Homemade Cottage Goat Cheese

Name: Homemade Cottage Goat Cheese
Total time: 2 d
Yield: 5
Cuisine: Chinese
Ingredients: 2000g Goat milk; 2 sachets Yogurt powder

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

5

Cottage Cheese. It is a 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%~10%, which is very healthy. It is very popular in Europe and the United States. It is mostly used as a salad and mainly eaten with fruits. In terms of storage, cottage cheese can not be stored for a long time, only about 5 to 7 days to eat, and it should be stored in the refrigerator.
Cottage cheese is generally difficult to buy because of its short shelf life. Our big supermarket here has goat cheese, but because that kind of cheese contains a lot of fat and salt, it is not as healthy as this kind of cottage cheese. Cottage cheese is actually very easy to make by yourself, just ferment the fresh milk into yogurt, and then filter out the whey. Today I made cheese with goat milk. Goat cheese is more suitable for the elderly and children, but the cost is at least twice that of milk, because goat milk is much more expensive than milk. But no matter what it is, it is much cheaper than the one you buy. You can make it yourself and eat it now. You are not afraid of additives and preservatives. It is healthier and more assured!

Ingredients

2000g Goat Milk
2 sachets Yogurt Powder

Homemade Cottage Goat Cheese

1. Fresh goat's milk is boiled and allowed to cool to 40 degrees

2. First take a little cold milk, add yogurt fungus powder, stir well, let the fungus powder melt. The amount of bacterial powder is added according to the instructions of the bacterial powder used. I used one small bag to make 1 kilogram, I used 2 small bags to make two kilograms of milk

3. Pour it back into the fresh milk and stir well. Then put it into the sterilized bottle

4. Set the oven to 42 degrees, set the time for 6 and a half hours, and put it in the oven to ferment

5. The fermented yogurt is very thick, so don't use it immediately, and keep it in the refrigerator for 5-7 days. Let the yogurt continue to ferment slowly at a low temperature, and the cheese will taste more fragrant and have more probiotics.

6. I refrigerated for a week, and put the yogurt bottle on the side for about 1 hour, so that the whey will separate part of it automatically

7. Open the bottle and you can see a part of the milk white separated after being placed on the side

8. Pour out the whey first, which is more conducive to the rapid filtration of cheese

9. Then pour the thick yogurt onto a clean white cloth scalded with boiling water, close the cloth and place it on the mesh sieve, and use a container to catch the filtered whey. Then put it in the refrigerator and let it slowly filter out the whey. I usually put it in at night and eat cheese in the morning

10. It was the cheese I left overnight, and the whey was filtered out. I don't have any weights, it's wet and soft, so you can apply it directly on the bread and eat it. It's very fragrant. If you like dry, you can put a little weight on it