can be rubbed through a sieve, but if it is not very grainy, just knead it with a fork.

We prepare free dishes for separating the curd part and whey.

• On the dishes we install a colander or a sieve with a cloth embedded in it.
• It is better to use a fabric with a smoother texture, rather than gauze, since the mass is sticky and difficult to remove from the gauze.

Even better, if you have a special lavsan bag designed just for such purposes.

1. Put the milk in a saucepan on the stove and heat over medium heat until bubbles begin to form. At this point, add cottage cheese to the pan, constantly stirring the entire substance.
2. After a few minutes, the mixture in the pan should separate into two fractions: a cheesy white, like sediment, and a slightly yellow whey. When the whey becomes almost transparent, the pan must be removed from the stove.
3. Immediately pour the contents of the pan into the prepared colander. As soon as all the whey drains, carefully place the still hot curd residue in a free container, beat in the egg, salt, add soda and stir well.
4. We again transfer the resulting cheese to the filter cloth, fold it and place it in a colander over the pan, put oppression on top of the cheese.

Instead of colanders and pans, you can use the following tip to shape our cheese.

We take two identical plastic containers. As an example - 1 liter buckets from store-bought sauerkraut or sour cream, mayonnaise. In one of the buckets we make several holes through which the whey remaining in the cheese will drain. We put cheese in it, cover it with a cloth on top and put oppression. We insert a leaky bucket into the whole.

In a day, our molded cheese is ready. It is not only very tasty and tender. Its feature is the holes formed by the addition of soda during cooking.

Depending on the time, desire and goat milk you have, now you can use one or another recipe so that the goat cheese is prepared in the conditions of yours, and not some French cuisine, and delights you and your family with its unique taste.

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Today, goat milk cheese can be purchased at almost any store. But any housewife knows that the most delicious and healthy product will be prepared on her own: from natural products and with special additional ingredients - love and care for her family.

Homemade goat cheese is famous for its high taste and special benefits.

Popularity Secret

It is impossible to overestimate the benefits of homemade goat cheese. It is absorbed much better than cow's milk cheese, and contains a huge number of beneficial bacteria that ensure the normal functioning of the digestive system. In addition, the substances contained in this product help to establish metabolic processes in the body and restore the functions of the gastrointestinal tract. Plus, goat cheese is a hypoallergenic product, and therefore is considered indispensable in the menu of people with an allergy to cow's milk.

Goat milk cheese has a very delicate texture and a special aroma. It has a small amount of sugar and at the same time it is a rich source of nutrients. It is characterized by high nutritional value, but at the same time does not complicate the process of digestion.

Goat cheese - the choice of those who prefer a healthy diet

If we talk about the name of goat milk cheese, then depending on its composition and country of origin, it will have different names. For example, in France alone there are several of its varieties and names, among them Banon, Valençay, Care de Chevre, Palardon, Picardon, Rocamadour, Chavroux, etc. Spain also makes its own goat cheese: Pastor and Manchego. In our country, this product is usually called cheese.

On a note! In the original, feta cheese is a cheese made from sheep's or a mixture of sheep's and goat's milk, soaked in brine!

cooking recipes

In order to make cheese from goat's milk at home, it is enough to have one source product - milk and several additional ingredients, such as vinegar, salt, eggs, spices, etc. The complete composition of the components will depend on what kind of cheese you end up with. wish to receive.

Plain goat cheese

In order to prepare such a cheese, you will need two liters of goat's milk, 60 ml of vinegar and salt - 30-50 g, its amount will depend on which cheese you prefer - less or more salty.

Getting Started:

• pour milk into a saucepan and bring to a boil over medium heat and with constant stirring;
• gently add vinegar in a thin stream, do not forget to stir the contents all the time;
• as soon as the milk curdles well and forms a dense clot, remove it from the stove;
• we cover the colander with gauze and put the resulting curd clot on it, tie it in a bag and hang it over the sink;
• after a couple of hours, when the excess liquid is gone, transfer the cottage cheese to a bowl and add salt to taste;
• mix everything, knead well and give the shape of a cake;
  

  On a note! The compressed cake should be thick!

• we take a cast-iron pan, put our future cheese on it and put it on fire - the pressed cake should melt;
• We clean the finished cheese in a cool place and leave until completely solidified.

Sandwiches with homemade goat cheese can be a great breakfast and come in handy during snacks!

spiced cheese

The following recipe will show you how to make spicy goat cheese. To prepare it, you will need 12 liters of milk, 4 tablespoons of vinegar, 50-60 g of salt and cumin to taste.

Getting Started:

• pour the indicated amount of milk into a saucepan of a suitable volume and bring it to a boil, after which we immediately reduce the gas supply and add vinegar;
• with constant stirring, we monitor the curdling process, and as soon as the mass curls up into a dense clot, we transfer the pan from the stove to the table;
• we take out the formed clot and transfer it to gauze, fold it into a bag and hang it over the sink or over a large bowl;
• leave for a few hours to remove excess serum;
  
• as soon as the liquid leaves the curd mass, we take it out of the gauze, salt it, add a few seeds of cumin and knead it thoroughly with our hands;
• we form a cake from cottage cheese and put it on a cast-iron pan, under the influence of temperature the mass will first melt, and then thicken - now the cheese can be transferred to a dish and give it the desired shape.

Sprinkle hot cheese for spice with cumin

Delicate cheese

To prepare a tender cheese, you will need a couple of liters of goat's milk, two tablespoons of sour cream and cottage cheese, 15 ml of vinegar and about a teaspoon of salt.

Getting Started:

• pour milk into a saucepan and heat it to a temperature of 45 ° C;
• dilute cottage cheese in a small amount of milk and add to the pan, put salt and bring everything to a boil;
• as soon as the mass begins to boil, we introduce sour cream into it and continue to cook with constant stirring;
• after about a quarter of an hour, the contents of the pan should begin to curl up, turning into a clot, but if this does not happen, pour in the specified amount of vinegar;
• then we transfer the curdled milk to cheesecloth, cover it with a cotton napkin on top, place the load and leave it for a couple of hours, then put the cheese in brine (3 tablespoons of salt per liter of water) and leave it for another 3 hours in the refrigerator.

The resulting brynza can be served immediately to the table.

High-calorie cheese

Making high-calorie cheese from goat's milk is as easy as its previous version. Only in this recipe we will not use vinegar. So, you will need 2 liters of milk, a tablespoon of salt, 6 fresh eggs and 400 ml of sour cream.

Getting Started:

• pour milk into a saucepan, add salt;
  

  On a note! If you do not want the cheese to have a pronounced salty taste, then the amount of salt can be halved!

• beat eggs, mix thoroughly with sour cream and add to milk;
• over medium heat and with constant stirring (it is especially good to walk along the bottom of the pan so that the mixture does not burn), bring everything to a boil;
• slightly reduce the gas supply and wait for the milk to start curdling - usually it takes no more than five minutes;
• as soon as the clot becomes dense enough, transfer it to gauze in a colander and give time for all the whey to go away;
• we collect the edges of the gauze, tie them, put a cutting board on top, then a load and another board, leave everything for 5 hours;
• after the specified time, we remove the load, take the cheese out of the colander, unfold the gauze and transfer the cheese to the brine (3 tablespoons of salt per liter of water), transfer it to the refrigerator and leave it there for another 3 hours.

Due to the large number of eggs, cheese turns out to be quite high-calorie, but at the same time incredibly tasty.

What should be remembered?

As you can see, the recipes for goat milk cheese differ somewhat from each other in the starting products, but at the same time, the set of ingredients in each of them will not be final. You can add spices to your own taste, adjust the amount of salt, or even replace it with sugar - such sweet goat cheese is especially loved by children.

However, there are certain points that should not be ignored:

• In the conditions of our country, you will never be able to cook goat cheese that tastes like a French or Spanish product, even if you have an original recipe for a certain brand of cheese. This is due to many reasons: the habitat of goats, which provide the main ingredient for this product - milk, respectively, certain differences in the feed they use, their breed, age, conditions of detention, etc. But do not worry, because it is most likely domestic cheese made from fresh milk of local goats can turn out to be just as good, and perhaps even better, than European goat cheese made to all standards.
• Do not forget that the cheese will turn out delicious only if the milk is fresh and of high quality. For this reason, its choice should be approached with great care. Its smell is of great importance - it is often specific and even unpleasant, which is associated with non-compliance with the rules for keeping goats. Moreover, this smell does not disappear even after pasteurization, and if you use such an initial product, you risk getting a tasteless cheese.
• As for pasteurized milk, which is sold in retail chains, it has a certain advantage - a guaranteed absence of foreign odors. But at the same time, the aroma of such milk may turn out to be too neutral, which as a result will affect the smell of the finished cheese - it will be devoid of a specific aftertaste, which is desirable for some varieties. Plus, pasteurization can affect some technological processes, which will require additional ingredients to be added to the recipe.

The rest of the cooking process will depend solely on the recipe itself. If the result should be sour-milk cheese - cheese, then all operations end, as a rule, with curdling. And after separating the whey, the product "rests" - it ripens without any intervention on your part. Cheese should be stored only in the refrigerator, preferably in sealed packaging. Otherwise, it will immediately absorb the aromas of all the "neighbors" -. Its shelf life is 2 weeks.

If the result should be hard cheese, then after receiving the curd grain, there must be another processing stage - melting. And only after that the product is sent for ripening. This goat cheese can be stored in the refrigerator for about 3 months.

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If the peculiar taste and aroma of the finished product do not bother you, we recommend trying several types of goat milk cheese at home, to which we decided to devote the following material.

Homemade Goat Cheese - Recipe

Let's start with one of the simplest cheeses - soft ones. Under industrial conditions, such cheeses are rarely packaged fresh, in most cases they are kept for a short time or infected with noble mold. The homemade version has a less spicy taste and a soft, smooth texture due to the fact that the product can be consumed almost immediately after preparation.

Ingredients:

• fatty goat milk - 1.2 l;
• juice of two lemons;
• vinegar - 25 ml;
• salt.

Cooking

Pour milk into an enamel bowl and heat to 80 degrees. For maximum accuracy of the process, it is better to have a special thermometer on hand. When the milk is heated, salt it and pour in the juice of a couple of lemons along with the vinegar. Remove the bowl from the heat and leave covered for 10 minutes. Carefully remove milk clots on the surface or strain through cheesecloth. Connect the ends of the cheesecloth together, tie them up and leave the homemade goat cheese hanging in a cool place for an hour. Sprinkle the top of the cheese mass with dried herbs, if desired.

goat milk cheese recipe

Processed cheese usually takes longer to cook because the goat's milk must be curdled and the excess whey squeezed out before melting begins. If possible, save time and use ready-made goat cottage cheese in the recipe.

Ingredients:

• goat cottage cheese - 580 g;
• soda - 10 g;
• butter - 15 g;
• egg - 1 pc.

Cooking

Put the goat curd squeezed out of excess whey in an enamel bowl. Salt it, add pieces of butter, an egg and a little soda, which will neutralize excess acid. The ingredients on the stove should be stirred continuously and vigorously so that nothing burns. At the same time, keep an eye on the heat, it should not be too high so that the cheese mixture does not curdle. While stirring, keep the future cheese on fire until it becomes homogeneous. At this stage, you can add any additions, such as greens, sautéed mushrooms, or chopped ham. Next, distribute the hot melted cheese in any form and leave to cool.

Hard goat cheese - recipe

It is surprising that for the preparation of hard cheese it is necessary to use all the same ingredients as for the preparation of a processed product, but the technology for cooking such cheese differs from that described above.

Ingredients:

• goat milk - 2.9 l;
• cottage cheese - 1.1 kg;
• soda - 10 g;
• butter - 95 g;
• salt.

Cooking

Combine cottage cheese with milk in any enamel bowl. Place the dishes on medium heat and boil everything for 20 minutes. Drain the milk clots in a colander and transfer the cheese to a clean bowl. Place everything over a water bath, add oil, egg, soda and a pinch of salt. While stirring, boil the ingredients for 10 minutes (the longer you boil the mixture, the harder the cheese will come out), and transfer the finished homogeneous mass to the selected form and leave to cool.

At the stage of melting the cheese, garlic, chopped fresh or dried herbs, as well as any spices can be added to the mixture of ingredients. Thus, you can diversify the taste and appearance of the product.

WomanAdvice.ru

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:

1. Put a saucepan of milk on the stove - bring to a boil.
2. Whisking constantly, add vinegar - the milk will begin to curdle.
3. When a thick curd forms in the pan, remove it from the stove.
4. Transfer the curd clot to a colander lined with gauze.
5. When all the whey has drained, transfer the cheese to a bowl and season with salt.
6. Mash the cheese with salt and form it into a thick cake.
7. Put the workpiece in a cast iron pan, and put on fire.
8. When the cheese cake is melted, set the pan to a cool place.
9. 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:

1. Heat milk to 40-50°C.
2. Add cottage cheese mashed with some milk.
3. Salt and bring to a boil.
4. Add sour cream to simmering milk.
5. Constantly stirring, watch when the milk begins to turn into a clot. If this does not happen after 10-15 minutes, add vinegar.
6. Throw the curd clot on a sieve covered with gauze.
7. Cover the cheese with a cloth napkin on top and put any suitable load (no more than 200-300 g).
8. 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:

1. Whisk sour cream and eggs.
2. Slowly pour this mixture into the salted and well-heated milk.
3. Whisking constantly, bring the thick mixture almost to a boil.
4. When a curd clot forms, put it in a three-layer gauze napkin.
5. Tie the corners of the gauze and hang the cheese knot over the sink.
6. When all the liquid has drained, transfer the gauze with cheese to a wide cutting board.
7. Put the same board on top and put a 2-liter jar of water (oppression).
8. 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 "Rukola" - a large bunch;
• garlic - 2 cloves;
• olive oil - 2 tbsp;
• balsamic vinegar - 1 tbsp;
• sugar - 2 tablespoons;
• salt - to taste.

How to cook:

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

Green salad with cheese and honey sauce

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

• a mixture of lettuce leaves - 100g;
• dense goat cheese - 100g;
• olive oil, honey, balsamic vinegar - 2 tablespoons each;
• black ground pepper and salt.

Start cooking:

1. Make a dressing with oil, honey, vinegar, salt and pepper.
2. Arrange half of the lettuce leaves on a wide platter.
3. Cut the cheese into wide thin slices (you can use a potato peeler).
4. Slices of cheese, mixed with the remaining leaves, spread over the base of the leaves.
5. Drizzle the salad with honey dressing and sprinkle with sesame seeds.

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.

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.

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!

• How to make goat cheese at home
• Business Outlook
• Step by step opening plan
• How much can you earn
• How much money do you need to start a business
• Which OKVED to indicate when registering a business
• What documents are needed to open
• What taxation system to choose for the production of cheese from goat milk
• Do I need permission to open

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.

How to make goat cheese at home

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.

Step by step opening plan

To start cheese production, you will need to prepare a large number of documents, draw up organizational and production plans, calculate estimates and solve a number of other tasks. From the initial stages, it is better to get the help of an experienced specialist in the production of dairy products, as well as a lawyer who will help you quickly and efficiently register your activity in the legal field. Before spinning, you will need to go through the following steps:

• Register an individual entrepreneur or LLC.
• Find and conclude agreements with wholesale suppliers of raw materials (if you are not going to breed dairy goats in parallel).
• Rent and renovate several premises, one for cheese production, and the second for its storage.
• Purchase the required equipment and hire staff.
• Establish a sales market with sales representatives.

How much can you earn

Earnings will depend on many factors, the main of which are the scale of production and the availability of sales outlets. At the first stages, by selling 10-15 kilograms of cheese a day, you can earn from 100 thousand rubles a month, excluding labor costs, rent, etc. Additional income will be generated by the production of other fermented milk products, as well as the sale of pure goat milk. Further expansion of the business will bring its owner a profit of 500 thousand rubles or more and the opportunity to recoup the initial investment in one to a year and a half.

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How much money do you need to start a business

In order to open a business for the production of cheese from goat's milk, you will need at least one and a half million rubles. These funds will be spent mainly on the purchase of equipment and facilities for the production and storage of cheese. Additional items in the costs will be: staff remuneration, marketing services and business registration in the legal field with obtaining permits.

How to choose equipment for the production of cheese from goat milk

For the production of cheese from goat's milk, you will need to purchase special equipment. Mandatory inventory includes the following:

• Bath for pasteurization of milk for 50-100 liters.
• Separate bathroom 200 liters.
• Working table for cheese production.
• Manual press.
• Round and rectangular molds for cheese.
• Special bathroom for product disinfection.
• Paraffiner.

Such equipment will be sufficient at the first stages of production and processing of up to 300 liters of milk into 30-35 kilograms of cheese. You can also save on the purchase of new equipment by renting or leasing it on favorable terms.

Which OKVED to indicate when registering a business

To register a business in the tax office, you will need to specify a special OKVED code 01.45.2 PRODUCTION OF RAW SHEEP AND GOAT MILK.

What documents are needed to open

First of all, you will need to formalize the legal form of activity by registering an individual entrepreneur, a farm or an LLC, depending on the volume of production and the number of co-founders. The first option will be easier to implement and will require the following set of documents from you: passport, TIN code, state duty payment receipt and a notarized application for registration indicating OKVED codes.

What taxation system to choose for the production of cheese from goat milk

The choice of taxation system will depend on the legal form of doing business. For a peasant economy, the best option would be a single agricultural tax, for individual entrepreneurs - a single tax on imputed income.

Do I need permission to open

To open a business, you will need to bring the premises to the standards established by the SES and fire supervision authorities. In addition, the production facility must meet the requirements of Rospotrebnadzor for food production.

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To make the product homogeneous and tender, rennet is added to it. This is an organic substance that is produced by the goat's stomach. At home, any bacterial starter or lemon juice is used instead.

Cooking:

1. Add salt to milk and pasteurize it. Bring it to the formation of bubbles on the surface. The temperature of milk during pasteurization is not higher than 90 ˚С.
2. Add lemon juice to liquid and stir. After 2 min. whey will begin to separate.
3. Put cheesecloth in a colander and pour the curd mass into it. Hang the contents over a clean container. Serum will flow into it.
4. After 30 min. squeeze the gauze and give the curd the correct shape.

Already an hour after preparation, the cheese can be tasted. From two liters of goat's milk, up to 300 g of cheese is obtained. Instead of lemon juice, cottage cheese is used to start the curdling process. To make the product porous, add 1/3 tsp. soda.

The recipe for making the most delicate goat cheese at home

Ingredients:

• 2 liters of goat milk;
• 2 tbsp. l. sour cream with a fat content of at least 20%;
• 2 kg of goat cheese;
• 1 tsp salt.

Sometimes vinegar is poured into the curd mass.

Cooking:

1. Heat milk to 50 ˚С. Add some of it to the cottage cheese and rub with a fork so that there are no lumps.
2. Add cottage cheese to warm milk.
3. Add salt and put on fire.
4. Bring milk to a boil, add sour cream. Stir constantly.
5. A large white clot should form. If it doesn't, add vinegar.
6. Throw the hot mass into a colander lined with gauze.
7. Leave the serum to drain for a day. Instead of gauze, you can use any synthetic fabric, cotton is not suitable. In it, the mass will stick and the cheese will not work.
8. When the cheese stops dripping liquid, put it on a wide board or in the prepared dish. Put oppression on top. Leave in this position for 5-6 hours, and then put the cheese in the refrigerator.

The product is soft and melts in your mouth. You can try it the next day.

At home, you can cook goat cheese for every taste. Various spices and herbs are added to it.