Goat milk is a biologically valuable product, the benefits of which are known to all. It is superior to cow in terms of calcium, cobalt, phosphorus, vitamins A, B1, B2, C. Goat’s milk is absorbed several times faster than cow’s milk, it is recommended for baby food, and people with high acidity of gastric juice can drink it.
Goat can just be drunk or processed. It makes an equally useful product - a magnificent goat cheese with a delicate taste, which is not difficult to cook at home.
There are many cheese recipes, both with and without sourdough tablets.
Here is one of the recipes for this delicious product.
In order to make goat cheese, you need goat milk, butter, eggs, salt and soda.
Two liters of goat's milk is left in a warm place and allowed to sour. To make the process go faster, add a spoonful of sour cream to it and mix it properly. With sour cream, milk will be ready in two days.
The result is a milk clot and a large amount of whey, which must be drained. Serum should be separated carefully so that it does not mix with the bulk. After that, the milk clot is placed in a dense tissue bag and suspended for six hours above the container, where the remaining serum will drain.
Now the resulting thick, sour milk must be put on a slow fire, heated, put in a colander with gauze, so that the liquid and glass formed during heating. Thus, it should turn out about half a kilogram of cottage cheese, which must be maintained for a day.
Then combine the cottage cheese with half a liter of fresh milk, mix thoroughly and cook over low heat for several minutes. Throw it in a colander with gauze and squeeze it properly.
Next begins the preparation of the cheese itself. Melt the butter, put the resulting cottage cheese, three egg yolks, half a teaspoon of salt and soda. Mix all this thoroughly and cook for 15 minutes over low heat, stirring constantly to prevent lumps from forming. Goat cheese should be homogeneous and viscous.
While the cheese is liquid, it must be poured into a greased bowl to shape it. Instead of oil, cellophane can be placed on the bottom of the dishes. Put a bowl of cheese in the refrigerator.
From the proposed number of products should be about 700 grams of finished cheese.
Another recipe for making homemade goat cheese.
For cooking, you will need two liters of goat's milk, three eggs, 400 grams of sour cream, dried basil, dill and garlic, two tbsp. tablespoons of salt.
Heat the milk over low heat with constant stirring. Beat sour cream, eggs and salt in a mixer until smooth. Combine the resulting mass with milk, put on fire and heat thoroughly with constant stirring, but do not bring to a boil, and then simmer for several minutes.
In a sieve, put the cheesecloth folded in half, pour the cooked mass, put the dried spices and mix. Tie up the gauze and hang it in order to glass the liquid.
When the excess liquid drains, place the resulting product directly in gauze in a saucepan, cover with a plate, put oppression on top: a stone or a jar of water. Put the pan in the refrigerator. After 15 hours, cheese can be tasted.
How to make goat cheese using acidin-pepsin?
Many goat cheese recipes include acidin-pepsin, which can be bought at the pharmacy.
To make cheese, you need 10 liters of goat milk, half a glass of yogurt, 10 tablets of acidin-pepsin, 30 grams of salt, caraway seeds.
Heat the milk to a temperature of 35 degrees and add the yogurt there. Dissolve acidin-pepsin tablets in half a glass of warm water, pour into milk, mix well. Cover the pan with the mixture with a warm cloth and stand the sweat for an hour.
Cut the resulting clot into pieces and mix with a wooden spatula for about five minutes. Then allow the clot to settle, cover it with gauze, scoop the serum over the gauze.
Salt the mass, put caraway seeds in it, knead for about five minutes. Then toss it in a colander with gauze. Cover the mass with the edges of the gauze, put on it oppression and leave for two hours. Goat cheese is ready.