The benefits of goat’s milk are innumerable, so the same goes for goat cheese. Goat cheese has a very characteristic and delicious taste. Since it can dissolve very quickly with strong acids, it plays an important role in the nutrition of babies and people with digestive problems. More essential fat, vitamins A and B, calcium, phosphorus, than any other dairy cheese Contains magnesium, selenium, potassium, niacin and riboflavin.
Since it contains a large amount of phosphate, it prevents the formation of diseases caused by phosphate deficiency in people who do not consume fish and meat.
Goat cheese is produced under different names not only in Turkey but also in different countries of the world. Its production is widespread in France, Spain and Portugal.
The first step is to prepare milked goat’s milk from a clean cheesecloth before starting to make goat cheese. It is filtered by passing it through. Next comes the pasteurization process.Put the water in the large pot and bring it to a boil. Then we put a smaller pot in it and put the goat’s milk in the small pot. We increase the temperature of the milk in the small saucepan with a method similar to the melting process in a bain-marie. At this stage, we constantly measure with a thermometer and wait for the temperature of the milk to reach 63 degrees. We need to keep the milk, whose temperature is 63 degrees, for half an hour. At the end of half an hour, we fill a large bowl with ice and cook the pot with goat’s milk in it. We place it in this container and complete the cooling process as soon as possible. The ideal temperature for the milk to reach after cooling is 30 degrees. When the milk reaches 30 degrees, we have completed the pasteurization process.
How is cheese culture prepared?
Which cheese you want to culture, we take some of this cheese and put it in 1.5 – 2 glasses of milk. Then, just like yoghurt yeast, we wrap it on and around it well and leave it for 8 hours.After about 1 hour, as the milk thickens, we proceed to the process of obtaining curd from milk. We mix the rennet with some water in a bowl and ensure a homogeneous consistency. After adding the yeast into the milk, we mix it for a few minutes and ensure that it is well dispersed. Afterwards, we close the lid of the pot and wrap it around well and leaven. We are waiting for the process. Proofing time is about 2 hours. At the end of 2 hours, the condition of the cheese is checked. The resulting curd is controlled with the fingertip. If it flows smoothly from the finger and a dark yellow (greenish) water has formed under it, the process is completed. The resulting curd is wrapped in a clean cloth (a thin piece of cheesecloth) and left to drain. The strained cheese is shaped by placing it in clamped molds. At this stage, the cheese is wrapped in clean cloths and placed in molds. Meanwhile, the curds are salted. While the cheeses are in the mold, weights are placed on them slowly to ensure that they are thoroughly strained and tightened. When we are sure that the straining process is over, we leave the cheeses in the brine that we have prepared with salt water.