Goat cheese at home is cheaper if, of course, you have plenty of raw materials for the production of this product. A healthy and tasty dairy product will appeal to your whole family. Homemade goat cheese can be prepared in many different ways. Let's try to reproduce the recipe for the Adyghe dish.
Making goat cheese
You can also take cow and sheep milk, but this product will already have other properties. Goat is not only tastier, but also less allergenic. And it contains no less useful protein. Even children suffering from food allergies can eat goat cheese without negative health consequences. At home, you need six percent vinegar, pure gauze, enameled deep dishes, an aluminum pan to prepare this product.
Take six liters of milk to make a trial serving. Strain thoroughly several times through gauze folded into several layers. Now put the milk on a medium heat and start heating - be sure to in an aluminum pan. Indeed, due to increased fat content, it can burn. Therefore, it is necessary not only to boil in a special bowl, but also to mix continuously. It will take a little time, but you are guaranteed not to spoil the product. At the same time, milk should be salt to your taste. When it boils, pour one hundred grams of vinegar for every three liters of liquid, then immediately remove from heat. In the pan you will find whey and floating cheese on its surface. Take a slotted spoon or a large spoon, take out the cheese and spread on cheesecloth. It must be placed on top of a bowl. In fact, you have already prepared goat cheese. At home, it remains only to squeeze it out well. This is done first with your hands. And then the resulting product must be put under oppression. For this, a three-liter jar of water, for example, is useful. You can give a piece of cheese any shape at this moment - being under oppression, it will harden in that position. The cheese should be pressed in a cold place. When it cools down and releases all the liquid (it must be periodically drained), the preparation can be considered finished.
Goat cheese at home: recipe with cottage cheese
In this case, the resulting product will be solid, like a store, and yellowish. Take a kilogram of regular homemade or store cottage cheese and three liters of goat milk. Strain the milk thoroughly and bring to a boil in a saucepan, making sure that it does not stick. Pour all the cottage cheese and cook the mixture over low heat for twenty minutes. You need to continue to stir the same way. Then, after boiling, discard the mass in a colander and, when the whey drains, transfer the resulting cheese to a bowl. Now you need to add a raw egg and a teaspoon of soda (without top), as well as one hundred grams of sunflower oil and salt. Stir as thoroughly as possible and put the resulting mass into a water bath. This step is necessary so that future cheese does not crumble. Steam for ten minutes. Put, having cooled, in a plastic bottle without top. Tamping is necessary so that a solid mass is obtained. Put in the refrigerator.