Goat's Milk Cheese with Pepsin
Learn to make cheese — it's not as hard as it looks! Goat's milk cheese set with pepsin turns out every bit as good as cheese made with a starter culture. Use milk that has aged a bit rather than fresh, since fresh milk is still in its bactericidal phase and doesn't curdle well. This amount of ingredients yields a wheel of cheese weighing a little over a kilogram (about 2¼ lb).
AnnaSer
Recipe author
Goat's Milk Cheese with Pepsin
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
4 g
Fats 25 %
3 g
Carbohydrates 42 %
5 g
68 kcal
GI:
100
/
0
/
0
- Dissolve the pepsin in a little cold water. Pour the milk into a pot, set it over heat, and warm it to 95–99°F (35–37°C). Stir in the dissolved pepsin and wait for a curd to form. 2. After about 35–40 minutes the curd is ready. Cut it into small cubes with a skewer, set the pot over very low heat, and warm it to no more than 104°F (40°C). Stir the mixture occasionally so the whey separates more easily. 3. When the curd becomes firm — no sooner than 50–60 minutes of steady heating and stirring — transfer it to a cheesecloth-lined mold and salt it. 4. Set the mold inside a larger bowl, cover it with a lid that's smaller in diameter (a flat plate works), and place a weight on top. Leave it for 45 minutes to let the whey drain. 5. After that time, carefully remove the cheese from the mold, flip it over, salt it again, cover with the same lid, and add a weight twice as heavy as the first. 6. After two hours the cheese is ready to take out and eat, or you can leave it in the fridge for two days to ripen further. Enjoy, and to your health!
Caloric content of the products possible in the composition of the dish
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepsin - 38 kcal/100g
- Goat's milk - 68 kcal/100g
Similar recipes
Related and additional categories: