Delicate goat milk cottage cheese. Goat milk cottage cheese, homemade goat cheese

It would seem that cottage cheese is a whole religion that only dairy factories and grandmothers from markets can worship. It seems that making cottage cheese is a task that is incomprehensible to our minds.

But we are here for a specific reason, and it seems that you have already guessed about it for a long time. That’s right, we came to tell you that making cottage cheese is an easy process that does not require any equipment, no additional products, or a lot of time, because it ripens on its own, without anyone else’s help.

We will tell you four different recipes on how to make cottage cheese at home. All types of cheeses will not be created with milk, or rather, with different types of milk, which will allow you to try different types of cheeses.

It will be ordinary homemade cottage cheese in a record five minutes, then there will be a “long” version, goat’s and one made with sour milk. Four different processes, four different flavors and four different techniques, each requiring different aging times.

From now on, cooking cottage cheese will become a real pleasure for you. Moreover, from now on (as soon as you try the cottage cheese that you prepare yourself) you will make and eat only homemade cottage cheese. No more markets or shops.

In addition to our unique tips below the recipes, you can also enjoy recommendations in two different sections. One of them will be next, and the second at the very end of the article. Be sure to read carefully and remember everything we tell you.

What you need to know to prepare

To make delicious cottage cheese, you must let the product sour. To do this, you can keep it in the sun and heat for a long time, or simply warm it up without bringing it to a boil.

When you heat milk, the whey separates. Under no circumstances should such a mass be boiled, otherwise the pieces and grains of cottage cheese will cook and become rubbery.

Before pouring the mass with whey, it must be completely cooled, or better yet, left overnight.

When laying gauze on a sieve, take enough fabric so that its area is two to three times larger than the area of ​​the sieve, because you will have to lift the ends of the sieve and, if you do not tie up the future cottage cheese, then squeeze it out.

If the recipe states that you don’t need to stir the mixture, then it’s better not to do it, since we prepared all the recipes for you and know exactly what it’s best not to do so as not to spoil it.

Knowing at least the basics of how to prepare homemade cottage cheese and how to handle it, you can safely start learning recipes. Since we only have four of them today, it won’t take you much time. You won’t even notice how time will fly by, and you will already be sitting at the kitchen table with a large tablespoon in your hands and eating your homemade, airy, light and tender cottage cheese with a slice of fresh bread.

Homemade cottage cheese from milk in 5 minutes

Cooking time

calorie content per 100 grams

Three ingredients! Three! From them we will get fresh, homemade cottage cheese in a matter of minutes. You definitely need to try this at home to understand how far store-bought products are still from us.

How to cook:

Tip: citric acid can be replaced with lemon juice. If you take juice, you will need 125 ml.

Recipe for cottage cheese from homemade milk

In this recipe we will surprise you even more, as we will prepare cottage cheese from just one ingredient. Basically, this time the whole point is in the name of the recipe.

What time is it - 42 hours.

What is the calorie content - 169 calories.

How to cook:

1. Pour fresh milk into a large saucepan;
2. Place on the switched off burner and leave for thirty hours;
3. Since the stove is turned on frequently, the pan will be warm most of the time;
4. While the pan is cooling, it is forbidden to stir anything in it;
5. After thirty hours it will be possible to see that the milk has curdled and the whey has separated;
6. Turn on the low heat under the pan and warm the mass, but do not bring it to a boil;
7. Again, nothing should be stirred, but it should be heated until the pan itself becomes too hot to touch;
8. Turn off the gas, leave the pan so that both the contents and the dishes themselves cool completely;
9. Then do not touch for another ten hours;
10. After the time has passed, pour the curd onto cheesecloth, tie it and tie it somewhere, placing a bowl;
11. In about an hour, all the whey will drain and you have ready-made cottage cheese in your pocket!

Tip: if it’s warm outside, you can infuse a pot of whey on the windowsill.

From an incredibly useful product, we can only get the same one. Goat milk is healthier than sheep and cow milk combined. Let's try it soon.

How long does it take – 2 hours + a day for infusion.

What is the calorie content - 156 calories.

How to cook:

1. Pour milk into a saucepan, add salt and bring to a boil;
2. Pour the mixture into a large saucepan or jar, cover with a lid and place in a warm place for a day;
3. Pour the mixture into a bowl that can go on the stove;
4. Place the dishes and contents on the stove and heat them, but do not let them boil;
5. Prepare a bowl, place a sieve inside, and three or four layers of gauze on it;
6. Pour the heated contents into a sieve with gauze and wait until the whey drains;
7. Then squeeze out the contents of the gauze, tie it somewhere and wait another hour to finally make sure that all the serum is glass;
8. After an hour, you can enjoy the finished cottage cheese.

Tip: cottage cheese can be eaten directly with fruits, berries or sour cream with sugar.

Let's prepare cottage cheese from sour milk

Again one ingredient and again in the end we get something incredibly tasty, appetizing, tender and airy. Excuses are not accepted, because it is definitely worth a try.

How long is it - 1 hour and 20 minutes.

What is the calorie content - 167 calories.

How to cook:

1. Sour milk must be poured into a container, which preferably has a round bottom;
2. Pour water into a large saucepan and place the previous saucepan with milk in it;
3. Heat the milk, but do not bring it to a boil; as soon as it starts to boil, remove from the heat. You will immediately see that pieces of curd and clear whey have already formed on the surface of the milk;
4. Drain the mixture onto a sieve with gauze and let the whey drain off. If you tie some gauze somewhere, then in about an hour the cottage cheese will get rid of all the whey and you can eat it.

Tip: cottage cheese can be stored in the refrigerator for up to five days in a very fresh form, then it will begin to sour a little.

We will share with you the most intimate secrets about how to prepare real cottage cheese at home. How to make it as tender, airy and tasty as possible.

In order to diversify the color of the cottage cheese, you can add sweet paprika or, conversely, hot pepper. You can also add turmeric or curry.

To change the taste, you can add regular sugar or a little powder with vanilla sugar, you can add cinnamon, nutmeg and cloves. Pour in the berries and infuse the cottage cheese.

For the salty version, you can chop the greens and add a little salt or soy sauce. Green onions, parsley, dill, rosemary, basil and so on can be used in the form of greens. Here, in addition to greens, you can add tomato and pepper cubes. Be it sweet or spicy.

Cottage cheese must be stored in the refrigerator and preferably in a completely closed container. Like, for example, a container. Having closed the box on Monday, on Friday you will still be able to enjoy the fresh, tender and homemade cottage cheese that you prepared yourself. Isn't this wonderful?

Homemade cottage cheese is something that you must not only try, but also prepare yourself at your leisure. It's tasty, satisfying and very healthy. In our case, it is also very budget-friendly. In addition, only by preparing everything yourself will you know what you put in this cottage cheese, what the quality was, and how fresh the products were. Have delicious cottage cheese!

Is it possible to compare any home-made product with a store-bought one? No. And this has been proven more than once. But what if you want to serve your neighbors, for example, goat’s milk cottage cheese, but it’s not even in the store? The problem is solvable. And it’s easy and simple. It is enough to prepare it with your own hands.

You will receive a product with a special taste and aroma, which will also be healthy. After all, you will use only natural ingredients. And this benefits not only adults, but also small children.

Goat cottage cheese: tasty and healthy

Yes, goat curd, which is superior in quality to regular cottage cheese, can be consumed by people of different ages. Pediatricians especially often recommend including goat milk cottage cheese in the diet of pregnant women, nursing mothers, young children and the elderly.

Eventually:

• Families that include it in their diet are less likely to get sick.
• People who consume this fermented milk product rarely gain excess weight, because... it contains methionine, which controls cholesterol levels.
• Bone tissue is formed as expected.

Goat curd

What else is there in this product? As experts rightly note, this product is even comparable in protein content to meat, poultry or fish.

And also he:

1. Fattier, but the human body easily digests it.
2. Helps normalize metabolic processes.
3. It is usually prescribed to almost all allergy sufferers.
4. Prescribed to people with various health problems (diseases of the gastrointestinal tract, joints, respiratory tract, blood, etc.).
5. It is impossible not to note another point. Goat cottage cheese is widely used in the preparation of a wide variety of dishes - from first and second courses, salads, to pastries, desserts, etc.

Yes, you and I already know that this unique product is famous for its beneficial properties. However, in order for them to fully express themselves, the cottage cheese must be prepared in a decent way.

To do this, take into account some nuances:

• Preparations.
• Further storage.
• Cooking.

Cottage cheese in a baking dish

So, what else, besides proportions and cooking methods, is it important to know if you decide to make goat curd at home?

Milk must be boiled first, because if purchased from random sellers, it can cause big problems; if you have a proven source, then boiling can be avoided.

Step 1. Milk in a saucepan

Think in advance about all the devices that will be involved in the process of preparing cottage cheese, and we are talking about glassware, a saucepan or bowl (enamel or stainless steel), a colander, a sieve, gauze or other fabric, storage containers, etc. – everything must be sterilely clean and dry.

Step 2. Devices

Having prepared goat milk in large quantities, take care to store it or consume it within the first three days (if so, then pack it in a container or cooking bag and put it in the freezer).

Step 3. Cottage cheese in a container

Preparing goat's cottage cheese at home is also preferable because it is an almost waste-free process - you can then use the strained whey for your own purposes, for example, cook pancakes, pancakes, okroshka and other dishes with it, and also introduce this component into homemade cosmetics. skin and hair care.

Step 4: Serum

IMPORTANT: If the temperature at which milk is fermented is less than +23...25°C, then it will not sour.

There are several recipes, as well as methods for making goat milk cottage cheese at home. So let's look at the main ones, because... the most popular ones.

Put it in a bag and freeze it

BY THE WAY: The only difference is in the starter (sour cream, kefir, whey, etc.) and the type of cooking (in a saucepan, slow cooker, etc.).

Goat milk with kefir in a slow cooker

Nowadays, there are probably no housewives who do not have a multicooker in their arsenal. In any case, I have it, and it always saves me, especially at such moments. All you need to do is prepare and place the food in the bowl and set the desired mode.

Ingredients:

• Milk 3 l
• Kefir 1 glass

Simple preparation of goat milk with kefir in a slow cooker

Combine milk and kefir. Let it stand for 20 hours at a temperature of +25°C, so that you get a dense yogurt. Then pour this mass into the multi bowl and set the desired mode. The “heating” mode suits us. After closing the lid of the multicooker, forget about its contents for 3 hours.

BY THE WAY: If you pour this mixture carefully, you will end up with a grainy cottage cheese that looks like it.

Next, pour the slightly cooled mass into a sieve or cheesecloth, a towel, etc. And leave it hanging (in gauze or a towel) above the sink or in another convenient place. A fine sieve does this job well for me.

Traditional homemade goat's curd

The simplest recipe. After all, the number of ingredients here is minimal, and no special effort is required.

Goat curd

Ingredients:

• Milk 1 l
• Salt 2-3 pinches

How to easily make homemade goat curd

Pour the milk into the saucepan and add the salt. Having brought it to a boil, remove the saucepan from the heat, cover with a lid and leave in the room until the next morning.

BTW: Without a warm place, goat milk will not curdle!

Then all we have to do is pour the sour milk into a bowl and heat it a little, but not to a boil, otherwise all the necessary bacteria will die. Place a sieve in a deep bowl and pour the curdled milk into it. You can line the colander with gauze or a thin towel and do the same. When the whey is gone, squeeze out the curd in a convenient way. Gauze and a thin, natural, clean towel will work well.

Goat milk cottage cheese with whey

This is exactly the case when whey becomes almost a key ingredient.

Ingredients:

• Milk 3 l
• Whey 0.5 cup

How to properly prepare goat milk cottage cheese using whey

From this amount of ingredients you will have half a kilogram of the finished product. The algorithm is the same. That is, by mixing the main component, i.e. goat milk with whey, mix everything well and put it in a warm place. There is a place in every house where the temperature is at least 25 degrees. That’s where we take the vessel with the raw materials. If it is warm, the milk will curdle within a day. True, in winter you will have to wait a little longer, a day or two or three. If pieces begin to separate, then you can continue. We heat water in a deep vessel and place a jar with the resulting raw materials. We hold it for about twenty minutes.

BY THE WAY: It is better at this moment to stir everything from bottom to top, then the whey will sink to the bottom faster. But do it gently.

If the curd has risen, this is a signal that it is time to strain it in any convenient way. But first, cool everything down and continue.

Goat milk cottage cheese with sour cream

What could be tastier for breakfast than cheesecakes, cottage cheese casserole or just cottage cheese topped with jam or condensed milk? And if it’s also goat’s milk cottage cheese... There’s no price for such food!

Ingredients:

• Goat milk 0.5 l
• Sour cream 1 tbsp. l.

Delicious goat milk cottage cheese with sour cream

Pour the milk into a jar and heat it in a water bath. Then all that remains is to let it sour. This matter will take a couple of days, no less. To make the process go even faster, add sour cream to the milk. A spoon is enough. As soon as you see bubbles rising from the milk, consider that you have already made curdled milk. Place the jar in the water bath again. Heat the water for about fifteen minutes. And that's enough. Do you see that there is a separation of cottage cheese there? Take a colander or sieve and pour out the mixture to strain out the whey. You can tie the cottage cheese with a rag and let the rest of the whey drain, or squeeze it well by hand.

An old recipe for making goat milk cottage cheese with yogurt

As practice has shown, homemade folk recipes for preparing fermented milk products have become popular because... this process is simple. And the products turn out to be useful and tested by you - after all, you know what exactly went into making the curd.

Ingredients:

• Goat milk 2 l

Secrets of making goat milk cottage cheese with yogurt

Are you surprised, where is the curdled milk? And we will prepare it from a liter of milk. To do this, let's keep it warm overnight. In the morning it should turn sour, and we’ll put it on the stove. As soon as the foam begins to form, pour the curdled milk obtained overnight into the saucepan. Is it boiling? Remove from heat if you see this liquid of a specific color on the surface. You need to gently separate it in a convenient way so that the clots can be placed in a bowl. This is an unusual product for our understanding, but tasty and healthy.

A simple recipe for making goat curd from yogurt for children

Yes, the task is more difficult, but it is doable. Then both the yogurt itself and the curd made from it will become a real surprise for children and adults. As a rule, a child needs little. But it's quick and easy!

Ingredients:

• For 0.5 liters of yogurt – 0.5 liters of goat milk
• Bacteria 0.5 ampoule

Dietary goat curd from yogurt for babies

Prepare yogurt according to instructions. Do not know? Let me remind you. It's better to prepare everything the day before. Heat the milk to 40-43 degrees and dilute the starter in it. And after pouring into molds, cook in an oven heated to 45 degrees. Let it cook there for 5-6 hours. You can use a slow cooker. Now let's prepare cottage cheese for the baby. Place the mold with yogurt into the same oven, but now turned off. And we wait another 6 hours. We strain it at the end and feed the baby. This turns out to be the most delicate mass!

Yogurt curd

IMPORTANT: Although goat cottage cheese is a healthy dietary product, it is introduced into the diet of children from the age of six months, this is when bone tissue is formed.

As you can imagine, goat curd can be prepared in different ways and with different starters.

There are just a few important points to remember:

• First, milk is fermented in a warm place.
• Second, sour milk is not boiled, but only brought to a boil.
• Third, it is advisable to immediately eat what you prepare! As a last resort, I repeat, store no more than three days.
• Fourth, the finished product can be eaten directly in its pure form. But you can make dumplings from it, cook a casserole, make some kind of dessert, and prepare any appetizer. The main thing is not to get hung up, just turn on your imagination and saturate yourself and your family with delicious benefits!

Cottage cheese is a valuable fermented milk product that must be included in the diet of adults and children. It is rich in calcium, vitamins, minerals and amino acids.

While cow's milk cottage cheese can be easily purchased at the market or supermarket, goat's milk cottage cheese can be difficult to find. Therefore, today I propose to prepare it at home, and it will not be difficult at all. The main thing is high-quality, natural, undiluted goat milk and a little free time.

So, let's begin!

To make goat milk cottage cheese at home, we only need fresh goat milk.

Pour it into a clean, dry jar. Cover the neck of the jar with a piece of gauze and leave the milk to sour in a warm place. After a day (maybe a little longer, depending on the air temperature), the milk mass will become quite thick and dense.

Place the curdled milk in a suitable saucepan, mix gently and place on the fire. Boil the prepared milk over very low heat for about 5 minutes, stirring occasionally from bottom to top. The main thing is not to overcook the milk mixture, otherwise the cottage cheese will turn out dry and rubbery; the curdled milk should be warm, but in no case hot. Remove it from the heat, cover the pan with a lid and let the mixture cool for 5-7 minutes.

Then transfer the cottage cheese to a colander lined with 3-4 layers of gauze. Be sure to place a pan under a colander into which the whey will drain.

Then hang the gauze with cottage cheese over the pan for a couple of hours. During this time, the excess liquid will disappear, and the cottage cheese will turn out tasty and tender.

In this simple way you can make cottage cheese from goat's milk at home. Let's free it from the gauze and put it in a bowl. By the way, whey makes excellent pancakes.

From the specified amount of ingredients I got 150 grams of delicious homemade goat cottage cheese.

Bon appetit!

Adherents of proper nutrition unanimously argue that cottage cheese must be included in the daily diet of every person. It is justified to use it at different times of the day: both for breakfast and dinner. Various diets and fasting days are no exception. It should be noted that there can be no talk of rationing portions, since consuming the product even in large quantities is quite acceptable.

Cottage cheese, as a rule, is valued by many for its high calcium content, which has a beneficial effect on growth, the condition of hair and nails, as well as bones. Since we have already touched on the benefits of the product, it should be noted that recently adherents of a healthy diet give preference to homemade cottage cheese, since it is a more natural product. It's no secret that this product is classified into cow and goat, and it is the latter that most people lean towards these days.

Let's consider what this truly magical product consists of, allowing you to prolong youth and health.

Compound

The benefits of homemade goat curd are felt immediately after it appears on the table. First of all, it has an extraordinary taste with a slight sourness and an incomparable milky aroma.

If you delve deeper into the composition of the product, it contains practically no allergens, like cow’s curd. This allows the product to be used daily by children, pregnant women and nursing mothers.

And in terms of the content of protein, essential for muscles, its amount in goat’s milk cottage cheese corresponds to the amount contained in meat. Of course, it contains more fat than cow milk, but it is easily absorbed by the body. And due to the methionine it contains, which regulates the amount of cholesterol in the human body, and the low amount of carbohydrates, rarely does anyone gain additional kilograms by consuming this product. In addition, the product improves the metabolism of nutrients.

Benefits and harms

The amount of nutrients in any product directly depends on the method of preparation, and goat milk cottage cheese is no exception in this case. And it should also be noted that the mentioned type of cottage cheese is especially useful even for small children, if there are no medical contraindications for it. This benefit is due to the high content of all substances important for the growth of the child’s body with the easy and quick digestibility of the product.

If we talk about its consumption by adults, then, in addition to the beneficial effects of calcium on the body, this type of cottage cheese is also prescribed to patients suffering from diseases of the gastrointestinal tract, as well as to persons with problems with the musculoskeletal system, respiratory tract and blood.

Experts have not identified any negative effects of the product on the human body, but extreme caution should be taken when giving homemade cottage cheese to children under one year of age, when pediatricians allow the introduction of complementary foods. This is most likely due not to the composition, but to the consistency of the cottage cheese. Representing not very small and hard curd balls, cottage cheese can initially cause discomfort in a child’s stomach, as well as abdominal pain. In this regard, when giving cottage cheese to a child as complementary food, you should monitor the body’s reaction to a new product for it.

If we talk about older children and adults who do not like cottage cheese at all (as a rule, it is goat cheese that causes hostility because of its pronounced aroma), then it is quite possible to saturate the body with the beneficial substances contained in it by preparing various dishes from cottage cheese (for example, casseroles, cheesecakes and much more). Where the benefits of the product remain the same, but vary slightly, somewhere up and down, depending on the method of preparation.

The nutritional value

So, goat milk cottage cheese has always been considered a dietary product, despite the fact that goat milk is slightly fatter than cow milk (the fat content of cow milk ranges from 1.5 to 3.6, and goat milk - from 4 to 9%). In such a case, the calorie content is not due to the fat content of the milk, but to the speed of absorption: goat milk, as is known, is absorbed 100% after an hour.

If we talk about the calorie content of goat milk cottage cheese, it, accordingly, depends on the fat content of the milk and the method of preparation (with or without sour cream). On average, the calorie content of goat's milk cottage cheese is 156 kilocalories, while cow's milk cottage cheese without sour cream has a nutritional value of 68 kcal, and cooking with sour cream increases the figure to 209 kcal.

People who are struggling with excess weight, or those who adhere to healthy eating standards, are well aware that in order to correctly calculate their daily diet, it is necessary, in addition to the total calorie content of the product, to also take into account the composition of the fatty acids (proteins, fats, carbohydrates). For example, with a calorie content of cow's cottage cheese of 65 kcal, prepared from 3.6% milk, the BZHU will be:

• proteins – 2.9 g;
• fats – just over 4 g;
• carbohydrates – 4.6 g.

Goat cottage cheese, which has a calorie content of 156 kilocalories, will have the following composition:

• proteins – more than 16 g;
• fats – about 10 g;
• carbohydrates – a little more than 1 g.

If we compare the indicators, it is obvious that goat cottage cheese contains much more protein, which is necessary for muscle growth. In addition, its undoubted advantage is the lower amount of carbohydrates, which lead to excess weight gain. It turns out that goat cottage cheese is rich in fats (if we talk only about BJU), but if you consider that thanks to other substances included in its composition, it is easily and quickly absorbed, then it becomes clear why this product is called dietary.

Cooking features

Cottage cheese from goat's milk is to some extent easier to make than cottage cheese from cow's milk. Since, in principle, you don’t need sourdough to prepare it. It is quite enough to take sour milk and boil it until a curd mass forms. And then everything is as usual: put it in a colander lined with several layers of gauze, strain it and squeeze it thoroughly, after which it is recommended to put the resulting product under pressure for several hours, and the cottage cheese is ready.

True, there is one caveat: Goat's milk lasts longer than cow's milk. Therefore, it happens that it is not possible to make sour milk from it quickly enough, even if left in a warm place overnight (the product cannot be left in a warm place for longer, as the milk will spoil).

To avoid this, it is recommended to add table salt to fresh goat milk; we do this at the rate of 1 level tablespoon of salt per liter of milk (the more salt you add, the saltier the cottage cheese will be). After that, we leave the fresh salted milk overnight in a warm place, and the next morning you will receive fresh sour goat milk, from which you can prepare cottage cheese that has a beneficial effect on human health.

The benefits of the resulting product are doubled due to the fact that it was prepared independently, at home, without adding various flavors, dyes and other chemicals.

Recipes

As noted above, it is quite easy to make cottage cheese from homemade milk at home, which is made from sour milk. To cook cottage cheese at home, it is enough to have at least one liter of fresh goat milk. If you doubt the freshness of the latter, then it is better to boil the milk, then let it cool to room temperature, and you can take the next step in preparation, based on your recipe. We present to your attention several of them, so that you can prepare goat curd correctly according to all requirements.

Classic recipe

Add a pinch of salt or 0.5 liters of kefir to fresh goat milk (the fattier the kefir, the fattier the cottage cheese will be) and leave overnight in a warm place for further souring. Having received kefir from goat milk the next morning, we begin to cook the cottage cheese, to do this we put the milk on low heat and, stirring, bring it to a boil.

It is extremely undesirable to overcook, as the cottage cheese will turn out hard and rubbery.

It is better to undercook the curd mass and leave it after turning it off for another 30 minutes on a warm stove so that it “cooks.” Then we put it in a colander, strain it, and the product is ready.

In the bank

If there are no small children, or there are no people in the family with problems with the gastrointestinal tract, then you can make cottage cheese from goat milk that is not the freshest, purchased in a store (of course, it should not be expired, but it is allowed to be several days old ). Pour the milk into a glass jar and place in a warm place until it sours. Then we heat the jar in a water bath until the whey separates from the curd mass; this will be easily noticeable in the jar. Remove from the water bath and leave for half an hour at room temperature. The following steps are similar to the previous recipe.

So, take fresh milk, combine it with any souring agent suitable for you (salt, whey, sour cream, kefir), stir well and leave for about thirty minutes at room temperature. Then pour the mixture into the multicooker bowl, select the “Warming” function and leave for 3 hours, after which carefully, without shaking, place it in a colander and so on.

• It is better to cook cottage cheese in enamel dishes in order to prolong the freshness of the product as long as possible;
• To make goat milk sour faster, you can add whey from the previous cottage cheese, which can be stored in the refrigerator for no more than 10 days;
• goat curd can be stored in the refrigerator for no longer than 3 days;
• if the product is prepared with excess, then it can be completely frozen - goat cottage cheese, unlike other products, does not lose its original taste when defrosted;
• If you want to prepare a product with lower calorie content, it is recommended not to use sour cream and kefir for fermentation.

You will learn about the dangers and benefits of dairy products made from goat milk from the following video.

Cottage cheese is a very healthy and tasty product that should definitely be present on your table. This is especially important if there are small children in the family. It turns out that making goat milk cottage cheese at home is not difficult at all. It is enough to know a few rules and secrets.

Traditional cottage cheese made from sour goat milk

Goat milk is valued much higher than milk milk due to its healing properties. It improves immunity and improves health, curing many diseases. This wonderful product is useful for people of all ages, and especially for children. In those regions where goat milk and products made from it are present in the diet every day, people get sick much less often, and there are much fewer problems with excess weight.

Goat milk cottage cheese does not cause allergic reactions, it is easier to digest by the body, and is useful for many diseases of the gastrointestinal tract, joints, respiratory tract, as well as for insomnia.

Goat milk cottage cheese is not only tasty, but also a very healthy product.

For traditional cottage cheese, quite simple to prepare, you will need:

• 1 liter goat milk;
• 3 pinches of table salt.

Goat milk, if it is fresh, takes a long time to sour. To speed up this process, boil the milk and add a little salt to it. After this, cover the container with a lid or gauze and leave for a day in a warm place. This is enough for the milk to ferment. The warmer it is, the faster it will curdle, that is, it will separate into whey and almost finished curd.

1. Pour the sour milk into an enamel bowl and place on low heat until it warms up slightly. There is no need to bring it to a boil, otherwise the cottage cheese will be boiled and taste unpleasant.
2. Take a deep bowl, place a colander in it, covered with gauze folded 2-3 times. The fabric should be wider than the colander, so that it is enough to strain the curd.
3. Pour well-heated sour milk into a colander. Wait until all the whey has gone through the cheesecloth into the bowl. Gather the edges of the gauze, lift the curd mass and allow the remaining liquid to drain.
4. After this, hang the bag of cottage cheese for about 1-2 hours over a deep bowl: during this time, the last whey will drain, and your cottage cheese will be finally ready for use.

By the way, don’t throw out the whey: it can be used to make excellent pancakes and pastries! And with homemade cottage cheese itself they turn out.

Cooking in different ways

Take 0.5 liters of goat milk, pour it into a jar and heat it in a water bath. After this, it will sour for at least 2 days, but we will speed up this process by adding one tablespoon of sour cream. Once noticeable air bubbles begin to rise from the milk (that is, curdled milk has formed), place the jar in a water bath and heat again over low heat, about 15 minutes.

Drain the resulting mass through a colander covered with gauze. Hang the resulting bag of cottage cheese for several hours to drain the whey. You can squeeze the gauze a little so that the liquid leaves faster.

Containers with goat milk should be kept in a warm room to speed up ripening

The following recipe is similar to the very first one in this article, traditional. But it is more complicated and will require more time from you. But the cheese will turn out original and especially tasty.

1. Take 1 liter of fresh goat milk and keep it in a warm place overnight. The milk will begin the process of souring.
2. In the morning, take another 1 liter of fresh milk and put it on the fire. When the milk starts to foam, pour in the young sour milk. Boil this mixture and remove the pan from the heat at the moment when a yellowish-greenish liquid forms on top.
3. Drain off the whey and carefully place the curd into the prepared bowl. Mash it with a spoon to release any remaining whey.

This cottage cheese is called skyr, it came to us from Norwegian cuisine. It has a delicate consistency and a peculiar pleasant taste.

If you have a slow cooker, the process of making goat cheese curd will be much easier.

Add 1 glass of kefir to a container with 3 liters of fresh milk, mix thoroughly and leave in a warm place for a day. You should get thick yogurt with dense flakes. Pour it into the multicooker bowl without stirring - this will make the cottage cheese grainy and more appetizing. Turn on the “Keep Warm” mode for about 3 hours. After this, just drain off the whey, and your cottage cheese is ready!

It's no secret that many mothers try to include cottage cheese in their children's daily diet. But not every child likes this product in its usual form. You can “outsmart” your baby and prepare small portions of cottage cheese from yogurt for him.

Take 0.5 liters of bio-yogurt from goat milk. Preheat the oven, turn it off and place the carton of yogurt in it. It should remain there for at least 6 hours while the oven cools down. Within an hour, the yogurt will thicken and begin to curl into flakes. After 6 hours, you need to strain the resulting mass. This cottage cheese has a consistency similar to sour cream.

Note! The gauze for straining the cottage cheese must be absolutely clean. It is better to use a colander made of stainless steel or enameled. You can also use wicker baskets. But all dishes must be perfectly clean.

If the temperature in the room where you make cottage cheese is below 25 degrees, the milk may spoil instead of sour. Therefore, we try to speed up the ripening by adding whey from the previous cottage cheese.

Use only clean dishes and gauze to strain the cottage cheese.

You must be sure of the quality of the fresh milk from which you are going to make cottage cheese. If you are not sure, it is better to boil the milk.

As we have already said, there is no need to pour out the whey - it will be useful to you not only in preparing many dishes, but also for cosmetic purposes. But do not forget that it should be stored in the refrigerator for no more than 10 days.

Once you make homemade goat milk curd, try to consume it within 3 days, otherwise it may go bad. But if goat curd is frozen, its taste will not decrease.

Video about making goat milk cottage cheese at home

Goat cottage cheese is an incredibly healthy product containing a lot of substances necessary for the body. Now you know that making it yourself at home is not at all difficult, and you will probably include it in your family’s diet. If you have experience in preparing such cottage cheese, share with us in the comments. Bon appetit and good luck to you!