Homemade cheese made of goat milk: 8 recipes, Do -it -yourself leaven

We bring to your attention the best and affordable recipes for making cheese from goat milk at home.

It is very simple to cook cottage cheese at home, but making hard cheese with your own hands is no more difficult. The main secret is that products should be homemade, without separia and pasteurization. Then there will be enough fat content, and you will get a delicious cheese product. And the most delicious cheese is made of goat milk! And we will share the most valuable recipes for its preparation.

How to cook solid cheese from goat milk "like in childhood"?

Prepare:

• 1 kg of home cottage cheese (not necessarily from goat milk)
• 1 liter of milk
• 100 g of butter with fat content of 72%
• 1 egg
• 1 tsp. Salt
• 0.5 tsp. soda

Cooking homemade cheese from goat milk:

1. We bring the milk to a boil, throw cottage cheese, cook on low heat for 10-15 minutes before the serum separation, regularly stirring.
2. The colander is covered with 2-3 layers of gauze, we are reclining the resulting mass. We leave for 20 minutes to be the glass of serum. You can squeeze your hands a little.
3. We shift the cottage cheese to the pan, add soda, salt and egg, mix well.
4. We put on the slowest fire or water bath and, stirring regularly, cook for 10-20 minutes until the coma is formed. It will be soft and sticky, but will keep shape. Throw the oil and mix everything again.
5. We spread the cheese mass in the form. Cool to room temperature, cover with a film and send it to the refrigerator for at least 6, a maximum of 24 hours. You can make cheese in the form of sausages with a food film, and for reliability to wrap it with foil.

Homemade cheese made of goat milk with greens and kefir

To get 500-700 g of a cheese product at the exit, we will need:

• 1 liter of milk
• 1 l kefira, fat content 3.2%
• 6 eggs
• 4 tsp. Salt
• 0.5 tsp. Mixtures of peppers in hammer form
• 35 g of dill
• ¼ tsp. Dried garlic

Important: The amount of cheese depends on the density and content of protein in milk, so it is so important to take a home product, without any processing.

Cooking sequence:

1. Finely chop the dill, beat the eggs a little with a fork with salt.
2. We heat milk and kefir over low heat in a pot with a thick bottom. We periodically stir the liquid so that it does not burn.
3. When the liquid reaches a boil (approximately 75-80 ° C) pour the egg mixture with a thin stream, stirring continuously.
4. After half a minute, cheese flakes will begin to appear with the release of serum. Cook for another 1 minute after boiling, often stirring the mass. Pour pepper and garlic, mix. We throw greens, spices and again gently mix everything.
5. We install a colander on a deep container, cover with 2-3 layers of gauze and shift the mixture. We give the fluid to drain for about 20 minutes.
6. We cover the cheese with gauze, put a saucer and cargo (brick or a bottle of water) on top. If a lot of serum turns out, it needs to be drained - the cheese should not in contact with the liquid!
7. We send at night or for 12 hours to the refrigerator. We take out and enjoy the taste of homemade cheese from goat milk!

Advice: In order for the serum to leave the cheese mass as much as possible, place a cheese lump between the boobs. Put the load on top, and place the container from below so that the liquid can drain.

Video: cheese from goat milk and kefir in 30 minutes!

Soft cheese made of goat milk: a quick and simple recipe

We need:

• 2 l of milk
• 60 ml of lemon juice
• 5-7 g of salt
• 1 tbsp. l. Dried herbs to choose from - dill, cilantro, basil, a mixture of Italian herbs, etc.
• 1 tsp. dried garlic (optional)

Advice: Instead of lemon juices, you can use ordinary vinegar. For 1 liter of milk - 1 tbsp. l. acetic acid diluted in 5 tbsp. l. boiled water.

Cooking process:

1. Milk must be heated to 80 ° C. Take the pan with a thick bottom, it is also important to stir the liquid very often.

An important point: to get cheese from goat milk, you need to heat it slowly! And in no case should you boil it!

2. As soon as you reach this temperature - immediately remove from heat, pour in lemon juice and stir well. Do not wait for you to get a whole clot of cheese, there will be small lumps. Let stand the mixtures for about 20 minutes.
3. Bull the colander with several layers of gauze. But our advice - for soft cheese, it is better to use a denser fabric, such as muslin.
4. Add salt, mix slightly. Drain the serum and hang a cheese lump for at least 1 hour, having tied a piece of gauze or fabric well.
5. Remove cheese and roll in herbs and your favorite spices. You can also use paprika, acute pepper and even lemon zest.

How to cook Adyghe cheese from goat milk?

According to the rules, Adyghe cheese from goat milk is prepared from two components:

• Milk - 1 liter
• Serum (acidic)-400-500 ml, depending on the consistency
• Salt is added to taste - 1/4 tsp.

Advice: For the desired acidity, let the serum stand for 2-3 days at room temperature

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Preparation algorithm:

1. In a large pan, heat milk over medium heat, separately serum. We bring milk to 80-85 ° C.

Important: If there is no thermometer, focus visually. Milk boils at 90 ° C, so small bubbles on the surface will be a signal of the desired temperature.

2. We heat the serum to 70-75 ° C, i.e. to the pasteurization temperature, when bacteria die.
3. When we reached the desired temperature of both products, we begin to pour serum into milk. We do this portioned, pouring liquid along the walls of the pan (not to the center).
4. Do not mix the mixture! In the process of pouring serum, the milk will already begin to curl up, and the serum is separated. A cheese lump should remain solid, but periodically pass with a spatula along the walls. The color of the serum should be yellow-green, but transparent, without turbidity.
5. If after 5 minutes white milk is visible, you need to add more serum. On average, the mass seals takes 15 minutes. As a result, it will look like a magnificent omelet.

Advice: To check the readiness of the cheese, take a little cottage cheese and turn it into a pea. If she keeps her shape, it's time to start pressing.

6. Carefully shift the cheese mass in a colander. We give the fluid to drain. A few cheese flakes always remain at the bottom, so the serum needs to be filtered. Periodically, you can press the mass with a noise so that the glass is excessive serum.
7. After about 20-30 minutes, we transfer the cheese to the plate, salt a little on one side. We cover the saucer or shape with cling film and lubricate a little vegetable oil, shift the cheese and salt in the same side. We wrap with a film and send it to the refrigerator. Although Adyghe cheese from goat milk does not require infusion - it can be eaten immediately, even in warm form!

Video: How to prepare Adyghe cheese from goat milk correctly?

How to cook a feta cheese or salty cheese from goat milk

Record the components:

• 1 liter of milk
• 200 g of sour cream
• 3 eggs
• 2 tbsp. l. Salt

We start cooking:

1. We connect the milk with salt and bring to a boil over medium heat. In the meantime, rub eggs with sour cream.
2. When the milk boils, we introduce a sour cream-icon mixture, stirring continuously. Literally after 20-30 seconds, flakes will begin to appear.
3. Cook cheese from goat milk for 4-7 minutes over low heat to the serum separation. It should become greenish.
4. Pour the resulting mass through a colander and 2 layers of gauze. We tie and hang well for 1 hour so that the glass is excess fluid.
5. Next, put the mass under the oppression. As a cargo, you can use a bottle of water. We leave this for 2-4 hours. For long -term storage, the cheese can be cut into pieces, pour serum or salted water and send it to the refrigerator.

Mozarella cheese made of goat milk: step -by -step recipe without an rational enzyme

We need only 3 ingredients:

• 2 l of goat milk
• 0.5-1 tbsp. l. salt (depending on your preferences in the salinity of cheese)
• 4-6 tbsp. l. 9% vinegar (focus on consistency)

Preparation algorithm:

1. Pour milk into the pan and on very low heat, with regular stirring, bring it to a warm state. More precisely - up to 50 ° C. If there is no thermometer at hand, check with your finger - it will be a little hot, but tolerant.
2. Remove from the stove and begin to enter vinegar, 1 tbsp. l., continuously stirring the mixture. We need to achieve that the serum was separated. As soon as you separate a cheese lump - acetic acid is enough.
3. We squeeze this cheese lump well and put it aside. For puff texture, we wrap the edges inside several times.
4. We throw salt into the serum, stir and put it on the stove. We heat the liquid to 70 ° C (if you lower the finger, it will be very hot).

Important: We work in gloves! We dress fabric, and rubber gloves on top. Remember - the higher the temperature, the better the cheese will stretch.

5. Remove the serum from the stove and throw a blank for cheese from goat milk. And now we begin to stretch it very well and knead the cheese lump in different directions so that it is well soaked in brine. It takes about 5 minutes.
6. We roll the ball or several small balls, immediately immerse in ice water-enough for 5-7 minutes.
7. We take out, wrap it in a bag or food film and send it to the refrigerator for at least 3 hours, and preferably at night.

Video: How to quickly cook mozzarella cheese from goat milk?

Imeretinsky cheese from goat milk at home

To prepare Imeretinsky cheese from goat milk, you need:

• 3 l of milk
• 0.5 tsp. Pepsin

Important: Follow the manufacturer's instructions! Pepsin is liquid, powder and pills. You can buy in a pharmacy or in a specialized store.

Cooking process:

1. We heat milk over medium heat to 50 ° C (to tolerant temperature). We stir regularly and often so that nothing is burnt and, most importantly, the heat is evenly distributed throughout the volume of the liquid.
2. Pour pepsin. Mix the mixture for about a minute continuously to distribute the enzyme well. Turn off the fire, cover with a lid and let it brew for 20-25 minutes. Milk will thicken during this time.
3. Do not shake the mass! Cut with a spoon into small cubes and gently mix with a spoon. Leave for another 5 minutes.
4. We put on a slow fire. And we begin to collect cheese from the bottom to ourselves. We make sure that the temperature is distributed evenly. Therefore, we interfere with the bottom up and on the sides. Over time, the cheese will begin to gather in lumps. Turn off the fire. And we continue to further collect everything in a single lump. The cheese will become supple and soft.
5. We transfer to a colander for 15-20 minutes. During this time, we turn it over several times so that the cheese has a beautiful shape, and the serum is evenly glass. Sprinkle with salt on both sides-about 2-3 g of salt. And we send for 7-8 hours to the refrigerator.

How to cook suluguni cheese from goat milk at home?

Important: To prepare Suluguni, you need to take ready -made Imeretinsky cheese from goat milk. Adyghe cheese or mozzarella is also suitable. But then in preparation you need to exclude salt, because Suluguni is sucked at the end.

1. We cut the cheese in half, cut each half into small pieces of 1 cm thick.
2. We heat the water to about 70-75 ° C, throw the cheese. Mix and put on a slow fire.
3. We begin to constantly knead the cheese with wooden blades. Over time, the cheese will begin to melt and connect in one lump.
4. Now this lump is wrapped in edges inside. It is this scheme that gives Suluguni a fibrous texture. We do this procedure for about 3-5 minutes. We take out from the water and continue to knead with our hands (you can put on gloves), also wrapping the edges inside. Those. We form a ball, constantly twisting the edges in the middle.
5. We spread on a plate, press a little with your hand to get a cake. Sprinkle with salt on both sides - about 1/3 tsp. We send to the refrigerator at night.

Video: Suluguni cheese from goat milk with your own hands

Do -it -yourself

It is very easy to cook a sourdough for cheese from goat milk at home. To do this, you only need fresh fresh milk and serum. Mix and put in a warm place for 12 hours. For example, in a yogurt. You need to use another fresh, warm leaven.

Source proportions: 2% of fresh milk from the total and 2% serum from fresh milk. Those. For 10 liters of milk, you need 200 ml of a paired product and 20 ml of serum.

Important: if you make a leaf from cow's milk, then it is not necessary to use serum. T.K. It will be so good at it. But for goat milk, serum is required, because Due to the natural antibiotic, it sources worse.

How to prepare an rational enzyme, do -it -yourself pepsin for cheese made of goat milk?

To prepare an rational enzyme, you need to take the Sychug from the stomach of a young animal. Ideally, for the preparation of cheese from goat milk, you need to take Sychug from 2-3 weeks of a kid or a calf. But you can use chicken stomachs - their yellow part. And we take into account that you need to take only a home product.

Recipe No. 1. We remove the films from the stomachs, wash well and dry to a brittle state. You need to do this on the windowsill or near the battery, but not in the oven! Then we grind in a coffee grinder and store in a dry, dark place. For 1 liter of milk you need 1 tsp. home enzyme. Pour the powder with warm water for 30 minutes, after which it can be poured into the milk for leafing cheese. Be sure to strain the liquid through 2 layers of gauze!

Recipe No. 2. We also remove the films, rinse them thoroughly and dry them. They dry very quickly. 3 such films are filled with 0.5 liters of serum. We insist at room temperature for 3 days (if it is very hot, better 2). Then we filter this serum into warm milk with a calculation of 6 liters. Such a sourdough can be stored in the refrigerator and re -poured with fresh serum until softening the umbilical film.

Recipe number 3. On a 3-liter jar, we take goats or beef sechuga size 10*10 cm. You can replace the chicken bundle with 6-7 pcs. Add 0.5 cups of beans (or beans), rice, wheat, 1 tbsp. l. salt and 2 tbsp. l. Sahara. Pour the warm serum "on the shoulders", dissolve salt and sugar, then add the remaining products. And in order not to filter at the end, place everything in 2 layers of gauze and tie it well. For cargo, use 2 small pebbles. You can’t cover the enzyme with a lid, just cover with gauze and put in a dark cool place for 2 weeks. On the stomachs of a kid or a calf for 10 liters of milk you need 50 ml of sourdough, on chicken stomachs - 100 ml.

Video: How to make a leaf for cheese from goat milk with your own hands?