Goat Cheese at home - recipe

Even an inexperienced hostess can please the households of goat cheese cooked at home. To do this, goat milk, enzymes, salt, as well as knowledge and features of a simple technology of homemade domestication.

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Goat cheese

At home, it is better to make a soft goat cheese, it is called milk or cheese. Solid cheeses require certain skills and special equipment. Soft goat cheese in the refrigerator is stored for about 10 days in serum obtained in the production process, or cotton towel. Goat Cheese is combined with vegetables and greens. It is served to white and red wine with grapes, honey, various fruits and berries.

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Ingredients for the preparation of goat cheese

The main ingredient for goat cheese is fresh milk, from the acidic, high-quality cheese will not work. Milk is better to buy on the market or in the farm, where goats are grown. On average, 1 kg of soft cheese will be obtained from 8 liters of goat milk.

The second ingredient for obtaining goat milk is an enzyme separating serum from cheese grain.

the rennet enzyme is obtained from the gastric juice of ruminants, it can be bought in the market in the peasants or in farms
alternative to pepsin, which is sold to a pharmacy

For proponents of vegetarianism, for coincidence of milk use:

calcium chloride (we buy in a pharmacy)
lemon, acetic acid, lemon, kiwi
bacterial start-up "Maito" obtained from food mushroom

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Goat Cheese at home - recipe

10 liters of milk heat up to 35 ° C, good, if there is a special thermometer to control the temperature

we add a rennet enzyme 3 ml on 10 whether milk
it must be divorced in 50 ml of warm water, and pour into milk

let's leave the milk for 30 minutes to fermentation,
the process is completed if the resulting jelly-like white clutch is easily lagging behind the walls of the dishes
with a knife ruby \u200b\u200bwith thin stripes: one way, then across, in the end, dissect horizontally (the smaller the roaring, the cheese will be denser)

put milk on fire, slightly heating, stir
serum peels out, raw grains are formed. They must be removed by shimmer from the pan.
prepare a sieve, cover it with gauze, rolled into two layers, you can use special forms
gently put out the mass on the gauze or in the mold, we wait until water stalks

on top of a protein mass covering gauze, if you need to serve fast glass, we use a small cargo
after 2 hours, we shake the cheese from the form, well salt iodized salt, we put on the towel, put in the refrigerator

If you wish to diversify the taste of goat cheese, give the piquancy and originality of a useful protein product, add (at the fermentation stage) greens, seeds of fragrant herbs, bitter or sweet Bulgarian pepper. Taking advantage of our recipe, you prepare delicious goat cheese. You will have no more than 3 hours on the whole process of inquiry.