Time: 40 min.

Homemade goat cheese - a detailed recipe.

Ingredients:

• 3800 ml of village goat's milk
• 1 liter of sour milk
• 3/4 tsp liquid rennet, or 1 packet dry sourdough starter*
• Olive oil
• Salt and ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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goat cheese, milk, sour milk

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Preparation:

Step 1
• Pour milk, sour milk and rennet into a stainless steel saucepan.
Step 2
• Heat over low heat until the mixture reaches 175°F (80°C) on a candy thermometer. Leave overnight for the milk to curdle.
Step 3
• Tip the saucepan with the curds into a colander lined with several layers of cheesecloth. Tie the ends in a bag and hang it up. Leave in a cool place until firm clumps form. Then you can press the curd mass.
Step 4
• To serve, crumble the chopped tomatoes, cheese and herbs onto a platter and drizzle with olive oil (see below). recipe).
  
  Note *
  
  The contents of 1 packet (1 g) of starter culture is calculated for 50 ml of milk for making cheese, or for 300–500 ml of milk for making cottage cheese.
  Exit: 600 gr.

Votes: 7