Hard rennet cheese

Natamylove, I have a request for you as a goat owner and a person who knows goat milk products. Maybe not in this topic, then redirect me, pliz. Now I have a need to feed the baby with goat milk, but pure milk is not very interesting for him, he is more licking cottage cheese and yogurt. But all my attempts to make similar products from goat's milk in the ways that I used for cow's milk have failed. I do not know the reasons and I suspect that this particular feature of goat's milk played a role. Educate, by what method you can get these products or what is the feature. I'll make a reservation right away that I buy milk in 2-3 liters.

if Natalie didn't answer you, let me advise:
hello countrywoman !!! everything should be the same as for a cow, just keep it sour a little longer ... maybe you don't keep the temperature ... 42-48 is best) (depending on the temperature in the house) plus sourdough (any sourdough, you can and activating without additives for yoghurt) ...
and be sure to wrap for 4 hours ...
then in the refrigerator for 5-6 hours ...
from the completely cooled kefir, you are already heating the tvorg, the temperature is 60-80 * С .. for yourself, decide during cooking what kind of softness - hardness you need cottage cheese ...

and I hope you will be happy!

Katya, I am so grateful to you for your support and for your advice - thank you. But I didn't throw out the cheese - I put it on the windowsill to dry, the mold was not white, but green-blue and smelled like fuuuu. so I think that it started flowing, although it stood under load for a day - a 5-liter saucepan of water, and the barrel was dry. I don't know how much more to keep on the windowsill - on Monday he will be 2 weeks old, maybe it's too early to cut?
Katya, another question - when, after light salting, the cheese needs to be pressed and then the well-pressed head should be put in a saline solution for 12-24 hours - right? And he in this solution will not creep into a daub? And that was already such an experience - it was not even possible to collect
Can you tell me about the new technology in confidence? Let Edward overhear

Nut, you got rennet shanklish)))
this mold is washed off .. but still put it to ripen in the refrigerator so that bitterness does not appear ... (of course, I judge this by myself, since we have a fever in full swing) but a change in temperature leads to a change sex varieties of cheese !!!

Here he is now:

I removed it now again in the hall-nick - there + 2 *.

[katerix]

katerix, thanks for your feedback!
With cow's milk I did everything by sight with my left foot and everything worked out, according to this principle:
- for cottage cheese for 2 liters of milk, I threw 2 tablespoons of sour cream with a mountain and left it to sour for a day, then heat it in the oven at 50 degrees, let it cool and drop it onto cheesecloth;
- for yoghurt I took ferments from special Vivo firms, mixed them with milk and put them in a multicooker in jars for 8 hours at night for the "yogurt" function.
All my methods. Against the background of your (members of the forum in this thread) research and research with temperatures, humidity and ingredients, I seem to myself to be a tractor driver among a collection of aristocrats.
But all my goat milk methods failed at all. If, nevertheless, such methods should work, then I think the snag must be in the milk. After reading half a branch, I think only about the fact that maybe I took the freshest milk and maybe it really is some kind of bactericidal, although I pasteurized it in a milk jug.

Makabusha, my mother keeps a goat, milk turns sour without problems, just like cow's and without sour cream, it just stands and sours, it all depends on the temperature in the apartment and on the street.As for yogurt, I'll be honest, I did not ferment; I would not like to sin on your milkmaid, but I came across this, bought goat milk at the bazaar and decided to make cheese the same as Nut did, because in this milk, after adding sourdough, clots did not form in for an hour or two, and the next day I realized that there was a thrush in the milk, I added something so that it would not sour for a long time.
You still describe exactly how you did everything and there will be a solution. Good luck!

Girls, do not hesitate to ask the milkmen about antibiotics?
Just scare that a rare allergy if there is an antibiotic in milk ... and this person may have problems the next time they meet ... just by the reaction you will immediately understand! (true if it's not a reseller!)
now you have basically everything at the hotel .. so difficult labor and mastitis are also in full swing (here you have to be vigilant!
if soda is in milk, it can also affect the preparation of dairy products ... but still it should turn out ...
makabusha, look for a permanent milkman with great milk !!! There are enough goats in Chernihiv ... on the same Strizhna .. find out, it's better to recommend .. if I find a phone, I'll reset your name .... my brother got rid of wool allergy last year with the help of goat milk, and all his life suffered ...
oh well, we all study here ... 1.5 years ago I didn't even know all this ...
Live and learn!

Hello girls!

my goat's it sours more slowly than the cow's, by itself only in the summer in the heat

I like cottage cheese not to wait for it to turn sour, but I heat the fresh one and introduce the leaven (yogurt, kefir, leaven that is at hand)
and according to yoghurt technology, it is warm in my place, and then I fold it onto cheesecloth

I do not heat it, the curd mass turns out to be soft and moist, I like to extract cottage cheese this way.

Nut, mold is normal, it is then peeled off.

so that there is no mold, you need to dip cheese in wax,
according to my observations, a cheese taste appears in the head somewhere from 20 days
and I am cheto girls in no way cottage cheese, I have something short of cheese this season.

I'm on a diet - I'm losing weight, and I eat all the cottage cheese
I have one goat's udder which is strange - the skin is like a crust, probably you need to lubricate it with something?

In one place

not where the nipples are

Here he is now:

I removed it now again in the hall-nick - there + 2 *.

nut, everything is very nice! remember the cooking procedure !!! what if it is what you expect ?!
if the color is natural, then just do everything is gorgeous!
I think that it blurred precisely from the sharp temperature drop and the remaining moisture began to behave differently !!! definitely not kept in the refrigerator, and rather the load was too small !!
what was the weight of the head? (to think more precisely for the future) ...
at such a temperature, +2 will mature for a long time (10-15 are advised everywhere), but the acquisition of taste is more subtle and delicate ... the acid is minimal ...
let's do this, now we will do it .. in one place scraeshku, we, or rather you will begin to cut the head for tasting ... and you will already begin to understand what and how much to add in the future or stop aging now ... (well, of course, all the pros and cons describe here)
if it's a pity to spoil the head of cheese, then we cut it like this: the first slice will still be its shell ... we don't even try it, well, except for practice to know the taste of salt, etc., but we will rely on the third slice ... cut from the bottom at an angle (a slice no more than 2 * 4 and very thin, mm) ...
if you don’t feel sorry for this head, boldly cut off 1/4, and try ... see the thinness of the crust formation, the salt inside ... how it melts ... let your loved ones try it, under the guise - what kind of interesting cheese did you buy ?! if it's a ride, then you are a master !!! and you will still teach me
according to the saline solution, if in my proportion 3 liters of water / 700 g of salt (remember that the head of cheese should float freely. for 1 kg of cheese this is great), then this will collect the crust instantly ... no talk about spreading and it will not be ... yes, just put your hand in such a solution and you will understand everything by sensations
it's late and I'm not finished, so that's all for now !!! Hello everyone and good experiments !!!
I'll tell you about the new technology tomorrow ...

I have one goat's udder which is strange - the skin is like a crust, probably you need to lubricate it with something?
In one place
not where the nipples are

hi Natalie !! I haven't seen you here for a long time, I'm puffing for you
most likely that she stopped giving you all the milk. since you don't let the little ones down ...
from tomorrow, take a washcloth and warm, almost hot water (sensation on the hand) and my entire udder, and rubbing it in a hard place ... then apply a good amount of Vaseline on your hands and massage in the hardened place .. suck, even if you feel that there is no milk ... let him suck until his mother starts to beat him or beat him .. so that he hurt her a couple of times .. and so a couple of days .. she quickly it will go away ... and the milk will recover, or even more will be ... and look before mastitis ... it has been tested and developed ..
let's good luck !!!

Thank you,

the fact is that this goat is constantly being fed by one stray kid, bought it, and she, like from a concentration camp, it is clear that she was not fed, and so they gave garbage instead of milk,

Well, tomorrow I'll arrange a bath for her, and Vaseline

About the cave. I'm seriously going to do it)) I'm finishing the house, and it's on the side of the mountain. There is a difficult terrain. I have long thought to make a cellar in the mountain, as it were. And wine, aka cheese, etc.))))

And now about the sausage. RAW SMOKE
We smoke in a cold way and hang to dry for 20 days.
If you do not smoke, it will be just dry-cured.
It tastes like sujuk or dry-cured horse with something ...
And smoked is similar to smoked)))))))

Eduard, I am now drying the balyks and am thinking of smoking them ... and you have, on the contrary, with sausage ... maybe that's why I got a very dense crust? how to save the situation for Easter?
If I smoke with steam, will the color inside the balyk change? (This has already been passed more than once, with color ... but what is the reason has not been found out) ...
or wash before smoking?
Th something I completely stopped thinking, after testing the sticks .. I'm already so tasty, and the smell is maddening ... I hope they will live to see smoking at normal weight
I made people to order, and already the toad chokes to sell ... I don’t know what to do
sorry for not being in the subject ... Edward was the first to start ... and the combination of cheese and balyk is also a classic ...
and your cheese and balyk are just divine
Sori, Athos, I'm sorry

About the cave. I'm seriously going to do it)) I'm finishing the house, and it's on the side of the mountain. There is a difficult terrain. I have long thought to make a cellar in the mountain, as it were. And wine, aka cheese, etc.))))

oh, so we have the same terrain, well, the truth is we are on the Mediterranean coast, but under the mountain ... I have a couple of storage rooms, they really are a couple of centuries ... but there is always grace ... no dampness, no insects and in any weather the same temperature ... they were gouged out of the rock ... they turn out to be clay-chalk ... I have straw there (teben) - I store feed for cows ... one attack, rodents run in !!! and during the war you can't find a better bomb shelter ... like this

[Katerix]

Katerix, I regarded your "hello, countrywoman" as a hello to a Ukrainian woman, but it turns out that you know what Strizhen is!))) I am very glad to meet you! And I "got acquainted" with goat milk also because of allergies ..

Thank you to allwho responded with explanations about goat's milk and cottage cheese!

On the weekend I will try again to do it as I'm used to, if the lack of result is stable, then I will ask the thrush. Although it was recommended to me, it is true that no one who bought cottage cheese from this milk before me made cottage cheese.

Another clarification, if you ferment goat milk, then any, even NOT a goat dairy product, will do, well, let's say kefir from cow's milk or store sour cream?

Another question out of curiosity, and the specific smell of goat milk, which I take, appears only after a few days. And what does its appearance generally depend on?))

I ferment and store products, right now I have a ready-made ferment, I bought it somewhere
I honestly don't know about the smell, I had 5 milch goats in 3 years, well, it didn't smell like milk nirazu.
I even want to know how it is ???

I thought the smell of goat's milk was a familiar thing. I had little to do with goat's milk, but as soon as I came across it, the smell discouraged any desire to drink it. When I first took milk from a milkmaid whom they recommended to me, I was glad that it was necessary, the milk did not smell, but it turns out that this was the first day or two. Moreover, pasteurization, boiling kind of plays the role of yen.

I won't even explain what the smell is, but such that I can't drink it anymore and even if I cook the porridge on it, the whole porridge will smell))) .. but now I take it if it's fresh - I can't distinguish it from a cow one.
By the way, a cow also sometimes has a smell (I immediately have an association that it smells like an udder, although I have never smelled the udder of a cow), it is not so strong and not so specific.

Makabusha, as I said, my mother has a goat so her milk smells ... like water, that is, it doesn't smell like anything on any of the days, no matter how much it stands.

well, you must. One of my grandmothers had goats, I remember the smell from childhood well, and no one except my grandmother drank this milk because of the smell, my niece was given goat milk for several years - it smelled, I’ll come home - I’ll smell what I took the day before yesterday. Do I have some kind of malfunction of smell?)))))))))))))))

[EDWARD]

Nut, here I came to you to whisper about my new technology or, more precisely, the sequence of making cheese (I WILL BE VERY HAPPY AND THANKS IF WE HEAR EDWARD !! .. I am also interested in his opinion if he tries it) for the fourth time I do it and every time it is great, ugh ugh ... so I share
still here is such a reservation, I trust my milk and check it constantly on myself on children and on people, in general, I will not sterilize it!
I accidentally heard this method from my Arab client. which takes only milk from me and prepares the pier herself. products (for which I am always grateful to her, gives me a break from unnecessary work) ... and I hooked her on cheeses ... though she makes soft, and this time I was jerked to try ... I see that something is not then by taste and let's ask her ...
it turned out that due to the lateness of the milk I gave, she was too lazy to heat it up, and she put it on curdling for the night, without first heating the milk! and she warmed it up in the morning ... I took note of this ... and decided for myself that from changing the places of heating temperatures, you can get a slightly different kind of cheese !!!
So (my version): 1 if I have evening milk, I leave it open overnight to acidify (do not curl up, and do not be kefir ... acquiring a sour taste only) .... on my own in a cold place (I don’t want to use this no extra starters, but all natures by only way)
2 in the morning I add a fresh portion of milk to it (the ratio does not play a role for me yet) and immediately add rennet ferment (I personally have European RENNET VIKING in tablets, which I am very happy with ..) and if I have put on this portion before half a tablet, now just a quarter ... (mind you I didn't heat the milk, it was at a rate of 15 * C
Now I leave 3 hours that way for six ... an elastic, thick clot should turn out with a delicate spicy creamy sourness ... a little liquid may stand out on top ... but do not boil, it is definitely not the same then ...
4 I put the pan on a small fire and with a sterile hand I begin to stir everything circularly (from the bottom up) and break into large, then smaller and smaller lumps .. it takes about 15 -20 minutes ... I do everything on the feel of the hand ... you should achieve homogeneous temperature in all quantities and so that your hand does not feel some kind of extra temperature .. it must be exactly the same with yours ... because we are not production and the temperature in apartments jumps, so we need to catch it so that our cheese does not overheated and not underheated ... better than your own temperature and you cannot determine in this case ..you just need a bare hand and your body temperature ... (and cheese is like a body, for good circulation and maintenance of living microorganisms, etc., it needs warmth to maintain its life ... well, this is my personal experience ... because Today the temperature in my house is +8, and tomorrow it is +28 from this I assume that I will not find a better thermometer ...
5 how we both felt good with the future cheese, I give him a little rest and settle down ...
6 I pour the correct serum into a container, which will then serve as oppression for me ...
7 I discard the cheese mass on the drushlag and let most of the whey drain out (I add the same whey to the first one for oppression)
8Now salting, not salting or whatever I like this time
9 bends .. for 12-24 hours from the order ...
10 Or saline solution 1kg salt / 4l water for 12-24 hours for a 2kg cheese loaf
or rub it liberally with salt
11 in the refrigerator to dry .. on the wire rack ... 2-3 days ...
13 it is desirable to sell faster, so as not to eat and earn
14 wrapped in parchment paper and before sale
Shl at any stage of ripening YOUR cheese is edible !!! here you need either exposure or to the dump of your product so that it can lie untouched for months and more and more surprise yourself and your friends with your creation !!!
good luck in YOUR production !! I LOVE EVERYONE!!

And yesterday they brought two kids to me - my friend's goat was 11 years old - she rolled and died a day later, so they gave me up for education

now I have 9 kids and 3 goats

these two are nasty, they don't want to eat, they open their mouths and don't suck

I had one shot, standing, poking his face into the air and waiting for milk from the sky to fall into his mouth.

So now I have a lot of goats,

and these two kids by themselves have some kind of stench, not the same as mine - strong,

my husband immediately noticed, they just stink of goat meat, well, at least boys.

and these two kids by themselves have some kind of stench, not the same as mine - strong,

my husband immediately noticed, they just stink of goat meat, well, at least boys.

that cat rather from the content and manure with urine!
I had such an experience with rams !! a couple of years ago I bought seven small sheep, 20-27 kg ... while we were driving, I thought I would suffocate ... although they all the time sat in the air, they were chased through the mountains, and it was impossible to breathe ...
when we lived for seven months ... I arranged a daily shower for them, since even with shampoo ... how clean and fluffy they were ..
and the content was dry ...
for the holidays, a couple was slaughtered, and the rest were sold .. the meat was super-duper ... you can't tell the difference from pork ... my husband was even offended if I said so ... but honestly, without exaggeration in Lebanon, very tasty mutton ... the fat is probably so, well, here the breed is different than ours .. they have accumulated under the tail behind them, like two large eggs ... for a long time I did not know what this fat was, I thought they were such supergiants)
So I salted it with garlic in our style ... I also really liked it !!! somewhere there was a photo of this breed, until I can find it ... on occasion I will expose it !!!
and the cheese from this breed is delicious, freshly baked cow's milk smells !!!
there was once a case

Gee gee
I would be washed like that)))))

and my kids ate, the girl gave me a liter of colostrum in addition, he has such a viscosity - like a pancake dough, diluted with warm water

my husband will make open-air cages from Monday, before I nailed them on pegs, but now there are too many of them, they will run in the open-air cage, and we will mow the grass, well, we will take out some people in turn to nail them to the grass, but not all

but for now you will bring it out

they don't graze on our own, I don't live in a village, in a village

we nizzy, mashyny, people, shorter than half a city.
I would live in a village, gas, electricity and the Internet. nothing else is needed.

I don’t understand why people come to megalopolises
there is danger everywhere - maniacs, they were killed in the elevator, then cars, then the gas exploded.

And here Will is nature, beasts
positive emotions, healthy food

I don’t plant a vegetable garden this year, I can’t come to an agreement with him in any way, they all planted alfalfa, and I’ll plant zucchini.

it's easier for me with the animals.
Last year I changed fresh vegetables for eggs))))

I don’t understand why people come to megalopolises
there is danger everywhere - maniacs, they were killed in the elevator, then cars, then the gas exploded.

And here Will is nature, beasts
positive emotions, healthy food

Natasha, and my town relatives listened to me a lot and nevertheless exchanged 2 apartments for a house in a village with a good sale of land ...
not overjoyed, thank God !!!
friends at the temple twist! and they say why they were dragging such a decision for so long, we don't know ourselves ... of course there are some inconveniences, (after the apartment, especially ... the pipes broke in the freezer from the cold) .. and they are so pleased with the pacification ...

but we have a solid heat here, the grass is gorgeous this year, but now it is poisoned all over ... (I don't collect any more for cows, I'm afraid) and the snakes are pretty good ... that's why ... it's dangerous ...

and we made plastic pipes in the summer
we didn’t break

I think. you can buy a house in the suburbs, like both civilization and nature

not necessarily a village

I made a cheese in the morning, under the press lies

I don't press it very much, then there are holes, and if a heavy load is strong, then the holes disappear

Yesterday I also made a head of cheese to order ... today I handed it out to everyone)))
what is the joke ... my hohlyat nature played a cruel joke with me ... (don't throw it away again) ... before that I did labne (like sour cream without whey) and so much remained on a rag beautiful and tasty there was nowhere (yes, there was just a little bit and almost nothing but cream) ... well, I decided to throw future cheese on it ... and in general it went, it went ... I did everything as I recommended not to do it in the post above, well, it pulled me ...
in general, when I opened it, I had never had such a horror story ... but inside a supercom ...
and I overdid it too, but I advise it with my own weight of whey ... and the salt poured into the warm one and I got it ... it turned out like a curd ... so ... so today I handed out to the sick and the poor free of charge, so that my husband would not see a mistake ... and so curses, why do I transfer milk to an unprofitable business and fool myself, etc. ...
then today I find out that there was a holiday yesterday, but I honestly didn't know ...
so then think about whether to do it on holidays or not ... we sign our own verdict ...

Hello to all cheese makers!

I am constantly making cheese this season, from 3 liters, an extra three-liter will be collected, and I do

so it turns out every other day.

full fridge of cheesecakes.

but we eat them pretty quickly - no more than 3 weeks are stored.

came up with a way to bring it to condition more quickly

this is thanks to Katya,

Katya, in your Shanklish recipe, cheese is dried in the sun.

so I put a head of cheese on the windowsill for a day - the sun and a draft bake there.

cheese quickly weathers, dries and gives off excess moisture.

I hide in the refrigerator for the night.

and in the afternoon I get it
it is not covered with mold
it does not dry out much, since we eat it.

and here's the cheese

The day before yesterday I made mozzarella - it seems to have worked out.Although I rarely eat cheeses and don't know much about them, I liked the mozzarella: nyam: Tomorrow I want to make pizza with it - they say it will stretch to the ceiling - let's see

tell

Natasha, it was me who moved to mozzarella as I saw your previous photo - I just got sick with cheeses again, well, you already have such a beautiful look, it's a feast for the eyes

the size of the holes depends on the temperature at which curdling occurs

so they are small right now, they turn out because the nights have become cool

I heated the milk, introduced the pepsin and covered it with a lid.
I leave it until the morning, here the clot comes out into a small hole

if I introduce pepsin during the day, cover it with a lid and in the sun

then until the evening the clot is already carbonated - a large hole comes out
I heat the milk strongly, almost hot
if it's barely warm, the holes don't come out

you need the clot to ferment afterwards, then the gases make holes

Hi girls !! Natasha, maybe this kind of cheese is good from goat, but from a cow one with such holes nope ... I personally go to chickens ...
and when it matures (if I managed to stay), the holes grow))) and beautiful over time and the taste is richer ... only now I began to make mine only in the cold way .. without preheating, and two types of milk acidified and fresh and min 25kg. .. so that a head from 2.5 kg comes out ... well, this is my personal experience ...
with small taste it does not work for the store ...
maybe it all depends on the feeding of the cows ... they don’t see my grass ... or shop greens or .... now is the season of cacti ...
everyone does not have enough time to click and put out their cheeses ... otherwise I talk like that, then they probably don't even believe that I do this

Katyusha, do they eat cacti? , take it off, I'll show it to my parents, otherwise in two months all the grass has dried up, just about cacti you can think

I sit in ambush, then I read to my mother, she has no Internet, what masterpieces you are doing here.

these shEDEvry - life makes you get up
I'm not kidding about cacti ... now it's harvest season (cactus fruits) ... especially in Ramadan they are eaten in hundreds !!! which means that once they eat the fruits, they are cleaned ... these skins and give them to the cows ... increases both the milk yield and the quality of milk ... when there is neither grass nor cactus fruits, then you can put the leaves in motion ... pre-burn at the stake from thorns ... chop and forward ... this is how we get out of the situation

Recently, from the heat, my computer was covered ... and everything that I cooked for months was "covered with a copper basin" !!!! nothing has survived anywhere ... I can't put it out from the mobile either, because I bought a new model and there is no guide and I don't know how
I will try, of course, to come up with something ... and because of all this I launched my page ... little time is not enough ... so also such a package

Katyusha, hello

about cacti wonderful
I won't have 25 liters - * not cows, my goats give less

==========
I have come up with myself

I make cheese, and we ate it cheto,

we don't eat anything anymore.
she began to freeze in the freezer

I don’t know what will happen
but let, I think, in winter it will go for filling in baked goods

Natasha, so you are on solid and collect milk for several days ... and the head is good and ripens for a long time ... just by the time the cheese hunt will return again !!!
I would like to overeat cheese, eat milk and in the same spirit .... otherwise everything is for sale .... children a glass, myself - another time ... and so constantly !!! (Verdict - the Ukrainian redneck sits in me)

Natasha, put her cheese in the sun on the balcony. But somehow scary. Will it turn sour? I don't have a strong draft there.

girls carry photo reports on their products





since our girl should come to visit me, I want to meet her with a whole head of cheese ... so I made a cut from the bottom, show a sectional view ... while my cheese is sprinkled with salt and is ripening in the refrigerator ... it is still a day ... and once turned upside down ... a difference in color is already visible ... it began to turn yellow and a crust formed ... while it withstood a maximum of a week


but the promised cacti (sabor) ... leaves, fruits, skins from fruits go to livestock feed, this is the last instance of something green at this time (not counting greenhouses)

Another question out of curiosity, and the specific smell of goat milk, which I take, appears only after a few days. And what does its appearance generally depend on?))

I am new to both cheese making and this forum. But let me answer a question that I have already read twice in this forum.

I have 4 milking goats. I keep goats for a year. At the very beginning, even when I was just going to raise goats, I asked local goat breeders what and how. And so two veterinarians (not even familiar with each other) told me unequivocally and definitely: the smell and taste of goat milk comes from insufficient nutrition!

When I took the first milk goat, everything was fine with her milk. But it started, I bought a second cash. I began to milk it at home for the first time, strain it, tried it - the taste of milk was so terrible that I almost vomited !!! Well, I think, okay, 2000 r (for how much we bought it) is not too bad. Yes, and there are 10 kg of meat in it, if anything, there will certainly be.She gave her milk to try, and she drank it. Well, I thought, while I milk, since my daughter is drinking, and when my first goat lambes, then we will slaughter this one.

But I immediately began to feed this goat with steamed wheat. And, lo and behold! a week later the milk was the sweetest, the most delicate, the most magnificent !!! Now this goat has the most delicious milk !!!

And I noticed that if you do not have the strength / time / desire to bother with steaming wheat and you feed the goats either with bran or mixed feed, then the milk has a goat spirit the next day! And what a! Everyone has!

But, another moment!

No matter how sweet milk goats have, the goat spirit is uniquely present in fermented milk products (sour cream, cottage cheese). Personally, I had to get used to goat sour cream for the first 2-3 months, convincing myself that cow money is worth the extra money. And I generally only now, after a year I began to eat - I got used to it.

AnnyS: friends: we greet you on this forum ... especially we really need milkmen in such topics ... share your knowledge, we will be happy !!!
do you cheeses?

Natasha, where did you disappear: pardon: ah !! where are the cheeses, where are the reports ?! what's new in the Dairy Region? let's continue Temka

AnnyS: friends: we greet you on this forum ... especially we really need milkmen in such topics ... share your knowledge, we will be happy !!!
do you cheeses?

Thank you for your hospitality!

I fell in love with goats this year! I really don't like them.

As for the cheeses ... that's why I'm here.

I have been baking bread for 2 years already. I made ice cream (not the most successful, but delicious) in the summer.
Condensed milk, butter, sour cream, cottage cheese - all the time.

And now I was puzzled by cheese making. Our whole family loves cheese very much, pizzas, macaroni and cheese ... And we, feeding excess milk to chickens, at the same time buy cheese in the store. The absurdity turns out. :-)

I have been studying this issue very closely for 3 weeks already. I read this forum and another one. They brought me from Moscow (ordered at the pharmacy) acidin-pepsin. Meito ordered 5 days ago. Not arrived yet. And so the first experiments turned out to be quite successful.

From 4 liters of milk I made 4 different "probes". The first turned out to be a real sulguni (for me it was a surprise), from the second - a magnificent feta cheese! From the 3rd, the real mozzarella !!! And from the 4th liter something came out ... I wanted to repeat the mozzarella, but it turned out to be something insanely beautiful, translucent, but it tasted ... like a frozen tasteless resin (terribly hard and absolutely tasteless, although it withstood a day in a saline solution). In principle, I understood why this happened, so I am still happy with the result. I got 100 grams of each cheese per liter, and cheese - 200 grams.

And I also made 2 whey cheeses great: Ricotton - insanely delicious soft white cheese and Brunost - something like condensed whey. The second, however, has a specific taste ... The husband categorically refused to eat it. Daughter too. And I could have a little bit of bread with bread, but not more often than once a month ... :-) Although it may be necessary to get used to this taste. I read that in foreign countries this cheese is considered the greatest delicacy ...

Today I'm going to separate the milk that has accumulated in 3 days and I want to try something cheese from the skimmed milk to make, see how it turns out.

And I also dream of learning how to make curd cheese. I still can't figure out how to make it ... Only Ricotton turns out to be a curdled consistency, but his taste is a little different ...

[makabusha]

makabushaListen, I wrote about the "goat spirit" and suddenly realized that I had never tasted "yesterday's" milk in a year! Only today. And the fact that the night stood - for processing.

I specially went and tried the day before yesterday. Now I have a problem with smells - sinusitis, I don't feel anything with my nose. But the "spirit" of the goat is really present in the day before yesterday. It is not in yesterday's and in today's too. Well, the day before yesterday I don't remember anything like that.

So, apparently, when standing in goat's milk on the second or third day, etc., this something really appears.And whoever has a sensitive sense of smell can probably smell it.

By the way, about souring. As in the summer - I do not know, did not pay attention. And now in winter, goat's milk definitely sour longer than cow's milk. I have milk for 3-4 days in the refrigerator does not sour, I cook from such condensed milk. I separate it (for this I heat it up to 30C, sometimes even warmer). And after that I put the separated on the stove and it can stand there for another 3-4 days until the cottage cheese is stratified. And from cow curd per day on the stove I got it before (while I was buying milk) from "today"!

I read this topic from cover to cover. Thanks to everyone for the advice, especially Katerix, Eduard, AnnyS and, of course, to the author of this topic, natamylove, I will try and I will make cheese, only I have cow's milk, I already have meito.
AnnyS, you wrote that the output was different cheese. And in what ways did you make it, and how did it become clear where the mozzarella was and where the feta cheese?

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AnnyS, you wrote that the output was different cheese. And in what ways did you make it, and how did it become clear where the mozzarella was and where the feta cheese?

After my first successful experiments, I had continuous failures. I put the hard cheeses to ripen - all moldy after 2 weeks is unimaginable. I had to feed 5 chickens a pound each.

As a result, I settled on feta cheese.

For me, the rules are: pour the enzyme only into cold milk (straight from the refrigerator). In no case should you overdo the cheese mass. As soon as it begins to lag behind the walls of the pan, go straight to the colander. Salt in grain - in a colander. However, in this case, the grain crumbles strongly and beautiful holes do not come out. But for the sake of taste, holes can be sacrificed!

This cheese is great for hot sandwiches, khachapuri, macaroni and cheese. It stretches very well when melted. Very delicate ...

Hello, I'm looking at the topic is not very fresh, but one of the experienced craftsmen will give advice. I started to study cheese making quite recently, a very interesting topic, I made a test cheese three times and all the times it turned out different (but tasty))). The question is, I took 6% milk from a store, heated two tablets of acedin-pepsin per liter to 28-30 degrees, then injected sour cream and pepsin and covered it with a lid, the milk curdles well, but the whey is white, what's wrong? although the final product is quite tasty)).

Girls, where do you use so much serum, I got almost 3 liters. And for a loaf of bread, at best, 200-250 ml. And pour out the rest?

I had a hundred over the summer
I gave the dog, to the neighbors and poured

So in the toilet, there is no dog, the neighbors will not understand me. Thank you!!!!