Curd cheese from goat's milk, made by own hands, has a special taste and aroma. And thus the product turns out very useful, as for its creation of the mistress use exclusively natural ingredients. For this reason, such cottage cheese deserves to occupy a central place on your table, especially if the family has small children.
Taste and benefit in every gram of
Before you tell how to make cottage cheese from goat milk yourself, you want to describe its amazing qualities.
- First, it will be useful for people of all ages. This is clearly demonstrated by residents of regions where this product is consumed almost daily - these people are much less sick and they do not know the problem of excess weight.
- Secondly, excellent taste properties - goat curd is somewhat fatter than cow, but at the same time absorbed by the body much easier and better.
- Thirdly, this sour-milk product can be safely included in the diet of allergies, it will be useful for insomnia, joint problems, for various diseases of the gastrointestinal tract and respiratory tract.
Curd from goat milk can be in the menu and one-year-olds, and pregnant women, and nursing mothers. It promotes the improvement of metabolic processes, ensures the normal formation of bone tissue and saturates the body with biologically active substances. Goat cottage cheese is rich in protein and contains in its composition a special amino acid - methionine, which is able to control the level of cholesterol.
Recipes for the preparation of a special sour-milk product
Goat's milk curd at home can be prepared in several ways. The difference lies in the use of different starter cultures, for example, on whey, kefir, sour cream, etc.
Traditional recipe
To prepare traditional homemade goat's cheese you will need a liter jar of fresh milk and about three pinches of large salt.
Let's proceed:
- pour the milk into a saucepan, put the salt and bring it to the boil;
- remove the container from the plate, cover it with a lid and leave it at room temperature for a day;
Recommendation! To ensure that the milk is guaranteed to be curdled, it is advisable to transfer it to some warm place!
- after this time, pour the fermented milk with an enamel pan and warm it up a little on low heat;
Important! Now the milk is not boiling! Only slightly warm up! Otherwise, the finished cottage cheese will have an unpleasant aftertaste!
- further take a deep bowl, we put a colander in it and lining its bottom and walls with gauzes, folded in two or three layers;
- pour heated milk on gauze and wait until the whole serum leaves;
- we add the edges of the gauze together, raise the formed "knot" and hang everything over some capacity, so that the remaining liquid remains.
On serum
In order to get half a kilo of cottage cheese you will need a three-liter can of milk and half a cup of sour serum.
We proceed:
- add serum to the milk, mix and leave in warmth, for example, on a saucer in a room where the sun constantly shines in the windows, or near the battery;
- if you make cottage cheese in summer, milk will curdle after 24 hours, in winter - a little bit longer, in about 2-3 days - readiness is determined by the state of the mass in which the detached pieces appear;
- in a wide high saucepan, we warm up the water, put a jar into it with the resulting curdled milk and heat it for 20 minutes;
Tip! To serum quickly sank to the bottom, during the warming up the contents of the jar should be carefully mixed two to three times from the bottom up!
- as soon as the cottage cheese is on top, immediately remove the jar from the pan and let it cool down at room temperature;
- in a large bowl we put a colander, gauze on it and filter the cooled contents of the jar, after which we hang everything, collecting gauze in a knot, and leave it for several hours.
On sourdough leaven
To prepare goat's curd according to this recipe, you will need a liter of milk and two tablespoons of sour cream.
We proceed:
- a jar of milk is put in a high pot filled with water, and a little warmed up in a water bath;
- get the jar, add sour cream to the warm milk, mix it and transfer the jar to a warm place, leave it for a couple of days;
- on the formation of curdled milk in the bank you will be prompted by the rising air bubbles, at this time the contents of the canister must be reheated on a water bank - 15 minutes on low heat;
- further filter the warm curdled milk through gauze, tie it in a bag and hang it for several hours over a bowl, so that excess liquid has left.
In the multivark
If you have a kitchen in your kitchen, you can get cottage cheese from goat's milk at home even easier. So, you need a three-liter can of milk and a glass of kefir.
We proceed:
- milk is combined with kefir and leave for a day at a temperature of + 25 ° C;as a result, you should get a dense sour milk with good thick slices;
- we pour the resulting mass into the bowl of the multivark, turn on the heating mode, close the lid and leave for 3 hours;
Note! It is desirable to pour the curdled milk gently and without stirring - this method will give you an appetizing grainy cottage cheese!
- after the specified time, we filter everything through gauze or a fine sieve and hang it for a couple of hours over the sink.
to the mistress of the note!
Goat's milk curd is unique in its properties, however, in order for it to be able to fully exercise it, it is necessary to take into account some of the subtleties of cooking and storing:
- use unboiled milk only if you are absolutely sure of its quality, butwhen there are doubts, it is better to pre-boil it;
- , pay special attention to those devices that you use in the process of making cottage cheese: gauze and dishes should be clean, a colander - enameled or stainless steel, you can use a wicker basket instead;
- fresh curd is desirable to use within the first three days after its preparation, for further storage it is better to freeze it;
- if the temperature at which milk is fermented, will be less than +23. .. 25 ° C, then in this case it will not sour, but will simply deteriorate;
And do not be in a hurry to throw away the expressed serum, as it can be useful in the household - it prepares a dough for pancakes, pancakes or okroshka. In addition, whey is a wonderful ingredient for home cosmetics for skin and hair care, which can be stored for several days and stored in a refrigerator.