Goat's milk cheese at home: soft, hard, porous, processed, feta cheese - simple recipes with step-by-step preparation. Homemade Goat Cheese Make Goat Cheese

Today you can buy goat's milk cheese at almost any store. But any housewife knows that the most delicious and healthy product will be a product prepared by herself: from natural products and with special additional ingredients - love and care for her family.

The secret of popularity

It is impossible to overestimate the benefits of homemade goat cheese. It is absorbed much better than cow's milk cheese, and it contains a huge number of beneficial bacteria that ensure the normal functioning of the digestive system. In addition, the substances contained in this product help to establish metabolic processes in the body and restore the functions of the gastrointestinal tract. Plus, goat cheese is a hypoallergenic product, and therefore it is considered indispensable in the menu of people with cow's milk allergies.

Goat's milk cheese has a very delicate texture and a special aroma. It contains a small amount of sugar and at the same time it is a rich source of nutrients. It has a high nutritional value, but does not complicate the digestion process.

If we talk about the name of goat's milk cheese, then depending on its composition and the country of origin, it will have different names. For example, in France alone, there are several of its varieties and names, among them Banon, Valance, Car de Chevre, Palardon, Picardon, Rocamadour, Chavroux, etc. In Spain, they also make their own goat cheese: Pastor and Manchego. In our country, this product is usually called feta cheese.

On a note! In the original, feta cheese is a cheese made from sheep or a mixture of sheep and goat milk, soaked in brine!

Cooking recipes

In order to make cheese from goat milk at home, it is enough to have one initial product - milk and several additional ingredients such as vinegar, salt, eggs, spices, etc. want to receive.

Simple goat cheese

In order to prepare such a cheese, you will need two liters of goat's milk, 60 ml of vinegar and 30-50 g of salt, its amount will depend on which cheese you prefer - less or more salty.

Getting started:

• pour milk into a saucepan and bring to a boil over medium heat and stirring constantly;
• carefully add vinegar in a thin stream, do not forget to stir the contents all the time;
• as soon as the milk curdles well and forms a dense curd, remove it from the stove;
• we cover the colander with gauze and put the resulting curd curd on it, tie it into a bag and hang it over the sink;
• after a couple of hours, when the excess liquid is gone, put the cottage cheese in a bowl and add salt to taste;
• mix everything, knead it well and give the shape of a cake;

  On a note! The pressed cake must be thick!

• we take a cast-iron frying pan, put our future cheese on it and put it on the fire - the pressed cake should melt;
• We remove the finished cheese in a cool place and leave it until it hardens completely.

Spicy cheese

The following recipe will show you how to make spicy goat milk cheese. To prepare it, you will need 12 liters of milk, 4 tablespoons of vinegar, 50-60 g of salt and caraway seeds to taste.

Getting started:

• pour the specified amount of milk into a saucepan of a suitable volume and bring it to a boil, after which we immediately reduce the gas supply and add vinegar;
• with constant stirring, we monitor the curdling process, and as soon as the mass curdles into a dense clot, we transfer the pan from the stove to the table;
• we take out the resulting clot and transfer it to cheesecloth, fold it into a bag and hang it over the sink or over a large bowl;
• leave it for a few hours so that the excess serum goes away;
• as soon as the liquid leaves the curd mass, we take it out of the gauze, salt it, add a few grains of cumin and knead it thoroughly with our hands;
• we form a cake from cottage cheese and put it in a cast-iron pan, under the influence of temperature, the mass will first melt, and then thicken - now the cheese can be transferred to the dish and given the desired shape.

Delicate feta cheese

To prepare tender cheese, you will need a couple of liters of goat's milk, two tablespoons of sour cream and cottage cheese, 15 ml of vinegar and about a teaspoon of salt.
Getting started:

• Pour milk into a saucepan and heat it to a temperature of 45 ° C;
• dilute cottage cheese in a small amount of milk and add to the pan, put salt and bring everything to a boil;
• as soon as the mass begins to boil, add sour cream into it and continue to cook with constant stirring;
• after about a quarter of an hour, the contents of the pan should begin to curl up, turning into a curd, but if this does not happen, pour in the indicated amount of vinegar;
• then we shift the curdled milk into cheesecloth, cover it on top with a cotton napkin, place the load and leave it for a couple of hours, then put the cheese in brine (3 tablespoons of salt per liter of water) and leave it in the refrigerator for another 3 hours.

High-calorie feta cheese

Making high-calorie feta cheese from goat milk is as easy as the previous version. Only in this recipe we will not use vinegar. So, you will need 2 liters of milk, a tablespoon of salt, 6 fresh chicken eggs and 400 ml of sour cream.

Getting started:

• pour milk into a saucepan, add salt;

  On a note! If you do not want the feta cheese to have a pronounced salty taste, then the amount of salt can be halved!

• beat eggs, mix thoroughly with sour cream and add to milk;
• over medium heat and with constant stirring (it is especially good to walk along the bottom of the pan so that the mixture does not burn), bring everything to a boil;
• we slightly reduce the gas supply and wait for the milk to start curdling - this usually takes no more than five minutes;
• as soon as the curd becomes dense enough, we transfer it to cheesecloth in a colander and give time for all the serum to go away;
• we collect the edges of the gauze, tie them, put a cutting board on top, then the load and another board, leave everything for 5 hours;
• after the specified time, remove the load, take out the cheese from the colander, unfold the cheesecloth and transfer the cheese to the brine (3 tablespoons of salt per liter of water), transfer it to the refrigerator and leave it there for another 3 hours.

What should you keep in mind?

As you can see, the recipes for goat's milk cheese are slightly different from each other in the starting products, but the set of ingredients in each of them will not be final. According to your own taste, you can add spices, adjust the amount of salt, or even replace it with sugar - children especially like to eat such sweet goat cheese.

However, there are certain points that should not be ignored:

• In the conditions of our country, you will never be able to cook goat cheese that will taste like a French or Spanish product, even if you have original recipe a certain brand of cheese. This is due to many reasons: the habitat of goats, which provide the main ingredient for this product - milk, respectively, certain differences in the feed they use, their breed, age, keeping conditions, etc. But do not be upset, as with a high degree of probability homemade cheese made from fresh milk from local goats can turn out to be no worse, and perhaps even better than European goat cheese, made to all standards.
• Do not forget that the cheese will turn out delicious only if the milk is fresh and of high quality. For this reason, its choice should be approached with special care. Its smell is of great importance - it is often specific and even unpleasant, which is associated with non-observance of the rules for keeping goats. Moreover, this smell does not disappear even after pasteurization, and if you use such an initial product, you run the risk of getting a tasteless cheese.
• As for pasteurized milk, which is sold in retail chains, it has a certain advantage - a guaranteed absence of extraneous odors. But at the same time, the aroma of such milk may turn out to be too neutral, which, as a result, will affect the smell of the finished cheese - it will be devoid of a specific aftertaste, which is desirable for some varieties. Plus, pasteurization can affect some technological processes, which will require the addition of additional ingredients to the recipe.

The rest of the cooking process will depend solely on the recipe itself. If the result should be fermented milk cheese - feta cheese, then all operations end, as a rule, in curdling. And after the separation of the whey, the product "rests" - it ripens without any intervention on your part. Cheese should only be stored in the refrigerator, preferably in an airtight container. Otherwise, it will immediately absorb the flavors of all "neighbors" -. Its shelf life is 2 weeks.

If the result should be hard cheese, then after receiving the curd grain, there must be another processing stage - melting. And only after that the product is sent for ripening. Such goat cheese can be stored in the refrigerator for about 3 months.

All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

Modern realities are more and more forcing us to think about what we eat. Therefore, forgotten recipes for homemade products are remembered and improved. So we invite you to remember such a wonderful homemade product as goat's milk cheese - the cheese got this name, because it is made not from cow's milk, but from goat's milk. Our chef reveals several recipes for its preparation.

Homemade goat cheese

Before preparing goat cheese, let us remind you of its benefits. Many people know that goat's milk, unlike cow's milk, is well absorbed and does not cause allergic reactions. And homemade goat's milk cheese is saturated with valuable trace elements (potassium, phosphorus, calcium, iron, selenium) and vitamins (B2, B3, B6, B12, D) in a form that is easily digestible for our body. It is low in cholesterol and calories, so it can be chosen by cheese lovers who want to get rid of extra pounds. It contains antioxidants and beneficial bacteria that help the body keep fit and fight various infections and carcinogens.
This super-healthy product has a pure white color and a light spice in the taste, harmoniously combines with white wines, and can also be an excellent beer snack.

Goat milk cheese recipes

There are many recipes for making goat cheese. We have selected some of the most delicious of them for you.

Soft goat cheese

Required Ingredients:

• goat milk - 2 l
• salt - 2 tbsp. l. (no slide)
• eggs - 6 pieces
• sour cream - 400 g

Cooking method:

Fused

Required Ingredients:

• goat curd - 500 g
• salt - a pinch
• butter - 1-2 tbsp. l.
• soda - 12 g

Cooking method:

Until the moment it hardens, the finished product can be given a certain shade of taste using your favorite seasoning or herbs.

Solid

Required Ingredients:

• goat milk - 3 l
• cottage cheese (store or homemade) - 1 kg
• eggs - 1 pc
• soda - 12 g
• salt - a pinch
• vegetable oil - 100 ml

Cooking method:

We put the almost finished product in a plastic bottle with the top cut off. When filling the bottle, try to stack the cheese mass tightly. Put the container filled with cheese in the refrigerator until it cools completely. It is better to store the product in the same bottle in the freezer - its taste will not be affected by this.

Before talking about how to make cheese from goat's milk, it doesn't hurt to remember its benefits. This product contains a huge amount of vitamins and minerals, as well as other useful components, and is absorbed much better than cheese made from cow's milk. The cost of goat cheese is much higher than that of cow cheese. But, if you make gourmet cheese with your own hands, you can reduce the cost of it to a minimum.

We offer recipes for making soft, melted and hard cheese at your choice.

Equipment for homemade cheese dairy

In order to make goat or other cheese with your own hands, prepare the following tools and equipment:

• colander or sieve
• a wooden spatula or spoon with a long handle
• wide gauze
• mixer with whisk attachments
• high capacity for whipping ingredients
• a thick-walled pan for boiling milk
• a saucepan or bowl to collect the whey
• mittens
• 2 wide cutting boards
• oppression (can be replaced with a can of water)
• cheese molds
• towel, napkins.

Recipe number 1. Soft cheese

Ingredients:

• 2 liters goat milk
• 2 cups sour cream
• 6 chicken eggs
• some lemon juice
• 2 tablespoons of salt.

Preparation

1. Beat eggs with a mixer at high speed. Little by little add sour cream to the egg foam. We achieve a homogeneous mixture.
2. Bring the milk to a boil, reduce the heat. Salt.
3. Add eggs with sour cream to the milk, stirring with a spatula. The liquid should not boil. Soon, curdled clots will begin to form on the surface, and the liquid will acquire a greenish tint - this will separate the serum.
4. Cover the colander with 2-3 layers of gauze, set it over a saucepan or bowl to collect the whey. When the whey and cottage cheese are completely separated, put on mittens and throw the contents of the pan into a colander. After the bulk of the liquid has drained, we tightly tie the cheese in gauze. Put the resulting bag of feta cheese between the cutting boards and put oppression on top.

After 6 hours, the soft cheese will be ready. Before serving cheese, it is advisable to chill it.

Recipe number 2. Processed goat cheese

Ingredients:

• 0.5 kg goat curd, prepared according to the previous recipe
• 2 tablespoons butter
• finely chopped dill
• 1 teaspoon baking soda
• some salt.

Preparation:

1. Mix the squeezed cottage cheese with dill, soda and a pinch of salt.
2. Put butter in a preheated saucepan. When it melts, spread the cottage cheese and reduce the heat to medium.
3. Stir constantly and continuously. When the curd starts to stretch, put it into molds and refrigerate.

Recipe number 3. Hard goat cheese

Ingredients:

• 3 liters of milk
• 1 kg of homemade cottage cheese
• 1 chicken egg
• 1 teaspoon baking soda
• half a glass of sunflower oil
• salt.

Preparation:

1. In a saucepan, combine cottage cheese with milk, mix with a mixer with auger attachments.
2. Bring this mixture to a boil, stir, cook over low heat for 20 minutes.
3. We discard the resulting mass in a colander with a gauze filter, squeeze.
4. We transfer the cheese to a bowl, combine with butter, egg, soda and salt. Knead like dough. Then we put it in a saucepan and set it on water bath.
5. Cook for a quarter of an hour.
6. We lay out the cheese in molds, put the load on top. After 3 hours, we remove the load and send the forms to the refrigerator. Delicious cheese ready!

Do you know what you can cook at home with goat cheese? Yes, and it's very simple, you just need to use our recipes.

Most often, you can see cheeses made from cow's milk on store shelves, however, cheese products made from goat's milk are no less tasty and healthy.

Since you can't buy goat cheese in every supermarket, we suggest you learn how to cook it yourself.

Goat cheese: a simple recipe

Even a child can cook cheese according to this recipe, since there is nothing complicated in this process. All the ingredients, except for the main one - goat milk, will definitely be in your kitchen, well, and milk can be bought on the market.

• Goat milk - 2.5 l
• Citric acid - 7 g
• Salt - 8 g
• Paprika, turmeric - optional
• Water - 50 ml

• The first thing to prepare is the solution citric acid... To do this, take a little water, about 50 ml and add citric acid to it, stir until completely dissolved.
• Pour milk into a container with a thick bottom and heat vigorously, but do not bring to a boil.
• After that, pour the citric acid solution into a container with milk, mix the ingredients. This process will help curd milk. During this process, the fire under the container should be the lowest possible, the mass should not boil.
• Then remove the container from the heat, let the contents steep for 20 minutes.
• Now you need to throw the mass into a colander covered with gauze and separate the resulting cottage cheese from the whey in this way. After completing the procedure, wait until the liquid is completely drained from the almost finished cheese.
• Then add salt and spices to the cheese to taste.
• Place the mixture in a suitable container so that the cheese takes the shape you want, and send it to the refrigerator for several hours.

Soft goat cheese

As you know, cheeses can be different in their consistency. The first cheese, the recipe of which we will now share with you, will be soft. In consistency, this product resembles a very soft fatty cottage cheese.

• Goat milk - 2, 2 l
• Salt - 45 g
• Chicken egg - 7 pcs.
• Homemade sour cream - 380 g

• You can make such a cheese very quickly and easily, so you can cope with the process, even if you try yourself for the first time.
• Pour the milk into a heavy-bottomed saucepan, add salt to it, stir. Try the liquid with salt, you can add a little less or more if you like.
• Now bring the contents of the saucepan to a boil over the lowest heat. Do not forget to stir the milk while boiling.
• While the contents of the container are boiling, prepare the sour cream and eggs by beating them. If the eggs are large, 6 pieces will be enough, if small - 7 pieces.
• As soon as the milk boils, add the egg-sour cream mixture to it, mix the mass again and bring to a boil.
• During this process, whey will begin to appear in the container - this is what we need.
• Now take cheesecloth or a clean cloth that will pass the liquid well and put it in a colander.
• Place the contents of the saucepan in a cloth that is in a colander and wait for all the whey to drain off. You can speed up this process by lifting the curdled milk cloth, tying its ends and hanging it up.
• After that, tie the ends of the fabric / gauze tightly and place the mass under the press - for example, put the mass on a cutting board, cover it with a second board and place a bottle of water on top of it (no more than 1 kg, otherwise the cheese will break under the weight).
• In this state, soft goat cheese should stay for several hours, and then the same amount in the refrigerator, but without gauze, just in a plate.

Goat's milk hard cheese

Goat milk hard cheese is made a little differently, and the products for its preparation are also different. It should be noted that the taste of the finished product is very rich and spicy.

• Goat milk - 2.8 l
• Curd - 800 g
• Chicken egg - 1 pc.
• Soda - 8 g
• Salt - 5 g
• Refined sunflower oil - 110 ml

• Pour the milk into a heavy-bottomed saucepan and bring the liquid to a boil over low heat.
• Then add cottage cheese to the container. It will be better if you use a homemade product, as it will be much tastier, fatter and healthier.
• While stirring in a saucepan, cook over medium heat for another 15 minutes.
• During this process, the milk curdles and the resulting mass you will need to throw in a colander covered with clean gauze. Let the liquid drain completely.
• The resulting mass must be kneaded, almost like a dough, just not stirring too much. To do this, add salt, baking soda and an egg and butter to it.
• After that, the almost finished cheese must be heated in a water bath for 15 minutes.
• Now transfer the whole mass into a plastic bottle with a cut-off neck, tamping it tightly there.
• Place the cheese in the refrigerator for 12 hours.
• Then you can sample the delicious homemade goat cheese.

Processed goat cheese

Processed cheese goat milk produces a very delicate, aromatic with a pronounced creamy taste. Such a treat can be spread on bread, added to main dishes, sauces, etc.

• Goat milk - 100 ml
• Goat milk cottage cheese - 600 g
• Salt - 5 g
• Butter - 55 g
• Soda - 15 g
• Greens - 30 g

• Take a saucepan with a thick bottom (this is very important, because in a container with a thin bottom, the curd will burn, not melt), put butter in it, melt it.
• Add cottage cheese and milk to the container, stir the food and, while stirring, cook over low heat until they turn into a homogeneous mass.
• Then add salt, soda to the melted product and cook for a few more minutes.
• Finally, send the herbs to the pan of cheese.
• After that, the finished product must be transferred to a container in which it will be stored and sent to the refrigerator for 1 hour.
• If desired, you can not add greens or replace it with paprika, dry herbs, for example, Provencal, etc.

Goat cheese

Delicious feta cheese can be prepared not only from cow's milk, but also from goat's. The product is tasty, dense and aromatic. It can be used for making salads, canapes, sandwiches, or eaten as a standalone product.

• Goat milk - 3 l
• Vinegar 6% - 100 ml
• Salt - 5 g

• Initially, pass the milk several times through cheesecloth.
• Next, pour the product into a container with a thick bottom and over the slowest heat, stirring constantly, bring it to a boil.
• Add the specified amount of vinegar and salt to boiling milk, mix. After that, the milk is curdled, and you can continue to work with the mass.
• Throw the cheese in a colander with gauze so that all the whey is drained from it.
• Afterwards, squeeze the remaining whey out of the curd mass with your hands.
• Place the cheese in a mold under a press and let it sit for a few hours. After that, you can eat feta cheese.
• To keep the sheep cheese from goat's milk well and not lose its taste, store it in brine. To prepare it, mix the required amount of water and salt, based on 250 ml of water 10 g of salt.
• There should be enough brine so that all pieces of the product are immersed in it. If desired, the brine can be made fragrant, for this add a little garlic, caraway seeds, paprika and herbs to it.

Aerated goat cheese

The peculiarity of the cheese prepared according to this recipe lies in its consistency. It turns out to be quite soft, tender and with holes inside the pieces.

• Goat milk - 1.2 l
• Goat milk curd - 500 g
• Chicken egg - 2 pcs.
• Salt - 5 g
• Soda - 5 g

• Cover the colander with a clean, permeable cloth or gauze.
• Bring the milk in a container with a thick bottom to an almost boil.
• Add cottage cheese to the boiling milk, stir the products and continue to cook them over the lowest heat.
• As soon as the milk has curdled and the whey becomes transparent, fold the mass into a prepared colander.
• Wait until all the liquid has drained from the mass, and then transfer it to a plate.
• Add eggs, salt and soda to the curd mass, stir the resulting cheese.
• Wrap the cheese again in a clean cloth or cheesecloth, place under oppression (not very heavy).
• Leave the product for 24 hours. in a cool place, and then start tasting the resulting goodies.

Goat's milk cheese is a very healthy and nutritious product, which contains a huge amount of useful substances. Such a product can be put in salads, used for making sandwiches, casseroles, etc.

Video: Making Goat Cheese

Goat cheese- a storehouse of nutrients, vitamins and minerals that our body needs all the time. In addition, this type of cheese is low in calories in comparison with other types.

Except for all useful properties, this product has other advantages as well.

One of the main ones is its culinary uses. It is used in salads and a wide variety of dishes, to which, as an ingredient, it gives a great flavor.

Goat cheese "Home"

Cooking this kind of cheese is not too difficult, but it does take care.

First you need to remove the cream from the milk - the top thick layer. After that, the milk is placed in a saucepan over medium heat.

When the milk boils, you need to reduce the heat and add vinegar. After that, you need to start stirring the milk so that it curdles faster and better.

After the milk has thickened, strain it through cheesecloth. We need all the clot that remains in the gauze. It is advisable to leave it hanging on cheesecloth for a day, so that the milk is glass to the end.

The next day you need to take a curd, salt it and knead it thoroughly, like a dough. After that, knead it into a cake and put in a thick frying pan, which you put on fire. You will need to wait until the cheese has melted.

When it becomes liquid, remove it from the heat so that it can thicken. After all these manipulations, the product is ready, all that remains is to cut it and sprinkle it with caraway seeds.

Homemade cheese "Soft"

Cooking time 35 min. + 24 hours of infusion. Caloric content - 275 kcal.

You need to put the milk on low heat and bring it to a boil. When the foam starts to rise, add the cottage cheese and start stirring for 3-5 minutes. After the milk curdles, strain it through cheesecloth and take the curd that remains in the cheesecloth. It is advisable to squeeze out this clot well from excess liquid or leave it hanging in gauze for a day.

After that, you need to mix the egg, salt and butter until smooth. After that, we mix all this with a clot and put in a water bath until the mass melts. Then it must be poured into the form you need and wait until it thickens - it is advisable to put a press on top.

Goat cheese "Hard"

Cooking time - 30 minutes. + 24 hours of infusion. Caloric content - 280 kcal.

You need to take sour goat's milk and add eggs to it, then stir until smooth.

After that, we take fresh milk, add salt to it and put it on the fire, starting to stir. Then you need to start slowly pouring the mixture of sour milk and eggs into the saucepan, not forgetting to stir.

It is required to cook until a thick mass resembling curd is formed on the surface. All this must be filtered through cheesecloth and leave only the curd mass. It will need to be squeezed out thoroughly to get rid of all unnecessary liquid.

After all the manipulations, the resulting mass must be put under the press overnight, or for a day - the more, the better. Well, that's all - the product is ready.

1. It is worth saying that in case of ulcers and gastritis, it is not recommended to use goat cheese, or it is required to reduce the amount of this product. The fact is that it has a high acidity, which will have a bad effect on such gastrointestinal disorders;
2. Store cheese homemade can be done within 2-3 weeks and preferably in the refrigerator. It is better to put it in a bag, so it will be less susceptible to bacteria and, as a result, will not deteriorate soon;
3. Wine, beer and coffee are very suitable drinks for this product. The joint taste of the drink and the cheese will be great;
4. Cheese does not have a specific smell, unlike goat's milk, which is a good reason to convert milk into a tastier and healthier product;
5. The prepared delicacy can be added to various, even everyday, dishes.

Bon Appetit!