Goat milk cheese with egg

Step-by-step cooking

1. Step 1:

   

   To make cheese, you will need fat goat's milk. I have homemade, I can't say exactly what percentage of fat content. But the fatter, the greater the yield of cottage cheese will turn out. Squeeze a tablespoon of lemon juice. Make sure that no bones get into the juice.

2. Step 2:

   

   Pour the milk into a thick-walled saucepan and bring the milk over low heat to a state when the first bubbles are just beginning to appear.

3. Step 3:

   

   Add lemon juice. You can replace it with a teaspoon of nine percent vinegar.

4. Step 4:

   

   Then you need to wait for the separation of the whey from the curd flakes. This will happen in about 4-5 minutes.

5. Step 5:

   

   Fold the mass into a colander, covered with several layers of thick gauze. Give the serum time to drain completely. In principle, we can stop at this step, but we will go further.

6. Step 6:

   

   Serum is a valuable product, don't pour it out! In this recipe, it will no longer be needed, but on its basis you can bake homemade yeast bread, for example.

8. Step 7:

   

   In a separate bowl, mix the egg, salt and soda with a fork. I have a farmer's egg, with a very rich yolk in color. The color of the finished cheese will depend on the egg.

9. Step 8:

   

   Heat the butter in a non-stick frying pan.

10. Step 9:

    

    Pour out the egg mixture and constantly mix it with a spatula so that an omelet does not form. The fire is medium.

11. Step 10:

    

    Free the curd mass from the gauze and put it in a frying pan.

12. Step 11:

    

    Melt the cheese for about 5 minutes, stirring constantly, until the mass becomes viscous and thick. After that, transfer the cheese to a clean cheesecloth and shape it into a ball. You can use special molds for cheese. Transfer the cheese to the refrigerator overnight, after which it will be ready to serve.