Homemade Cottage Goat Cheese
Overview
Cottage Cheese. It is a kind of white soft cheese that has not been fully matured. It has a mild taste and a much lower fat content than ordinary cheese, only 2% to 10%. It is very healthy. It is very popular in Europe and the United States. It is often used as a salad and is mainly eaten with fruits. In terms of storage, cottage cheese cannot be stored for a long time. It can only be eaten for about 5 to 7 days and should be kept in the refrigerator. Cottage cheese is generally hard to find due to its short shelf life. We have goat cheese in large supermarkets here, but because that cheese contains a bit more fat and salt, it is not as healthy as this cottage cheese. It is actually very easy to make cottage cheese yourself. You just need to ferment fresh milk into yogurt and then filter out the whey. Today I made cheese with goat's milk. Goat cheese is more suitable for the elderly and children, but the cost is at least twice as high as that of cow's milk, because goat's milk is much more expensive than cow's milk. But no matter what, it is much cheaper than buying it. You can make it yourself and eat it now. You are not afraid of additives and preservatives, so it is healthier and safer!
Tags
Ingredients
Steps
-
Boil fresh goat milk and let cool to 40 degrees
-
First, take a little cooled milk, add the yogurt powder, stir well and let the powder melt. The dosage of bacterial powder is added according to the instructions of the bacterial powder used. The small bag I used is for 1kg. I made 2kg of milk, so I used 2 small bags
-
Pour back into the fresh milk and mix thoroughly. Then put it into sterilized bottles
-
The oven is set to 42 degrees and the time is set to 6 and a half hours
-
Place in oven to ferment
-
The fermented yogurt is very thick, so do not use it immediately. Store it in the refrigerator for 5-7 days. Let the yogurt continue to ferment slowly at a lower temperature, so that the cheese made in this way will taste more fragrant and have more probiotics.
-
I refrigerated it for a week and placed the yogurt bottle on its side for about an hour, so that part of the whey would automatically separate
-
When you open the bottle, you can see part of the milk separated out after it is placed on its side
-
Pour out the whey first, which will make it easier to filter the cheese quickly
-
Then pour the thick yogurt onto a clean white cloth that has been scalded with boiling water, close the cloth, place it on a mesh sieve, and use a container below to collect the filtered milk. Then put it in the refrigerator and let it slowly filter out the milk. I usually put it in at night and eat cheese in the morning
-
This is cheese that I left overnight and the whey was filtered out. I didn't press it with anything heavy. It's relatively soft and can be spread directly on the bread. It's very fragrant. If you like it dry, you can press it with a little weight
-
Look at the prepared cottage goat cheese, isn’t it also pretty good? ! The key is to eat it now, it’s very healthy and safe
