Source: Vladimir, AdobeStockNo store-bought cheese can compare to completely natural, homemade cheese. What's more, you can make it at home not only from cow's milk but also from goat's milk. We've gathered 8 recipes for you to choose from!
1. Goat Cheese – Classic Recipe
Source: eda-land.ruSimple goat cheese from readily available ingredients.
You will need: 8 cups goat milk, 1 lemon, 0.5 tbsp salt.
Preparation: Heat the goat milk to a boil, add salt, pour in the lemon juice, and simmer for a few minutes. Drain the mixture through a colander lined with several layers of cheesecloth, reserving the whey for other dishes. Gather the cheesecloth into a bag and hang the cheese for 1 hour to allow any remaining whey to drain. Afterward, remove the cheese from the bag and slice.
2. Goat Cheese with Oregano and Garlic
Source: cheesewiki.ruOptionally, add any other spices to your liking.
You will need: 8 cups goat milk, 1 tbsp oregano, 3 cloves garlic, 1 lemon, 0.5 tbsp salt.
Preparation: Heat the goat milk to a boil, add lemon juice, and simmer for a couple of minutes. Strain everything through several layers of cheesecloth. Add salt, oregano, and crushed garlic to the curd mass. Gather the cheesecloth into a bag and hang for 1 hour to allow any remaining whey to drain. Remove and slice the finished goat cheese.
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3. Goat Milk Bryndza
Source: dzen.ruIt is advisable to use the fattiest goat milk possible.
You will need: 1 liter goat milk, 3 tbsp sour cream, 2 tbsp lemon juice, 1 cup water, 1 tsp salt.
Preparation: Mix goat milk with sour cream and heat them over high heat. When the whey begins to separate, add lemon juice and heat for another couple of minutes.
Drain everything through a colander lined with cheesecloth, let it drain, then leave the cheese under a press for 1-1.5 hours. Dissolve salt in water and pour this brine over the future bryndza for another 1 hour.
4. Goat Cheese with Rennet
Source: postila.ruRennet is a special enzyme for cheese making.
You will need: 10 liters goat milk, 0.2 g rennet, 25 ml water, salt.
Preparation: Dissolve rennet in water. Heat the goat milk to about 35 degrees Celsius, pour in the rennet, and wait about 45 minutes for a curd to form. Break up the curd and place the pot over low heat. Heat to about 40 degrees Celsius, stirring constantly.
After about 1 hour of continuous heating, the curds will become firm. Drain everything onto cheesecloth and leave under a press for 45 minutes. Salt, flip the cheese, and leave it under a press twice as heavy as the previous one for another 2 hours. Serve the cheese immediately or let it ripen for a couple of days in the refrigerator.
5. Adyghe Cheese from Goat Milk
Source: derevnyalive.ruExcellent with any sweet or savory additions.
You will need: 1.5 liters goat milk, 3 tbsp 6% vinegar, 0.5 tsp salt.
Preparation: Bring the goat milk to a boil, remove from heat, pour in the vinegar, and let stand for 3-5 minutes. Slowly stir the mixture until it separates, drain through two layers of cheesecloth, and salt.
Gather the cheesecloth into a tight bag, tie it securely, let it drain a little more, and then place it on a plate and refrigerate for 1 hour. Remove the finished Adyghe cheese from the bag and serve.
6. Goat Cheese with Starter Culture
Source: stroiteh-msk.ruA ready-made starter culture helps achieve excellent results faster and easier.
You will need: 1 liter goat milk, 2 pinches cheese starter culture, 2 tbsp salt.
Preparation: Dissolve the starter culture in a small amount of water and mix it with goat milk heated to 35 degrees Celsius. Allow some time for cheese curds to form. Strain everything through several layers of cheesecloth, gather into a bag, and leave under a press for several hours.
During this time, remove the cheese mass 2-3 times, crumble it, re-wrap, and place it back under the press. When the mass becomes sufficiently firm, slice it and soak it for 1 hour in a brine made from approximately 500-600 ml of water with salt.
7. Goat Cheese with Egg
Source: pinterest.comThe peculiarity of this cheese is that it turns out harder and denser.
You will need: 6 liters goat milk, 1 egg, 5 g salt, 10 g baking soda, 100 ml vegetable oil.
Preparation: Boil half of the goat milk with salt and leave in a warm place at a temperature of 23 degrees Celsius for 2-3 days. Gently heat the mixture, drain through a couple of layers of cheesecloth, and hang to allow any remaining whey to drain.
Bring the second part of the milk to a boil, add the cheesecloth-wrapped preparation, and cook over minimal heat for about 15 minutes. Drain again through cheesecloth and let it drip. Mix the resulting mass with the remaining ingredients and heat for another 15 minutes in a double boiler. Refrigerate the goat cheese for at least 1 day.
8. Goat Milk Cottage Cheese
Source: odnadama.ruHealthy and delicious homemade cottage cheese, especially appealing to children.
You will need: 3 liters goat milk.
Preparation: Wait for the goat milk to sour in a warm room. On approximately the third day, pour it into an enamel pot and heat over low heat almost to a boil. Strain the preparation through several layers of cheesecloth, gather this cheesecloth into a bag, and hang it to allow any remaining whey to drain from the cottage cheese – this will take another 1-2 hours.