Goat cheese
4 servings
420 minutes
Goat cheese is one of the most exquisite treasures of French cuisine. Its history dates back to ancient times when shepherds used goat's milk to create a delicate, aromatic product. This cheese has a soft, creamy texture with subtle notes of basil, garlic, and dill that give it a refined taste. It pairs perfectly with honey, nuts, and fresh baguette, turning an ordinary dinner into a gastronomic delight. Goat cheese is not only pleasant to taste but also healthy: it is easily digestible and rich in calcium. It can be served as an appetizer, added to salads or baked in pies and tarts to reveal its unique aroma. This cheese embodies French charm and elegance in every bite.
1
Boil goat milk, reduce heat, and while stirring constantly, pour in a mixture of 400 grams of sour cream whipped with 3 eggs and 2-3 tablespoons of salt; bring to a boil but do not boil, stir for 5 minutes until curds form.
- Goat milk: 1 l
- Sour cream: 400 g
- Chicken egg: 3 pieces
- Salt: 3 tablespoons
2
Strain through several layers of cheesecloth, add 2 teaspoons of dried basil, 1 teaspoon of dried garlic, 1 teaspoon of dried dill, and mix with the resulting mass.
- Dried basil: 2 teaspoons
- Ground dried garlic: 1 teaspoon
- Dried dill: 1 teaspoon
3
Roll the ends of the cheesecloth, squeeze the knot slightly, and place it on a strainer to let the liquid drain.
4
After an hour, place the cheese in the cheesecloth on a plate, put a saucer on top, add a weight, and refrigerate for 12-15 hours.