Goat milk oil has an amazingly soft texture, a delicate aroma and an inexpressible delicate taste. Plus, this product is very useful and can be in the menu of both adults and children. Due to its special gastronomic value and dietary properties, such oil becomes desirable on every table. However, it is almost impossible to find it on sale. What to do? Prepare yourself?
A little bit about the qualities of
Oil made from goat's milk is slightly different from cow's in many ways and first of all in that it looks more like goose fat -This product has a soft creamy texture, it is soft, slightly transparent and almost white. This color is associated with the absence of carotene.
However, at the same time, in goat's oil there is much more potassium, copper, manganese and vitamin D than in cow's oil. It is more easily absorbed by the body, and smaller fat globules and protein agglomerates contribute to the proper functioning of the digestive system.
Goat's milk butter is airy and very fragrant. It can be used for sandwiches, add to various sauces, cook on its basis home ice cream, fry meat, fish and vegetables and even make home make-up.
Now it becomes clear why the question of whether it is possible to make goat's milk from butter, does not give rest to many housewives. And further we will consider in detail all the subtleties of the process of manufacturing this product.
Recipe for cooking
For quality, goat milk butter cooked at home will not be worse, and often it is much better than store. In addition, not all that today lies on the shelves in supermarkets is. But in the product, which will be made with caring hands, there is no doubt. Moreover, we will cook it from whole milk of domestic goats.
The recipe itself is quite simple. But the process takes quite a long time, and sometimes forces( if you do not have modern kitchen "helpers", for example, a blender, separator, etc.).Therefore, one should remember here that the final result will largely depend not only on the quality of the raw materials, but also on your patience.
We collect cream
So, in order to get cream, we need whole milk:
- pour it into any glass containers and send it to the refrigerator;
- after 5-6 hours the most fat part should go up - this will be cream, carefully collect them with a spoon and add them to a separate bowl, store in the same refrigerator;
Note! The fatter milk, the more cream you can get from it. On average, the ratio is as follows: with one three-liter can of milk, a half-liter of cream!
- collect the cream every 5-6 hours - this can be done for several days.
More convenient and, of course, faster to use for the collection of cream separator. This device easily distills milk, dividing it into fat and fat-free parts, which significantly accelerates the entire cooking process. Only before do not forget to warm the milk to a temperature of 35 °.This is quite enough. We pass the warm milk and adjust it so that one part of the cream and ten parts of the return are obtained at the outlet.
Recommendation! The collected cream is desirable at this stage to salt to taste and add a little saffron - the last reception will give the oil a yellowish shade!
Now the cream needs to "ripen".Leave them for a day at room temperature, you can just on the windowsill. Then we send them to the refrigerator and wait another couple of days.
We beat the oil
We gathered the cream, added it, if desired, it was colored and given enough "to mature".Now you need to whip them. To do this, you can use a mixer, a butter mill, an immersion blender or your own hands.
Important! Before whipping the cream, they must be cooled to about 8 ° C!But do not overdo it, because if their temperature is lower, then they will be shaken much longer!
- When hand cream is whipped, it is necessary to fill the glass bottle halfway, seal it tightly and shake vigorously until greasy particles are visible. With a blender and mixer, everything is much simpler and faster.
- During the whipping process, the cream will gradually begin to rise, turning into a thick foam. And if you use a dairy, it is at this point that you should add a few ice cubes.
- With further whipping, you can see how the fatty grains are formed and gradually come together, forming ever larger clots.
- When the latter become sufficiently large, they must be collected( you can just hands) and rinsed in a bowl of water. At the same time, watch the temperature - water should be not just cold, but ice. Rinse the oil and carefully knead it with your fingers, as if squeezing out of excess liquid. Do not forget to change the water several times. The fourth-fifth water will already be practically transparent - this is an indicator that you have completely purified oil in your hands.
Note! Degreased fluid, which will remain after the collection of oil lumps, is called buttermilk. Do not rush it out, because it is pleasant to the taste, useful and easy to drink. In addition, it can be used to make dough or pancakes!
oil. Collect and wash the oil in a mold and send it to the refrigerator. Do not forget that you can vary its taste at will - add various spices to it to get a more piquant flavor, or sweeteners.
Be sure to try to make this butter! Believe me, the taste of this product fully justifies all the efforts made!