Soft cheese made from goat milk

Soft cheese made from goat milk

Category: Dairy and egg dishes

Ingredients
Goat milk
Leaven

Cooking method

• CHEESE goat ... but! Soft
• From real goat's milk, naturally.
• The question arises, "Where does this milk actually come from?" Yes, just everything. No shops, markets, etc. trading places for you.
• Here she is - the heroine of the novel, so to speak.
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• This is the Luck. This beauty "produces" almost five liters of excellent aromatic sweet fat milk a day.
• Very cool animal. She is a little over three years old, we bought it recently. Apparently with the previous owners she lived very well. Constantly demands to be stroked or scratched. Sometimes he behaves like a dog. In general, very funny.
• I will note two points.
• First. Milk never smells like anything. Only with MILK !!!
• Second. I don’t drink a single gram of cow's milk. The body does not accept. He immediately begins to get upset and with fanatical enthusiasm begins to give both him and everything else back. Typically long and continuous. And this! If there is fresh in the house, what kind of pastries especially, I can drink up to a liter (I have not tried it anymore). And nothing. Except for the pleasure.
• So ... that's it!
• But! (old Karl was right when he spoke about the avalanche-like process of capital accumulation), milk….
• As in that cartoon about the cat Tabakov (Matroskin), we will soon pour it into the washstands. And the milk yield is small, but come on ... the product is accumulating.
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• The family is small, and five-odd liters of milk a day, whatever you twist from it, cannot be mastered. Especially in its pure form. So we are mastering all sorts of ways to process it.
• And this is cottage cheese, cheese and other goodies.
• But whatever one may say, all these dishes (I'm not afraid of this word), as you know, are prepared from sour milk.
• This means that the milk must be fermented, and then ... this ... curdled! This means that the leaven is needed. We tried to use all sorts of yogurt, katyks and other sour cream. Please note that the jars with these "samples" are in the foreground in front of the milk can.
• And for the future, since there was no time this time, the milk was natural, unlike any katykov there ... we put our yogurt. In this way. And then you will see what happened.
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• But to the point.
• We will make soft cheese. We didn't like the hard one. But soft…. With great pleasure. So let's get to it.
• As it was said, milk must be leavened, and ... this ... curdled! Like this. And while those yogurt and katyks with sour cream that are in jars will be used.
• First of all, we poured the milk that was in the jar into the pan, and put the pan on the stove. Into the fire.
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• As soon as the milk practically boils, then pour this leaven into it and immediately begin to stir thoroughly.
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• Within a few minutes, the milk begins to curd, lumps form, and the milk itself begins to turn transparent.
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• And this process only gets worse in the course of time and the product happens ... what you see happens. That is, the same curdling….
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• Preparing a bucket ... for whey, a colander and a linen. And then we do it like this.
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• Then like this.
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• A lot of serum is produced. Then all our tailed and birds drink it with pleasure. In the sense of a dog, a cat and chickens. They also say tasty and healthy people. I do not like.
• Discarded or drained of the basic serum. A bundle of future cheese was left in a colander and a small load was placed on top. Equal in weight, approximately, to that in the canvas. More is possible, then the product will turn out to be more naturally dense and dry.
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• Well. After an hour or two, we remove the load and unfold the canvas.
• This is how the cheese turned out. By the way, you can also use whey for storing ready-made cheese.
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• And then ... Then you can do it like this.
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• Or so.
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• Angela for you at your meal!
• And yet, in conclusion I will say.
• At first. One and a half kilos of cheese comes out of eight liters of milk.
• Secondly. The cheese that we made came out tender. With a mild creamy taste. The cheese is not very dense, rather closer to soft, which is exactly what we intended.
• Do you want salty? Add salt. Acute? You can sprinkle a mixture of dry peppers, or finely chop a pod of hot pepper and knead it into the softness that you put under the press. You can chop up all sorts of grass that you like and also knead. Or you can ... or ..., in a word - there are no boundaries for imagination from nothing to some dried fruits or just fruits. Whatever you want, then add !!!

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And in pursuit ... this post was made a long time ago. At the dawn, so to speak, of the revival of deep personal attachment to private ownership instincts and petty-bourgeois prejudices ... ... This goat was the first swallow in the desire to start a farm and switch to their own products.
And now ... now we have such people ...

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And cheese, of course, is also made.

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With a tomato, slightly peppered (for an amateur) and with a drop of olive, cold-pressed oil ... this, I can tell you - even better than chicaladna cakfeta!
But that will be a different story ...

And now ... now we have such

Beauties!
Nubians?

Yes. Anlo is a Nubian breed.

This beauty, half a year ago, dreamed of a goat, but while the dream has stopped, I'm afraid I won't cope and the vineyard will devour. And right now, yours looked at the cheese and again thought. as soon as we overeat, we will have to do it in tight))).
That's about milk, I take goat's goat without the slightest smell to my children, my son loves cold, he speaks like ice cream, but I'm afraid to drink and ferment without sourdough

[Ivanych]

Ivanych, Oooh, do not poison the soul ... goat's milk has nowhere to go ... but I only dream of a goat
Did you make hard goat cheese yourself?

It is not yet solid ... solid ... and with mold stands - matures.

I understand, it's just that your post says "We didn't like the hard one." So I thought what you were doing.

[Ivanych]

Ooooh !!!! My love !!!!! What are they beauties !!!!
I just can't stop looking!
Ivanych, thank you for showing us your beauties and, of course, thank you very much for the detailed recipe with photos!
I read it with great pleasure! This recipe is familiar to me on the blog and I saw the beauty with chamomile already there)
Once again, I admired it with pleasure!

[Ivanych]

Ivanych, as I understand it, add all three jars to 5 liters of milk?

Yeah, you can only dream of such cheese for now, but fkuusnaaa ...
And the little animals are just beautiful

[Ivanych]

Ivanych, I just poisoned my soul ...
And here in the stone jungle with store milk you jump like a monkey and you never guess in advance whether the cottage cheese or cheese will turn out well.

[Ivanych]

Ivanych! Meadow, goats, cheese ... Beauty! You are a happy man!

[Ivanych]

Ivanych, very cute little eared goats! them a flower! Does the cheese look like Adyghe cheese?

[Ivanych]

Ivanych, as I understand it, add all three jars to 5 liters of milk?

yes no ... For 5 liters of milk ... if cow's milk - 500 - 600 grams of sour cream or kefir (only natural - sour), if goat's - not less than a liter. It is more difficult to fold.

Thank you colleagues for your kind words. ...
The cheese is similar in consistency to the Adyghe cheese. The taste is different. Especially if from Nubian milk.

[Ivanych]

Ivanych, and where did you get these Nubian goats? sorry for the question.

The world is not without kind people ... Generally speaking, it is not easy to find milk purebred goats of this breed. It's easier with young animals. here I can quite help already. The economy is developing ...

[Ivanych]

Ivanych, good afternoon! :) Newbie on the site, many interesting recipes.My name is Maiko, I live in Mogilev (Belarus). I work as a correspondent for the culinary magazines "Our Kitchen" and "Matchmakers in the Kitchen" of a large publishing house. Interested in your detailed recipe and history. Can I take it for publication? Of course, under your name and surname, indicating the city. I undertake to send you a page
Thank you very much for your attention. I will wait for an answer!

Answered in a personal ...
And so, of course - take it to your health.

[Ivanych]

Ivanych, I had the opportunity to take a little goat's milk. I want to make soft cheese out of it. Immediately, the question was flustered: is it possible to curd goat milk with citric acid or vinegar. That is, as I understand it, it should be curdled, but will it turn out to be something worthwhile

[Ivanych]

Ivanych, I had the opportunity to take a little goat's milk. I want to make soft cheese out of it. Immediately, the question was flustered: is it possible to curd goat milk with citric acid or vinegar. That is, as I understand it, it should be curdled, but will it turn out to be something worthwhile

haven't tried it, can't say anything. And milk - milk .... in general, it is not the same.