Goat's Milk Cheese at Home
Description
This is a very simple recipe for homemade goat's milk cheese, and I'll tell you why I love this recipe so much and recommend it to everyone. It's all about the milk — goat's milk is much richer than cow's milk, which means the cheese always turns out softer and tastier. The consistency is firmer, the cheese doesn't fall apart, and it cuts neatly into pieces — just like store-bought Adyghe cheese! So give it a try, I recommend it. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Put the kefir over low heat and wait until the curds separate. Strain it off—we eat the curd, and leave the whey to stand for a couple of days.
- 2
Step 2
2. Now put the milk on the stove and mix it with the prepared whey. Let it simmer over low heat until the cheese separates out. Drain it and let it rest under a press in the refrigerator.
- 3
Step 3
3. Before placing the cheese under the press, add salt and spices and mix. Now let it sit under the press.
- 4
Step 4
4. And voilà - your cheese will already be ready the next day!