The goat is the name given to the small ruminants from the horn family of the mammals class. Goat cheese made from milk is extensively consumed, as is the meat and milk of wild and domesticated keicins found in the land. The keçinin's milk, which has been domesticated since greed communities, is low in fat and nutritious.
Goat cheese food value
Fresh goat cheese contains 21 grams of fat in a 100 gram porcelain. Cheese which can be accepted as medium fat; rich in calcium, phosphorus, sodium and potassium. Unlike cow's cheese, goat cheese, which contains high amounts of group vitamins, has high values in terms of iron. Due to these values, goat cheese is recommended to be consumed especially by children in the age of development.
How to make goat cheese?
Goat cheese, which is produced from raw goat milk, is boiled by mixing to 70 degrees to kill microorganisms. The fermentation process is carried out by placing the well-diluted cheese yeast left to cool. Then the clips are removed and cut to the appropriate size.
The pieces are filtered and the weight or press is applied to remove the whey. The drained cheese is salted and left salted. As the amount of salt decreases, the hardness of the cheese may increase, so it is removed from the salami and ready for consumption when desired. Goat cheese can be made with cheese juice remaining from goat cheese.
Where is the goat cheese used?
Because the Turks are a nomadic society in the past, goat cheese has an important place in Turkish cuisine. Besides being consumed frequently at breakfast such as herbed cheese, ezine cheese, civil cheese, pastries, pastries, pancakes, such as pancakes can be consumed by adding into.
Beside this, especially goat cheese in Aegean cuisine, pancakes and omelets are mixed with various herbs. Goat cheese, like halloumi cheese, can be served in salads after mixing with seasonal greens and various spices.
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