What can be made from goat milk: top 7 recipes and how to cook

Goat milk in Russia is not as popular as cow milk. However, this product is considered useful. Goat milk is well absorbed by the body. Therefore, this product is often used for breastfeeding. But not only this limits the scope. There are many recipes for what you can make yourself from goat's milk.

Sour cream and cream recipe

Both products are prepared in three different ways. The first option is recommended for those who have not previously encountered such processes. To make sour cream you will need:

1. Mix fresh milk with a little sour milk.
2. Pour the mixture into a clean container, cover with gauze (other cloth) and transfer to a warm room for settling for 4 days.
3. Scrape the creamy layer on top with a spoon.

Goat's milk often produces less fat sour cream than cow's. When preparing the product using this method, it is not recommended to move the container with the mixture.

According to the second recipe, do the following:

1. Heat milk in a saucepan without boiling.
2. Pour the liquid into a container, closing the neck with a cloth (air should penetrate into the bottle or jar).
3. Leave the product for 3-5 days. During this time, the milk should ferment. In some cases, the process takes a week. During this period, do not touch the container and mix the liquid.
4. Take a clean container and pull the gauze folded in several layers on top.
5. Pour the starter into a container through cheesecloth. This process can take up to two hours depending on the amount of food cooked.
6. Beat with a blender the mixture that remained on top of the gauze. If necessary, the resulting sour cream can be diluted with milk to reduce the density.

For the third recipe, you will need a separator, through which cream is separated from milk. Next, you need to do the following:

1. Heat the milk to 38 degrees.
2. Pour water into the separator and heat it up.
3. Pour milk into the device and start the rotation.
4. Drain the resulting cream and repeat the procedure to remove adhering fat from the walls.

At the end of the procedure, the cream can be used for its intended purpose or left for 12-24 hours to get sour cream.

How goat butter is made

Butter is made from ready-made cream. For the manufacture of this product, you will need a specialized device (churn) or a mixer (blender). Next you need:

1. Pour 2/3 of the container with cream. It is recommended to take containers with relief areas or notches.
2. Close the container tightly with a lid.
3. Start churning. After 15 minutes, the first pieces of butter will appear on the walls.

You need to finish the process after the formation of a whole piece of butter inside. Before taking out the product, it is necessary to drain the remaining liquid. During whipping, it is recommended to monitor the density of the oil. It is not uncommon for the mixer to overheat as the cream thickens, which can damage the appliance.

To make butter from pure milk, you will need:

1. Warm the milk to a comfortable temperature (the liquid should feel a little warm).
2. Pass the milk through a separator or refrigerate for six hours.
3. Keep the cream for 24 hours at 22-24 degrees, and then in the refrigerator for three days.
4. Pour the cream into the churn and run the appliance for 10 minutes.
5. Add 800 grams of ice and beat the mixture until a creamy mass forms.
6. Pour water into a clean container and add 200 grams of ice.
7. Knead butter in this water. Carry out this procedure until the water becomes clear.

In conclusion, it is recommended to form sticks of the desired size from the butter and put the product in the refrigerator, wrapping it with paper.

Cooking fermented milk products

Such products are easier to prepare than those described above. The whole process comes down to two manipulations: mixing the ingredients and settling.

Kefir

To prepare kefir, you need to heat 900 milliliters of milk to 38 degrees and mix with 100 milliliters of sourdough and a tablespoon of sugar. The container with these ingredients must be closed, wrapped with gauze and placed in a well-heated room. The mixture must be kept at a temperature of 17-22 degrees for three days.

Yogurt

To make yogurt, you need to mix a liter of milk with sourdough and warm it up to a temperature of 40 degrees. Then the composition must be poured into small containers and, closing the latter, put in the oven.

The appliance is preheated to 45 degrees. Cans must be left in the oven for at least seven hours.

Whey and reverse

Back is the residue that drains when making cream. This product is similar in consistency to water. Whey is obtained by cooking cottage cheese or cheese. That is, in this case, we are also talking about the fat-free residue.

Subtleties of cooking cottage cheese

To create cottage cheese you need:

1. Keep milk in a warm room for four days.
2. After souring, pour the milk into a saucepan and heat over low heat.
3. Shortly before boiling, strain the liquid.
4. Hang up the bag of cottage cheese and wait until the whey drains. This process takes up to two hours.

When preparing this dish, it is not recommended to bring sour milk to a boil. This makes the curd hard.

What cheeses can be cooked

Various cheeses are prepared from goat's milk: wedge, cheese, with pepsin and others. To make this product, all you need is:

1. Keep the milk for 14 hours at room temperature.
2. Preheat the oven to 100 degrees and put the sour milk in the oven.
3. Wait until the curd separates from the liquid.
4. Mix cottage cheese with cumin and s alt.
5. Hang the cottage cheese in a bag over the container and wait for the whey to drain completely.
6. Put the curd under the press in a dark place.

Under pressure, the curd is aged for more than two hours. After that, the product is ready to use.

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