How to create cheese at home from goat's milk: a simple recipe for beginners

Goat cheese is a real storehouse of essential microelements: calcium, magnesium, potassium, phosphorus, iron, zinc, copper and manganese. This product strengthens the skeletal system of the body, improves digestion, skin condition, and serves as a source of prevention against cardiovascular diseases. In addition, it is hypoallergenic and does not contain many calories.

Now we will tell you how to prepare this wonderful product yourself right at home.

Now we will tell you how to prepare the desired and tasty goat cheese at home. Don't be alarmed - it's actually quite simple. The main thing is to follow the recipe literally.

For those who prefer to watch rather than read, we have prepared a video version of the recipe. In it we tried to clearly show how to properly create delicious goat cheese at home.

For everyone else, we've included a step-by-step goat cheese recipe below.

Goat's milk cheese at home for beginners

To make cheese we will use the Fansel cheese factory. It is absolutely possible to get by with an ordinary large saucepan, but the risk of spoiling the product in it is even higher. The cheese factory is even safer and more convenient, and there are several reasons for this:

The cheese factory has a “water jacket” that allows the milk to be heated most moderately and gently. Strict adherence to temperature pauses when cooking cheese is the key to success.
The cheese factory is equipped with precise electric temperature indicators with a long probe. Again, this allows you to literally observe and maintain the required temperatures.
In an ordinary saucepan, milk can simply burn. Not at the cheese factory.

Ingredients:

Enzyme for Meito cheese – 1/10 pack
Fresh goat milk – 10 l

The main difficulty in this recipe is finding suitable goat milk. It must be natural, unpasteurized and of good quality.

We are preparing the equipment. To achieve sterility, pour boiling water over the cheese pan or saucepan.
If we use a cheese factory, fill the water jacket with cool water. We connect the hose to the lower fitting and fill until water flows through the upper hole of the shirt. If we use a saucepan, we skip this step.
Pour the milk into the working container and start heating to 35-35°C. Stir the milk while heating so that the temperature is the same throughout the water.
We use Meito enzyme. For 10 liters of milk we need 1/10 of a pack. Using a scale, we roughly separate the required part of the enzyme and dilute it in a small amount of warm water.
After the milk has heated to the desired temperature (35-37°C), turn off the heat and add the enzyme. Pour the dissolved ingredient into the milk in a narrow stream, close the container with a lid and leave it for 30 minutes.
After 30 minutes, a cheese curd should form in the milk. Take a lyre and cut the clot into even small pieces. If there is no lyre, we use a knife or any other available tool. Leave the curd for 10-15 minutes so that the whey separates from the cheese grain.
If the cheese grain has set during this period of time, break it and start the 2nd heating. Now it's up to 45°C. Also, do not forget to stir the cheese grain constantly while heating.
When the temperature reaches 45°C, turn off the heat and separate the cheese grain from the whey. To do this, pour the mixture from the pan into a colander, the grain remains in it, and the whey simply drains.
The next step is salting the grain. Stir the grain and add salt little by little. For complete salting, a few pinches of salt are enough.

To add flavor to the cheese, in addition to salt, you can add various herbs and spices. Some people use dill, parsley, paprika, and garlic. At this step we focus only on our own taste preferences.

Remove the salted curd from the colander and place it in cheese molds, which should then be placed under heavy pressure. The pattern is common - the heavier the press, the denser the cheese will be.

The cheese remains under the press for 3-4 hours, then we put it in the refrigerator for a few more hours.

Video recipe for making natural goat cheese

As a result, you will receive 1.5-2 kg of fragrant and tasty homemade cheese.

By the way, whey poured into the sink can also be used for good. You can use it to create ricotta cheese. The recipe is very simple: pour the whey into a separate pan, heat it to 90°C (do not boil!), add vinegar, citric acid or lemon juice. Then we bring the temperature to 95-96°C, after which we also drain the whey through a sieve. The result is delicious curd cheese.

Homemade goat cheese – 5 delicious homemade recipes

If you want to enjoy a natural, subtly tasty and healthy delicacy, make homemade goat cheese. View wonderful recipes with step-by-step clear photos. Find out the subtleties and aspects of making tender cheese, its unique nutritional value, and the highlight of additional ingredients. Read more...

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Homemade milk products

Homemade goat cheese is a uniquely necessary delicacy with love and tender care for loved ones.

Find ideal, fact-tested recipes for homemade goat cheese on the gastronomic resource amazingly savory thoughts 1000.menu. After researching the main recipe, try to create a tender, high-calorie or spicy cheese. Add different ingredients, herbs and spices. Find your unusual uniqueness in taste!

It is very difficult to overestimate the benefits of goat cheese, taking into account the unique, incomparable set of necessary substances and microbes contained in it. And taking into account its hypoallergenicity, the absence of cholesterol (Insoluble in water, soluble in fats and organic solvents.) and easy digestibility, it becomes virtually an irreplaceable product for a large group of adults and children. To produce basic ordinary cheese, you need a small set of components: fresh goat milk and an acidic component that will allow the milk to curdle. As acid, you can use table or apple cider vinegar, lemon juice, sour cream, cottage cheese and drink.

5 most commonly used ingredients in recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Goat milk	68	3.6	3.3	4.8
Lemon juice	16	0.9		3
Pepsin	38			8.7
Baking soda
Testicles	157	12.7	10.9	0.7

Exciting recipe:
1. Pour goat's milk into a saucepan.
2. Add salt and heat to 87-90°.
3. Pour in lemon juice (vinegar) in a thin stream, stirring constantly.
4. Once the milk separates into fractions: whey and curd mass, remove the saucepan from the stove.
5. Line a colander or sieve with several layers of gauze.
6. Pour the contents into gauze and let it drain for 20-30 minutes.
7. Take out the gauze with the curd mass as a “bag”.
8. Squeeze lightly.
9. Place the future cheese in a colander.
10. Place a small press on it (200-300 g).
11. Place in a cold place until completely cool.

5 of the fastest homemade goat cheese recipes:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Homemade goat's milk cheese	2 hours	65	+72
Homemade goat's milk cheese	3 hours	62	+40
Goat's milk cheese with pepsin	4 hours	68	+12
Goat's milk cheese with eggs	9 hours 40 minutes	97	+18
Goat cheese with pepsin	15 d 12 h	67	+4

Helpful tips:
• The whey left over from the cheese during the process can be used to make pancakes.
• The taste of goat cheese can be varied by adding cumin, pieces of sweet pepper, dill, coriander and other fresh herbs. Or you can sprinkle the finished cheese with your favorite spices.

Homemade goat cheese

I often make cheese at home from cow's milk. Now we were treated to a good portion of goat's milk. I decided to make cheese from it too. The family was pleased with the taste: goat cheese has a distinct creamy taste. It just melts in your mouth!

Ingredients for Homemade Goat Cheese:

Milk (goat) - 1.5 l
Drink – 1 l
Salt - 1 tsp.

Production time: 650 minutes

Number of servings: 10

Nutritional and energy value:

Ready meals
kcal 797 kcal	proteins 72.5 g	fat 7.1 g	carbohydrates 105.8 g
Portions
kcal 79.7 kcal	proteins 7.3 g	fat 0.7 g	carbohydrates 10.6 g
100 g dish
kcal 39.7 kcal	proteins 3.6 g	fat 0.4 g	carbohydrates 5.3 g

Homemade goat cheese recipe:

Place the drink on the fire and bring to a boil. We take out the clots formed on the surface and place them on a sieve (this is cottage cheese, which, once it has settled, can be used at your own discretion). Strain the whey and leave it at room temperature for 2 days (if it’s hot, for a day).

After a day or 2, bring the goat’s milk to a boil and pour our whey into the pan.

After about 15 minutes, the milk will begin to curdle, forming clots. The mixture must be strained and salted.

Place the clots in cheesecloth and hang them to drain excess water (I hang the cheesecloth on the faucet in the kitchen) for 30 minutes. Then, form a ball in gauze with your hands, put it in a plate, and put another plate on top. And press down the entire system with a weight (I use a jar of water).

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Photo “Homemade goat cheese” from those who made it (1)

Comments and reviews

All
Prescription questions
Reviews

June 29, 2015 ElenaVik # (recipe creator)

I can’t get processed cheese from goat’s milk. It doesn’t thicken. What’s wrong.

December 9, 2014 Anastasia 7 #

December 13, 2014 ElenaVik # (recipe creator)

For 300 ml of milk 200 ml of kefir?

December 9, 2014 Anastasia 7 #

November 16, 2014 Anastasia 7 #

November 26, 2014 ElenaVik # (recipe creator)

September 20, 2013 lelika # (moder)

August 17, 2013 Isobella #

August 18, 2013 ElenaVik # (recipe creator)

July 31, 2013 ElenaVik # (recipe creator)

July 22, 2013 AnnaSi #

July 24, 2013 ElenaVik # (recipe creator)

July 22, 2013 Zhannochkin # (moder)

July 22, 2013 ElenaVik # (recipe creator)

July 22, 2013 at 744nt #

July 22, 2013 asesia2007 #

July 22, 2013 ElenaVik # (recipe creator)

July 21, 2013 Pro100 Ea #

July 22, 2013 ElenaVik # (recipe creator)

July 21, 2013 elenita # (moder)

we were treated to a nice portion of goat's milk

July 21, 2013 ElenaVik # (recipe creator)

July 21, 2013 GALINA8 #

July 21, 2013 Olchik40 #

July 21, 2013 ElenaVik # (recipe creator)

Cool, I love goat cheese. But I always thought that I needed some kind of rennet, but I had no idea where to get it, but here everything is so simple. turns out. Thank you very much for the recipe. How much cheese was it by weight?

July 21, 2013 Olchik40 #

Goat cheeses: recipes and types

Cheese, made from various types of milk, has now become a very popular product. It is added to various salads, served as a main dish, and simply eaten in slices. The composition of the product is rich in almost all useful microelements. There are especially many of them in cheese made from goat's milk.

Just by mentioning goat's milk, anyone who is familiar with this animal immediately imagines a product that smells like goat. But, the properties of the product completely depend on human reasons. Let's figure it out.

You may also be interested in an article about the systematization of cheeses.

Description of goat cheese
Composition of goat cheese
Types of goat cheeses
How to make goat cheese in Holland
Homemade goat cheese recipe

Description of goat cheese

The product made from goat's milk is much more tender and flavorful than that from cow's milk. vitamins (a low-molecular organic compound of relatively simple structure, essential for all living things) and essential microelements. Because a goat is an animal that doesn’t eat everything in order. She is very picky when it comes to food.

If you run a goat farm according to the rules, then the goats and goats are located in different rooms. That smell, which is so characteristic of these animals, is produced by hormones from being at a short distance from each other. We will not talk about cleanliness and the main rules of milking: it is clear that they must be carried out. The processing of milk into milk products must also comply with sanitary standards.

Cheese is made from any kind of milk. But for the first time they began to cook it specifically from goat meat. We learned how to make cheese a long time ago. Every nation has its own national recipes.

Composition of goat cheese

The properties of any cheese product are influenced by the animal’s diet. The better the goat's food, the more nutritious the cheese will be. During production, spices are added and prepared using various methods - the product comes out very tasty and healthy.

Goat cheese has a low amount of cholesterol (Insoluble in water, soluble in fats and organic solvents.) , low calorie content and better digestibility compared to cow's milk products.

If we take the composition, then there is protein, retinol, vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B 2 and phosphorus in the goat product. The nutritional value of 100 grams of cheese is approximately 290 kcal.

It’s not for nothing that little kids in the not-so-distant past were raised on goat’s milk. It is much healthier for the body. Well, the cost of goat's milk is always higher than cow's milk. Not because the goat has less of it. Therefore, which is better.

Types of goat cheeses

Goat milk cheeses are made soft and hard. It would take a very long time to list the entire list of types: each country has its own, and naturally, the best ones for its own people.

Take, for example, the famous soft French ones:

Saint Maur, made in the province of Turin, specially rolled in ash, having a salty lemon flavor;
Chevre, when freshly prepared, has a soft thickness, becomes sharp, with a strong aftertaste as it ages;
Crottin de Chavignolles are made with round heads and have a specific smell of goat, offset by the taste of nuts and fruits;
Chabishu du Poiteau - it has a bluish crust with mold, a taste of goat's milk and a taste of spices.

And from the hard types you can create a laconic analysis of the products of cheese makers from Spain:

Garrocha from Catalonia is a hard cheese, aged for 30 days, with a sharp taste, a moldy rind of a bluish-gray color;
Carrefour goat's milk blue cheese;
Caprillice aged goat milk product.

How can we not mention the coffee-colored cheese deliciousness from Norway: Gudbrandsdalen or Brunost. Very reminiscent of boiled condensed milk. Only slightly salted, because it is made from whey, heavy cream and goat milk. This is a state-owned product; every second person eats it for breakfast.

How to make goat cheese in Holland

The cheesemakers of this country have a wide choice. Goat cheese is known far beyond the borders of Holland. Naturally, the assortment includes soft, hard, seasoned, and with added spices.

The ingredients are only natural: sourdough, goat milk, salt, enzyme. For curdling, rennet of non-animal origin is used.

There are cheeses that are ready to eat in a month. And there are so-called old ones, which are aged for more than 1 year, called VSOP. This cheese has the taste and thickness of Parmesan, but is spicier.

These are only certain varieties with a mixture of herbs and spices:

with honey flavor – the taste and smell of added honey, an unseasoned product, yummy for those with a sweet tooth;
with nettle, cheese has a nettle flavor; an additional vitamin (a low molecular weight organic compound of relatively simple structure, necessary for all living things) to the existing ones;
with fenugreek and coriander herb - a gentle, soft mixture, you can feel the bready taste and nutty-mushroom aftertaste;
with Italian spices and herbs, the gentle taste of goat's milk, the indescribably rich aroma of herbs;
olive, with the addition of sun-dried tomatoes – tender, soft, slightly salty.

Homemade goat cheese recipe

This is the most common recipe. Anyone can cook it, but the only goods you need to purchase are goat milk.

Ingredients:

2.5 liters of goat milk;
7 g citric acid;
50 ml water;
salt to taste;
spices: paprika, turmeric.

7 g of citric acid dissolves in 50 ml of water.
Milk is heated in a container with a thick bottom. Do not bring to a boil.
A solution of citric acid is poured into the milk, stirring continuously. The fire should be at a minimum during all this. When stirring, the curdling process begins. The contents of the container do not have to boil.
After mixing, remove the container from the heat and let the contents settle for 20 minutes.
Next, the mixture is poured into a mold with several layers of gauze. This is necessary to separate the whey.
When the whey has completely drained, put the curd mass in a bowl and add salt and spices.
Place it in a food container and put it in the refrigerator for several hours.
The result is a soft and very tasty cheese.

The product requires access to water. This is how he breathes. Therefore, it is not allowed to wrap it in a plastic bag. It is best to use linen napkins or paper.

Soft varieties of cheese are placed in the very middle of the dish, and hard varieties are laid out according to the rules as on a clock dial: 12 o’clock. Goat's milk cheeses go well with sour and sparkling wines.

There are a lot of dishes where you can add a cheese product. Each country has its own preferences and its own recipes. The main thing is that this product is very necessary, tasty and unique.

How to create cheese at home from goat's milk: a simple recipe for beginners