Goat cheese at home: two ways of cooking

Cheese from goat's milk at home is cheaper, of course, if you have enough raw materials for the production of this product. Healthy and tasty milk product like your entire family. Homemade goat cheese can be cooked in many different ways. Let's try to reproduce the recipe Adygei cuisine.

Making cheese from goat's milk

You Can also take cow and sheep milk, but this product will have other properties. Goat is not only tastier, but also less allergenic. And useful protein it contains no less. Even children who suffer from food allergies, without negative consequences for health, there is cheese from goat's milk. At home you need to make this product six percent vinegar, clean gauze, deep enameled ware, aluminum pot.

Take for making a test portion of six liters of milk. Carefully strain several times through a folded in several layers of cheesecloth. Now put the milk on medium flame and begin to heat up – not necessarily in an aluminum pan. Because of increased fat it can burn. Therefore it is necessary not only to cook a special dish, but continuously interfere. It takes a little time, but you are guaranteed not to spoil the product. At the same time need of milk, add salt according to your taste. When the boil-pour one hundred grams of vinegar for every three liters of fluid, then immediately remove from heat. In the pan you will find whey and cheese floating on its surface. Take a skimmer or a large spoon, remove the cheese and spread on gauze. It must be put on top of the bowl. In fact, you've already made goat cheese. At home, far cry overcome him. Do it first hand. And then the resulting product needs to deliver under pressure. This is useful, for example, three-liter jar with water. You can give a piece of cheese in any form at this point – being under the yoke, it will harden in that position. The cheese must be compressed in a cold place. When it cools and will provide all the liquid (it must be periodically drained), cooking can be considered complete.

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In this case, the resulting product is a solid, as a shoplifter, and yellowish. Take a kilo of regular homemade or store-bought cottage cheese and three quarts of milk goats. Carefully strain the milk and bring the pot to a boil, making sure it does not burn. Stir in all the cheese and cook the mixture on low heat for twenty minutes. We need to continue to stir. Then, after provarivanija, fold the mass in a colander and when the whey has drained, transfer the received cheese in a bowl. Now there you have to add a raw egg and a teaspoon of baking soda (without top), and one hundred grams of sunflower oil and salt. Mix as carefully as possible and put the resulting mass in a water bath. This step is necessary to ensure that future cheese does not crumble. Cook for a few ten minutes. Place, cool, in a plastic bottle with no top. To stamp you need to make a solid mass. Place in the refrigerator.