Do you know that you can cook at home with goat milk cheese? Yes, and it is very simple, you just need to take advantage of our recipes.

Most often on store counters you can see cheeses of cow's milk, however, no less delicious and useful are cheese products from the goat milk.

Since buying goats Cheese is not in every supermarket, we suggest you to learn how to cook it yourself.

Goat Milk Cheese: Simple Recipe

Even a child can cook cheese for such a recipe, because there is nothing difficult in this process. All ingredients, except for the main goat milk, will definitely have in your kitchen, well, and milk will be available on the market.

Goat milk - 2.5 l
Lemon Acid - 7 g
Salt - 8 g
Paprika, turmeric - at will
Water - 50 ml

The first thing to be prepared is a solution of citric acid. To do this, take some water, approximately 50 ml and pumped into it citric acid, stir up to complete dissolution.
Milk pour into a container with a thick bottom and heightened, but do not bring to a boil.
After that, a solution of citric acid pour into a container with milk, mix the ingredients. This process will help the milk to face. During this process, the fire under the container must be the most minimal, the mass should not be boiled.
Then remove the container from the fire, let the contents stand in for 20 minutes.
Now you need to leake the mass on the colander, the covelaced gauze and separate the resulting cottage cheese from serum. Having done the procedure, wait until the liquid has a fully stalk with almost the finished cheese.
Next, add salt and spices to the cheese.
Place the mass in the appropriate container so that the cheese gains the form you need, and send it to the fridge for several hours.

Soft goat milk cheese

As you know, cheeses can be different in their consistency. The first cheese, whose recipe now we share, will be soft. By consistency, this product resembles very soft bold cottage cheese.

Goat milk - 2, 2 l
Salt - 45 g
Chicken egg - 7 pcs.
Sour domestic - 380 g

You can make such a cheese very quickly and simple, so you can handle the process, even if you try yourself this first time.
Pour milk into a pot with a thick bottom, add salt into it, stir. Try liquid to salt, you can put it a little less or more.
Now on the quiet fire, bring the contents of the saucepan to a boil. Do not forget to stir milk during the boiling process.
While the contents of the container boils, prepare sour cream and eggs by whipping them. If the eggs are large, there will be enough 6 pcs., If small - 7 pcs.
As soon as the milk boils, add an egg-sour cream into it, mix the mass again and bring to a boil.
During this process, serum will begin to appear in the container - this is necessary for us.
Now take a gauze or a clean fabric that will be good to skip liquid, and put it in a colander.
Put the contents of the pan in the fabric, which is in the colander and wait until all the serum stalks with it. You can speed up this process by lifting the fabric with sinkable milk, tapping its ends and joining.
After that, tightly tie the ends of the fabric / gauze and put a mass under the press - for example, put a mass on the cutting board, cover it with a second board and place a water bottle over it (no more than 1 kg, otherwise the cheese is broken down under weight).
In such a state of the goat, soft cheese should stay for a few hours. And then as much as in the refrigerator, but already without gauze, just in a plate.

Solid goat milk cheese

Solid goat milk cheese is made a little different, and the products for its preparation are also different. It is worth noting that the taste of the finished product is very rich, piquant.

Goat milk - 2.8 l
Cottage cheese - 800 g
Egg chicken - 1 pc.
Soda - 8 g
Salt - 5 g
Sunflower oil refined - 110 ml

Pour milk into a pot with a thick bottom, on a slow fire, bring liquid to a boil.
After that, add cottage cheese to the container. It will be better if you use a home product, as it will be much tastier, greater and more useful.
Stirring the mass in a saucepan, boil it on medium heat for another 15 minutes.
During this process, milk is focusing and the resulting mass you will need to be thrown into a colander, covered with clean gauze. Give fluids completely drain.
The resulting mass must be kneaded, practically as the dough, just not having stirred. To do this, add salt, soda and an egg with oil into it.
After that, almost ready-made cheese should be warm up in a water bath for 15 minutes.
Now put the whole lot in a plastic bottle with a cropped neck, tightly tamping it there.
Place the cheese in the refrigerator for 12 hours.
After that, you can take a sample with a delicious homemade cheese of goat milk.

Melted goat milk cheese

Crushed goat milk cheese is very gentle, fragrant with a pronounced creamy taste. Such a delicacy can be smeared on bread, add to basic dishes, sauces, etc.

Goat milk - 100 ml
Goat milk cottage cheese - 600 g
Salt - 5 g
Creamy oil - 55 g
Soda - 15 g
Greens - 30 g

Take a pot with a thick bottom (it is very important because cottage cheese will be burned in a tank with a thin bottom, and do not melt), place oil into it, melt it.
Add cottage cheese and milk to the container, stir products and stirring, prepare on a quiet heat until they turn into a homogeneous mass.
Then add salt into the melted product, soda and prepare a few more mines.
Finally, send green in a saucepan with cheese.
After that, the finished product should be shifted into the container in which it will be stored, and send to the refrigerator for 1 hour.
At the request of greens, you can not add or replace it with paprika, dry herbs, for example, rsovers, etc.

Goat milk

Delicious cheese can be prepared not only from cow's milk, but also from goat. The product turns out delicious, dense and fragrant. It can be used to prepare salads, canapes, sandwiches, or to eat like an independent product.

Goat milk - 3 l
Vinegar 6% - 100 ml
Salt - 5 g

Initially, skip milk several times through gauze.
Next, pour the product into a container with a thick bottom and on the highest fire, constantly stirring, bring it to a boil.
Add the specified vinegar and salt in boiling milk, mix. After that, the milk is focusing, and with the mass you can work further.
Catch off the cheese on the colander with gauze, so that all the serum with it glass.
After the hands, press the residues of the serum from the curd mass.
Place the cheese in shape under the press and wait a few hours. After that, the cheese can eat.
In order for the cheeky of goat milk to be kept well and did not lose their taste, keep it in the brine. To prepare, mix the desired amount of water and salt, at the rate of 250 ml of water 10 g of salts.
Roma must be so much that all pieces of the product are immersed in it. At the request of the brine can be made fragrant, to do this, add a little garlic, cumin, paprika and greens into it.

Porous cheese of goat milk cheese

The peculiarity of the cheese prepared on this recipe is its consistency. It turns out quite soft, gentle and with holes inside pieces.

Goat milk - 1.2 l
Goat milk cottage cheese - 500 g
Chicken egg - 2 pcs.
Salt - 5 g
Soda - 5 g

Preload a colander with a clean cloth that uses fluid or gauze well.
Milk in tanks with a thick bottom bring almost to a boil.
Add cottage cheese to the boiling milk, mix the products and continue to cook them on the very slow heat.
As soon as the milk feeds, and the serum will become transparent, sweep the mass on the pre-prepared colander.
Wait until the whole liquid strokes with the mass, and after putting it into the plate.
Add eggs, salt and soda to the cottage cheese, stir the resulting cheese.
Repeat the cheese into a clean cloth or gauze, place under the gnet (not very heavy).
Leave the product for 24 hours. In a cool place, and then proceed to tasting the resulting goodies.

Goat milk cheese is a very useful and nutritious product, which in its composition has a huge number of useful substances. Such a product can be put in salads, use to prepare sandwiches, casserole, etc.

Video: Cooking goat milk cheese

Such products are useful. You know more from what. This cheese looks like the amber cheese, only more gentle and without preservatives.

Ingredients:

Cottage cheese 0.5 kg.,

Creamy oil 100 gr.,

Egg 1 pc.,

Salt and soda 1/2 ch.

Cooking:

Cottage cheese, butter, egg, salt and soda beat in a blender to a homogeneous mass. Put a cottage cheese mixture on a water bath and cook, stirring until the mass starts to melt.

The shape for cheese lubricate the oil and pour the cheese mixture there. Remove in a cool place for 8-10 hours.

Fragrant home cheese

Ingredients:

1l kefira

1l milk

4 h. Salt spoons (or to taste)

1/3 h. Spoons of red hot pepper

pinching of cumin.

1 clove garlic

small beam of different green: dill, cilantro, green bow

Cooking:

1. To pour milk and kefir in the pan, put on the stove. Do not bring to a boil, pour into a thin jet into a hot milky-kefir mixture slightly whipped with salt eggs. Bring to a boil and cook this mixture, stirring, on a small heat for a few minutes until the serum separation.

2. Remove from the fire, give cool 1-2 minutes and add fine

crushed greens and cr. Seeing, squeeze the clove of garlic (or

something to your taste)

4. Tighten the gauze by a node, give a serum stroke. Then gauze

slide, the resulting rounding cheese cover the edge of gauze, to put a saucer on top and put some nick on a saucer (suitable, for example, a can with water covered with a lid).

5. Remove in the refrigerator for several hours. And that's it. For example,

in the evening they made and removed into the refrigerator, and in the morning you can already eat for breakfast. Great with black bread and tomatoes.

Home Cheese Paprika

It all begins with the fact that we make ordinary Panir. Those. nearly

we bring milk to a boil and add to 2 liters. milk 0.5 ppm

citric acid. When serum separated, we merge it through a sieve with a marblee, immediately in the resulting still soft and hot paneir add:

Greens anyone (I took a parsley, you can add basil,

dill, etc.)

Cumin 1 tsp

Tmin 1 C.L.

Paprika 1 tsp.

Paprik should not be hammer, but slices. In fact, you can put a little less spice. Now quickly mix the cheese and wrap the gauze from above. We put under the press by 40-60 minutes.

The press can serve serum saucepan.

Now add to the serum salt at the rate of 3 tbsp. Salts per 1 liter. Serum. We deploy our cheeses to put it in the serum.

A day later, wonderful cheese is ready.

If you take a rustic milk at grandmothers, which is usually very fat, then the consistency cheese resembles a regular store cheese, and if you take the usual store milk, then the cheese "gets lazy" as Suluguni. With such cheese you can do sandwiches, but it is so tasty that we have eaten it just so, it did not reach the sandwiches :)

Homemade solid cheese

Ingredients:

2 l of milk (milk perfectly homely, can be pasteurized, but not sterilized for long-term storage)

2 tbsp. Sololi.

400 g sour cream

200 g kefira

Cooking:

While milk boils with salt. Whip eggs with sour cream.

Thinly enter the egg-sour cream mixture, stirring, add

kefir and bring to a boil (not boiling).

After all your manipulations, milk must curl.

Lay out the mass on the petty-shallow sieve (or gauze), give

stroke serum.

Cottage cheese wrap in gauze, put under load and in cold

for 4-5 hours. That is a harder cargo, the harder cheese.

You can experiment with additives (olives, olives, pepper

acute, etc.)

Home solid cheese with pepper and dill

Ingredients:

2 liters of pasteurized (required) milk (according to the recipe 1.5 l)

500 ml of skis milk (in the recipe was 400)

4 Eggs 9 by recipe 3 pcs.)

1 not full of h. L. Salts (not indicated in the recipe.

Additives can be any:

Red Sweet Pepper, Dill

Cooking:

0.5 liters of pasteurized milk break, you can simply leave at room temperature for 2-3 days. I have heard up to 40 degrees for quick process (approximately a little warm), added a spoonful of kefir and left in the kitchen, after a day Kislytina was ready.

1.5 liters of milk put on fire and bring to a boil.

With this time, 4 eggs and sour milk beaten by hand, a whisk to homogeneity, to the state of sour cream.

How milk boils, make the smallest fire and constantly

stirring introducing the sour-egg mixture. Stirring, bring the mixture to separation to the preceded part and transparent yellowish serum. I took the process somewhere 7-10 minutes.

Then leak onto a sieve or colander, lined with gauze and give

stroke all fluid.

While the fluid flows the pen chopper very finely, dill also chop ... gently enter into the curd mass and under the press. BON APPETIT!

Home Cheese Philadelphia First Recipe

Ingredients:

1 liter of milk

1 tsp salt

1 tsp of sugar

500 ml kefira

Little pinch of citric acid or lemon juice

Cooking:

Boil milk by adding salt and sugar to it.

Bring to boil and turn off the gas.

Now add kefir (warm), stir until the mass turns.

In the colander, leak the mass to gauze (better layer 4 to do) and let serum drain - it will take about 15 to 20 minutes. Pressing serum should not be pressed, because it should not be much in the cheese. But not much to stir (periodically) can be.

Wake up an egg with citric acid in a separate dish (on the tip of the knife) - before the formation of foam.

And now add the resulting hot curd mass into the egg mass and continue to beat to a homogeneous state.

We send cheese Philadelphia in the refrigerator cooling.

Everything!!! Homemade Cheese Philadelphia Ready!

Homemade Cheese Philadelphia Second Recipe

Ingredients:

900 ml of fatty milk

1350 ml of oily cream for whipping without sugar (35% fat)

50 ml of pahta (can be replaced by kefir)

2-3 drops of microbial enzyme Rennet

1 tablespoon salt

Equipment:

Thermometer

A piece of very small gauze

Large pan (galvanized or stainless)

Big Durcher.

Big whin

Large capacity (bowl)

Reliable rubber

Cooking:

Heat milk and cream in a large saucepan until they warm up to 21 ° C. Do not boil.

Add the pag.

Add rennet and cover with a lid. Keep at room temperature night.

The next day sprout the surface of the salt.

Large wedge divide the thickened mixture.

Put in the colander gauze and place on top of the container that will endure the serum.

Gently pour the contents into the colander and let the drain within 30 minutes.

Collect the corners of the gauze together and tie them together with rubber band (so that the bag is.

Remove the serum that gathered in the container. Place the gauze in the colander and colander back into the container and put it all in the refrigerator and let the night. The next day cream cheese "Philadelphia" - ready!

It turns out 680 grams of finished cheese.

Homemade Cheese Philadelphia Simple Recipe

Ingredients:

2 liters of milk,

1 pinch of salt,

1 spoon sugar,

0.5 tilt of kefir,

2 eggs,

1 spoon of lemon juice.

Cooking:

Drink milk to boil, add a pinch of salt, a tablespoon of sugar. When throwing a 0.5 liter of kefir from the fire to pour 0.5 liters, to prevent the clock is not formed. Filling, beat 2 eggs with a spoon of lemon juice, mix with cheese, beat a blender. Everything!

Maskarpone at home the first recipe

Of 1 kg of 500 g of sour cream, about 1 kg of 100 g of cheese is obtained. The rest is a serum that is perfectly separated from the rest of the mass. Cheese can satisfy and even pepper if you are not going to cook sweet desserts from it.

Ingredients:

Sour cream 21% - 1 kg 500 gr.

Cooking:

A colander and a pan with a slightly large diameter so that a colander placed in her. Put it on the table. Gauze fold five times - to obtain a more dense structure. Place a colander on the saucepan, and cover it with folded gauze.

In it carefully lay out sour cream slide. The product must be chilled.

If you take a fat sour cream, then the cheese will be fat. Of the 10% of the product, there is a lot of serum, respectively, there is less mascarpone. But it does not matter, you can cook pancakes or some delicious pie. It is still very important that the sour cream is fresh. Gauze tie tightly - the sour cream should be good to compact.

From above on a colander, put a heavy cargo. It can be a weight or other object weighing 2-4 kg. For three days, place sour cream in the refrigerator. During this time, serum stalks in a pan and get a gentle and delicious mascarpone cheese.

Keep it in the refrigerator, but not long, because it is a natural product and quickly flies. Mascarpone can be smeared on bread, use for cooking creams and other dishes. But such products are also not long stored and only in the refrigerator.

Maskarpone at home Second recipe

Ingredients:

400 ml. cream (pasteurized, but not ultrapasterized) fatty 15-20%

1 teaspoon lemon juice

Exit: 150-200 g. Cheese (depends on the specific brand of cream, fatness, etc.)

Cooking:

1. Pour cream in the dishes and put on a water bath (I used a deep frying pan). With constant stirring, at minimum fire, bring almost to the boiling point (85 degrees) - when the water is about to boil, but does not boil. At this moment, we remove the dishes with cream, we assign to the side and pour 1 teaspoon of lemon juice. Mix.

2. Return dishes with cream on a water bath. Fire is minimal. Constantly stirring, watches how the cream structure changes. At first, nothing happens - the cream remains liquid. Then the mass begins slowly roll up - and it becomes similar to kefir. Finally, the mass is compacted and reminds of consistency with a thick cream (this process can take from 5 minutes to 20 - depends on specific cream). Excellent - remove from the fire and give a cool about 15 minutes. Do not stand the cream on fire - otherwise the cheese will have a "boiled" taste. Yes, do not expect that the process will resemble milk cutting (as when cooking cottage cheese). Creams will not be divided immediately on solid mass and serum - but only compacted and thicken.

3. We set the sieve over empty kitchenware, lay the sieve with cotton cloth or gauze in 4 layers. We lay out our cheese and give serum stroke - somewhere 40 minutes - an hour. Then hang - even for an hour, so that the remnants of serum threw, and the cheese compressed. And finally, we shift back to the sieve, we put a small cargo on top (300 grams) and send at least 8-9 hours to the refrigerator (for the night).

4. In the morning we turn around and detect cheese!

Cheese cream home

Ingredients:

Cottage cheese - 1 kg

Milk - 1 l

Egg - 3 pcs

Butter cream - 100 g

Soda - 1 tsp.

Salt (or to taste) - 1.5 h. L.

Cooking:

To get good cheese, cottage cheese should be dry and not fat.

Put cottage cheese in milk and heat up to boil and cook 7-10 minutes, interfere with it. If the cottage cheese was not fat and dry, then he immediately starts slightly melt and stretch a little.

Getting ready for a colander, shining marley. Give a liquid track. To the touch mass will look like a soft pulling plasticine. With such boiled cottage cheese, liquid flows 2-3 minutes. To speed up the process, you can squeeze the mass with your hands.

In a separate dishes with a thick bottom, but not enamelled, putting the carcass, eggs, butter, salt, soda and mix everything thoroughly.

Put this mixture to the middle fire and, constantly stirring, melted.

When melting, the mass will begin to stretch. Thus (without ceasing to interfere), it is good to peel this mixture about 5-7 minutes.

We must constantly interfere and interfere with the cheese mass! Yes, and cheese is better melting with constant stirring.

When the mass starts falling back from the walls of the dishes - the cheese is ready.

Shoot the cheese mass on the dish, cover with a film so that the crust does not get tired and put the cheese to cool for cooling.

Serum remaining after cooking, do not pour out - you can burn delicious pancakes.

It turned out very gentle creamy cheese.

Homemade cheese

Ingredients:

2 liters of pasteurized! of real milk (home), but in no case is not steroid or super pasteurized!

400 grams sour cream (I took 15 percent)

2-3 h Spoons of salt (in the original recipe there were 2-3 tablespoons of salt, I did not add so much)

Cooking:

1. Milk, sour cream and eggs must be very fresh, and good quality, take the seller in which you are sure.

2. Pour milk to the pan, add salt, put on fire, let it boil. Eggs beat and stir good with sour cream

3. To bring the milk to a boil, stirring so that it is not burned, then slightly reduced the fire and gradually pour the sour cream-egg mixture, all the time stirring the cooking 5-6 minutes until the serum is not separated from cottage cheese.

4. Sieve or colander to wear gauze folded in two layers, under the bottom to substitute a saucepan, pour the cheese mass. The serum is well drained.

5. When the liquid stalks, coolanglag with cheese to the cup, cover the cheese with hanging ends of the gauze, to put a smaller plate from the diameter, and on it a liter jar with water. Supplies for 4-6 hours, in an hour can be placed in the refrigerator ( I left for the night in the refrigerator under the press). Powered carefully gauze, check the cheese to the plate.

1/3 h. Spoons of red hot pepper

Pinching of cumin.

1 clove garlic

Small beam of different green: dill, cilantro, green bow

Cooking:

1. To pour milk and kefir in the pan, put on the stove. Not bringing to a boil, pour into a thin jet into a hot milk-kefir mixture slightly whipped with salt eggs. For boiling and cook this mixture, stirring, on a small heat for a few minutes until the serum separation.

2. Remove from the fire, give cool 1-2 minutes and add finely chopped greens and cr. See track, squeeze the clove of garlic (or something to your taste)

3. Pull the mass into a colander, shaped marley folded in 2 layers. Align the cheese mass with a spoon.

4. Tighten the gauze by the knot, give a serum drain. When the gauze is spoiled, the cutting of the cheese is covered with the edge of gauze, to lay the sauce and put on a saucer on a saucer (suitable, for example, a can with water covered with a lid).

Ingredients:

1 liter of milk,

1 kg of cottage cheese

100g cream oil,

1st spoon of soda

1st salt spoon,

You can add different spices.

Cooking:

One liter of milk pour into a saucepan and heat up to the formation of bubbles, but not boiling. Add 1 kg of cottage cheese and, continuously stirring, give it to turn it - this will happen quite quickly 3-5 minutes. Pull the cottage cheese to double gauze and hang, giving a serum stroke. At this time, melt in a deep saucepan (as the mass will be very foaming and rises) 100 g of butter can add 1 tsp. soda (without top) and 1 tbsp. l. Salts, you can add different spices. Share cottage cheese into the oil and, continuously stirring, cooking 10-15 minutes. Remove from the fire, cool slightly. Pour into the form (the mass will be liquid), let cool and put in the refrigerator for 4-6 hours (not necessarily you will see for a long time, the mass thickens and acquires the type of melted cheese).

I will add a few words that when we bind the resulting mass in the saucepan, you need to make it vigorously and do not give the mass to stick to the walls of the pan. At the same time you need to add something that you want to "fill". Yellow cheese is obtained by adding turmeric. Green - when adding dill. White cheese according to the prescription is also very tasty.

As soon as the mass in the saucepan ceases to be like cottage cheese and begins to remind a thick mass, as if you were actually melted cheese in the pan, you need to pour into the mold and dissolve, so that when he thicked up - it was convenient to use it: cut or rub.

In milk cottage cheese 5 minutes, and in the pan - 10 minutes. All this is very conditional.

Riccota Cheese

Ingredients:

Serum remaining after the manufacture of cheese.

Cooking:

Immediately after the grain was taken to the cheese, put the serum on fire, heat up to 80 degrees, to reduce the fire and then heated slowly to 90 degrees, in this period flakes begin to form. When serum becomes clear greenish color, turn off, give cool and moving cheese through a dense fabric. It turns out the albumin cottage cheese awesome to taste. It can be eaten just like that, it turns out excellent pastries, and if you add some cream and condensed milk to it, it turns out the amazing cream for the cake

Albumin cottage cheese is the perfectly balanced source of the necessary natural substance - albumin and globulin, which make up the bulk of serum proteins. It should be emphasized that albumin is the only protein containing an indispensable amino acid tryptophan, which is not produced in the human body and comes only with food. Globulin has antimicrobial and immunostimulating properties, protecting the body from infections.

The product is rich in easily dismissed proteins, vitamins, organic acids. Therefore, albumin cottage cheese perfectly serves to prevent the development of hidden forms of vitamin deficiency, which contributes to the formation of atherosclerosis, cardiovascular diseases, neuro-emotional disorders and stressful states.

Albumin cottage cheese is especially useful for pregnant and nursing mothers, because during pregnancy, the amount of albumin in the blood is sharply reduced. In addition, it must be used to people experiencing overwork: Albumin perfectly relieves fatigue and tension.

Good news for ladies who consider calories. Albumin cottage cheese is the lowest-calorie dairy product. And since it is made on the basis of processing the serum and the addition of sugar, it can also be called one of the most natural.

Article Read: 14934 times 12.03.2019

How to make cheese at home from goat milk: a simple recipe for beginners

Stanislav Frolov 2019-03-12 2019-10-14

Goat Cheese is a real package of useful trace elements: calcium, magnesium, potassium, phosphorus, iron, zinc, copper and manganese. This product strengthens the bone system of the body, improves digestion, skin condition, serves as a source of prevention from cardiovascular diseases. In addition, he is hypoallergen and contains little calories.

Today we will tell you how to cook this wonderful product independently right at home.

Today we will tell you how to prepare a useful and delicious goat cheese at home. Do not be afraid - in fact it is quite simple. The main thing is to accurately follow the recipe.

For those who prefer to watch, and not read, we have prepared. In it we tried to visually show how to do delicious goat cheese at home.

For everyone else, we attach a step-by-step recipe for goat cheese below.

Goat milk cheese at home for beginners

For the cooking of cheese, we will use the fansel damp. In general, you can do the usual volumetric pots, but the risk to spoil the product in it is much higher. Cheesemary is much safer and more convenient, and this is several reasons:

In the cheese, there is a "water shirt", which allows you to heat the milk more evenly and gently. Accurate observance of temperature pauses when cooking cheese is a key to success.
Cheesery is equipped with accurate electronic thermometers with long probe. Again, it allows you to accurately observe and withstand the necessary temperatures.
In a conventional saucepan, milk can easily burn. In the cheese, there is no.

Ingredients:

MEITO Cheese Enzyme - 1/10 Putch
Fresh goat milk - 10 liters

The main complexity in this recipe is to find a suitable goat milk. It should be natural, unpasteurized and good quality.

Technology:

Preparing equipment. To achieve sterility, damp, or a saucepan with boiling water.
If we use cheese, fill it with a water shirt with cold water. Sweep the hose to the lower stacker and fill until the water is poured through the top hole of the shirt. If we use a saucepan, respectively, we skip the step.
We pour milk into the working capacity and start the heating to 35-35 ° C. During heating, the milk is stirred so that the temperature is the same in all the volume of fluid.
Use the Meito enzyme. For 10 liters of milk we will need 1/10 packs. With the help of weights or by peeping, we separate the necessary part of the enzyme and wept it in a small amount of warm water.
After the milk heated to the required temperature (35-37 ° C), turn off the heating and bring the enzyme. Thin weaving the dissolved ingredient in milk, we close the capacitance with a lid and leave it for 30 minutes.
After 30 minutes, cheese clots should form in milk. We take the line and cut a clutch on uniform small pieces. If there are no lyrics, we use a knife or any other fool's instrument. We leave the clock for 10-15 minutes so that the serum separated from the cheese grain.
If the cheese grain grabbed during this time, we divide it and begin the second heating. This time to 45 ° C. Cheese grain during heating also do not forget to constantly stir.
Upon reaching a temperature of 45 ° C, turn off the heating, separate the cheese grain from the serum. To do this, the mixture of the pan pour into a colander, the grain will remain in it, and the serum is simply stalking.
The next stage is the grain ambassador. We interfere with grain, we gradually add salt. For a complete emergency, a few pinch of salt is sufficient.

For taste in cheese, in addition to salt, you can add various herbs, spices. Someone uses dill, parsley, paprika, garlic. At this stage, they focus exclusively their own taste preferences.

Calculated clutch remove from the colander and send in the shape for cheese, which should then be sent under a heavy press. The pattern is simple - the way the press is, the denser the cheese will turn out.
Under the press, the cheese remains 3-4 hours, then send it for another a few hours in the refrigerator.

Video cement of natural goat cheese

Outcome

At the exit you will receive 1.5-2 kg of fragrant and delicious home cheese.

By the way, the serum can also be used in the shell for good. From it you can make Ricotta cheese. The recipe is very simple: we drain the serum into a separate pan, heated to 90 ° C (do not boil!), Add vinegar, citric acid or lemon juice to it. Then brought the temperature to 95-96 ° C, after which we also drain serum through the sieve. At the exit, a delicious curd cheese is obtained.

Cheese is one of the most favorite products of each of us. Someone loves classic riccot, someone prefers traditional cheeses from cow's milk, and someone's goat. Healthy nutrition adherents perfectly know that this product is different from all its incredible benefits. Therefore, many people will be interested to know the recipe, how to make a goat milk cheese at home?

What will be needed for cooking

The preparation of a goat milk product is not time-consuming process, but requiring compliance with the formulation. To make homemade goat milk cheese, the following ingredients will be required:

goat milk - 3 liters;
cottage cheese - 1 kg of home or shop;
chicken Egg - 1 piece;
soda - 1 teaspoon;
salt - a small pinch;
vegetable oil - ½ cup.

What is useful for Milk Product

This type of cheese is rich in vitamins and minerals. In this dairy product there is a huge amount of calcium that promotes bone strengthening. In addition, regular use of calcium present in this product allows minimizing the risk of developing colon cancer and mammary glands. Also, a positive effect is as follows:

reduction of the likelihood of migraine;
normalization of pressure;
active participation in the normalization of the nervous system.

A number of probiotics are present in the composition - biological microorganisms that have a positive impact on the work of the intestine in particular and the entire body as a whole. Probiotics also participate in the formation of natural protection of the body - immunity.

Goat milk cheese differs from other types of cheeses with low cholesterol and sodium, therefore, this product may be present in the nutrition of people patients with diabetes and having a history of heart disease.

The product in question is quickly and easily absorbed by the body. The substances present in its composition stimulate rapid metabolism, thereby helping the body to get rid of overweight. Well, naturally, such a variety of low-caloriene, so

It is also worth noting that this type of cheese refers to hypoallergenic products, which is due to the lactoglobulin present in its composition. Therefore, people suffering from the intolerance of the cow's lactose will be able to fully enjoy them without fear of consequences.

Conclusion

In conclusion, all of the above will summarize:

Milk goat, and, accordingly, cheese from it is a very tasty and useful food product that has a whole storehouse of nutrients, vitamins and trace elements.
Even a beginner cheese can prepare such cheese. It is enough just to have all the necessary components and kitchen inventory. Yes, and among the ingredients will be required not so much. The main thing in cooking is to comply with the proportions and adhere to the instructions. And everything else is a matter of technology.
Homemade goat cheese can be done unique by adding their favorite spices, seasonings and herbs.

Experiment with tastes and get truly unique cheeses!

The abundance and variety of dairy products on store shelves does not cease to amaze buyers. However, with the advent of modern technologies, new substitutes for products, improvers of tastes and preservatives, can be doubted as such products. Most people began to look for truly environmentally friendly products. Make them in old, long-proven recipes. We will consider today the cheese of goat milk, as a business option on environmentally friendly products. It can be done even at home. The recipe does not provide for the use of any chemical additives and fillers. Buyers on such a product will always be available!

Goat cheese is usually white. Often there is a light edge in taste. Serve it to white wines and beer. Like ordinary cheese, it can be a few species: solid, soft and melted. Soft cheeses are known to us as the French "Shevr", "Shabishu Du Poitu", "Saint-Mor from Turin", "Croten de Shavinol" and "Shavinyol". All of them differ in age, appearance and taste. The latter, for example, have nutty taste and pronounced goat aroma. "Saint-Mor from Turin" is distinguished by a salted-lemon hue, and Shabishu Du Poitu has a sharp taste. Solid cheeses are usually imported from Spain. El Pastor is one of the most famous trademarks of this country, under which solid goat milk cheese is produced. But the most famous all over the world - the cheeses of Dutch production. They possess the exquisite wealth of tastes, smells and aftertusces. This is achieved by adding herbs and spices to them.

Why did we stop on the product from goat milk? Many people do not even know that it is useful than a cow. The human body absorbs it better. Allergies on milk goats almost never happens. Such products are given even to the smallest children and sick people. All trace elements and vitamins are in goat milk in a form that is quickly absorbed by man. Our home cheese will contain little calories. Such a product can be boldly to use people who are afraid to recover. It has very little cholesterol, but useful bacteria and antioxidants normalize the work of the intestine and protect the body from infections.

The technology of cooking goat cheese at home

Now let's look at how to make a goat milk cheese. You will make sure that nothing is difficult in it. For the preparation of soft cheese on 2 liters of goat milk taking 6 eggs, 2 tablespoons of salt and 400 grams of sour cream. The technology is as follows:

To obtain a melted cheese in finished cycling, cottage cheese is added salt, butter and soda. Oils should be added at the rate of 1-2 tablespoons by 0.5 kg of cottage cheese. His stained in a saucepan of stainless steel or aluminum. Cottage cheese adds there. Stirring continuously, achieve the cheese melted. The melted mass is shifted into a form for frozen. Sometimes the finished product add greens or spices to their taste.

Solid goat milk cheese is prepared from almost the same ingredients. On 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 feature of the manufacture of cheese and goat milk is its low coaltability. In industrial environments to improve this process, an increased percentage of frivors or a mature cow milk is added to it. Cutting the finished product is carried out after some rework. This is explained by the increased bunch of the clock. Even from the disturbed product is distinguished by a lot of serum.

Business prospects

At the beginning of the article, we have nothing to be mentioned that the goat cheese in our country can usually buy only imported production. In Russia, it is rare to meet farms that are divorced by these animals. More often they contain collective farmers for the manufacture of products only for themselves. Rarely sell them familiar. The economic niche in the market of cheese from goat milk domestic production is practically free. This is a good business idea for enterprising farmers whose products can safely compete with imported products for the price and quality.

We hope that we convinced you that goat milk products are very simply made at home. For the development of business on a large scale, special equipment, premises and working hands will be needed. Over time, you can equip your own livestock farm. In addition to dairy products from these animals, you can get useful goat fat, wool and meat, which is as valuable as milk.

Step-by-step opening plan

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

Register an IP or LLC.
Find and conclude contracts with wholesale suppliers of raw materials (if you are not going to breed the daisy goats in parallel).
Rent and repaired several rooms, one for the production of cheese, and the second - for its storage.
Purchase the required equipment and hire staff.
To establish a sales market with sales representatives.

How much can earn money

Earnings will depend on many factors, the main of which: the scale of production and the presence of sales points. In the first stages, implementing 10-15 kilograms of cheese per day, you can earn from 100 thousand rubles per month, excluding labor costs, rental of premises, etc. Additional income will bring the production of other ferocular products, as well as the sale of pure goat milk. Further expansion of the business will bring profit from 500 thousand rubles to its owner and more and the opportunity to recoup the starting investments in one year and a half.

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How much money is needed for starting business

In order to open a business for the production of goat milk cheese, it will take at least one and a half million rubles. These funds will be spent mainly for the purchase of equipment and arrangement of premises for the production and storage of cheese. Additional items in expenditures will be: the work of personnel, marketing services and business design in the legal field with permits.

What to choose equipment for the production of goat cheese

To produce goat milk cheese, you will need to purchase special equipment. Mandatory inventory include the following:

Bath for pasteurization of milk by 50-100 liters.
Separate bathroom for 200 liters.
Desktop for the production of cheese.
Manual press.
Round and rectangular molds for cheese.
Special bathroom for disinfection of the product.
Paraffin.

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

What kind of OKVED indicate when registering a business

To register business in the tax, you will need to specify the Special OKVED code 01.45.2 Production of raw sheep and goat milk.

What documents are needed to open

First of all, it will be necessary to arrange a legal form of activities, registering the IP, the farming or Ltd., depending on the production volumes and the number of co-founders. The first option will be simpler in implementation and will require you from the next set of documents: passport, TIN code, receipt of the payment of state duty and a notarized statement of registration with an indication of OKVED codes.

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

The choice of the tax system will depend on the legal form of doing business. For peasant economy, the optimal option will be a single agricultural tax, for IP - a single tax on imputed income.

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