Goat cheese at home – a detailed recipe cooking. 
AT ремя: 40 мин. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3800 ml. rustic goat milk
- 1 liter yogurt
- 3/4 tsp liquid rennet, or 1 packet dry sourdough *
- Olive oil
- Salt and ground black pepper
Recipes with similar ingredients: goat cheese, milk, yogurt
Recipe preparation:
- Pour milk, yogurt and milk into a stainless steel saucepan rennet extract.
- Heat over low heat until mixture reaches a temperature of 80 ° C according to the culinary thermometer. Leave on night for the milk to curl.
- Tilt the stewpan with the resulting clots into a colander, paved with several layers of gauze. Tie the ends in a bag, and suspend. Leave in a cool place to form solid lumps. Then you can compress the curd mass.
- When serving, chop chopped tomatoes, cheese and herbs onto a dish, pour olive oil (see recipe). Note * Content 1 packet (1 gr.) Of starter culture is calculated per 50 ml. milk for preparation of cheese, or 300 – 500 ml. milk for cooking cottage cheese. Exit: 600 gr.
