How to make goat cheese at home

The benefit and importance of cheese is difficult to overestimate – this is a delicacy, and part of the daily diet, its huge number of varieties. In addition, cheese is a nourishing product, it is in perfect harmony with other products.

Cheese is rich in minerals and vitamins, not only has a positive effect on the overall condition of the body, but also helps to fight some diseases. It concentrates all the most important components of milk: vitamins, mineral salts, fat and protein, which are especially important for children, adolescents, pregnant and lactating women. The use of cheeses as an easily and fully digestible product for human health is priceless.

Home-made cheese, unlike purchased, is more tasty, nutritious, useful, because it does not contain preservatives, stabilizers, emulsifiers, dyes. Three, six to ten liters of milk will be enough for cheese making in a regular kitchen.

Regardless of nationality and religion, people who were engaged in cheesemaking, believed that this food product gives strength and strengthens the body. It is difficult to believe that once the cheese was not only eaten, but also used for medical purposes. The unique product is extremely useful for adults and children. The main advantage of cheese is that it contains milk fat and proteins, which are easily absorbed by the body and instantly give a person a large amount of energy. Milk fats in large quantities contain useful vitamins and organic compounds that are necessary for the normal functioning of the internal organs, skin and nervous system.

And from homemade cheese is not getting fat!

Halloumi (grilled cheese)

The recipe for Halloumi cheese came to Europe from the Eastern Mediterranean, from Levant through Cyprus. Initially, it was prepared from goat and sheep milk, fermenting it and salting it in brine.

The main feature of the cheese in the high melting point. The finished product can be fried and used in other dishes. For example, Halloumi is a component of the Greek Saganaki. The taste of cheese in combination with lamb or pork meat is well revealed. And Cypriots eat it even with a watermelon – they say it helps to endure the heat.

Frozen Halloumi perfectly preserved for a month.

TM "Zakvaskin" invites you to cook Halloumi with your own hands. Our starter contains all the necessary bacteria and fermenting enzymes. Cheese prepared with its help and based on cow’s milk will be no worse than the real Cypriot.

Expiration date August 2019

Halumi, Halloumi (English Halloumi or haloumi, Greek χαλούμι, Turkish hellim, حلوم ḥallūm) – Levantine cheese, known in Europe for its Cypriot cuisine.

It can be fried to a beautiful golden brown color due to its higher melting point than other cheeses. This makes it suitable for frying and grilling. The approximate yield of finished products is 1300 g.

Halloumi (cheese for frying)

The recipe for Halloumi cheese came to Europe from the Eastern Mediterranean, from Levant through Cyprus. Initially, it was prepared from goat and sheep milk, fermenting it and salting it in brine.

How to make goat cheese at homeThe main feature of the cheese in the high melting point. The finished product can be fried and used in other dishes. For example, Halloumi is a component of the Greek Saganaki. The taste of cheese in combination with lamb or pork meat is well revealed. And Cypriots eat it even with a watermelon – they say it helps to endure the heat.

Frozen Halloumi perfectly preserved for a month.

TM "Zakvaskin" invites you to cook Halloumi with your own hands. Our starter contains all the necessary bacteria and fermenting enzymes. Cheese prepared with its help and based on cow’s milk will be no worse than the real Cypriot.

Approximate yield of finished products in 1300

The term of ripening cheese is 24 hours.

Shipping / Payment: Free shipping by New Mail at an order value of over 500 UAH, by Ukrposhta when ordering from 300 UAH on a prepaid basis. Warranty: Food products of good quality are not subject to exchange and return.

Zakvaskin Sourdough for Belper Knoll Cheese (Pepper Cheese) 1 g

The development of cheese making does not stop, new recipes appear regularly. Belper Knolle is one of those newbies. In 2007, this cheese received a prestigious award in the category “Best Innovation of the Year in Swiss Agriculture”.

Cheese is made in the form of balls, sprinkled with pepper. This allows you to compare it with a truffle.

The taste of the product is spicy, garlic.

Cheese is well suited for making risotto, pasta, salad dressing. It goes well with meat and vegetables. On the whole, he is an excellent substitute for classic Parmesan.

A distinctive feature of Belper Knolle – long-term storage. Although the cheese is ready to be consumed immediately after cooking, the present ripening occurs after several weeks of storage. A better six months. Then his taste is simply divine!

You can cook a Swiss delicacy with leaven from TM Zakvaskin. We tried to simplify the cooking process as much as possible and described it in detailed instructions. Believe, everyone can create this cheese!

Cheese is very easy to prepare, does not take the trouble and ripening. Leaven can be divided into several preparations.

How to make goat cheese at home

Approximate yield of finished products in 1100

Step-by-step cooking instructions with photos are provided electronically to each customer.

In hot weather, the manufacturer gives 14 days to transport the starter culture without losing a percentage of activity at a temperature above 25 ° C.

Shipping / Payment: Free shipping by New Mail at an order value of over 500 UAH, by Ukrposhta when ordering from 300 UAH on a prepaid basis. Warranty: Food products of good quality are not subject to exchange and return.

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