Goat milk sour cream: homemade recipes

Goat milk and its products are in great demand among consumers. Milk is nutritious, he althy, does not cause allergies, therefore it is used in baby food. Cheese is valued for its original rich taste. There are much fewer goat milk sour cream lovers, but only because it is not produced on an industrial scale. Those who have goats in their own backyard have tried this product.

Features of making goat milk sour cream

To get sour cream from goat milk, you need cream. The peculiarity of their preparation is that goat's milk is a fine liquid, unlike cow's.Before making cream, milk must be allowed to settle. Before cooking, it is heated to 37-40 ° C. The temperature can be measured with a thermometer or by dipping a finger into the liquid. The milk should be warm but not scalding.

Important: you need to defend the product without a lid, otherwise the resulting sour cream will be bitter, you should cover the container with milk with 2-3 layers of gauze.

It turns out a white thick product with a high fat content, which is very useful for digestive problems, low hemoglobin levels. 0.5-1 liter of sour cream is obtained from 10 liters of milk.

Benefits and harms

Ready-made sour cream is a delicious he althy product with a high level of fat content. The content of useful elements in it is higher than in the product from cow's milk. Goat milk sour cream is rich:

calcium;
phosphorus;
magnesium;
manganese;
selenium.

It is useful for diseases of the joints and the risk of osteoporosis, regular consumption strengthens nails and hair, normalizes digestion. The product can be used in sports nutrition, in the presence of anemia, it will help with weakened immunity and weight loss, it is an excellent source of nutrients for a nursing woman.

Vitamins present in the product - A, E, PP, group B - affect vision, skin condition, and conduction of nerve impulses.

Vitamin D, necessary for the normal functioning of the body, is also present here in large quantities. It is perfectly digestible due to the high fat content of sour cream.

The lactic acid bacteria contained in it normalize digestion, the product (in moderate doses) can be consumed with problems of the gastrointestinal tract. You should not eat sour cream for problems with the liver and pancreas, especially during an exacerbation of chronic diseases.It is dangerous for people who are allergic to lactose. Moderation should be observed in the consumption of people who have problems with being overweight.

It is necessary to purchase the product from trusted manufacturers, store it in the refrigerator. Made at home, it becomes dangerous if it is made in violation of sanitary standards, improperly stored or bought stale. Excessive consumption can cause nausea and diarrhea due to the high fat content of the product. You should not give such sour cream to children under 3 years old.

Rules for choosing the main ingredient

When buying milk for making sour cream, you should pay attention to the appearance of the farm owners and goats. Animals must be clean and active. If they have watery eyes, cough, dirty, lumpy hair, you should find another supplier.

The look and smell of the product and the dishes in which the milk is stored is important. If a goat's udder is poorly washed before milking, the milk will have a peculiar odor.

Of course, if sour cream is made from milk from their own animals, the question of boiling is at the discretion of the owner. If it is purchased from unknown farmers, it is better to boil the product, especially if it is not going to be separated, but decided to ferment.

Cooking at home

Sour cream can be made in several ways. For cooking, you will need a large container for milk, a gauze or woven napkin, which can be used to cover it instead of a lid. Warm place to stay. During the settling period, the milk container should not be moved.

Recipes

The easiest way to get sour cream: put a container of milk in a warm place and after a few hours (from 5 hours to a day, depending on the fat content of the product), remove the top layer of cream with a clean spoon into a separate bowl.Put the cream in the refrigerator. The remaining milk can be used for baking, drinking it or making cottage cheese by throwing the yogurt on a gauze napkin and letting the whey drain.

If there is a separator on the farm, milk can be passed through it, separating the cream. Heated milk is poured into the bowl of the device, the separator key is turned to the open mode, the separated cream is poured through one tube, and the reverse through the other. The device can be manual or electric. If there are few goats, and the milk accumulates for several days, it is stored in the refrigerator. Before separation, the product is checked for coagulability (you can take a little in a spoon or ladle and hold it over the fire of the stove) and after checking it is heated.

The last way is to prepare the product by fermentation.100 ml of sour cream or curdled milk are added to warmed milk (37-40 °C) and left for 2-3 days. Then the upper settled layer is removed and stored in the refrigerator. If you do not remove it, but mix the milk after cooking, you get fermented baked milk, a tasty and he althy product with less fat content than sour cream, which elderly family members and small children will be happy to eat.

To ferment milk next time, just leave 1-2 cups of the product (for 10 liters of milk) and add it to the milk.

Of course, only owners of 4-5 animals can always have goat milk sour cream on their table. Even large goat farms do not supply this product for sale due to the high cost. That is why farming is becoming more and more popular, many city dwellers are moving to the countryside. After all, natural high-quality products provide the family with he alth, and communication with animals - unique emotions.