Goat cheese with pepsin

1. Pour boiled water at room temperature into a small bowl, pour pepsin, mix.

2. Heat the milk to 35 degrees, pour the prepared pepsin solution into it, mix, leave for 40 minutes. During this time, the mass will noticeably thicken, the consistency will resemble jelly.

3. Using a long knife, cut the milk clot into small cubes, about 5 centimeters each. We send the container with the milk mass to a small fire, gradually heat it to a temperature of 38-39 degrees, while stirring so that the cubes do not stick together.

4. In this mode, we keep the mass on fire for 2-3 hours, during which time it must go through another stage of changing the consistency. Drain the whey, and put the cheese mass on a sieve, let all the liquid drain.

5. Spread the cheese mass on cheesecloth, salt, hang and leave for 2 hours, put a bowl under the bottom.

6. We line the cheese mold with a lavsan napkin, put the cheese mass in it, cover it with a lid smaller in diameter, set the oppression. You can also use a special cheese press, if there is one. Leave for 4-5 hours.

7. After the specified time, the cheese is extracted, the whey is drained. We dry the cheese with napkins, return it to the mold under the press, do not forget to replace the napkin with a fresh one, we weigh down the load.

8. After 24 hours, goat cheese is ready, you can eat it. There is also an option for further maturation of the head, for this we place the cheese on a drainage mat and send it to the cold, the cellar will fit perfectly. We leave it for 2 weeks, during this time a crust forms on the cheese head.

Well, now you can enjoy the result of your work, as well as treat your relatives.

Bon appetit!