Goat cheese


● goat's milk (3 l),

● filtered lemon juice (3 lemons),

● salt (1.5 tsp.).


Bring the milk to a boil in a large saucepan antiprigarnym. As soon as the milk boils, pour in the lemon juice and stir well with a wooden spoon. Then add the salt and leave on the heat for 5 minutes. Turn off the heat and leave the pan for 10 minutes, stirring the contents. At this time, the surface will fish out the “cheese flakes” that have separated from the whey. Then take another pot, place in a colander and several layers of cheesecloth. Drain cheese in a colander and drain off whey. We then use for making ricotta cheese. Cheese gathered in gauze, hard squeeze that weight in the end turned out quite dry. Optionally, you can add various fillers, for example, svezhesmoloty pepper, olives or fresh herbs. Optionally, you can add more salt if you like salty cheese. Ready transfer the mixture to a deep plate, which will form cheese. Well sprashivati with a spoon and leave in the refrigerator overnight. In the morning to get a solid piece of cheese from the plate.

Where to enjoy

The Agriturismo Buslyanka

Inna Yakovchuk

+375 (29) 796-12-46


Brest region, Drogichin district R-n, d. Village, ul. the Dnieper-bug, d. 12A

Belarusian Association Country Escape
Belarus, Minsk, vulica Dunina-Marcinkieviča, 6
E-mail: info@ruralbelarus.by
Website: www.ruralbelarus.by
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