Goat's milk cheese with egg

Step-by-step preparation

Cooking time: 9 hr 40 mins

1. STEP 1

   

   To make cheese you will need full fat goat's milk. I make it at home, but I can’t say exactly what percentage of fat content it is. But the fatter it is, the greater the yield of cottage cheese will be. Squeeze a tablespoon of juice from the lemon. Make sure there are no seeds in the juice.

2. STEP 2

   

   Pour the milk into a thick-walled saucepan and cook over low heat until the first bubbles begin to appear.

3. STEP 3

   

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

4. STEP 4

   

   Next, you need to wait until the whey separates from the curd flakes. This will happen in about 4-5 minutes.

5. STEP 5

   

   Drain the mixture into a colander lined 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

   

   Whey is a valuable product, do not throw it away! This recipe will no longer need it, but you can use it to bake homemade yeast bread, for example.

7. STEP 7

   

   In a separate bowl, mix the egg, salt and baking soda with a fork. I have a farm egg, with a very rich-colored yolk. The color of the finished cheese will depend on the egg.

8. STEP 8

   

   Heat the butter in a non-stick frying pan.

9. STEP 9

   

   Pour in the egg mixture and stir it constantly with a spatula to prevent an omelette from forming. Fire is medium.

10. STEP 10

    

    Free the curd mass from the gauze and transfer it to the frying pan.

11. STEP 11

    

    Melt the cheese for about 5 minutes, stirring constantly, until the mixture becomes viscous and thick. After this, transfer the cheese into clean gauze and form it into a ball. You can use special molds for cheese. Place the cheese in the refrigerator overnight, after which it will be ready to serve.