Russian goat milk cheese at home. Homemade goat cheese

Even an inexperienced hostess can please the household with home-made goat cheese. This requires goat's milk, enzymes, salt, as well as the knowledge and features of a simple home-made cheese-making technology.

Goat cheese

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

Ingredients for making goat cheese

The main ingredient for goat cheese is fresh milk, sour, high-quality cheese will not work. It is better to buy milk in the market or in a farm where goats are raised. On average, from 8 liters of goat's milk we get 1 kg of soft cheese.

The second ingredient in goat's milk is an enzyme that separates the whey from the curd.

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

For supporters of vegetarianism, to curdle milk use:

calcium chloride (we buy in a pharmacy)
citric, acetic acid, lemon, kiwi
bacterial sourdough "Meito" obtained from a food mushroom

Goat cheese at home - recipe

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

add rennet 3 ml per 10 liters of milk
it must be diluted in 50 ml of warm water, and poured into milk

leave the milk for 30 minutes for fermentation,
the process is completed if the resulting jelly-like white clot easily lags behind the walls of the dish
with a knife we chop the clot into thin strips: in one direction, then across, at the end we cut it horizontally (the finer we chop, the denser the cheese)

put the milk on the fire, warm it up a little, stir
the whey exfoliates, cheese grains are formed; they must be removed with a slotted spoon from the pan
prepare a sieve in advance, cover it with gauze rolled up in two layers, you can use special forms
carefully transfer the mass to gauze or into molds, wait until the water drains

on top of the protein mass we cover with gauze, if it is necessary that the whey is quickly glassed, we use a small load
after 2 hours, shake the cheese out of the mold, salt well with iodized salt, transfer to a towel, put in the refrigerator

If you want to diversify the taste of goat cheese, add piquancy and originality to a healthy protein product, add (at the fermentation stage) herbs, seeds of aromatic herbs, bitter or sweet bell pepper. Using our recipe, you will prepare delicious goat cheese. The whole process of cheese making will take you no more than 3 hours.

At the beginning, we stand the goat's milk for 12 hours, then we bring it, pour it into a saucepan and start heating it. We use a thermometer. We need to heat this milk to a temperature of 36 degrees.

In the process of heating, constantly stir the milk, since the lower layers of milk heat up much more than the upper ones. While our milk is gradually heating up, we breed rennet in a separate bowl. We dilute it in water and insist while the milk is being prepared.

Rennet is still produced in the "old" way - from the dried stomachs of calves. We buy it from the Moscow Rennet Plant.

When the temperature of the milk reaches the required temperature, we turn off the heating. Stir the rennet before adding it to the milk. And slowly pour it in, while stirring the warmed goat's milk.

Stir it for 1-2 minutes so that the enzyme is distributed evenly throughout the milk. If this is not done, then clots may form in the milk, and the milk will be of a non-uniform density, so it is necessary to mix everything thoroughly.

After that, leave the milk to settle for several hours. After the whey has drained, the finished cheese remains. The cheese is packaged in small plastic molds, where it is rubbed with salt and stands for some more time until the remaining amount of whey drains from it.

Salting cheese is carried out in several ways. First, you can keep it in a saline solution so that it is saturated with salt. We use the rubbing method, when we take out a round cheese from the mold, and rub it with ordinary salt on top with our hands. That is, we use the dry salting method, preferring to store cheese this way.

After such salting, all cheeses are stored in the refrigerator and soon they will be completely ready for use. In this case, the cheese is medium-salted. Salt acts as a preservative in this case, prolonging the shelf life of the product and preserving its taste. It becomes not as sour in taste as it was originally.

Different people prefer their own taste, and for some customers we can prepare more or less salty cheese. It should be borne in mind that slightly salted or not salted cheese will not be stored for a long time. It will need to be eaten within three days.

Homemade salted cheeses that do not have preservatives and additives do not keep for a long time. They must be eaten within a week. But with the disadvantage that the cheese is not stored for a long time, the benefits of eating it are much higher than from long-term cheese that has preservatives.

The abundance and variety of sour-milk products on store shelves never ceases to amaze customers. However, with the advent of modern technology, new product substitutes, flavor enhancers and preservatives, the quality of such products can be questioned. Most people began to look for truly organic products. They are made according to old, long-tested recipes. Today we will consider goat milk cheese as a business option for organic products. It can be made even at home. The recipe does not provide for the use of any chemical additives and fillers. There will always be buyers for such a product!

Goat cheese is usually white in color. Often there is a slight spiciness in the taste. Served with white wines and beer. Like ordinary cheese, it can be of several types: hard, soft and processed. Soft cheeses are known to us as the French "Chevre", "Chabichou du Poitou", "Saint Maur from Turin", "Crotin de Chavignoles" and "Chavignoles". All of them differ in age, appearance and taste. The latter, for example, have a nutty taste and a pronounced goat aroma. "Saint-Maure from Turin" is distinguished by a salty-lemon hue, and "Shabishu du Poitou" has a sharp taste. Hard cheeses are usually imported from Spain. "El Pastor" is one of the most famous trademarks of this country, under which hard cheese is produced from goat's milk. But the most famous all over the world are Dutch-made cheeses. They have an exquisite richness of tastes, smells and aftertastes. This is achieved by adding herbs and spices to them.

Why did we choose a goat milk product? Many people do not even know that it is healthier than cow's. The human body absorbs it better. Allergy to goat milk almost never happens. Such products are given even to the smallest children and sick people. All trace elements and vitamins are found in goat's milk in a form that is quickly absorbed by humans. Our homemade cheese will be low in calories. Such a product can be safely used by people who are afraid to get better. It has very little cholesterol, but beneficial bacteria and antioxidants normalize bowel function and protect the body from infections.

How to make goat cheese at home

Now let's look at how to make goat's milk cheese with your own hands. You will see that there is nothing difficult in this. To prepare soft cheese, 6 eggs, 2 tablespoons of salt and 400 grams of sour cream are taken for 2 liters of goat's milk. The technology looks like this:

To obtain processed cheese, salt, butter and soda are added to ready-made goat cottage cheese. Oils must be added at the rate of 1-2 tablespoons per 0.5 kg of cottage cheese. It is heated in a stainless steel or aluminum saucepan. There also add curd. Stirring continuously, the cheese is melted. The melted mass is transferred to a mold for solidification. Sometimes herbs or spices are added to the finished product to your liking.

Hard cheese made from goat's milk is made from almost the same ingredients. For 3 liters of milk, you need to take 1 kg of cottage cheese, 1 egg, salt, soda and 100 grams of vegetable oil. The technology of cooking at home looks like this:

A feature of the manufacture of cheese and goat's milk is its low coagulability. In industrial conditions, to improve this process, an increased percentage of sourdough or mature cow's milk is added to it. Cutting the finished product is carried out after some overexposure. This is due to the increased fragility of the clot. Even from an overexposed product, a lot of whey is released.

Business Outlook

At the beginning of the article, it was no coincidence that we mentioned that goat cheese in our country can usually only be bought imported. In Russia, it is rare to find farms that breed these animals. More often they are kept by collective farmers for the manufacture of products only for themselves. Rarely sell them to friends. The economic niche in the domestic goat milk cheese market is practically free. This is a good business idea for enterprising farmers, whose products can easily compete with imported products in terms of price and quality.

We hope that we have convinced you that goat milk products are very easy to make at home. To develop a business on a large scale, you will need special equipment, premises and labor. Over time, you can equip your own livestock farm. In addition to dairy products from these animals, you can get healthy goat fat, wool and meat, which is as valuable as milk.

Step by step opening plan

To start cheese production, you will need to prepare a large number of documents, draw up organizational and production plans, calculate estimates and solve a number of other tasks. From the initial stages, it is better to get the help of an experienced specialist in the production of dairy products, as well as a lawyer who will help you quickly and efficiently register your activity in the legal field. Before spinning, you will need to go through the following steps:

Register an individual entrepreneur or LLC.
Find and conclude agreements with wholesale suppliers of raw materials (if you are not going to breed dairy goats in parallel).
Rent and renovate several premises, one for cheese production, and the second for its storage.
Purchase the required equipment and hire staff.
Establish a sales market with sales representatives.

How much can you earn

Earnings will depend on many factors, the main of which are the scale of production and the availability of sales outlets. At the first stages, by selling 10-15 kilograms of cheese a day, you can earn from 100 thousand rubles a month, excluding labor costs, rent, etc. Additional income will be generated by the production of other fermented milk products, as well as the sale of pure goat milk. Further expansion of the business will bring its owner a profit of 500 thousand rubles or more and the opportunity to recoup the initial investment in one to a year and a half.

To increase your income, you can invest money, including in cryptocurrency. There is a certain risk, but if you know how and what to invest in, it will be minimized. Participate in cryptocurrency training and earn.

How much money do you need to start a business

In order to open a business for the production of cheese from goat's milk, you will need at least one and a half million rubles. These funds will be spent mainly on the purchase of equipment and facilities for the production and storage of cheese. Additional items in the costs will be: staff remuneration, marketing services and business registration in the legal field with obtaining permits.

How to choose equipment for the production of cheese from goat milk

For the production of cheese from goat's milk, you will need to purchase special equipment. Mandatory inventory includes the following:

Bath for pasteurization of milk for 50-100 liters.
Separate bathroom 200 liters.
Working table for cheese production.
Manual press.
Round and rectangular molds for cheese.
Special bathroom for product disinfection.
Paraffiner.

Such equipment will be sufficient at the first stages of production and processing of up to 300 liters of milk into 30-35 kilograms of cheese. You can also save on the purchase of new equipment by renting or leasing it on favorable terms.

Which OKVED to indicate when registering a business

To register a business in the tax office, you will need to specify a special OKVED code 01.45.2 PRODUCTION OF RAW SHEEP AND GOAT MILK.

What documents are needed to open

First of all, you will need to formalize the legal form of activity by registering an individual entrepreneur, a farm or an LLC, depending on the volume of production and the number of co-founders. The first option will be easier to implement and will require the following set of documents from you: passport, TIN code, state duty payment receipt and a notarized application for registration indicating OKVED codes.

What taxation system to choose for the production of cheese from goat milk

The choice of taxation system will depend on the legal form of doing business. For a peasant economy, the best option would be a single agricultural tax, for individual entrepreneurs - a single tax on imputed income.

How to create passive income in 4 days

A marathon where you will create live passive income from scratch and learn specific strategies for investing in apartments, houses, garages, cars and even profitable sites

To begin

There is probably no person who does not like cheese. This product can be eaten even in its pure form (sandwiches, salads), even added to dishes when cooking (pizza, meat or vegetables with cheese, cheese sauces). We are all used to cheese made from cow's milk. But if you adhere to the principles of a healthy diet, then it is better to use goat cheese.

Read about the benefits of goat cheese over cow's milk cheese:

Less fat, and the one that is - easier to digest by the human body.
Virtually no cholesterol.
Much more calcium, which makes it recommended for people with joint problems.
It is an allergenic product - it can be eaten even by people with lactose intolerance.

Now you know what recipes are for - in order to cook cheese and eat not only delicious, but also healthy food.

How to make goat cheese

Goat cheese is not cheap at the grocery store. If you have the opportunity to buy fresh goat's milk, you can make cheese yourself. Cooking a delicious dietary product does not require much time.

Cheese requires a minimum set of products. The essence of cooking boils down to the fact that the milk needs to be heated and an acidic component is added to it, which will allow the milk to curdle.

Goat cheese at home can be made completely different. Based on our recipes, add cumin, dill seeds, coriander, and a variety of fresh herbs to the milk clot. And you can sprinkle the finished cheese with your favorite spices.

Homemade goat cheese - recipes

regular cheese

First, learn how to make the simplest cheese. You will need:

goat milk - 2 liters;
salt - 30-50 g (to taste);
vinegar - 4 tbsp.

Cooking technology:

Put a saucepan of milk on the stove - bring to a boil.
Whisking constantly, add vinegar - the milk will begin to curdle.
When a thick curd forms in the pan, remove it from the stove.
Transfer the curd clot to a colander lined with gauze.
When all the whey has drained, transfer the cheese to a bowl and season with salt.
Mash the cheese with salt and form it into a thick cake.
Put the workpiece in a cast iron pan, and put on fire.
When the cheese cake is melted, set the pan to a cool place.
After hardening, goat cheese is ready to eat.

Delicate goat cheese

For this cheese, in addition to milk, you will also need cottage cheese and sour cream (you can store it). Everything that's needed:

milk - 2 liters;
sour cream and cottage cheese - 2 tbsp. spoons;
salt - 1 teaspoon;
vinegar - 1 tablespoon (if the milk does not coagulate well).

This goat cheese is prepared like this:

Heat milk to 40-50°C.
Add cottage cheese mashed with some milk.
Salt and bring to a boil.
Add sour cream to simmering milk.
Constantly stirring, watch when the milk begins to turn into a clot. If this does not happen after 10-15 minutes, add vinegar.
Throw the curd clot on a sieve covered with gauze.
Cover the cheese with a cloth napkin on top and put any suitable load (no more than 200-300 g).
An hour later, the most delicate goat cheese can be tasted.

Calorie goat cheese

This goat milk cheese is the most delicious. Prepare:

goat milk - 2 liters;
sour cream - 400 g;
eggs - 6 pcs.;
salt - 1-2 tbsp.

This cheese is also easy to prepare:

Whisk sour cream and eggs.
Slowly pour this mixture into the salted and well-heated milk.
Whisking constantly, bring the thick mixture almost to a boil.
When a curd clot forms, put it in a three-layer gauze napkin.
Tie the corners of the gauze and hang the cheese knot over the sink.
When all the liquid has drained, transfer the gauze with cheese to a wide cutting board.
Put the same board on top and put a 2-liter jar of water (oppression).
After five to six hours, transfer the cheese to the refrigerator to completely harden it.

The goat cheese recipe you just read is incredibly delicious due to the presence of sour cream and eggs in it. True, and its calorie content is quite high. If you follow a cheese diet, then leave this cheese to your family.

Salads with goat cheese

Warm salad with arugula and cherry tomatoes

For the salad you will need:

cheese - 200g;
small cherry tomatoes - 250g;
green salad "Rucola" - a large bunch;
garlic - 2 cloves;
olive oil - 2 tbsp;
balsamic vinegar - 1 tbsp;
sugar - 2 tablespoons;
salt - to taste.

How to cook:

Heat the oil in a frying pan and put the tomatoes in it - sweat until soft.
Cut the garlic into slices and put in tomatoes. Add sugar and salt and fry together until the sugar caramelizes.
Remove the vegetables from the pan with a slotted spoon and leave them in a warm place.
Put the cheese cut into thin slices in a still hot pan.
Let the cheese melt a little - one minute is enough (no need to turn).
Put the washed and dried arugula on a plate, and warm tomatoes and cheese on top of it.
Top the salad with balsamic.

Green salad with cheese and honey sauce

This salad is made in just 5 minutes. What do you need:

a mixture of lettuce leaves - 100g;
dense goat cheese - 100g;
olive oil, honey, balsamic vinegar - 2 tablespoons each;
black ground pepper and salt.

Start cooking:

Make a dressing with oil, honey, vinegar, salt and pepper.
Arrange half of the lettuce leaves on a wide platter.
Cut the cheese into wide thin slices (you can use a potato peeler).
Slices of cheese, mixed with the remaining leaves, spread over the base of the leaves.
Drizzle the salad with honey dressing and sprinkle with sesame seeds.

It seems expedient and justified to use additional raw materials - goat's milk - to obtain soft and semi-hard cheeses. Of particular interest and importance are the hypoallergenic and biological properties of goat milk. Medicine assigns a special role to goat's milk as a food product for weakened and food-allergic children. Allergic people are usually sensitive to cow's milk protein (asi-casein), and goat's milk contains half of this fraction.

Proposals have been developed for the instrumentation and schemes of the technological process for the production of rennet goat cheeses "From goat dereza", "Stavropol" and feta cheese "Seven Kozlyat" at industrial enterprises and mini-workshops.

Cheeses produced according to the developed technological parameters are packed in BB-3 polymer barrier bags. Cheese "Seven kids" can also be packed in plastic buckets and jars filled with brine with a concentration of (14-18)%. The maturation period of cheeses "Silver Kopytse" and cheese "Seven kids" is 5 days, cheese "Stavropol" - 20 days. Implementation period - 60 days.

Cheese "Silver Hoof" is produced using cheddarization and thermomechanical processing of the cheese mass. The melted cheese mass is manually salted, plasticized, dosed into the heads of the required mass, the surface is given an even appearance and placed in molds for 2-14 hours for cooling and hardening. You can salt the cheese in brine, the concentration of table salt (16-20)% and at a temperature of (6-0) ° C for 2-3 hours. When packing cheese in a film, it is dried in a chamber for 0.5-1.0 days, with relative humidity (80-85)% and temperature (10-12)°C.

The yield of Golden Goat cheese (in %) from cow, goat and a mixture of goat and cow's milk was determined. It has been established that the yield of Golden Goat cheese obtained by thermal acid coagulation using goat milk is about 17.1%, cow milk - 15.8%, and a mixture of cow and goat in a ratio of 1: 1 - 16.5%. The yield of cheese obtained by rennet coagulation using goat's milk "From goat-dereza" is about 13.0%, cow's - 11.2%, a mixture of cow and goat (in a ratio of 1: 1) - about 12.1%.

For the production of cheese "Sengeli", in addition to goat's, cow's milk, sheep's milk was also used. Table 1 shows the physico-chemical parameters of the milk used.

Table 1
Physical and chemical indicators of milk used in the production of cheese "Sengelei"

Type of milk	Physical and chemical indicators
Type of milk	fat, %	protein , %	dry matter, %	titratable acidity, °T	density, kg / m 3
Cow	3,3-3,9	2,9-3,2	11,4-12,6	18-19	1027-1028
Goat	3,5-4,0	3,2-3,8	12,3-13,5	16-19	1026-1028
Sheep	5,6-7,8	4,4-5,2	15,7-18,8	22-24	1036-1037

Depending on the season of the year, the share of goat's milk in a normalized mixture with cow's milk ranged from 30 to 100%, sheep's milk in a mixture with goat's milk ranged from 0 to 20%. A feature of Sengelei cheese is the use of goat or a mixture of goat and sheep milk in its production, and during the ripening of Penicillium Roqueforti molds, which gives a specific, well-defined taste and aroma, delicate texture. A very valuable feature for cheeses of this type is the ability of these molds to grow at a low partial pressure of oxygen. They grow in an environment with 5% oxygen. Penicillium Roqueforti breaks down bitter peptides formed in cheese by the combined action of milk-clotting enzymes or bacterial proteinases.

One of the main processes underlying mold cheeses is proteolysis. The content of soluble nitrogen in such cheeses reaches 50% or more.

Lipolysis in cheeses of this group is much greater (5-20% of triglycerides are subject to lipolysis) than in hard cheeses (no more than 2% of triglycerides). Intensive lipolysis may not be accompanied by the appearance of a rancid taste, which is due to the neutralization of fatty acids. Lipolysis in mold cheese is one of the main sources of aromatic substances or their precursors. A suspension of Penic mold spores is also added to the milk prepared for curdling. Roqueforti, at the rate of (3-4)g of dry mold powder per 100kg of milk. After working out and salting, the cheese is dried for 1-2 days, cleaned, slightly scraped, and then pierced (40-60 through punctures). After piercing the cheese is sent to the ripening chamber for 45 days. Generalized main technological parameters of goat cheeses are shown in Table 2.

The production of cheeses according to the developed parameters makes it possible to obtain cheeses of various tastes and textures. The innovative technology of goat cheeses has been introduced at the EBTZ FSUE NIIKIM. The main physical and chemical indicators of cheeses are shown in Table 3. The amino acid score of goat cheeses confirmed the high biological value of cheese proteins from goat's milk.

table 2
Main technological parameters of cheese production

Name of the cheese	Temperature pasteurization, °C	sourdough,	Acidity milk before coagulation,	Temperature 2nd heating,	Acidity serum at the end processing, °T
Stavropol
Sengelei
From goat dereza
silver hoof
golden goat		coagulant 8-12
Brynza Seven kids

Table 3

Physical and chemical indicators of cheeses

Name of the cheese	Mass fraction, %
Name of the cheese	fat	squirrel	moisture	table salt
Stavropol	26,5	19,7		2-3
Sengelei	25,0	16,9		4-5
From goat dereza	27,0	19,9		2-3
silver hoof	24,8	16,5		2-3

For cheeses, TU 9225-050-07532800-2004 “Soft cheeses made from goat’s milk “From Goat Dereza” and TU 9225-057-07532800-2005 “Soft Cheeses “Sengelei” and “Stavropol” have been developed.

Suyunchev OA, Voblikova T.V.
North Caucasian State Technical University, Stavropol