At present, in our country, a French national product, goat cheese, has gained great popularity in cooking , the benefits and harms of which have been known since ancient times. It has a relatively high cost, but many acquire it because of the unusual texture, color and taste. This dairy product may have a different appearance depending on the preparation technology and the components used. It is less fatty and high-calorie than cow's milk cheese, and also contains little cholesterol.
Beneficial features
Goat cheese is very useful , the recipe for which will be given below. It has a number of advantages over cow milk:
- The bones are getting stronger. This product contains all the elements and vitamins that make the human bone system strong. Moreover, there are bacteria in it that take part in the metabolism of iron and calcium, and also contribute to better absorption of vitamins by the body. Cheese helps prevent the development of osteoporosis and arthritis.
- Low cholesterol and sodium. Homemade goat cheese, the benefits and harms of which we are now considering, is well suited to those with diabetes and heart disease. In addition, selenium, which fights cancer cells, is included in the composition of the product.
- A large percentage of protein and saturated fat. Such components are good for diet food, as they are easier to digest. In addition, cheese can be consumed by those with lactose intolerance.
- Useful bacteria that increase the body's resistance to viruses and infections.
- A lot of vitamins and minerals that help prevent the formation of anemia, eczema and various kinds of allergies, respiratory and gastrointestinal diseases, as well as increase the level of metabolism in the body. The product does not contain hormones.
Also, goat cheese, whose composition is very rich, helps to normalize blood pressure and regulate muscle and nervous activity.
Harm and contraindications
Like any product, goat cheese has one drawback, which is the strong acidity of the product. People who have gastritis, gout, or a stomach ulcer do not use such a product. In addition, improperly made cheese can cause harm, which can cause food poisoning. Therefore, it is recommended to pay attention to the shelf life of the product, if it is purchased in a store. And if goat cheese made from cottage cheese, cooked at home , then it will not bring any harm. It is only necessary to store it in the cold for a short time or put it in the freezer. If you are prone to allergic reactions, you can consult an allergist.
Application
Goat cheese is used, the benefit and harm of which we have considered above, not only in cooking, but also in cosmetology. In the first case, it is used for the preparation of salads, casseroles. It can be of various grades, both soft and hard. In the second case, cosmetics based on cheese and goat milk are produced.
Cheese making equipment at home
A small amount of cheese can be prepared using improvised tools that are in the kitchen. So, many housewives use an enameled pan, a thermometer, a gauze bag and a mold for pressing cheese, and a colander can also be used. All this will be needed in order to cook a delicious cheese or cottage cheese from goat milk at home .
Hard Goat Cheese
Ingredients:
- 20 liters of goat's milk;
- 50 grams of water;
- 1/4 bag meito or ready-made sourdough.
Cooking
In order to make hard goat cheese, the recipe of which is quite simple, it is recommended to use yesterday's milk. He is left in a room with a temperature of ten degrees, so it should stand ten hours. The milk is placed on the stove and heated to thirty-five degrees. Meito is diluted with cold water and added to milk, mixed well for three minutes. Then the fire is turned off and the mass is insisted for forty minutes, so that it becomes a jelly-like consistency. Then the mass is again heated, left for fifty minutes, while the serum should move away. Then the mass is again heated to thirty-five degrees, stirring constantly. Thus, heating and sedimentation are repeated four times, constantly removing the serum. After that, salt is added, mixed and heated, transferred to a gauze bag and suspended so that all the glass serum. Then the cheese mass is put under the press, after two hours the cheese is turned over and the cargo is put back. Such procedures are repeated two times. Then the bag is removed, and the finished goat cheese, the benefits and harms of which you already know, is rubbed with plenty of salt and put in the cold for half an hour. Then the head of cheese is turned over and again rubbed with salt, put in the refrigerator for thirty minutes. Repeat such procedures four times. The whey is not removed, the cheese is put in the cold for one day, after which it is washed with water and placed for two weeks in a room with a temperature of five degrees.
Soft goat cheese
Ingredients:
- 10 liters of goat's milk;
- 20 tablets of Pepsin;
- salt.
Cooking
Before making goat cheese , milk is heated to thirty degrees, crushed tablets of Pepsin are added. After the appearance of a clot, it is thrown back into a gauze bag so that the serum glass. Then the cheese is poured with brine prepared from water and salt at the rate of 1:10, and set aside for half an hour. After this, the product is washed and consumed.
Homemade Feta Cheese
Ingredients:
- 3 liters of goat's milk;
- one jar of sour yogurt or sourdough;
- 10 tablets of Pepsin;
- salt.
Cooking
To make goat cheese from cottage cheese at home , you must first put the milk in the cold for twelve hours. Ferment or yogurt is diluted in one hundred grams of milk and left for one hour. Put the milk on the stove and heat to thirty-five degrees, then add the ferment and insist for half an hour. Over time, add “Pepsin” and set for forty minutes to form a clot. It is cut into cubes and again set aside for twenty minutes. This mass is heated in a bath to thirty degrees, stirring for about thirty minutes, then transferred to cheesecloth, suspended for four hours. Then the cheese head is turned over and hung again for ten hours. The cheese is cut into pieces and put in a ten percent salt solution for a while, after which it can be consumed.
Thus, modern goat cheese is prepared according to the same recipes as many years ago. This product can be different: soft, hard or curd. There are also varieties with mold. No matter what kind of goat cheese, it should have a slight sharpness and be pure white in color, without any shade.